Ahhh, Apple Slab Pie—aka pie for a crowd 🍎🥧. Cozy, nostalgic, and way easier than fussing with a deep dish. Here’s a classic, reliable version with a flaky crust and juicy apple filling (not soggy, promise).
🍎 Apple Slab Pie (Feeds a Crowd)
Pan
- 10×15-inch jelly roll pan
(You can also use 9×13—crust will just be a bit thicker)
Ingredients
Crust
- 3½ cups all-purpose flour
- 1½ tsp salt
- 1 tbsp sugar
- 1½ cups cold butter, cubed
- ¾–1 cup ice water
(Shortcut: 2 store-bought pie crust packages = totally fine)
Apple Filling
- 8–10 cups apples, peeled & thinly sliced
(Granny Smith, Honeycrisp, or mix) - ¾ cup sugar
- ¼ cup brown sugar
- 3 tbsp flour (or cornstarch)
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla
- Pinch of salt
Topping
- 1 egg + 1 tbsp milk (egg wash)
- Coarse sugar (optional)
Instructions
1. Make the crust
- Mix flour, salt, and sugar.
- Cut in cold butter until pea-sized.
- Add ice water gradually until dough just comes together.
- Divide dough into ⅔ and ⅓ portions.
- Chill 30 minutes.
2. Prep the apples
- Toss apples with sugars, flour, spices, lemon juice, vanilla, and salt.
- Let sit 10 minutes so juices start forming.
3. Assemble
- Roll out the larger dough and press into pan.
- Add apple filling evenly.
- Roll out remaining dough and lay over top (or lattice if you’re feeling fancy).
- Crimp edges, cut steam vents.
4. Finish & bake
- Brush with egg wash, sprinkle sugar.
- Bake at 375°F (190°C) for 40–45 minutes, until golden and bubbling.
5. Cool
Let cool at least 30 minutes before slicing—this helps the filling set.
Optional Glaze (Bakery-Style)
Mix:
- 1 cup powdered sugar
- 2–3 tbsp milk
- Splash vanilla
Drizzle over cooled pie for that classic Midwest church-potluck look 😌
Pro Tips
- Slice apples thin for even baking.
- If apples are very juicy, add 1 extra tbsp flour.
- Serve warm with vanilla ice cream = elite status.
Want a Dutch crumb-top version, caramel apple slab pie, or no-fail store-bought shortcut?
