Easy Apple Slab Pie Recipe: Perfect for Sharing and Entertaining

Looking for a crowd-pleasing dessert that’s both easy to make and deliciously satisfying? This Apple Slab Pie is your answer! Perfect for family gatherings, potlucks, or holiday celebrations, this recipe combines the classic flavors of cinnamon-spiced apples with a flaky, buttery crust. Follow this step-by-step guide to create a dessert that’s sure to impress!

Ingredients

For the Base:

• 3 and 3/4 cups (470 grams) all-purpose flour
• 1 and 1/2 tablespoons sugar
• 1 and 1/2 teaspoons table salt
• 3 sticks (340 grams) unsalted butter, cold and cut into small pieces
• 3/4 cup very cold water

For the Apple Mixture:

• 3 ½ to 4 pounds apples (peeled, cored, and chopped into ½-inch pieces)
• Squeeze of lemon juice
• 2/3 to 3/4 cup sugar (adjust to taste)
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg powder
• 1/4 teaspoon ground allspice
• 1/8 teaspoon table salt

To Complete:

• 2 tablespoons heavy cream or 1 beaten egg mixed with 1 tablespoon water (for egg wash)

Preparation

Prepare the Base:

In a large bowl, combine flour, sugar, and salt. Add cold butter pieces and incorporate using your fingers or a pastry blender until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Divide the dough into two portions, one slightly larger than the other. Shape each into a rectangle, wrap in plastic, and refrigerate for at least 2 hours.

Prepare the Filling:

In a large bowl, toss chopped apples with lemon juice. In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss to coat evenly. Set aside.

Assemble the Slab Pie:

Preheat the oven to 375°F (190°C). Line a 10×15-inch baking sheet with parchment paper. Roll out the larger dough portion into an 18×13-inch rectangle and place it in the pan, pressing it into the corners. Refrigerate while rolling out the second dough portion into a 16×11-inch rectangle.

Spread the apple mixture evenly over the bottom crust. Place the second dough rectangle on top, trimming edges to leave a ¾-inch overhang. Seal the edges and brush with heavy cream or egg wash. Cut 1-inch slits in the top crust for steam. Place the pan on a larger baking sheet to catch any drips.

Bake and Serve:

Bake for 40-45 minutes until the crust is golden brown and the filling is bubbly. Let cool for 45 minutes before slicing. Serve warm or at room temperature and enjoy this irresistible dessert!