If you’re craving a generous, shareable slice of cozy, homemade comfort, there’s nothing quite like an Apple Slab Pie. Imagine all the best parts of traditional apple pie packed into a feisty, feed-a-crowd rectangle with a buttery crust and a mountain of bubbling, spiced apple filling. Whether you’re entertaining family during the holidays, bringing dessert to a potluck, or simply indulging in an afternoon treat, this Apple Slab Pie is guaranteed to steal the show — and every last crumb.

Ingredients You’ll Need

This dreamy Apple Slab Pie keeps things simple with a handful of staple ingredients that work magic together. Each one has its place: some bring flakiness, some a tart bite, others a rich depth or gentle spice — all adding up to a pie that’s as bright and beautiful as it is delicious.

All-purpose flour: The backbone of your pastry — it creates that tender, golden crust we all crave.
Sugar: Just enough to gently sweeten the crust and filling, letting the apples sing.
Table salt: An absolute must for rounding out flavors and making the sweet pop.
Unsalted butter: Use it super cold for pastry that’s extra flakey with irresistible layers.
Very cold water: Brings the dough together and helps keep everything tender; ice cold is your friend here!
Apples: Opt for a mix if you can — a combination of sweet and tart varieties adds lovely complexity and texture.
Lemon juice: Just a squeeze brightens the apples and keeps them from browning.
More sugar (for the filling): Adjust to your perfect balance of sweet and tart, based on your apples.
Cornstarch: The secret to a thick, not soupy filling; it keeps those apple juices luscious.
Ground cinnamon: Classic, cozy warmth in every bite.
Ground nutmeg: A little goes a long way for depth and nostalgia.
Ground allspice: Just a pinch punches up those fall flavors beautifully.
Heavy cream or egg wash: A final brush on top gives the crust that irresistible shine and crunch.

How to Make Apple Slab Pie

Step 1: Make the Pie Dough

Start by mixing the flour, sugar, and salt in a big, wide bowl. Add your butter cubes (make sure they’re cold!), and use your fingertips to mash and blend the butter into the flour. You want a crumbly texture where some chunks of butter are still visible — that’s the secret to those dreamy pockets in your Apple Slab Pie crust. Stir in the cold water gradually, just until the dough begins to hold together. Divide in two (one piece slightly larger), shape into rectangles, wrap, and chill for at least 2 hours. Your patience will be rewarded!

Step 2: Toss Together the Filling

While your dough is chilling, combine the apples with a good squeeze of lemon juice. In another bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over your apples and toss well. The apples will look happily dusted — soon, they’ll be juicy and ready to pile up in your slab pie.

Step 3: Assemble the Slab Pie

Roll out the larger dough rectangle on a well-floured surface so it’s a bit bigger than your baking sheet. Gently transfer it into your pan, letting the excess hang a little over the sides. Pop the pan and remaining dough in the fridge while you roll the second rectangle for the top. You want that dough chilly for maximum flakiness!

Step 4: Fill and Top the Pie

Spoon all your spiced apples and juices into the prepared crust. Don’t be alarmed if it looks like a mountain — the apples will bake down into a tender, juicy layer. Drape the second rectangle of dough over the top, trim so both crusts hang over the pan by about three-quarters of an inch, and pinch the edges together to seal.

Step 5: Finish and Bake

Brush the top crust with heavy cream or an egg wash for that glorious, golden finish. Use a sharp knife to cut plenty of slits — these let steam escape and give glimpses of that bubbling filling. Set your pan on a larger baking sheet to catch any drips and bake at 375°F for 40 to 45 minutes, until beautifully golden and bubbling. Let your Apple Slab Pie cool on a wire rack for at least 45 minutes — this patience makes slicing so much easier!

How to Serve Apple Slab Pie

Garnishes

For a picture-perfect finish, try sprinkling a light dusting of powdered sugar or a drizzle of caramel sauce right before serving. A scoop of vanilla ice cream melting over your warm Apple Slab Pie is pure bliss. If you want to lean into autumn coziness, finish with a touch of extra cinnamon or a few delicate apple slices fanned on top.

Side Dishes

Apple Slab Pie is the star of the show, but it pairs beautifully with sides like a fresh fruit salad, a dollop of whipped cream, or a sharp cheddar cheese wedge. For holidays or brunch, consider serving alongside rich coffee or a fragrant spiced tea for a memorable finish.

Creative Ways to Present

Slice your Apple Slab Pie into tidy squares or rustic rectangles for easy sharing at potlucks or family celebrations. Use parchment to line a platter for casual gatherings, or serve individual squares in decorative cupcake liners for a fun, portable dessert bar. For added flair, offer a toppings bar where guests can choose their own garnishes!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Apple Slab Pie, simply cover the pan tightly with plastic wrap or foil and store in the refrigerator. It’ll keep fresh for up to three days, maintaining both its tender crust and luscious filling.

Freezing

Apple Slab Pie freezes like a dream! Wrap squares (or the whole slab, if you like) tightly in a double layer of plastic, then foil. Label and store for up to three months. When you’re ready, thaw overnight in the fridge and bring to room temperature for the best texture.

Reheating

To reheat, place slices or the entire slab on a baking sheet and warm at 325°F for about 10-15 minutes — this restores the pastry’s signature flakiness. For smaller portions, a short burst in the microwave will do, but you’ll get the best crust from the oven.

FAQs

What’s the best type of apple to use in Apple Slab Pie?

A mix of tart and sweet apples, like Granny Smith with Honeycrisp or Fuji, gives the best depth of flavor and texture. Mixing varieties keeps your filling from turning mushy and balances the sweetness perfectly.

Can I make the dough in advance?

Absolutely! The pastry dough for Apple Slab Pie can be made up to two days ahead and kept chilled in the fridge. You can even freeze it for a month — just thaw overnight before using.

Do I need to peel the apples?

Peeling is recommended for the most tender, classic Apple Slab Pie texture, but if you don’t mind a slightly rustic vibe, you can leave the peels on. Just be sure to core and chop them well for even cooking.

Can I use store-bought pie crust?

In a pinch, you can substitute your favorite store-bought pie crusts. Just make sure to roll them out into large enough rectangles to fit your baking pan, and continue with the assembly as directed.

How do I prevent a soggy bottom crust?

Chilling the assembled pie before baking helps, as does using cornstarch in the filling to thicken the juices. Lining the pan with parchment paper also ensures easy lifting and crisp bottom pastry every time.

Final Thoughts

There’s something wonderfully nostalgic and welcoming about slicing into a warm Apple Slab Pie, hearing the crust crackle, and sharing it with the people you love. Give this recipe a try — whether you’re a first-timer or a pie pro, you’ll find it satisfying, crowd-pleasing, and just a little bit magical.