Delicious Apple Slab Pie (Printable)

Golden, flaky crust filled with spiced apples. Ideal for sharing at gatherings.

# What You Need:

→ For the Crust

01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed
05 - 1/2 cup ice water, plus more as needed

→ For the Apple Filling

06 - 8 medium apples, peeled, cored, and sliced (about 2 1/2 lbs; Granny Smith, Honeycrisp, or a mix)
07 - 2/3 cup granulated sugar
08 - 1/3 cup light brown sugar, packed
09 - 1 1/2 teaspoons cinnamon
10 - 1/4 teaspoon nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons lemon juice

→ For Assembly

14 - 1 egg, beaten
15 - 1 tablespoon milk
16 - Coarse sugar, for sprinkling (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease.
02 - In a large bowl, combine flour, sugar, and salt for the crust. Cut in cold butter until coarse crumbs form. Gradually add ice water, just until dough comes together. Divide dough in two: one piece slightly larger than the other.
03 - Roll out the larger dough piece on a floured surface to fit the bottom and sides of your prepared pan. Gently lift into the pan and press evenly.
04 - In a large bowl, toss together sliced apples, both sugars, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Pour evenly over crust.
05 - Roll out remaining dough to form the top crust. Place over apples. Trim excess, pinch edges to seal, and cut a few small slits for steam to escape.
06 - Whisk egg with milk and brush over the top crust. Sprinkle with coarse sugar if desired.
07 - Bake for 35–40 minutes, until the crust is golden and filling is bubbling.
08 - Allow to cool for at least 30 minutes before slicing into squares and serving.

# Expert Tips:

01 -
  • Feeds a crowd without the stress of making multiple pies
  • The rectangular shape means more golden crispy edges to go around
  • The crust to filling ratio is absolutely perfect
02 -
  • Let the pie cool for at least 30 minutes before slicing or the filling will run everywhere
  • If the edges start browning too quickly, tent them with foil for the last 10 minutes
03 -
  • Freeze the butter for 15 minutes before starting for the flakiest results
  • Use a ruler to measure your dough so it fits the pan perfectly

Return