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Apple Slab Pie

Apple Slab Pie
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Apple pie is a classic, but have you met its party-ready cousin, the Apple Slab Pie? Baked in a jelly roll pan and sliced into generous squares, this dessert feeds a crowd without losing the charm of traditional pie. Perfect for holidays, potlucks, and big family gatherings, slab pie is here to save the day.

Ingredients

To make this pie truly sing, you’ll need a mix of pantry staples and fresh apples. Here’s a breakdown of what goes into it.

For the Crust

  • All-purpose flour

  • Granulated sugar

  • Salt

  • Unsalted butter (cold and cubed)

  • Ice water

This buttery, flaky crust is the foundation. Cold butter is key, so don’t skip chilling the dough before rolling it out.

For the Apple Filling

  • A mix of sweet and tart apples

  • Lemon juice

  • Granulated sugar (adjust to taste)

  • Cornstarch

  • Ground cinnamon

  • Ground nutmeg

  • Ground allspice

  • Pinch of salt

The cornstarch thickens the juices while the spices infuse the apples with warmth and depth. Lemon juice keeps the apples bright and prevents browning.

To Finish

  • Heavy cream or egg wash

  • Optional: coarse sugar for sparkle

Brushing the top with cream or egg gives it that golden, glossy finish that’s bakery-worthy

Instructions

Make the Dough

Begin by mixing the flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Slowly add ice-cold water and stir just until the dough holds together. Divide it into two portions—one slightly larger for the bottom crust—and wrap each in plastic. Chill for at least two hours.

Prepare the Apples

While the dough chills, peel, core, and chop the apples. Toss them with lemon juice in a large bowl. In a separate bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Combine the spiced mixture with the apples and stir until coated. Let it sit to allow the juices to develop.

Roll and Assemble

Preheat your oven to 375°F (190°C). Roll the larger dough portion into an 18×13-inch rectangle and transfer it to a parchment-lined jelly roll pan, letting the excess hang over the sides. Pour the apple mixture evenly over the bottom crust.

Next, roll out the smaller dough portion into a slightly smaller rectangle and lay it over the filling. Trim and crimp the edges to seal. Cut slits into the top to allow steam to escape.

Brush and Bake

Brush the top with heavy cream or egg wash and sprinkle with coarse sugar if desired. Place the pan on a baking sheet to catch drips and bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for at least 45 minutes before slicing.

Notes

  • Use a mix of apples – For best flavor and texture, combine sweet apples (like Fuji or Honeycrisp) with tart ones (like Granny Smith). This balance enhances the filling’s complexity.

  • Chill your dough – Let your pie crust dough rest in the fridge for at least 30 minutes before rolling. It helps prevent shrinkage and ensures flakiness.

Nutrition

Find it online: https://infinityrecipes.com/apple-slab-pie/