This post may contain affiliate links. Please read our disclosure policy.
With a flaky, buttery crust and perfectly spiced apple filling baked in a jelly roll pan, this Apple Slab Pie is ideal for holidays and gatherings. Each pie serves 12, so it’s perfect for larger groups.
As I grow as a cook and baker, one of my favorite things to do is revisit old recipes and make them a little better with all of the new things I’ve learned. That’s exactly what I did with this apple slab pie recipe.
I first shared this recipe several years ago and I’ve made it at least once a year since then. The last time I made it, I decided to make a few adjustments and, I have to say, it took this recipe from “good enough to make every year” to “one of my favorite pie recipes”.
The biggest change I made was to add apple cider vinegar to the crust, and then reduce the amount of ice water accordingly. This is a trick I learned recently that helps keep pie crust hydrated and pliable (and therefore easier to work with). It’s a minor change but it made a difference! I also increased the spice and salt measurements in the filling, which made it even more flavorful, and added some turbinado sugar to the top.
I’ve made so many apple pie-inspired recipes over the year, from classic apple pie and Dutch apple pie to apple hand pies, but I think this apple slab pie is one of my all-time favorites now.
Why I Keep Making This Apple Slab Pie Recipe
- Ideal for crowds. Since this slab pie is made in a jelly roll pan instead of a traditional pie plate, there are more slices. You get 12 square slices from each pie and they’re much easier to slice and serve than typical pie slices.
- Flaky, buttery crust. The crust in this apple slab pie recipe is a variation on my homemade pie crust, with adjustments made for size and the added ACV. The end result is a super flaky, buttery crust that works so perfectly with the filling.
- Sweet but tart filling. I used Granny Smith apples in my pie filling to keep it from being TOO sweet, which is my biggest complaint about some apple pies. It’s perfectly spiced and just sweet enough, with a little tart bite from the apples. Yum!
Ingredient Notes
Here’s an overview of everything needed to make the homemade crust, the apple filling, and the glaze for this pie. Be sure to scroll down to the recipe card below for the exact measurements.
- All-purpose flour – Be sure to measure it by spooning it into the measuring cup and then leveling it off to avoid adding too much to the crust.
- Sugar – A small amount of granulated sugar is added to the crust and more is used to sweeten the filling.
- Butter – It’s essential to keep the butter COLD for the pie crust, because you want little pockets that will melt in the oven. Use unsalted butter and add salt to taste.
- Apple cider vinegar – Adding ACV to pie crust helps make it more pliable and keep it hydrated throughout the process. It does not make the crust taste like vinegar.
- Ice water – Add ice cubes to a glass of cold water, let it sit for a few minutes, and then measure it for true ice water. This helps ensure the butter does not melt while you work with the dough.
- Spices – Salt, ground cinnamon, nutmeg, and allspice.
- Apples – I used only Granny Smith apples in this slab pie because I like the tart flavor with the warm spices. You can also use a variety of apples, such as half Granny Smith and half Honeycrisp for a more balanced tart-and-sweet flavor.
- Lemon juice – Prevents the apples from browning.
- Cornstarch – Thickens the filling.
- Heavy whipping cream – Brushed over the top of the crust, so the sugar adheres and it creates a nice golden top.
- Turbinado sugar – I like to sprinkle this on top for some texture and sweetness.
- Powdered sugar – The base of the glaze.
- Milk – Thins the powdered sugar into a drizzle-able glaze.
- Vanilla – Flavors the glaze.
How To Make Apple Slab Pie
The one thing to remember when making this pie is that the crust dough needs to chill for at least 2 hours, so be sure to plan ahead. The printable instructions can be found in the recipe card below.
- Make the crust. Whisk the dry ingredients together. Cut the butter into cubes and work into the flour until it has a sand-like texture. Stir in the vinegar with a fork and then add 2-3 tablespoons of ice water at a time. The dough should stay together when squeezed in your hand.
- Chill the dough. Divide the dough into two parts, one slightly larger than the other. Place on separate sheets of plastic wrap and shape into a 1-inch thick rectangle. Wrap in plastic and refrigerate for at least 2 hours.
- Make the filling. Peel and cut the apples. Toss with the lemon juice. Combine the sugar, cornstarch, and spices in another bowl. Add to the apples and toss to coat.
- Roll out the dough. Preheat the oven to 375F. Roll the larger piece of dough to 18×13 inches on a piece of parchment paper, then slide the parchment and dough (parchment side down) into the jelly roll pan.
- Add the filling. Spread the apples evenly on the pie crust. Place in the fridge.
- Add the top crust. Roll the remaining dough to 11×16. Place over the apples, parchment side up, and peel away the parchment paper. Pinch the top and bottom crusts together, tucking the edges in to form a crust.
- Brush with cream. Brush the top of the pie crust with heavy whipping cream. Cut vents into the top. Sprinkle with turbinado sugar.
- Bake. Bake for 40-45 minutes on the lower oven rack. Cool for 30 minutes.
- Add the glaze. Before serving, whisk the glaze ingredients together in a bowl. Drizzle over the pie before slicing.
Tips for the Perfect Pie
Here are a few tips for making this apple slab pie recipe.
- Use parchment paper for the crust. I highly suggest using parchment paper to roll the dough and place it into the pan. Since the dough is bigger than typical dough, it can be hard to transfer without it sagging and stretching in the middle. The parchment paper makes it much easier.
- Bake on a lower rack. One trick I learned recently is to bake this apple slab pie on a lower oven rack instead of the middle or top. This helps prevent a soggy bottom pie crust under the filling.
- Cold butter & water are essential. For a buttery, flaky pie crust, it is absolutely essential to keep the butter cold and to use ice water. The goal is to ensure there are as many crumbs of butter throughout the dough to melt in the oven.
- Make the crust ahead. The pie crust dough can be refrigerated for up to 24 hours, so feel free to make it the night before you want to bake the pie.
- The glaze is optional. I think the vanilla glaze adds that extra touch that sets this pie apart but it is completely optional. The pie tastes amazing without it!
- Use the right pan. It’s important to use a 10×15 jelly roll pan for this apple slab pie. There won’t be enough crust for a larger pan, and the filling will bubble over in a smaller pan.
Serving Suggestions
This apple slab pie doesn’t need anything else, especially with the vanilla drizzle on top. It’s ready to serve and enjoy, exactly as-is. But, I do love a warm slice of apple pie with a scoop of vanilla ice cream and a drizzle of warm caramel sauce. Or keep things simple with some homemade whipped cream or Cool Whip on top.
How To Store & Reheat Leftovers
- Fridge: Store leftover apple slab pie in the fridge for 3-4 days. Keep it covered tightly or transfer slices to an airtight container.
- Freezer: Wrap cooled slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge.
- Reheat: If you enjoy your apple pie warm, just pop it in the microwave for 30-60 seconds.
Add as Google Trusted SourceApple Slab Pie
Ingredients
Pie Crust
- 3 3/4 cup all-purpose flour , plus extra for rolling
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 3 sticks unsalted butter, cold
- 2 Tablespoons apple cider vinegar
- 12-15 Tablespoons ice water
Pie Filling
- 10 cups Granny Smith apples, (4-5 pounds) peeled, cored, chopped into small cubes
- 1 Tablespoon lemon juice
- 3/4 cup granulated sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 2 Tablespoons heavy whipping cream
- 1-2 Tablespoons turbinado sugar
Glaze
- 1 cup powdered sugar
- 2-3 Tablespoons milk
- ½ teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Cut the cold butter into cubes and toss them with the flour mixture. Use a pastry cutter, forks, or your hands to work the butter into the flour until completely incorporated and it looks like sand.
- Add 2 tablespoons of vinegar. Stir in with a fork. Continue to add 2-3 tablespoons of ice water at a time. Mix until the dough stays together when squeezed in your hand. (you may not need all of the water).
- Divide the dough into two pieces, one slightly larger than the other. Place each piece of dough on separate sheets of plastic wrap (Press and Seal works best) and press into 1-inch thick rectangles. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- When the pie crust is almost done chilling, prepare the apples by peeling and cutting into cubes. Pour 1 tablespoon of lemon juice over the apples and toss to coat to prevent browning.
- In a small bowl, combine the 3/4 cup sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Add to the apples and toss to combine.
- Preheat the oven to 375F.
- On a sheet of parchment paper, roll the larger piece of chilled pie dough out to about 18×13 inches. Slide the parchment and dough (parchment side down) into a 10×15 jelly roll pan. Pour the apples into the pie crust and spread out evenly. Place in the fridge while you work on the top layer.
- On a sheet of parchment paper, roll the slightly smaller piece of pie crust out to 11×16 inches. Flip the dough so the parchment paper side is up and lay over the apples. Peel away the parchment paper and discard. Pinch the top and bottom crusts together and tuck the edges into the pan to form a crust.
- Brush the top of the pie crust with heavy whipping cream. Cut vents into the top of the pie. Sprinkle evenly with turbinado sugar.
- Bake the pie at 375F for 40-45 minutes on the lower oven rack. Cool for at least 30 minutes. Before serving, whisk the glaze ingredients together in a small bowl. Drizzle over the top of the pie then slice and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
