Apple Slab Pie is a big, heartwarming dessert filled with sweet, tender apples and a flaky, buttery crust that’s perfect for sharing. Unlike a traditional round pie, this one’s baked in a rectangular pan, making it easy to slice into generous pieces. The cinnamon and nutmeg add just the right touch of cozy spice that makes every bite feel like a hug.
I love making Apple Slab Pie when I want to bring the classic flavors of apple pie to a crowd without fussing over perfect slices. The best part is how the edges get golden and crisp while the center stays juicy and soft. I usually sprinkle a little extra sugar on top for that gentle crunch, and it makes the whole kitchen smell amazing while it bakes.
Because it’s made in a slab, this pie is great for potlucks, family dinners, or anytime you want a sweet treat that everyone can grab easily. I like serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream—either way, it’s a simple but special treat that always brings smiles around the table.
Key Ingredients & Substitutions
Apples: I recommend mixing tart Granny Smith with sweet Honeycrisp for balanced flavor and texture. You can also try Fuji or Braeburn. Avoid very soft apples like Red Delicious, as they can get mushy.
Butter: Cold unsalted butter is key for a flaky crust. If you need a dairy-free option, use solid coconut oil or vegan butter, but the texture might change slightly.
Flour: All-purpose flour gives structure to the crust and filling. For a gluten-free version, try a gluten-free flour blend designed for baking, but expect a different crust texture.
Spices: Cinnamon and nutmeg add warmth and depth. You can add ground cloves or ginger for more spice, or skip nutmeg if you prefer a milder taste.
Crumb Topping: This adds a delicious crunchy texture on top. If you want, you can skip the top crust and just bake the crumb topping over the filling for a crisp, streusel-style finish.
How Do You Make the Flakiest Pie Crust and Keep the Filling From Getting Soggy?
Making pie crust flaky and keeping it from soggy filling are two common challenges. Here’s what I do:
- Keep everything cold: Use chilled butter and ice water. Cold fat creates flaky pockets as it melts during baking.
- Don’t overwork the dough: Mix just until it comes together. Over-kneading develops gluten and makes crust tough.
- Precook apples slightly: Tossing apples with flour and sugar helps absorb juices, but you can also briefly sauté apples until just tender if you want less liquid.
- Create a barrier: Brush bottom crust with a thin layer of beaten egg or melted butter before adding filling to help prevent sogginess.
- Vent the top crust: If you use a full top crust, cut vents or slits to release steam so filling doesn’t get watery.
- Bake on the middle rack: This helps crust heat evenly and prevents burning.
Equipment You’ll Need
- 9×13-inch baking pan – perfect size for the slab pie and helps it bake evenly.
- Mixing bowls – you’ll need a couple to mix the crust, filling, and crumb topping separately.
- Pastry cutter or fork – makes cutting in cold butter into flour easy for a flaky crust.
- Rolling pin – for rolling out the dough smoothly to fit your pan.
- Sharp knife or bench scraper – great for trimming dough edges and cutting the pie into squares.
- Measuring cups and spoons – essential for accuracy with your ingredients.
Flavor Variations & Add-Ins
- Mix in chopped walnuts or pecans with the crumb topping for extra crunch and a nutty flavor.
- Stir a handful of golden raisins or dried cranberries into the filling for a sweet-tart surprise.
- Use pear slices or a mix of apples and pears to vary the fruit flavor and texture.
- Add a splash of bourbon or apple cider to the filling for a deeper, more complex taste.
How to Make Apple Slab Pie
Ingredients You’ll Need:
For the Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6 to 8 tbsp ice water
For the Filling:
- 8 large apples (a mix of tart and sweet such as Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including mixing and rolling the dough, plus around 1 hour for the baking. Remember to chill your crust dough for at least 1 hour before rolling it out, and allow a couple of hours for cooling before serving. So, total time including chilling and cooling is about 3 to 4 hours.
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it looks like coarse crumbs. Add ice water one tablespoon at a time, mixing lightly until the dough just starts to come together. Divide the dough into two equal discs, wrap them in plastic wrap, and chill for at least 1 hour.
2. Make the Filling:
In a big bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract until all slices are well coated. Set aside to let the flavors blend.
3. Prepare to Assemble:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch rectangular baking pan.
4. Roll out Bottom Crust:
On a floured surface, roll one disc of dough into a rectangle a little bigger than your pan. Carefully transfer it to the greased pan, pressing it gently to fit the bottom and sides. Trim any dough that hangs over the edges.
5. Add the Filling:
Spread the apple filling evenly over the crust in the pan.
6. Make Crumb Topping:
Mix flour, sugar, cinnamon, and salt in a bowl. Cut in the cold butter until the mixture is crumbly.
7. Top the Pie:
Roll out the second dough disc to cover the filling or tear it into pieces and arrange on top. If using a full crust, cut slits or vents so steam can escape. Then sprinkle the crumb topping evenly over the pie.
8. Bake:
Place the pie in the oven’s middle rack. Bake for 50 to 60 minutes until the apples are tender, and the crust and topping are golden brown. If edges brown too fast, cover loosely with foil.
9. Cool:
Take the pie out and let it cool for at least 2 hours to let the filling set for easy slicing.
10. Serve:
Cut into large squares and enjoy warm or at room temperature. For an extra treat, serve with vanilla ice cream or whipped cream.
Can I Use Frozen Apples for Apple Slab Pie?
Yes, you can use frozen apples, but be sure to thaw them completely and drain any excess liquid before using. This helps prevent a soggy crust and keeps the filling from becoming too watery.
Can I Make Apple Slab Pie Ahead of Time?
Absolutely! You can prepare the pie up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftover Apple Slab Pie?
Store leftovers in an airtight container or loosely covered with foil in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold—both taste great!
Can I Substitute the Butter in the Crust?
You can swap butter for cold coconut oil or a vegan butter alternative if needed. Keep in mind this may slightly change the flavor and texture, but it will still result in a tasty crust.
