apple slab pie

Here’s a simple, delicious recipe for a Classic Apple Slab Pie—perfect for serving a crowd or enjoying over several days.

Classic Apple Slab Pie

Ingredients

For the crust:

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp sugar

• 1 cup (2 sticks) cold unsalted butter, cut into cubes

• 6–8 tbsp ice water

For the filling:

• 6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced

• ¾ cup sugar

• 2 tbsp all-purpose flour

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tsp lemon juice

• 1 tsp vanilla extract

For topping:

• 1 egg, beaten (for egg wash)

• 1 tbsp sugar (optional, for sprinkling)

Instructions

1. Prepare the crust:

   • In a large bowl, mix flour, salt, and sugar.

   • Cut in cold butter until mixture resembles coarse crumbs.

   • Gradually add ice water, 1 tbsp at a time, until dough comes together.

   • Divide dough in half, shape into disks, wrap in plastic, and chill for 1 hour.

2. Preheat oven:

   • Preheat your oven to 375°F (190°C).

   • Line a 9×13-inch baking pan with parchment paper or lightly grease it.

3. Prepare the filling:

   • In a large bowl, toss apple slices with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated.

4. Assemble the pie:

   • Roll out one disk of dough to fit the bottom of the baking pan; transfer and press gently.

   • Pour the apple mixture evenly over the crust.

   • Roll out the second disk of dough and place it over the apples. Trim excess dough and crimp edges.

   • Cut a few slits in the top crust to allow steam to escape.

   • Brush the top with beaten egg and sprinkle with sugar if desired.

5. Bake:

   • Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling.

   • Let cool for at least 15–20 minutes before slicing.

Tips for a Perfect Slab Pie

• Use a mix of tart and sweet apples for depth of flavor.

• Chill the dough before rolling for a flakier crust.

• Serve warm with vanilla ice cream or whipped cream.

If you want, I can also give you a shortcut version using store-bought pie dough and a simple glaze, which still tastes homemade but cuts prep time in half. Do you want me to share that?