Delicious Apple Slab Pie (Print View)

Golden, flaky crust filled with spiced apples—perfect for feeding a crowd.

# What You Need:

→ 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

→ Apple Filling

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

→ Assembly

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

# How to Make It:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into the mixture using a pastry blender or fingers until coarse crumbs form. Gradually drizzle in ice water, mixing just until dough comes together. Divide dough into two pieces, making one slightly larger than the other.
03 - On a lightly floured surface, roll out the larger dough piece to fit the bottom and up the sides of the prepared baking sheet. Carefully transfer dough to the pan and press evenly into place.
04 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Toss until apples are evenly coated.
05 - Spread apple mixture evenly over the bottom crust. Roll out remaining dough to form the top crust and place over apples. Trim excess dough, pinch edges to seal, and cut several small slits in the top for steam escape.
06 - Whisk together egg and milk in a small bowl. Brush mixture evenly over the top crust. Sprinkle with coarse sugar if desired.
07 - Bake for 35 to 40 minutes until crust is deep golden brown and filling is bubbling vigorously through the vents.
08 - Let cool for at least 30 minutes before slicing into squares. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Feeds a hungry crowd without the hassle of making multiple pies
  • The rectangular shape means more of those coveted corner pieces with extra crispy crust
  • You can easily transport this to parties without worrying about a traditional pie plate tipping over
02 -
  • Cold butter and ice water are non-negotiable for flaky pastry, so work quickly and don't let the dough sit at room temperature too long
  • The filling needs to bubble vigorously through the vents to ensure the cornstarch has fully cooked and thickened properly
  • Slicing while the pie is piping hot will result in a runny filling, so that cooling period is actually part of the cooking process
03 -
  • Place a baking sheet on the rack below the pie to catch any sugary drips and save your oven from a smoking mess
  • Rotating the pan halfway through baking ensures even browning since most ovens have hot spots
  • If the edges brown too quickly, tent them with foil while the center finishes baking

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