Apple Slab Pie Recipe

I’m so excited to share this Apple Slab Pie Recipe with you because it’s one of those desserts that just fills the house with that warm, cinnamon-spiced aroma and brings everyone to the kitchen for a slice. What makes this recipe special is its rustic charm and the generous slab shape that’s perfect for feeding a crowd. Whether you’re celebrating a family dinner, a potluck, or simply craving a comforting slice of apple pie, this slab pie won’t disappoint.

When I first tried this Apple Slab Pie Recipe, I was amazed at how the filling came out perfectly juicy but not soggy, and that tender, flaky crust was just the right thickness for every bite. You’ll find that it’s surprisingly easy to make, especially when you break down the steps and let the dough chill. Trust me, once you try this, it’ll become your go-to fall favorite!

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Ingredients You’ll Need

The ingredients for this Apple Slab Pie Recipe come together to create a tender, flaky crust and an irresistible, spiced apple filling. Using a mix of shortening and cold butter gives the crust the best texture, and the lemon juice in the milk helps keep the apples bright and fresh-tasting.

• All-purpose flour: The base for the pie dough and thickening the filling; make sure it’s fresh for best results.
• Salt: Just a pinch to enhance the flavors in the crust.
• Shortening: Adds flakiness to the crust; I like to use it combined with butter for the best texture.
• Cold butter: Chilled and cubed so it creates flaky pockets as it bakes.
• Vegetable oil: Helps bind the dough and adds tenderness without heaviness.
• Milk: I use whole milk for richness; it’s mixed with lemon juice to mimic buttermilk which tenderizes the crust.
• Lemon juice: Keeps the apples from browning and adds a subtle brightness.
• Apples: Use a mix of tart and sweet apples, like Granny Smith and Fuji, for depth of flavor.
• Sugar: Sweetens the filling while also mixed in the crust dust for texture.
• Cinnamon and ground nutmeg: Classic warm spices that make this pie smell like fall in every bite.
• Egg (for egg wash): Gives the crust a gorgeous golden color and shine.
• Water: Mixed with egg for the wash to help it spread evenly.

Variations

I love mixing things up with the Apple Slab Pie Recipe depending on the season or who I’m serving. You can personalize this recipe by tweaking the filling spices or switching up the crust fats for different textures and flavors. Feel free to make this your signature pie!

• Spice it up: Sometimes I add a pinch of ground cloves or ginger for a warm twist that my family adores.
• Gluten-free crust: I’ve experimented with a gluten-free flour blend and while the texture differs slightly, it’s a fantastic option if you need to avoid gluten.
• Sweetener swaps: For a healthier spin, you can replace some sugar with maple syrup or honey, though you might need to reduce the liquid slightly.
• Adding nuts: Chopped pecans or walnuts sprinkled on the filling add a wonderful crunch and flavor contrast.

How to Make Apple Slab Pie Recipe

Step 1: Make the Perfect Pie Dough

Start by mixing the all-purpose flour and salt in a large bowl, then cut in the shortening and cold butter until the pieces look like small peas – this is the key to a flaky crust. Combine the milk and lemon juice in a small bowl, then add the vegetable oil. Pour this liquid mixture into the flour mixture and gently stir until the dough starts to come together. You might need to use your hands to bring it into a soft dough. Divide it into two discs, wrap them in plastic, and pop them in the fridge for about 30 minutes while you make the filling.

Step 2: Prepare the Apple Filling

While the dough chills, peel and chop your apples into small, even pieces so they cook uniformly. Toss them in a large bowl with sugar, flour, cinnamon, and nutmeg—this sweet and spicy combo is what makes the filling sing. I like to mix the filling a few minutes before rolling out the crust to let the flavors mingle, but not so long that the apples get soggy.

Step 3: Roll Out and Assemble Your Slab Pie

Preheat your oven to 400°F and if you have a pizza stone, place it in now. On a lightly floured surface, roll one disc of dough into a rustic 13×18” rectangle about ⅛” thick—don’t stress about making perfect edges, this rustic look is charming! Place this dough in a 10×15” jelly roll pan, letting the edges hang over the sides. Sprinkle a “crust dust” of sugar and flour over the dough to prevent sogginess. Pour the apple filling evenly over this base.

Step 4: Top and Seal the Pie

Roll out the second dough disc to the same size and place it on top of the apples. Fold the edges of both crusts back and tuck them neatly into the pan’s edges, then pinch or crimp the edges to seal. Cut several slits into the top crust so steam can escape while baking. Finally, brush the top lightly with an egg wash and sprinkle some sugar over it for that beautiful golden shine and a little crunch.

Step 5: Bake Until Golden and Bubbling

Bake the pie for 30 minutes, then tent it loosely with foil to prevent the crust from over-browning. Continue baking for another 20-25 minutes until the crust is a rich golden color and the filling bubbles at the slits. This bubbling is your sign that the filling is perfectly cooked. Let the pie cool for at least 2 hours before slicing to help everything set nicely—this step always amazes me because the filling becomes perfectly sliceable, not runny.

How to Serve Apple Slab Pie Recipe

Garnishes

I love serving this Apple Slab Pie Recipe with a scoop of vanilla ice cream or a dollop of homemade whipped cream—both melt beautifully into the warm slice. For a little extra flair, a sprinkle of cinnamon sugar right before serving adds some sparkle and enhances the spice notes.

Side Dishes

This pie pairs wonderfully with a simple cup of hot coffee or spiced chai tea to balance the sweetness. If it’s part of a larger meal, I like to serve it alongside a crisp green salad for contrast or even a light cheddar cheese plate for a more savory, unexpected twist.

Creative Ways to Present

For holiday gatherings or special occasions, I’ve presented this slab pie on a beautiful wooden board with autumn leaves and candles around it for a cozy vibe. Cutting it into neat rectangles makes it perfect for buffet-style serving too. You can even serve it with little ramekins of caramel sauce on the side for extra indulgence!

Make Ahead and Storage

Storing Leftovers

I store leftover slab pie right in the pan, covered snugly with plastic wrap to keep the crust from drying out. It keeps wonderfully fresh for up to 3 days—although that rarely happens with my family around!

Freezing

If you want to freeze the pie, I recommend freezing it unbaked. Wrap it tightly in plastic and foil, then bake it from frozen, adding a bit of extra bake time. I’ve done this a few times for busy holidays—it saves so much stress!

Reheating

To reheat, I pop slices in a 350°F oven or toaster oven for 10-15 minutes until warm and crunchy again. Microwaving can make the crust soggy, so I avoid that when I want to preserve the texture.

FAQs

Final Thoughts

This Apple Slab Pie Recipe holds a special place in my kitchen because of its simplicity and how reliably it turns out. It’s one of those desserts that makes everyone smile, brings back comforting memories, and fills your home with warmth. I really hope you’ll give this rustic, delicious pie a try—you’ll love how satisfying and wholesome it feels to bake and share it with your loved ones.

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