Apple Slab Pie

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Apple Slab Pie is a rustic, crowd-feeding dessert that takes everything people love about classic apple pie and stretches it into a large, sheet-pan format. Instead of a round pie that serves a few, this version is baked in a rectangular pan, making it perfect for gatherings, potlucks, holidays, or any situation where you want generous, easy-to-slice portions. The result is a higher crust-to-filling ratio, crisp edges, and a beautifully caramelized apple layer that’s both comforting and visually inviting.

Below is a clear, step-by-step guide to making a traditional Apple Slab Pie from scratch.

Ingredients Overview

For the crust

3 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 tablespoon sugar
1 ½ cups cold unsalted butter (cut into cubes)
½ to ¾ cup ice water

For the apple filling

6 to 8 large apples (Granny Smith, Honeycrisp, or a mix work best)
¾ cup sugar (adjust based on apple sweetness)
2 tablespoons brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

For finishing

1 egg (for egg wash)
1 tablespoon milk or cream
Optional: coarse sugar for topping

Step-by-Step Method

1. Prepare the dough

Start by mixing flour, salt, and sugar in a large bowl. Add cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. This is what creates a flaky crust.

Slowly add ice water, a few tablespoons at a time, mixing gently until the dough just comes together. Do not overwork it. Divide the dough into two portions—one slightly larger than the other—wrap both in plastic, and chill for at least 1 hour.

2. Prepare the apples

Peel, core, and slice the apples evenly (about ¼-inch thick). Uniform slices ensure even baking.

In a large bowl, combine the apples with sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla, and salt. Toss until the apples are fully coated. Let the mixture sit for 10–15 minutes so the flavors begin to meld and juices release slightly.