Apple slab pie is a comforting dessert that takes the flavors of a traditional apple pie and transforms them into a larger, shareable treat perfect for gatherings. Unlike a round pie, this version is baked in a rectangular pan, offering more servings and a fun twist on a timeless classic. With a flaky crust, spiced apple filling, and a golden finish, this recipe is both practical and delicious for holidays, potlucks, or family dinners.
Ingredients
- 2 refrigerated pie crusts (or homemade if preferred)
- 6 medium apples, peeled, cored, and sliced thin
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1 tablespoon unsalted butter, cut into small cubes
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Roll out one pie crust and fit it into a 9×13-inch baking dish, making sure it covers the bottom and slightly up the sides.
- In a large bowl, combine apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until apples are evenly coated.
- Spread the apple mixture over the crust in the baking dish. Dot the filling with small cubes of butter. Cover with the second pie crust, sealing the edges well. Brush the top crust with the egg wash and cut small slits for steam to escape.
- Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. Allow the slab pie to cool slightly before slicing and serving.
Servings
Approximately 12 servings
Nutritional Info (per serving, approx.)
- Calories: 280
- Carbohydrates: 45g
- Protein: 2g
- Fat: 11g
- Fiber: 3g
- Sugar: 28g
- Sodium: 150mg
Notes
This apple slab pie works well with a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, for balanced flavor. You can prepare it a day ahead and reheat before serving. Serve it plain or with a scoop of vanilla ice cream for a classic touch.
Tips
For extra flakiness, chill the crust before baking. If the edges brown too quickly, cover them loosely with foil. You can drizzle a simple glaze made with powdered sugar and milk over the cooled pie for added sweetness. Using a mandoline slicer for the apples ensures even cooking and consistency.
Health Benefits
Apples are rich in dietary fiber, which supports digestion, and contain vitamin C to boost immunity. Cinnamon has natural anti-inflammatory properties and helps regulate blood sugar. Compared to fried desserts, baked apple slab pie offers a lighter option with wholesome fruit as the main ingredient. Enjoying it in moderation can provide both satisfaction and nourishment.
Q & A
Q: Can I use puff pastry instead of pie crust?
A: Yes, puff pastry creates a lighter, flakier texture, though it will rise more than a traditional crust.
Q: How do I store leftover apple slab pie?
A: Store it covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices before serving for best flavor.
Q: Can I freeze apple slab pie?
A: Yes, wrap tightly in foil and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
Q: Can I make this recipe gluten-free?
A: Absolutely, use gluten-free pie crust and substitute the flour with cornstarch or a gluten-free flour blend.
Q: What other fruits can I use?
A: Pears, peaches, or a mix of berries can be used as a filling variation for a different twist on this classic dessert.