Rustic Apple Slab Pie Recipe

Rustic Apple Slab Pie is a delightful, homemade dessert that combines the rich flavors of cinnamon-spiced apples with a golden, flaky crust. Unlike traditional round pies, this slab pie is baked in a rectangular pan, making it easier to cut into squares and serve a crowd. Perfect for holidays, family gatherings, or a cozy treat, this pie captures the essence of fall in every bite. The rustic appearance adds to its charm, giving it a homemade touch that feels warm and inviting.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter (cold and cubed)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup ice water
  • 6 medium apples (Granny Smith, Honeycrisp, or a mix)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 egg (for egg wash)
  • 1 tablespoon milk
  • Coarse sugar (for topping, optional)

Instructions

  1. Prepare the Dough
    • In a large bowl, mix flour, sugar, and salt.
    • Add cold butter and use a pastry cutter or hands to work it into the flour until the mixture resembles coarse crumbs.
    • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
    • Divide into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Prepare the Apple Filling
    • Peel, core, and thinly slice apples.
    • In a large bowl, combine apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract.
    • Mix well and let sit for 10 minutes to release juices.
  3. Roll Out the Dough
    • Preheat oven to 375°F (190°C).
    • Roll out one dough portion on a floured surface to fit a 9×13-inch baking sheet.
    • Transfer to the baking sheet, pressing gently into the corners.
  4. Assemble the Pie
    • Spread the apple filling evenly over the crust.
    • Roll out the second dough portion and place it over the apples.
    • Trim excess dough and crimp the edges together to seal.
    • Cut small slits on top to allow steam to escape.
  5. Apply Egg Wash & Bake
    • In a small bowl, whisk the egg with milk and brush over the top crust.
    • Sprinkle with coarse sugar for extra crunch.
    • Bake for 40-45 minutes, until golden brown and bubbly.
  6. Cool & Serve
    • Let the pie cool for at least 30 minutes before slicing.
    • Serve warm or at room temperature with vanilla ice cream or whipped cream.

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