There’s something heartwarming and nostalgic about biting into a slice of homemade apple pie. But when you’re feeding a crowd or want a rustic, eye-catching dessert with all the charm of fall, nothing beats a Rustic Apple Slab Pie. This delightful twist on the traditional round pie is baked in a sheet pan, offering more surface area for that golden, flaky crust and gooey, cinnamon-spiced apple filling. Perfect for family gatherings, potlucks, or a cozy weekend treat, this pie brings out the best in seasonal apples and creates a beautiful, rustic presentation that looks as good as it tastes. Plus, the free-form design gives it a handcrafted appeal—no perfect crust edges required. Let’s dive into this easy yet impressive dessert that’s bound to become your new go-to apple pie recipe.
Ingredients
For the crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold and cut into cubes)
- 1 tsp salt
- 1 tbsp sugar
- 6-8 tbsp ice water
For the filling:
- 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
For topping:
- 1 egg (beaten, for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Prepare the crust: In a large bowl, combine the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork it. Divide the dough into two pieces, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Make the apple filling: While the dough chills, prepare the apple filling. In a large mixing bowl, toss the sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, flour, and vanilla extract. Set aside to allow the juices to develop while you roll out the dough.
- Preheat the oven: Set your oven to 400°F (200°C) and line a rimmed baking sheet (about 10×15 inches) with parchment paper.
- Roll out the bottom crust: On a floured surface, roll out one dough disc into a large rectangle roughly the size of your baking sheet. Gently transfer it to the prepared sheet pan, allowing the dough to hang slightly over the edges.
- Add the filling: Spread the apple mixture evenly over the crust, leaving about a 1-inch border around the edges.
- Roll out the top crust: Roll out the second dough disc and place it over the apples. You can lay it flat for a traditional slab pie or cut it into strips to create a lattice pattern. Either way, press the edges together and tuck or crimp them as desired to seal the pie.
- Brush and sprinkle: Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, crunchy finish.
- Bake the pie: Place the pie in the preheated oven and bake for 40–45 minutes, or until the crust is deeply golden and the apple filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking.
- Cool and serve: Let the pie cool in the pan for at least 30 minutes to allow the filling to set. Slice into squares and serve warm or at room temperature. Add a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
This Rustic Apple Slab Pie is not just a dessert—it’s a celebration of simplicity and flavor. With its flaky crust and luscious apple filling, it delivers everything you love about apple pie in an easy-to-share format. Whether you’re baking for a crowd or just want to savor the essence of fall in every bite, this recipe is guaranteed to please.