Apple Slab Pie
A crowd-pleasing apple slab pie with flaky crust and warm cinnamon-spiced apple filling, baked in a sheet pan for easy sharing.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ½ cups plain flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter (cold, cut into cubes)
- 6–7 tablespoons ice water
- 6 cups thinly sliced apples (Granny Smith, Honeycrisp, or Braeburn)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- Coarse sugar for sprinkling
Instructions
- Combine flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide in half, shape into discs, and chill 30 minutes.
- Toss sliced apples with sugars, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated.
- Preheat oven to 400°F. Roll one dough disc into a rectangle to fit a 10×15-inch pan. Press into the pan.
- Spread apple filling evenly over the crust, then cover with the second rolled dough. Trim and crimp edges, cut vents, brush with egg wash, and sprinkle with coarse sugar.
- Bake 35–40 minutes until the crust appears golden and the filling bubbles. Cool 1 hour before slicing and serving.
Notes
- For best results, mix apple varieties for depth of flavor.
- Chill dough before rolling to keep the crust flaky.
- Reheat leftovers in the oven to restore crispness.