Here’s a full recipe for a flaky, bakery-style apple slab pie:
🥧 Apple Slab Pie
Ingredients (Serves 12–16)
For the Crust
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2 ½ cups (315 g) all-purpose flour
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1 tbsp sugar
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1 tsp salt
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1 cup (230 g) unsalted butter, cold and cubed
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6–8 tbsp ice water
(Or use 2 sheets of store-bought pie crust or puff pastry for convenience.)
For the Filling
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6 cups (about 6 medium) peeled, thinly sliced apples (Granny Smith, Honeycrisp, or a mix)
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¾ cup (150 g) sugar
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¼ cup (30 g) all-purpose flour (or 2 tbsp cornstarch for a clearer filling)
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1 ½ tsp ground cinnamon
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¼ tsp ground nutmeg
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Pinch of salt
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2 tsp lemon juice
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1 tsp vanilla extract
For Topping
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1 egg, beaten (for egg wash)
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2 tbsp coarse sugar (optional, for sparkle)
Optional Glaze
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½ cup (60 g) powdered sugar
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1–2 tsp milk or cream
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¼ tsp vanilla extract
👩🍳 Instructions
1. Make the crust
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In a bowl, whisk together flour, sugar, and salt.
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Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
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Gradually add ice water, 1 tbsp at a time, until the dough comes together.
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Divide dough in half, shape into disks, wrap in plastic, and chill 30 minutes.
2. Prepare the filling
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In a large bowl, combine sliced apples with sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla.
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Toss well and let sit for 10 minutes to release juices.
3. Assemble the slab pie
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Preheat oven to 400°F (200°C).
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On a floured surface, roll out one disk of dough to fit the bottom of a 10×15-inch jelly roll pan (or baking sheet with edges).
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Gently lay it into the pan, pressing it into the corners.
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Spread the apple mixture evenly over the crust.
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Roll out the second disk and place it on top. Trim and crimp the edges to seal.
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Cut a few slits in the top for steam to escape.
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Brush with beaten egg and sprinkle with coarse sugar.
4. Bake
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Bake for 35–45 minutes, or until golden brown and bubbly.
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Cool slightly before slicing.
5. Optional glaze
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Mix powdered sugar, milk, and vanilla until smooth.
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Drizzle over the cooled pie for a bakery-style finish.
💡 Tips
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Apple mix: Use both tart and sweet apples for balanced flavor.
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Shortcut: Use puff pastry for an easy, flaky version.
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Storage: Keeps well covered at room temperature for 2 days or refrigerated up to 5 days.
Would you like me to include a caramel apple slab pie variation (with salted caramel drizzled into the filling)? It’s amazing for fall gatherings. 🍏🍮
