- 6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, for added warmth)
- 1 tablespoon lemon juice (to prevent browning)
- Optional: 1/2 cup raisins or chopped walnuts
For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon milk or cream
- Optional: Coarse sugar for sprinkling
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a 10x15-inch jelly roll pan or similar-sized baking sheet and line it with parchment paper for easy cleanup.
2. Make the Crust
- In a mixing bowl, whisk together the flour, salt, and sugar.
- Cut the chilled butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and chill for 30 minutes.
3. Prepare the Filling
- In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg (if using), and lemon juice until evenly coated.
- Optional: Stir in raisins or chopped walnuts for added texture and flavor.
4. Assemble the Pie
- On a lightly floured surface, roll out one disc of dough into a rectangle slightly larger than your baking pan. Transfer it to the prepared pan, pressing it gently into the edges.
- Spread the apple filling evenly over the bottom crust.
- Roll out the second disc of dough into another rectangle and place it over the filling. Trim and crimp the edges to seal, then cut a few small slits in the top crust to allow steam to escape.
- Optional: Brush the top crust with the egg wash and sprinkle with coarse sugar for a golden, sparkly finish.
5. Bake
- Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.
- Optional: Tent the pie with foil halfway through baking if the crust is browning too quickly.
6. Cool and Serve
- Remove the pie from the oven and let it cool in the pan for at least 30 minutes before slicing.
- Slice into squares and serve warm or at room temperature.
- Optional: Serve with vanilla ice cream or whipped cream for an extra indulgent treat!
- Enjoy every bite of this rustic, spiced apple delight!
Tips for Success
- Use Fresh Apples: A mix of tart and sweet apples like Granny Smith and Honeycrisp provides the best balance of flavor and texture.
- Prevent Soggy Crust: Tossing the apples with flour and sugar helps absorb excess moisture and prevents a soggy bottom crust.
- Add Extras: Stir in dried cranberries, candied ginger, or a splash of bourbon for added depth.
- Store Leftovers: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the oven for best results.
Why This Recipe Works
This Apple Slab Pie combines the buttery, flaky texture of homemade pie crust with the warm, spiced sweetness of cinnamon apples. The slab format makes it easy to share while maintaining all the flavors and charm of a traditional pie. Whether served as a dessert, snack, or even breakfast treat, this recipe delivers big on taste and simplicity without requiring advanced baking skills.
Conclusion: A Dessert Everyone Will Love
Whether you’re craving something warm and spiced, looking for a way to feed a crowd, or simply want to enjoy a comforting homemade dessert, this Apple Slab Pie is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this slab pie might just inspire others to try it too! 🍂✨