Apple Slab Pie is a big, warm slice of homemade comfort. This pie is filled with sweet, cinnamon-spiced apples and baked in a rectangular pan, making it perfect for sharing with family or friends. The crust gets beautifully golden and flaky, while the apples inside become tender and juicy.
I love making this pie because it’s simple to put together but still feels special. The smell of cinnamon and baked apples wafting through the kitchen is one of my favorite cozy moments. I usually slice it right out of the pan and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
One of the best things about a slab pie is how easy it is to cut into generous pieces, so no one has to fight over the last slice. It’s a great dessert for holidays, potlucks, or even just a sweet treat after dinner. I always enjoy watching everyone’s faces light up when they take their first bite—there’s just something about warm apple pie that feels like a hug on a plate.
Key Ingredients & Substitutions
Apples: Using a mix like Granny Smith and Honeycrisp gives a nice balance of tart and sweet with good texture. If you don’t have these, Braeburn, Fuji, or Pink Lady work well too.
Sugars: Brown sugar adds a hint of caramel flavor, while granulated sugar brings sweetness. You can swap with coconut sugar for a subtle molasses taste or reduce sugar for less sweetness.
Pie crust: I recommend a good-quality refrigerated pie crust for ease, but homemade pie dough makes it extra special. Gluten-free crusts are fine if needed — just check the size to fit your pan.
Spices: Cinnamon and nutmeg give warm flavor. If you want, try adding a pinch of ground cloves or allspice for extra depth.
How Do I Make a Perfect Lattice Top Crust for My Pie?
The lattice crust looks impressive but is easier than you think. Here’s how:
- Roll out the dough evenly to fit your pan.
- Cut the dough into even strips, about ½ to ¾ inch wide.
- Lay half the strips across the pie filling, parallel to each other.
- Fold back every other strip halfway and lay one strip perpendicular over the folded strips.
- Unfold the strips over the new one, then fold back the other strips, and add another perpendicular strip.
- Repeat until the whole top is covered, like weaving a basket.
- Trim the edges to match the bottom crust, then press and crimp edges to seal.
Brush with egg wash for a golden finish and sprinkle with coarse sugar if you like extra crunch and sparkle. This method keeps steam escaping and makes the pie look inviting!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for a slab pie to bake evenly and easy to slice into squares.
- Mixing bowl – you’ll toss the apple filling here to coat all pieces well.
- Rolling pin – helps you roll out your pie dough thin and even for a flaky crust.
- Sharp knife or pastry cutter – to slice apples thin and cut dough strips for the lattice top.
- Basting brush – use this to apply the egg wash for a shiny, golden crust.
Flavor Variations & Add-Ins
- Mix in chopped walnuts or pecans with the apples for a nice crunch and nutty flavor.
- Add ½ teaspoon ground ginger or cardamom for a warm, spicy twist that pairs nicely with cinnamon.
- Swap some apples with sliced pears for a sweeter, juicier filling variation.
- Stir in ½ cup raisins or dried cranberries for some chewy texture and little bursts of tartness.
How to Make Apple Slab Pie
Ingredients You’ll Need:
For the Filling:
- 3 ½ pounds apples (a mix of Granny Smith and Honeycrisp or your choice), peeled, cored, and thinly sliced
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter, cut into small pats
For the Crust and Topping:
- 2 packages refrigerated pie crusts (or homemade pie dough for top and bottom)
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This Apple Slab Pie takes about 20 minutes to prep, 50 to 60 minutes to bake, and at least 2 hours to cool and set. Total time is roughly 3 hours, but most of that is hands-off while baking and cooling.
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to make sure the pie doesn’t stick.
2. Make the Apple Filling:
In a large bowl, mix the thinly sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Stir well so every apple slice is coated evenly in the sweet and spiced mixture.
3. Roll Out the Bottom Crust:
Take one pie crust and roll it out to fit your baking dish. Press it down carefully so it covers the bottom and sides evenly. This creates a strong base for your pie filling.
4. Add the Apple Filling:
Pour your apple mixture into the crust-lined dish, spreading it out evenly. Place small pats of butter over the filling – they will melt during baking and add richness.
5. Make the Top Crust:
Roll out the second pie crust. For a classic look, cut it into strips and weave them into a lattice pattern over the filling. If you prefer, just cover the pie with the whole crust and cut little slits for steam to escape.
6. Seal and Finish:
Press the edges of the top and bottom crusts together and crimp them firmly to seal the pie well. Brush the top crust with beaten egg to get a nice golden color when baked. If you like a bit of crunch and shine, sprinkle some coarse sugar on top.
7. Bake the Pie:
Place the pie on the middle rack of your oven. Bake for 50 to 60 minutes, until the crust is beautifully golden and the filling bubbles happily.
8. Cool and Serve:
Let the pie cool for at least 2 hours at room temperature. This helps the filling thicken and makes slicing easier. Then cut into generous slab pieces. Serve warm or at room temperature, with optional vanilla ice cream or whipped cream for extra yum.
Can I Use Frozen Pie Crust for This Recipe?
Yes, frozen pie crust works great! Just thaw it overnight in the refrigerator before using to make rolling and shaping easier.
What’s the Best Way to Store Leftover Apple Slab Pie?
Store leftovers in an airtight container or cover the pie with plastic wrap. Keep it refrigerated for up to 4 days. Reheat slices gently in the microwave or oven before serving.
Can I Make This Apple Slab Pie Ahead of Time?
Absolutely! You can prepare the pie completely and refrigerate it overnight before baking. Just add a few extra minutes to the baking time if baking from cold.
How Can I Prevent a Soggy Bottom Crust?
Make sure to thoroughly coat the apples with flour to absorb excess juice, and bake the pie on the middle rack so heat circulates well. Also, letting the pie cool before cutting helps the filling set and reduces sogginess.
