Apple Slab Pie

For the Crust (or use 2 store-bought sheets):

• 4½ cups (560g) all-purpose flour
• 2 tbsp granulated sugar
• 1½ tsp salt
• 2¼ cups (4½ sticks / 510g) very cold unsalted butter, cubed
• 1¼–1½ cups ice water

For the Filling:

• 5–6 cups peeled & sliced apples (about 5–6 medium; mix of Granny Smith + Honeycrisp or Fuji)
• ¾ cup (150g) granulated sugar
• ¼ cup (55g) light brown sugar
• 3 tbsp all-purpose flour (or cornstarch for clearer filling)
• 1½ tsp ground cinnamon
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• 2 tbsp unsalted butter, diced

For Assembly:

• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

💡 Pro Tips:

• Keep butter and water ICE COLD—key to flaky layers.
• Don’t overmix dough—stop when it just holds together.
• Slice apples ¼-inch thick—uniform pieces = even cooking.

Step-by-Step Instructions (Simple, Rustic, Foolproof)

1. Make the Crust (or use store-bought)

• In a food processor or bowl, pulse flour, sugar, and salt.
• Add cold butter; pulse until pea-sized crumbs form.
• Drizzle in ice water, ¼ cup at a time, until dough just clumps.
• Divide into two discs: one slightly larger (for bottom), one smaller (for top). Wrap and chill at least 1 hour.

2. Prep the Filling

• In a large bowl, toss apples, sugars, flour, cinnamon, nutmeg, and lemon juice. Let sit 15 minutes.

3. Roll & Assemble

• Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan or rimmed baking sheet.
• On a floured surface, roll larger dough disc to 17x12 inches. Carefully transfer to pan; press into corners. Trim excess.
• Pour in apple filling. Dot with butter.
• Roll smaller dough disc to 15x10 inches. Place over filling.
• Crimp edges by folding top over bottom and pressing with a fork.
• Cut 4–5 slits in the top for steam.
• Brush with egg wash, sprinkle with coarse sugar.

4. Bake to Golden Perfection

• Bake 50–60 minutes, until crust is deep golden and filling bubbles.
• Tent with foil if edges brown too quickly.
• Cool at least 1 hour before slicing (filling sets as it cools).

Serving Suggestions

• 🍦 Classic: Warm with vanilla ice cream or whipped cream
• ☕ Brunch twist: With coffee or spiced chai
• 🍯 Extra decadent: Drizzle with caramel sauce
• 🥧 Holiday plate: Alongside pumpkin pie or cranberry crisp

Make-Ahead & Storage Tips

• Dough: Freeze unbaked dough discs up to 2 months.
• Unbaked pie: Assemble, freeze, then bake from frozen (+15–20 mins).
• Baked pie: Store covered at room temp up to 2 days, or fridge up to 4 days.
• Reheat: 300°F oven for 10–15 minutes to restore crispness.

Frequently Asked Questions

Q: Can I use store-bought crust?
A: Yes! Use 2 sheets of refrigerated pie dough (like Pillsbury)—roll to fit.

Q: No jelly roll pan?
A: Use a 9x13-inch baking dish—adjust crust size accordingly.

Q: Gluten-free?
A: Use a GF pie crust mix (like Wholly Wholesome) and GF flour in filling.

Q: Can I add nuts or raisins?
A: Absolutely! Stir in ½ cup chopped pecans or raisins with the apples.

A Pie That Feeds the Whole Table

Apple Slab Pie isn’t just dessert—it’s hospitality in edible form. It’s what you bake when you want everyone to feel welcome, satisfied, and a little nostalgic.

So peel those apples, roll that dough, and bake with generosity. Because sometimes, the best pies aren’t round—they’re big, buttery, and made for sharing.

“Good pie doesn’t need a fancy dish—it just needs enough for everyone.” 🍎🧈✨