As a chef who thrives on feeding a full table, this apple slab pie is my ultimate go to for gatherings, holidays, and Sunday afternoons that need a sweet finish. It’s got everything I love about pie tender spiced apples, buttery crust, and that golden, melt in your mouth top but in a slab format that’s easy to serve and even easier to love.
Why Apple Slab Pie Belongs on Your Table
If you’ve ever struggled slicing perfect wedges of round pie for guests, this one’s your new best friend. It’s everything a traditional apple pie should be, scaled up for real life. The crust to filling ratio? Spot on. The portability? A dream. The ability to feed ten people with one pan? Game changer.
- Feeds a crowd: Perfect for potlucks, family dinners, or special occasions.
- Flaky, tender crust: Made from scratch with shortening for unbeatable texture.
- Deep apple flavor: Thanks to a mix of cinnamon, nutmeg, and slow baking.
- Easy to slice and serve: No mess, no pie dish just slab, slice, and share.
- Endlessly customizable: Swap apples, add raisins, or drizzle with caramel.
Step by Step Guide to Making Apple Slab Pie
No fancy skills or tools required just a big pan, a good rolling pin, and a little love.
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 cup shortening, chilled
- ½ cup cold water
- 8 cups peeled, cored, and sliced apples
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter, diced for dotting
Directions
1: Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Grease or line a 15x10x1 inch baking sheet this will be your pie dish.
2: Make the Crust
- In a large bowl, combine flour and salt.
- Cut in the chilled shortening using a pastry cutter or fork until the mix resembles coarse crumbs.
- Gradually stir in cold water with a fork, adding just enough until a soft dough forms a ball.
3: Roll and Fit the Dough
- Divide the dough in half. Roll out one portion to fit the bottom and sides of your baking pan.
- Gently place into the pan, trimming and patching as needed.
4: Make the Filling
- In a large bowl, combine sliced apples with sugar, cinnamon, and nutmeg.
- Mix until evenly coated, then pour into the crust lined pan and spread evenly.
- Dot with small pieces of butter across the surface.
5: Top and Bake
- Roll out the second half of the dough and place it over the apples.
- Seal the edges and cut a few slits in the top to allow steam to escape.
- Bake for 45 minutes, or until the crust is golden brown and the apples are tender.
6: Cool and Serve
- Let cool in the pan for 10-15 minutes before slicing into squares.
- Serve warm with ice cream or at room temperature for easier cutting.
Chef’s Tips for a Perfect Apple Slab Pie
After baking this dozens of times for clients, friends, and family, here are my essential tips for flawless results every time.
- Keep everything cold: The colder your shortening and water, the flakier your crust. You can even chill the flour!
- Use a mix of apples: Combine tart apples like Granny Smith with sweet ones like Honeycrisp or Fuji for depth of flavor.
- Even slices = even baking: Aim for uniform thickness so all the apples cook through at the same time.
- Dot with butter: This little step adds richness to the filling and helps everything caramelize.
- Don’t skip the vents: Those slits in the top crust release steam, keeping your crust from going soggy.
