Apple Slab Pie is a big, friendly dessert that’s perfect for sharing with family and friends. It’s packed with tender, cinnamon-spiced apples baked under a buttery, flaky crust that’s golden and just slightly crisp. Unlike a regular round pie, this one is baked in a rectangular pan, making it easy to slice into generous squares everyone can enjoy.
I love making Apple Slab Pie because it fills the whole kitchen with the smell of warm apples and cinnamon, which instantly makes the house feel cozy. It’s one of those desserts that feels like a warm hug after a long day. I usually roll out the crust just a little thicker than usual to get a nice balance between soft apples and a crunchy bite of pastry. A little tip: brushing the top crust with a little egg wash and sprinkling sugar on top gives it that extra sparkle and crunch that everyone seems to love.
Apple Slab Pie is great for holidays, potlucks, or just a casual weekend treat. I like serving it with a scoop of vanilla ice cream or a dollop of whipped cream to add some cool creaminess to the warm apples. It’s easy to make ahead of time and tastes even better the next day, so it’s perfect for making early and having dessert ready when your guests arrive. It’s a simple, classic dessert that always brings smiles to the table.
Key Ingredients & Substitutions
Apples: I like using a mix of Granny Smith for tartness and Honeycrisp for sweetness. If you can’t find these, Fuji or Braeburn apples also work well for baking because they hold their shape nicely.
Butter & Shortening: Butter adds rich flavor in the crust, while shortening helps keep it flaky. If you want a dairy-free crust, try using vegan butter or coconut oil instead of butter and shortening.
Lemon Juice: This brightens the apple filling and stops the slices from browning. If fresh lemon juice isn’t on hand, a splash of apple cider vinegar works too.
Flour in Filling & Topping: The flour thickens the filling and gives structure to the crumble topping. For a gluten-free version, you can use a 1:1 gluten-free baking flour blend.
Brown Sugar: Brown sugar adds moisture and a slight caramel flavor to the filling and topping. You can swap it for coconut sugar if you prefer a less sweet, more caramel-like flavor.
How Do You Get the Perfect Crust and Crumble Topping?
The crust and crumble are what make this pie stand out. Here’s how to get them just right:
- Keep all ingredients, especially butter and shortening, cold. This helps create a flaky crust.
- Cut in the butter and shortening until you see pea-sized bits—that’s the secret to a tender, flaky texture.
- Be gentle when adding the water. Add little by little just until the dough comes together without being sticky.
- Chill the dough for at least an hour before rolling out; cold dough rolls easier and bakes better.
- For the crumble, mix cold butter into the sugar and flour mixture until crumbly but not too fine—some larger crumbs give a nice texture.
- Brush the edges with egg wash before baking to get that beautiful golden color.
With these tips, your crust will be flaky and buttery, and the crumble will have that satisfying crunchy topping we all love on an Apple Slab Pie.
Equipment You’ll Need
- 9×13-inch baking pan – perfect size for the slab pie and gives you even baking.
- Mixing bowls – you’ll need a few for the crust, filling, and crumble topping.
- Pastry blender or fork – makes cutting cold butter and shortening into flour easy without warming it.
- Rolling pin – helps roll out the dough evenly to fit your baking pan.
- Sharp knife or bench scraper – for slicing apples and cutting the pie into neat squares.
- Pastry brush – to apply egg wash for a golden, shiny crust.
- Baking sheet – to catch any drips and keep your oven clean.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the crumble topping for a nice crunch and nutty flavor.
- Stir in ½ cup dried cranberries or raisins into the apple filling for a sweet-tart pop.
- Mix in a teaspoon of ground ginger or cardamom to the apple filling for a warm, spicy twist.
- Use pears or a mix of pears and apples if you want a softer, sweeter filling variation.
How to Make Apple Slab Pie
Ingredients You’ll Need:
For The Crust:
- 3 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- ½ cup vegetable shortening, cold
- 7-9 tablespoons ice water
For The Filling:
- 8 cups peeled, cored, and thinly sliced apples (Granny Smith, Honeycrisp, or a mix)
- 1 tablespoon lemon juice
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For The Crumble Topping:
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ½ cup rolled oats (optional)
For Finishing:
- 1 egg (for egg wash)
- Coarse sugar for sprinkling
- Vanilla ice cream or whipped cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, including making the crust dough and mixing the filling and topping. You’ll need to chill the dough for at least 1 hour before baking. The pie bakes for 50 to 60 minutes, and then you should let it cool for at least 30 minutes before serving. In total, plan for around 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and shortening, then cut them into the flour mixture using a pastry blender or your fingers until the mix looks like coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together when pressed. Divide the dough into two equal disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
2. Make the Apple Filling:
In a large bowl, toss the sliced apples with lemon juice to keep them from browning. Add both sugars, flour, cinnamon, nutmeg, and salt. Mix well so all the apples get coated evenly. Set aside while you prepare the crumble topping.
3. Make the Crumble Topping:
Combine flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in the cold butter with a fork or pastry blender until the mixture becomes crumbly. Stir in the rolled oats if you’d like a bit more texture.
4. Assemble the Pie:
Preheat your oven to 375°F (190°C). On a floured surface, roll out one dough disk into a rectangle large enough to fit your 9×13-inch baking pan. Press the dough gently into the bottom and up the sides of the pan. Pour the apple filling over the crust, spreading it out evenly. Sprinkle the crumble topping all over the apples.
5. Bake the Pie:
Place the baking pan on a baking sheet to catch any drips. Bake for 50 to 60 minutes until the crumble topping is golden brown and you can see the filling bubbling. If the topping browns too quickly, tent the pie loosely with foil for the remaining baking time.
6. Cool and Serve:
Let your slab pie cool for at least 30 minutes so the filling sets up nicely. Slice into squares and serve warm. For an extra touch, add a scoop of vanilla ice cream or whipped cream on top—delicious!
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before mixing with the sugars and spices to avoid a soggy crust.
Can I Make the Pie Ahead of Time?
Absolutely! Prepare and assemble the pie, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Apple Slab Pie?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave before serving to bring back that warm, comforting flavor.
Can I Substitute the All-Purpose Flour in the Crust or Topping?
You can swap in a gluten-free flour blend for a gluten-free version. Just make sure it’s a 1:1 baking blend designed to substitute all-purpose flour for best results.
