Apple slab pie is party pie. It’s an apple pie baked on a large baking sheet and served in squares. What could possibly be better?!

Apple Slab Pie

This pie…what can I say?  This apple slab pie is what Thanksgiving dreams are made of.  Forget pumpkin pie.  Ok, well, this bourbon pumpkin tart is still cool in my book, but you get what I mean.

Apple Slab Pie

If you’re feeding a crowd for Thanksgiving or a friendsgiving, or Hanukkah, a housewarming, or Christmas party – you get my point – this slab pie will easily feed it.  A minimum of 12 servings is what you’ll get from a typical jelly roll-size pan but I assure you that forks will be drawn for dibs on the last piece.

Apple Slab Pie

I know I’ve said that making pie isn’t my thing but the all butter, really flakey (flaky?) pie dough I posted the other day is life-changing for me.  I couldn’t imagine trying to wrestle with rolling out and transferring two very large sheets of pie dough for this slab pie using a less-than-stellar recipe.

Apple Slab Pie

As you can see, the pie takes on a rectangular shape here and after you’ve got the bottom sheet of dough nestled in the pan, you’ll cover the dough with a ton of chopped apples mixed with fall’s best spices, and cover the apples with another monstrous piece of dough.  Crimp the edges, cut a few holes, brush with some cream, and bake.

Apple Slab Pie

It’s really that easy.  The hardest part about making this apple slab pie, however, is waiting for it to cool before diving in.  I served it with some really fun ice cream (that I’ll share very soon) and maple bourbon caramel sauce but vanilla or cinnamon vanilla bean ice cream would be just as splendid.

Apple Slab Pie

If you haven’t already invited a gaggle of people over for your next celebration, get on the phone (how old am I??), because you’ll definitely want to share this apple pie with friends.

Apple Slab Pie

  • Prep Time: 3hr 15min (mostly inactive prep)
  • Cook Time: 45min
  • Yield: 12-18 servings

Ingredients

For the crust:
3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (24 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ – 1 cup very cold water

For the apple filling:
3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
Squeeze of lemon juice
2/3 to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
1/8 tsp table salt

To finish:
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Instructions

  • 01

    To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.

  • 02

    Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ¾ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add the remaining ¼ cup of water. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You’ll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.

  • 03

    To make the filling:  In a very large bowl, toss the apple chunks with the lemon juice.  Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl.  Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.

  • 04

    To assemble the slab pie:  Preheat the oven to 375° F.  Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper.  If your pan is a little smaller than this (as mine was), don’t worry – this recipe will still work fine; you’ll just have a little extra dough leftover.

  • 05

    Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18×13-inch rectangle.  Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan.  Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16×11-inch rectangle (you want to keep the dough in the pan as cold as possible).

  • 06

    Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan – it may seem like way too many apples, but they will cook down.  Drape the second sheet of dough over the apples.  Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.

  • 07

    Brush the top of the dough with the heavy cream or egg wash.  Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking.  Place the whole sheet on a larger baking sheet – there will likely be spillage that you’ll want to catch on the large pan rather than the bottom of your oven (trust me).

  • 08

    Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust.  Cool the pan on a wire rack for at least 45 minutes before cutting and serving.

  • 09

    Note: This apple slab pie is best served straight from the oven but if you’re in a pinch, it can also be made in full one day in advance.  Make the pie as instructed, leaving it in the baking sheet, covered with foil, at room temperature or in a cool room (we kept it in the garage), then reheat it at 300° F until warmed through (about 20 minutes).  You can crank the broiler on in the last couple of minutes to crisp up the top crust if you wish – just watch it carefully to avoid burning the buttery crust.

    Alternatively, you could assemble the whole pie up to one day in advance and keep it in the fridge until you’re ready to bake it off.

adapted from Smitten Kitchen

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  • Warm Vanilla Sugar
    November 14, 2013 at 7:09 AM

    Slab pie is so fun!! I love this version – gorgeous!

  • Kim (Feed Me, Seymour)
    November 14, 2013 at 7:52 AM

    This pie is amazing! I am a big pie traditionalist but I am wiling to bend on the idea of shape. Especially since this version looks so much easier than a standard round pie. Love it!

    • taraliptak
      November 15, 2013 at 1:21 PM

      I think I have a mental block about rolling dough into a circle (I have issues with pizza dough too) but a rectangle is so much easier for me to do. Go figure!

  • November 14, 2013 at 12:03 PM

    My grandma used to make a pie a lot like this for Thanksgiving! It was always my favorite!

  • Tracey
    November 14, 2013 at 7:40 PM

    I discovered the joy the slab pie this year too, they’re great for feeding a crowd! Can’t wait to see that ice cream recipe!

  • November 14, 2013 at 10:23 PM

    This slab pie looks better than regular pie! And the filling looks perfect.

    • taraliptak
      November 15, 2013 at 1:17 PM

      It IS better than regular pie! Something about the shape, I guess. 🙂

  • […] Queen’s Southern Comfort Apple Pie, the very best apple pie I’ve ever eaten and 2) Tara’s Slab Apple Pie, the most beautiful apple pie I’ve ever seen. And I’ve made it 3 times in the last 3 […]

  • Mae Morris
    February 7, 2014 at 2:28 PM

    Can I make the dough the night before and store it in the fridge or does it need to be made the same day as I’m making the pie?

    • taraliptak
      February 9, 2014 at 4:10 PM

      You can definitely make it the night before – or even a week before! – and keep it in the fridge. You’ll need to let it sit at room temperature for 20-30 minutes before you roll it out though. Let me know how it turns out for you!

  • […] Apple Slab Pie Apple Slab Pie. Pie for the lazy, clumsy, and disenchanted. Perfect pie for me!For full “Apple Slab Pie” recipe click here […]

  • taraliptak
    June 12, 2014 at 8:30 PM

    Yay! So glad to hear you loved it! I have big plans for this crust and slab pie idea this summer – hope you do too!

  • November 11, 2014 at 8:09 PM

    Hi Sally! Thanks for your sweet words. 🙂 To be honest, I can’t say whether it would freeze and bake well after being assembled since I have never done this myself. My gut says it might be a better idea to make the dough 1 week ahead and keep it in the fridge. On the afternoon or night before Thanksgiving, roll out the dough, make the filling, assemble, refrigerate overnight, then bake off on TG morning. However you decide to make it, let me know how it turns out! I hope you love it!

  • November 13, 2014 at 9:00 AM

    Caramel sauce can be a finicky thing to make but I haven’t had any issues with this recipe in the few times I’ve made it. Glad you’ve got a back up plan in place because things like this do happen sometimes.

  • November 13, 2014 at 9:01 AM

    If you’re not comfortable with my earlier suggestion, wait until the morning of assemble. Like I said, I can’t guarantee how the pie will bake after being frozen since it’s so large.

  • allyson
    December 1, 2014 at 3:11 PM

    This looks AMAZING!!!!!

  • Rhonda
    December 11, 2014 at 8:19 PM

    I made this pie for Thanksgiving and it was fantastic!!!! The crust is awesome and didn’t get soggy even with the little that was left over.

  • August 28, 2015 at 8:59 AM

    Hi Emma – apologies for not responding sooner! I’m willing to bet this recipe would be fine for mini apple pies. Let me know if you decided to make them! I’m always interested to hear how recipes are adapted.

  • September 15, 2015 at 11:11 AM

    […] Queen’s Southern Comfort Apple Pie, the very best apple pie I’ve ever eaten and 2) Tara’s Slab Apple Pie, the most beautiful apple pie I’ve ever seen. And I’ve made it 3 times in the last 3 […]

  • October 8, 2015 at 12:58 PM

    Can you tell me about the recipe you’re using?

  • Dawn
    November 16, 2015 at 9:40 PM

    Hi! What’s the best type of apples to use with this recipe?

  • Dawn
    November 18, 2015 at 1:13 PM

    What type of apples do you recommend using for this recipe?

    • November 18, 2015 at 3:17 PM

      Granny Smith would work great here. I hope you love this pie!

  • Tiffani
    November 25, 2015 at 11:13 AM

    In this posting you said to use 3 sticks of butter but in the pie recipe you said 2 sticks. Is the 3 sticks just for this purpose?

    • November 25, 2015 at 6:10 PM

      Hi Tiffani, I’m sorry but I don’t see where you say I mention 3 sticks of butter. It’s just 2 sticks, as the ingredient list indicates. I hope this turns out well for you!

      • Jessica Wilson
        November 26, 2015 at 12:37 AM

        Hi Tara! It says 3 sticks in the ingredient list. If we already used 3, do you know if it will still bake okay?

        • November 26, 2015 at 9:16 AM

          Ahh…got it. Yes, the slab pie requires 50% more dough than the original pie dough recipe calls for. So the other pie dough ingredients in the slab pie recipe are adjusted to reflect this, including the extra stick of butter.

          I’m so excited for you to be making your first pie!! I hope it turns out wonderfully for you – let me know!! Happy Thanksgiving!!

          • Jessica Wilson
            November 27, 2015 at 11:45 PM

            It turned out great!!! I incorporated the butter too much into the flour for the dough, so next time I’ll make sure there are visible chunks for the flakeyness. But it was still sooooo delicious!! Thank you for the recipe! And Happy Thanksgiving to you too!!

          • November 28, 2015 at 8:24 AM

            Yay! I’m so excited for your first pie success!! That’s a pretty big deal in my book. 🙂

          • Jessica Wilson
            November 28, 2015 at 2:47 PM

            Awww thank you!! :))

  • Heather Marsh
    April 16, 2017 at 2:15 PM

    I made this delicious recipe but instead of using apples, I used peaches..it was a hit! Love this recipe thanks for sharing!

    • Tara
      June 6, 2017 at 7:43 AM

      Yes! Peaches are an awesome idea for a slab pie! Now I just got all excited for peach season this summer!!

  • Theresa
    November 3, 2017 at 11:47 PM

    I don’t know what happened to this crust but mine was a stcky mess like globery glue. I used the minimum water requirements but when I tried to roll it out it stuck to the paper . When I finally got it off the paper it was a sticky mess. Also this dough is not enough for the pan size shown. Any body else have issues?

    • Tara
      November 5, 2017 at 9:40 AM

      Sounds like the butter may not have been cold enough – did you chill the dough for at least 2 hours before rolling it out. Also, did you measure the flour in measuring cups or did you weigh it? If the former, it’s possible there wasn’t enough flour. Sometimes measuring flour in cups can be tricky – there can be pockets of air that you don’t see in the cup or the flour can get packed down too much.

      And lastly, I used a jelly roll pan (10×15×1-inch baking sheet) for this recipe and the dough definitely yields enough for a double crust that fits this pan.

  • Linda
    January 1, 2018 at 11:24 AM

    How would I adjust baking time for this pan? Inside dimensions: 11 3/4 inches wide, 14 3/8 long, 1 inch deep? I haven’t made a pie from scratch in 4 decades or so — but this one looks so amazing — and so simple, that I cannot help myself!

    • Tara
      January 8, 2018 at 11:08 AM

      Hi Linda! Happy New Year! So sorry for the delayed response here. The temperature and baking time listed in the instructions for this recipe will work for the size pan you indicated. I’m pretty sure you’re measuring a jelly roll pan, correct? If so, the size of jelly roll pans vary only slightly from one brand to another and in general, they are all around the same size. If anything, watch the pie towards the end of the indicated baking time – it’s possible the pie may be done a little faster but I sort of doubt it. Have a blast making this pie! It’s one of my favorites by far!!

      • Linda
        January 10, 2018 at 10:57 AM

        Helloooo, Tara! I did not wait for you to answer — how could I? The pie looked too glorious to wait! It turned out very, very yummy! I did not get the flakiness, but I did not refrigerate it after rolling and filling the pie. It was late and I wanted to be EATING PIE! I ended up using a smaller jelly roll pan than the one I inquired about, because when I WEIGHED THE FLOUR, I used nearly 3/4 cup LESS than the recipe called for. That meant I had less dough to work with and the smaller pan (12 x 8 1/2) worked well. I believe I baked it for 40 minutes. It is definitely best warm, so left-overs were gently heated in toaster oven. All four people who ate this pie gave it two thumbs up! Will make again! Thanks, Tara!

        • Tara
          January 17, 2018 at 9:10 AM

          Hi! So glad that you didn’t wait for my answer – no one should make themselves wait for pie. 🙂 Yes, weighing flour will give you a different amount of flour vs. scooping it but I’m glad you were able to make it work with the smaller pan. I hope you had some ice cream to serve with it – that’s really what makes pie so worth eating in my book. And so happy to hear that everyone loved it! Thank you so much for coming back to let me know how it turned out for you, Linda!

  • LJay
    May 25, 2018 at 4:42 PM

    This is absolutely the most gorgeous crust I’ve ever seen in my whole baking life!! I was in a hurry but wanted it to look like yours so I used puff pastry dough. It didn’t come close to yours in looks and tasted like I bought it. If I use strawberries or peaches do I keep the same proportions for the filling? Thanks so much for a really great recipe!

    • Tara
      May 27, 2018 at 6:52 AM

      Thank you so much!! I really credit the super flaky layers to cutting the butter into the flour with my fingers. And yes, while that does take a few extra minutes, it’s SO worth the time and effort. I think around 7 pounds of strawberries and 6 pounds of peaches would work. It’s hard for me to say since I’ve never made this pie with anything but apples. For the filling ingredients, I would keep everything the same except I would increase the cornstarch to 4 tablespoons for strawberries and 5 tablespoons for peaches since they tend to be so much more watery than berries or apples. I hope you try again with the homemade pie dough – I would love to hear how it goes for you!

  • Ra
    June 11, 2018 at 11:51 AM

    Have you baked and then froze this slab pie before? Would I need at make adjustments to recipe if I plan on making & freezing it?

    • Tara
      June 13, 2018 at 3:28 PM

      I have not but I remember someone asking about this a couple of years ago. Would you mind checking the other comments to see if the answer is there?

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