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 15×10-inch jelly roll pan or rimmed baking sheet.
On a floured surface, roll larger dough disc to 17×12 inches. Carefully transfer to pan; press into corners. Trim excess.
Pour in apple filling. Dot with butter.
Roll smaller dough disc to 15×10 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 9×13-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.
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