Apple Slab Pie Recipe from Scratch
Apple slab pie should be labeled as one of the wonders of the world. It’s so much easier to feed a lot of people and do it without dripping juice all over tarnation. Plus your world will change with one taste of this buttery, flaky golden crust that’s more like a croissant than any pie crust I’ve ever eaten. We still need the solution to world peace– and I’m pretty sure this is the answer.
Jump to Recipe
Are you all ready to put this apple slab pie recipe to good use next time you have to feed 20 people? Because it will.
Or the next time you need something people can carry around and not use a fork to eat. Because this will.
The best apple slab pie crust and what makes it amazing
In the south, pie crusts are usually made with shortening or occasionally all lard. They tend to be quite savory and a bit dry.
But my pie-crust making world has been changed and I’d shout if from the top of the nearest graffiti-splattered local water tower.
This crust is more like a croissant than it is like anything I ever grew up eating. Thanks to ALL THE BUTTER everything becomes terribly tender, and so flaky you won’t know what to do with yourself.
If you want to make a traditional pie crust, you can get use this one, but I’d really recommend going full butter here. Full life change. Full mindset shift. Full miracle.
How to make the apple slab pie crust
Stir together all purpose flour, salt and sugar.
Add 3 sticks of cold, cubed butter and use your hands, a pastry blender or two knives to cut the butter into the flour. Try not to make the butter too warm if you use your hands to break it up. Use a light touch and work quickly.
Leave the butter pieces in fairly large pieces–slightly larger than peas.
Add cold water and stir to bring the dough together but don’t over mix. The dough will be shaggy but will be much easier to work with after chilling.
Divide the dough in half and wrap in plastic wrap. Chill at least 30 minutes or up to three days.
What apples are best for pie?
The key to a good pie is to use an apple that holds its shape and isn’t too wet. I like Granny Smith for this. The tart flavor is also a nice contrast to the cinnamon sugar they are tossed in. Granny Smiths are also available year round and easy to find.
Do I need to pre cook my apples for this recipe?
No. Keep the diced apples on the smaller side (about 1/2 inch or so) then they will bake up just fine.
Canned pie filling. Yes or no?
No. Y’all that stuff is just wrong. Take the time and use fresh. Turn on some music or a movie and just work and enjoy the process. It will take a half hour or so to dice them all.
How to assemble an apple slab pie
Peel, core and slice the granny smith apples into 1/2″ pieces or you can slice them if you choose. Toss in cinnamon sugar and set aside.
Roll the first crust into a rectangle on a lightly floured surface to hang slightly over a 10″x15″ jellyroll pan (it should be a pan with a rim).
Add the apples and spread out in an even layer.
Add the top crust and allow a 1″ overhang. This dough is quite easy to work with but if it tears, just pinch it back together. It will puff significantly when it bakes and you won’t see too many issues.
Press the overhang of top and bottom dough together then roll them inside the edge of the jellyroll pan. If you have more than an inch of dough hanging over the edge, you can trim any excess away.
Use a sharp knife to poke holes in the top of the dough. A pretty pattern is nice!
Brush all over with a blend of egg and water and it’s ready to bake.
How to keep apple pie crust from getting soggy
The best way to prevent a soggy pie is to use an apple that doesn’t release a lot of juice. In addition, using a thickener like cornstarch or tapioca will help. To make sure your apples and the thickener do their job properly, bake your pie hot enough and long enough for the juices that are released to bubble. Thickeners like cornstarch reach their maximum potential once liquids are thoroughly heated.
What to serve with apple slab pie
- Caramel sauce–a bottled or homemade caramel would be a lovely addition. Salted would be even better!
- Whipped cream–Nothing compares to homemade with a touch of vanilla. It tastes like ice cream without the plastic flavor of whipped topping.
- Ice cream–You could go with so many flavors here but of course I think vanilla is the classic. A cinnamon version would be delicious as well.
- Basic cream sauce–Creme Anglaise is such an amazing, rich topping that will make your apple slab pie shine. Make a batch a couple of days in advance.
Other pie recipes to try
Apple Slab Pie Recipe from Scratch
Ingredients
- 3 3/4 cups all purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 3 sticks very cold butter
- 3/4 cup cold water
- 7 large granny smith apples
- 3/4 cup granulated sugar
- 3 tablespoons corn starch
- 1 tablespoon ground cinnamon
- 1 egg beaten with 1 teaspoon water
Instructions
- In a large bowl, mix the flour, salt, and 1 1/2 tablespoons sugar.
- Cut the butter into small cubes with a knife and add it to the flour mixture. With a pastry blender, two knives, or your fingers, break the butter down until it’s the size of small peas in the flour.
- Add the water and stir to combine. Knead it around in the bowl a time or two and then divide it in to two pieces.
- Wrap each piece in plastic wrap and chill in the fridge for at least 30 minutes or up to three days.
- Preheat the oven to 375 and lightly grease a 10×15″ rimmed jellyroll pan. Set aside.
- While the dough chills, peel, core and dice the apples in to very small pieces–about 1/4″. Add them to a large bowl and toss in the sugar, cornstarch and cinnamon. Set aside.
- Working with one half of the dough: On a floured surface roll half the dough to a size about an inch larger than your baking pan.You can set your pan on it to see if it’s big enough. Roll the dough up around your rolling pin and then unroll it over the pan, starting at one end. Adjust it with your hands to get it in straight.
- Add the apples in an even layer to the pan.
- Roll out the second dough in the same way and cover the top of the pie. Fold in the edges all the way around use a knife to make some holes in the top for steam to vent. Brush all over with the egg and water mixture.
- Bake 45 minutes until puffed and golden. Serve warm or allow to sit at room temperature for three days.
Notes
Nutrition
Tried another recipe that was very similar but put 2 tablespoons of bread cubes on bottom crust to absorb water. Not sure it would be enough for frozen but couldn’t hurt. Confession… I used Pillsbury boxed shells. I just can’t seem to master those pie crusts. My grandmother had a restaurant and I swear baked pies in her sleep. There were always a wide assortment of pies in the restaurant and in the kitchen. She would whip those crusts out in 5 to 10 minutes. I should have paid attention.
Hmm…I think I’d pass on the bread. Using a proper apple and even cooking it first and/or using a thickener like cornstarch or tapioca would be a better approach. Pie crusts are easy as well and I encourage you to keep trying! I have YouTube videos showing the process you can watch to help. 🙂 –Rachel
can you use a cake pan instead of jelly roll pan?
As long as it’s big enough, I think it would work fine. Just don’t let the dough get too thick on the edges otherwise it may not bake evenly.
made this today and it’s amazing. have you tried freezing if not eaten soon enough?
I’ve never frozen it, no. I suspicion that the apples will still leak a fair amount of water when thawed and make the crust soggy but you are welcome to test it out and see what happens!