Apple Slab Pie Recipe from Scratch
What’s better than a traditional apple pie (as in the round kind)? A slab one that makes it so much easier to feed a lot of people and do it without dripping juice all over tarnation. This apple slab pie recipe has changed the way I think about how to make a world rocking crust that tastes more like a croissant than any pie crust I’ve ever eaten, and the solution to world peace–I’m pretty sure this is the answer.
In the south, we make pie crusts with lard. Or shortening (which looks like lard but is made from vegetables, so they say). And if you met a rogue baker down here they might do half shortening and half butter in their crust–which is borderline scandalous but we try not to fall out over it.
But I’m changing my ways–at least for this case.
My world has been changed and I’d shout if from the top of the nearest graffiti-splattered local water tower.
“Honey! Y’all come get some of this apple slab pie recipe I made!” There. I said it.
What’s so amazing about it? 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.
Full credit for my spiritual apple slab pie recipe experience goes to Deb from Smitten Kitchen she’s a New Yorker bless her heart but we won’t hold that against her.
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.
Or when you’re desperate to out shine your sister-in-law’s apple stack cake and get all the compliments. Because you will.
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.
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 10x15" 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.
I’m a 70+ year old guy who got roped into supplying pies for a memorial day outing two years ago. I was cautious about this but after carefully making the apple and a rhubarb version I’m hooked and so are the other 30 people who happily consumed them. Back for more this year; I’ve taken the challenge! Great, satisfying and fun to eat!! Thanks for a fantastic recipe!!
That’s great to hear George!
hi is it okay to use wholemeal flour?
Hi Jack, you’ll need a recipe written exclusively for the use of whole wheat because it absorbs moisture differently than all purpose. As a general rule, you can swap half the white flour for whole wheat but that’s as far as I’d go. –Rachel
hi rachel thanks for replying. i used unbleached flour and it turned out wonderful. thank you for the recipe, everyone loved it 🙂
Hi Rachel how much would a stick of butter weigh. We don get sticks but just big blocks here .thanks
This will help Ros:
1 stick= 1/2 cup= 8 tablespoons= 4 ounces= 113 grams. Google is great for conversions. –Rachel
Any food in slab form? Yes please!:D Fwiw, I made this with gala apples and only half the sugar, and it was lovely.
I’m always good with less sugar!!
Hi Rachel I am in Australia. Love the Slab pie you have on your site Can you give me the oz or gram measurement for cup size. I have had a look online and there is a lot of variation. Marie
Hey Marie–I’m sorry about that–let’s see…I hear that a cup is about 250 grams. I never test my recipes in grams but I keep telling myself it’s time to start! I’m going to work on that. –Rachel
Was planning on making this recipe and just realized all I had was self rising flour. Would that be okay to use instead of all purpose flour?
Hey Samantha, you know I don’t think that would work. It’s going to make your crust wonky and then you won’t be proud of it. :/ Better make a run to the store for all purpose. –Rachel
I made this crust recipe, but used haralson apples with 1 full cup of sugar since they’re more tart. I also cut the apples into smaller chunks as this recipe recommends so that the apples would break down. I baked as recommended. It turn out wonderfully!!! I will make this again, and again. It was that great!
Can you use canned apples
Hey Cheryl, You know, I don’t use a lot of canned apples so that’s hard for me to say for sure. Canned ones are going to have their own sauce or liquid in them (and definitely so if you are using pie filling) which will change not only the bake time but the texture of the final product. You are welcome to give it a try–just keep an open mind that you may not get the exact result shown in the recipe. –Rachel
I’ll never look at pie the same way again!