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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. 

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apple slab pie slice on a spatula over the full pie

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.

a bowl of flour on a table for pie crust

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.

a bowl of dry flour with cold cubed butter in a bowl

Leave the butter pieces in fairly large pieces–slightly larger than peas.

a bowl of flour with butter cut in to show size of butter pieces

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.

a bowl of pie dough after cold water has been added; looks shaggy and dry

Divide the dough in half and wrap in plastic wrap. Chill at least 30 minutes or up to three days.

two pieces of pie dough wrapped in plastic for chilling

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.

a jelly roll pan with dough rolled out in the bottom and cubed apples and cinnamon sugar on top

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.

a top pie crust over cubed apples in jellyroll pan

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.

apple slab pie in a jellyroll pan with vent holes cut in and brushed with egg wash

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

a slice of apple slab pie on a plate with ice cream and a fork
apple slab pie slice on a spatula over the full pie

Apple Slab Pie Recipe from Scratch

Made with an all butter crust, this apple slab pie is ultra flaky and tender and feels really fancy but uses only simple ingredients. Perfect to feed LOTS of people and no forks needed, you’ll get all the compliments. 
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 16 people
Author Rachel Ballard


  • 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


  • 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. 


Dough needs to chill for at least 30 minutes before rolling. 


Calories: 350kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Dessert
Cuisine American
apple slab pie in a 13x9 baking dish with a blue napkin on a table

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    1. Goodness Sue, I’m sure you could. People bake at high altitude all the time. I am not the person to make those adjustments though. I’d say do some googling and see how people make pies in those conditions and go from there. –Rachel

  1. 5 stars
    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!!

    1. 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

    2. hi rachel thanks for replying. i used unbleached flour and it turned out wonderful. thank you for the recipe, everyone loved it 🙂

  2. 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

    1. 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

  3. 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?

    1. 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

  4. 5 stars
    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!

    1. 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

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.