Comments on: Apple Slab Pie Recipe from Scratch

By: Rachel Ballard

Rachel Ballard — Thu, 20 Aug 2026 00:36:13 +0000

In reply to Chery. In the crust? No that won't turn out correctly.

By: Chery

Chery — Sat, 15 Aug 2026 00:54:56 +0000

Would it be possible to use 3/4 c. Sour cream in place of water?

By: Rachel Ballard

Rachel Ballard — Mon, 10 Nov 2025 12:23:27 +0000

In reply to Sharon.

Hi Sharon, a standard jellyroll pan is 10×15–that’s what this recipe was written for. This should guide you on how you may want to increase or decrease your recipe size. Having a little extra dough on hand is great because you can make something else later in the week! I think 1 1/2 times the recipe would be plenty.

By: Sharon

Sharon — Fri, 07 Nov 2025 22:18:10 +0000

My pan is 12″ x 18″ x 2.” Can you please help me scale the recipe so I don’t need to buy another pan or make multiple regular pies?

By: Rachel Ballard

Rachel Ballard — Sat, 21 Dec 2024 16:59:22 +0000

In reply to Sophie. You can do that! No it shouldn't change the cooking time at all. --Rachel

By: Sophie

Sophie — Tue, 10 Dec 2024 22:31:00 +0000

Hi Rachel, would I be able to cut the top layer of pastry up and use it as lattice instead? Would that adjust the cooking time?

By: Rachel Ballard

Rachel Ballard — Tue, 27 Aug 2024 23:17:42 +0000

In reply to Bev. Hi Bev, in all my years baking pies and in research I've never found any that blind baked fruit pies. It works well for custard or cream pies of course but as long as a firm cooking apple like a Granny Smith is used, this pie doesn't get soggy at all. A nice hot oven and a good quality baking pan will give a golden crust and perfectly cooked apples. --Rachel

By: Bev

Bev — Tue, 27 Aug 2024 20:40:23 +0000

To escape the soggy bottom problem, why not blind bake the base first? The apples could then be cooked on the stove at the same time. Baking wouldn’t need to be so long, only about 25 minutes in a hot oven.