Apple Slab Pie

This may be a bold claim, but this apple slab pie recipe is becoming our new go-to apple pie. First, it’s a size thing: Slab pie is enormous, stretching to fit a sheet pan, so it’s a fantastic dessert to feed a crowd, even when everyone wants second helpings. We love making homemade pastry, but it’s time-consuming, so if you’re putting in the effort, you might as well end up with extra.

Second, if you love classic apple pie, you’ll appreciate this variation. The sweet-tart apple filling is lightly spiced, and the flaky crust uses shortening, which is a bit easier to work with than butter, and egg yolks for richness. Like the pie you know, apple slab pie is every bit as delicious served warm and gooey from the oven or cold from the fridge the next morning.

What is slab pie?

Popularized by kitchen guru Martha Stewart, slab pie is a super-sized pie, generally baked in a sheet pan. The extra-long and wide pie is tailor-made for serving a big group, whether at a family gathering or picnic. Because the pie is flat, there’s a lower ratio of fruit to crust than in classic fruit pie recipes. The experience resembles eating a homemade Pop-Tart with a buttery pie crust and fresh fruit filling.

Apple Slab Pie Ingredients

• All-purpose flour: Measure flour properly by scooping it into a cup with a spoon and leveling it with the edge of a knife.
• Sugar: You need just a dash of sugar to sweeten the pastry, but you’ll use granulated and brown sugars in the pie filling. Granulated sugar adds sweetness, while brown sugar’s molasses content is richly flavored and thickens to a syrup as the apples release their juice.
• Salt: A pinch of salt brings out the flavors of the fruit and butter.
• Baking powder: A dash of baking powder makes for a light pastry.
• Shortening: Many bakers use shortening for pie crust.
• Egg yolks: Yolks enrich the pastry, and their moisture and protein help bind the crust ingredients together.
• Apples: The best apples for apple pie include tart varieties like Granny Smith, Braeburn, Honeycrisp or Jonagold. Tart apples are generally firmer, so they won’t get mushy when baked and the pie won’t taste too sweet. Peel and thinly slice the apples.
• Lemon juice: Tossing the apples in lemon juice prevents browning.
• Spices: Season the pie with classic apple spices, such as ground cinnamon and nutmeg, plus a pinch of salt to balance the sugar.
• Milk: Milk encourages the pastry to brown. The recipe calls for 2% milk, but you can use whole or skim, if preferred.

Directions

Step 1: Start the dough

In a large bowl, combine the flour, sugar, salt and baking powder. With a pastry cutter or two butter knives, cut the shortening into the flour mix until it resembles coarse crumbs.

Step 2: Add the wet ingredients

In a separate small bowl, whisk the egg yolks and cold water. Sprinkle over the dry ingredients. Toss with a fork to combine. If needed, add additional water, 1 tablespoon at a time, until the mixture can form into a ball.

Editor’s Tip: Be careful not to add too much water. Though it may make the dough easier to roll out, the wetter pastry will be tougher. You want the pastry mixture to just form a ball when pressed together.

Step 3: Roll out the dough

Divide the dough in half. On a lightly floured surface, roll one half to fit a 15x10x1-inch baking pan. Transfer the dough to the pan and gently press the edges to fit.

Editor’s Tip: Always roll pie crust a little larger than the pan, and don’t worry if the crust isn’t a perfect rectangle. You can easily trim it back.

Step 4: Add the filling

In a bowl, toss the sliced apples with lemon juice. Arrange half the apple filling over the dough.

In another bowl, stir together the sugars, cinnamon, nutmeg and salt. Sprinkle half the sugar mix over the apple filling. Top with the remaining apples. Sprinkle with the remaining sugar mixture.

Step 5: Add the top crust

Roll the remaining pastry dough to fit over the pan. Place on top of the filling and seal the edges.

Editor’s Tip: To seal the edges, press the edges with your fingers or a fork to seal them.

Brush the top crust with the milk. Sprinkle sugar all over.

With a sharp knife, cut vents in the top crust.

Editor’s Tip: Don’t forget to cut vents in the crust! Skipping that step can lead to a soggy crust.

Step 6: Bake

Bake at 400°F until the crust is golden brown and the filling is bubbly, about 50 minutes.

Editor’s Tip: Let the pie cool in the pan. Serve it warm, at room temperature or cold. Anything goes with pie!

Apple Slab Pie Variations

• Mix up the fruit: Swap in some pears, add a handful of fresh cranberries or mix in dried raisins.
• Play with spices: Plenty of spices taste great with apples. Try allspice, cardamom, Chinese five spice or even pumpkin pie spice.
• Swap the fat: If you prefer types of pie crust with lard or butter, use that instead of shortening.

How to Store Apple Slab Pie

Store the apple pie slab at room temperature or in the refrigerator. Either way, allow it to cool completely, then wrap it tightly in storage wrap or foil. You can also transfer slices to an airtight container.

How long does apple slab pie last?

On the countertop, the pie will keep for three or four days. In the fridge, it will last for five or six days. As it sits, the crust will soften slightly since it will absorb some of the fruit juice. To crisp it back up, reheat in a toaster oven or oven at 400°, until warmed through.

Can you freeze apple slab pie?

Most fruit pies freeze well, including this slab pie. To freeze it, make sure it’s completely cool, then wrap it in at least two layers, such as storage wrap and foil. The large sheet pan may be tricky to fit in the freezer, but you can cut the pie into halves, quarters or individual servings, then wrap and freeze.

Apple Slab Pie Tips

Can you use other types of pie crust for apple slab pie?

You can use most pie crust recipes for the apple slab pie recipe. Pastry made with shortening is a bit stronger than dough made with butter, but you can certainly use a classic flaky butter crust. Just take your time rolling it out, and put the dough in the fridge to chill if it begins to feel warm or greasy. The caveat? You’ll need a bigger batch of pastry than most 9-inch pie recipes call for. If working from a double-crust pie recipe, double it. If working from a single pie shell recipe, triple it. Any excess dough can be rolled out and baked like cookies or rolled into hand pies, filled with fruit and sugar, and baked.

What can you serve with apple slab pie?

Our favorite side for slab pie is classic vanilla ice cream. You can play with so many ice cream flavors, though, from caramel to butter pecan. Whipped cream is another favorite. Scatter the top of the apple pie slab with fresh berries, like raspberries or blackberries. Or, serve slab apple pie with yogurt as a delightful dessert for breakfast.