Here’s a delicious, crowd-pleasing Apple Slab Pie recipe — perfect for a large gathering or to have a big batch of apple pie on hand. It’s got a buttery, flaky crust and a spiced apple filling that’s just the right balance of sweet and tart.

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🍏 Apple Slab Pie

Ingredients (Serves 12–16)

For the Crust

• 2 1/2 cups all-purpose flour

• 1 tbsp granulated sugar

• 1 tsp salt

• 1 cup (2 sticks) unsalted butter, cold and cut into cubes

• 1/4 cup ice water (more if needed)

• 1 egg (for egg wash, optional)

For the Apple Filling

• 8–10 medium apples (such as Granny Smith, Honeycrisp, or a mix of tart and sweet)

• 1/2 cup granulated sugar

• 1/4 cup packed light brown sugar

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tbsp lemon juice

• 1 tbsp cornstarch (for thickening)

• Pinch of salt

• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Make the crust

1. Combine dry ingredients: In a large bowl, mix flour, sugar, and salt.

2. Cut in the butter: Add cold butter cubes. Use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture looks like coarse crumbs.

3. Add water: Slowly add ice water, 1 tbsp at a time, mixing until the dough starts to come together. You may need 4–5 tbsp, but be careful not to add too much water.

4. Chill the dough: Divide dough into two equal portions. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

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2. Prepare the filling

1. Peel and slice apples: Peel, core, and thinly slice the apples (about 1/8-inch thick).

2. Mix the filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, lemon juice, cornstarch, and vanilla extract. Toss well to coat the apples evenly. Set aside.

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3. Roll out the crust

1. Preheat the oven to 375°F (190°C).

2. Roll out one portion of dough on a floured surface into a 12×16-inch rectangle (to fit a jelly roll pan or 15×10-inch baking sheet).

3. Transfer the dough to the prepared pan and press it into the edges. Trim any excess dough.

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4. Assemble the pie

1. Add the filling: Pour the apple mixture evenly into the crust, spreading it out in an even layer.

2. Roll out the top crust: Roll out the second portion of dough the same way, then place it over the apples. You can either cover it fully or make a lattice crust for a prettier finish (cut the top dough into strips and weave them).

3. Seal and trim: Trim the edges of the crust and press to seal the top and bottom layers. If you want, you can fold the edges over for a rustic look or crimp them.

4. Egg wash: Beat the egg and brush it over the top crust for a golden, glossy finish.

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5. Bake the pie

• Bake for 45–55 minutes or until the crust is golden and the filling is bubbling. If the crust is browning too quickly, you can cover the edges with foil or a pie shield.

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6. Cool and serve

• Let the slab pie cool completely before cutting into squares (about 1–2 hours).

• Serve as-is or with a scoop of vanilla ice cream or a dollop of whipped cream.

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✨ Tips for Success

• Apple variety: A mix of tart (Granny Smith) and sweet (Honeycrisp) apples gives the best flavor and texture balance.

• Keep the butter cold: For a flakier crust, make sure your butter stays cold during the entire dough-making process.

• Make-ahead: You can prep the filling and dough the day before, then assemble and bake the next day.

• Leftovers: Store leftover slab pie covered at room temperature for up to 3 days. You can also freeze it (either before or after baking) for later enjoyment.

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If you want, I can give you a cinnamon roll crust version, a caramel apple version, or a mini apple slab pie for smaller gatherings! Just let me know!