Name: Easy Apple Slab Pie Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 3 ¾ cups all-purpose flour (470 grams); 1 ½ tbsp sugar; 1 ½ tsp table salt; 3 sticks unsalted butter, cubed and kept very cold (12 oz or 340 grams); ¾ cup very cold water; 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups); Squeeze of lemon juice; ¾ cup sugar; 3 tbsp cornstarch; 1 rounded tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp table salt; 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Jump to Recipe· 4.5 from 20 reviews

If you’re in the mood for a dessert that feels like a cozy hug on a plate, you’ve got to try my Easy Apple Slab Pie Recipe. This isn’t just any apple pie—it’s a giant, rustic slab pie that’s perfect for sharing with friends, family, or just enjoying by yourself (no judgment here!). With tender chunks of cinnamon-spiced apples baked into a buttery, flaky crust, it’ll fill your kitchen with that irresistible aroma we all know and love. Let me walk you through the whole process so you’ll have pie perfection every time.

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Why This Recipe Works

Generous Apple Filling: The big, chunky apple pieces pack tons of texture and flavor, and the spices are perfectly balanced.
Flaky, Buttery Crust: Made with three sticks of cold butter, the crust practically melts in your mouth, adding richness without overpowering the fruit.
Simple Assembly: You don’t need fancy equipment—a rolling pin and your hands are all it takes to craft this impressive pie.
One Pan, Big Impact: Baking it in a sheet pan gives you that rustic, homey feel and plenty of servings to go around.

Easy Apple Slab Pie, apple slab pie, rustic apple pie, homemade apple pie, easy dessert recipes - This image shows a close-up of a square slice of apple pie lifted with a spatula above a white marbled surface. The slice has three main layers: a golden-brown, flaky crust on top with uneven edges and a slightly crispy texture, a thick middle layer filled with chunky cooked apple pieces in a light brown syrupy sauce, and a golden base crust that looks firm but soft. The background shows the rest of the pie still in a baking tray with the same golden crust, and the lighting highlights the pie’s warm colors and textures. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Apple Slab Pie Recipe is chosen to create that perfect balance between flaky crust and tender, warmly spiced filling. You’ll want fresh, crisp apples and really cold butter to make this come together just right.

Easy Apple Slab Pie, apple slab pie, rustic apple pie, homemade apple pie, easy dessert recipes - Flat lay of a large simple white ceramic bowl filled with peeled, cored, and chopped fresh apples in half-inch chunks, a small white bowl of granulated sugar, a small white bowl of cornstarch, a small white bowl containing a spice mix of ground cinnamon, ground nutmeg, ground allspice, and table salt, a few cubes of cold unsalted butter arranged neatly on a plain white ceramic plate, a small white bowl of all-purpose flour, a small white bowl of sugar, a small white bowl of table salt, a whole lemon cut in half nearby with some lemon juice visible on a small white bowl, a few whole brown eggs with clean uncracked shells resting on a white ceramic plate, a small white bowl of heavy cream, and a small white bowl of very cold water, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The backbone of the crust—provides structure while remaining tender.
Sugar: Just a touch in the crust for sweetness, and a bit more in the filling to balance tartness.
Unsalted butter: Cold and cubed, it creates those flaky pockets in the crust we all dream about.
Cold water: Helps the dough come together without melting the butter—key for flaky results.
Apples: I love using a mix, but mostly tart apples like Granny Smith for that fresh apple zing.
Lemon juice: Keeps the apples from browning and adds brightness to the filling.
Cornstarch: This thickens the filling beautifully without turning it gummy.
Spices (cinnamon, nutmeg, allspice): These cozy flavors warm up the pie perfectly.
Heavy cream or egg wash: Gives the crust that gorgeous golden sheen.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts of this Easy Apple Slab Pie Recipe is how forgiving it is—you can easily make it your own with a few simple tweaks. I often switch up the apples depending on what I have, or bump up the spices if I want a stronger punch.

Apple variety: I’ve tried using Honeycrisp or Fuji for a sweeter pie, and it’s delightful—just reduce the sugar a bit.
Vegan option: Replace butter with a plant-based alternative and swap the heavy cream for almond milk for a dairy-free version.
Spice mix: Feel free to add a pinch of ginger or cardamom for a fun twist.
Make it gluten-free: Use a gluten-free all-purpose flour blend and adjust liquid as needed.

Step-by-Step: How I Make Easy Apple Slab Pie Recipe

Step 1: Crafting That Perfect Crust

Start by whisking together your flour, sugar, and salt in a large bowl—this mixes the dry ingredients evenly. Then toss in those cold butter cubes and get your fingers into action! I find mashing the butter with my fingertips gives me the best control to get pea-sized pieces. Resist the urge to overwork it; you want those little chunks to remain so they melt into flaky layers. Slowly stir in cold water just until the dough comes together—it should feel soft but not sticky. Divide the dough, shape into rectangles, wrap in plastic, and chill for at least 2 hours. This resting time is a game-changer for flaky results.

Step 2: Preparing the Apple Filling

While your dough chills, peel, core, and chop your apples into half-inch chunks—that size holds up nicely during baking. Toss them with a squeeze of lemon juice to keep them bright. Then in a separate bowl, whisk together sugar, cornstarch, and spices before mixing them into the apples. This evenly coats every juicy piece with flavor and thickening power, so when baked, the filling isn’t runny but luscious and tender.

Step 3: Assembling the Slab Pie

Preheat your oven to 375°F and line a large sheet pan (about 10×15 inches) with parchment. Roll out the larger dough rectangle on a floured surface into approximately an 18×13-inch rectangle, then gently transfer it to your pan. Don’t press too hard—let it gently settle into the pan edges. Pop it in the fridge or freezer to keep it cold while you roll out the second piece to about 16×11 inches. Pour your apple mixture evenly on the bottom crust, then lay the second dough layer on top. Trim and seal the edges tight so those juicy apples stay put. Brush the top with cream or egg wash, then use a sharp knife to cut a bunch of 1-inch slits; these let steam escape so your crust stays crisp.

Step 4: Baking and Cooling

Place the pie on a larger baking sheet to catch any drips and slide it into the oven. Bake for 40 to 45 minutes until golden brown and bubbling through those vents—oh, the aroma! But here’s the tough part: resist cutting it hot. Let it cool for at least 45 minutes on a wire rack. Trust me, waiting is hard but essential to keep every slice neat and the filling set beautifully.

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Pro Tips for Making Easy Apple Slab Pie Recipe

Keep Everything Cold: I learned that cold butter and cold water are key to flaky crust, so don’t skip chilling the dough well.
Don’t Overfill: Even though the filling looks like a mountain, it shrinks a lot while baking—don’t skimp or the pie will be dry.
Use a Sheet Pan for Easy Cleanup: Placing the slab pie on a larger pan saves your oven from gooey spills—game changer.
Rest Before Cutting: Serve at least 45 minutes after baking so the filling sets nicely and slices don’t fall apart.

How to Serve Easy Apple Slab Pie Recipe

Easy Apple Slab Pie, apple slab pie, rustic apple pie, homemade apple pie, easy dessert recipes - A white plate with a green rim holds a slice of apple pie topped with a scoop of cinnamon ice cream. The pie slice has several golden, flaky layers of crust on top and bottom, filled with soft, light brown cooked apple pieces surrounded by a glossy syrup. On the ice cream, dark brown caramel sauce slowly drips down the sides. In the background, part of the remaining pie sits on a baking tray on a white marbled surface, with a silver fork nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping slices with a scoop of rich vanilla ice cream or a dollop of whipped cream—the cold creaminess contrasts perfectly with the warm spices in the pie. Sometimes I sprinkle a little flaky sea salt on top of the whipped cream to brighten up the flavors even more.

Side Dishes

While this pie can stand proudly on its own, it pairs wonderfully with a cup of hot coffee or a spiced chai tea. For fall celebrations, I often serve it alongside savory roasted vegetables or even a sharp cheddar cheese plate to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve served this slab pie on a rustic wooden board with fresh apple slices and cinnamon sticks for a charming autumn centerpiece. I’ve also drizzled warm caramel sauce right on the slices for an indulgent twist that everyone loves.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might), cover the slab pie tightly with foil or plastic wrap and keep it at room temperature for up to a day. I’ve found storing it in a cool spot like a basement or garage works well if your kitchen is warm.

Freezing

This pie freezes beautifully! I usually wrap it tightly in foil and then plastic wrap before freezing. When you’re ready, thaw it overnight in the fridge and reheat gently in the oven. It tastes almost like freshly baked.

Reheating

I warm slices in a 300°F oven for about 15-20 minutes, then finish with a quick broil to crisp up the crust again. Microwave works in a pinch but tends to make the crust a bit soggy.

FAQs

Can I use canned apples or frozen apples for this pie?

Fresh apples work best since they hold their shape and offer the best flavor. Frozen apples can be used if thawed and drained well, but canned apples tend to be too soft and watery, which can make the crust soggy.
What if I don’t have three sticks of butter?

Butter is essential here to get that flaky crust. If you’re short, try not to reduce it too much; the texture will suffer. You can substitute half with cold vegetable shortening for a slightly different texture, but butter is always best for flavor.
Can I add nuts or raisins to the filling?

Absolutely! Chopped walnuts, pecans, or raisins add a lovely texture and sweetness. Just toss them in with the apples before assembling the pie for an extra layer of flavor.
How do I prevent the crust from getting soggy?

Keeping the dough cold, chilling the assembled pie before baking, and cutting slits in the top crust are your best defenses. Also, letting the pie cool thoroughly before slicing helps the filling set, so less moisture leaks out.

Final Thoughts

Honestly, this Easy Apple Slab Pie Recipe has become my go-to for gatherings and holidays. Something about its rustic charm and the warm, familiar flavors just makes everyone smile. I hope you’ll enjoy making it as much as I do—plus, it’s a guaranteed crowd-pleaser that’s deceptively simple to pull off. So, grab those apples and butter, invite your favorite people over, and bake up some love!