Apple slab pie is a variation of the classic apple pie. It is baked in a large rectangular pan and sliced into squares for serving. This version uses a variety of apples to create a perfect balance of sweet and tart.
A slab pie is a rectangular version of a traditional round pie. Instead of using a round pie plate, the crust and filling are assembled in a sheet pan or similar sized casserole dish. Because of it’s larger size, slab pies are great for parties and large groups.
Granny Smith are apple pie standards. It is used in salted caramel apple pie, double crust apple pie and mini apple tarts. This is because Granny Smith hold their shape well during baking and cooking. Plus, their tart flavor pairs wonderfully with cinnamon and brown sugar.
Let’s shake things up! This apple pie uses a medley of different apple varieties. This simple alteration adds such complexity and depth of flavor to the pie filling. Each apple variety has its own varying degree of sweetness, tartness, and texture. The mixture contributes to a more exciting, more interesting, and more balanced flavor profile.
Table of Contents
Ingredients
This apple pie has three components: butter pie dough, apple filling, and sweet maple glaze topping.
Pie Dough: A unique feature of the this pie dough is apple cider vinegar. Apple cider vinegar prevents gluten development. Gluten forms when water and flour are mixed together. Gluten gives dough strength and elasticity.
However, by inhibiting gluten development, this pie dough is much easier to roll out. It won’t have the same stretch or elasticity as dough without the vinegar. Best of all, the addition of apple cider vinegar means the dough will not shrink during baking!
You will be able to smell the vinegar in the raw dough. However, you will not taste it after it has baked. I recommended apple cider vinegar, but you may substitute in distilled white vinegar.
Apples: This recipe uses a combination of Granny Smith, Gala, Fuji, and Jonagold (also known as Jonathans). Granny Smith are tart, Gala are super sweet, while Fuji and Jonagold are semi-sweet. The blend of these different apples provides a nice balance of sweet and tart. The slices apples are tossed in lemon juice, sugar, flour, cornstarch and cinnamon.
Maple Glaze: The glaze is a simple mixture of confectioners’ sugar, salt, and maple syrup. Feel free to add maple extract to intensify the flavors.
Slab Pie Assembly
Allow chilled pie dough to sit at room temperature for a few minutes before rolling. Roll out dough on a lightly floured work surface to a rectangle about 10×14-inch with a thickness of about 1/8-inch.
Then, transfer rolled dough to a standard quarter sheet tray (9×13-inch). Firmly press dough into the bottom and up the sides of the sheet tray. Pour apple filling (including any juices that may have expelled from the apples) into the pie shell.
Roll dough second half of pie dough into a thickness of about 1/8-inch. You make place the rectangle directly on top of the filled pie to create a traditional double crust (with steam vents). Or, decorate the top as desired. The apple slab pie photographed in this post shows a classic lattice top design.
More Apple Recipes
Apple Slab Pie
Ingredients
Pie Dough:
- 2 ½ cups all-purpose flour, (325 g)
- 1 teaspoon fine sea salt, or kosher salt
- ¼ cup granulated sugar, (50 g)
- 1 cup unsalted butter, (227 g), diced into cubes, cold
- 2 teaspoons apple cider vinegar
- 7 Tablespoons ice water, or more*
Apple Filling:
- 3 pounds apples, cored, peeled, and sliced into wedges*
- 2 tablespoon fresh squeezed lemon juice, (28 g)
- ½ cup dark brown sugar, (100 g), packed
- 3 Tablespoons granulated sugar, (38 g)
- 2 Tablespoons all-purpose flour, (16 g)
- 2 Tablespoons cornstarch, (14 g)
- ½ teaspoon fine sea salt, or kosher salt
- 2 teaspoons ground cinnamon
Topping:
- heavy cream, , for brushing top
- turbinado sugar, , for topping crust
Maple Glaze:
- ½ cup confectioners' sugar, (57 g)
- pinch fine sea salt , or kosher salt
- 2 Tablespoons maple syrup, (39 g)
Instructions
Pie Dough:
- In a large bowl, toss together flour, salt, sugar, and diced butter. Cover with plastic wrap and let chill in the freezer until bowl is cold (about 5-8 minutes).
- Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles coarse, pebbled sand. Add vinegar and ice water. Fold to combine. Dough will be shaggy.
- Dump dough onto a lightly floured work surface and gently knead until mixture comes together. Divide dough into two equal parts. Pat dough to a thickness of about ½-inch. Cover in plastic wrap and let chill in the fridge for at least one hour (overnight is best).
Apple Filling:
- Toss apples with lemon juice. Add brown sugar and sugar. Fold to coat apple slices. In a small bowl, whisk together flour, cornstarch, salt, and cinnamon. Add to apples and fold to combine.
Assembly:
- Preheat oven to 350℉.
- Allow chilled pie dough to sit at room temperature for 5 minutes before rolling. Roll dough on a lightly floured work surface to a rectangle about 10-inches by 14-inches and a thickness of about ⅛-inch. Transfer dough to a 9×13-inch quarter baking sheet tray. Firmly press dough into the bottom and up the sides of the sheet tray.
- Pour apple filling into the pie shell (including any juices that may have expelled as the apples sat in lemon juice).
- Roll out remaining pie dough to a thickness of about ⅛-inch and place on top of apple filling. Decorate as desired: traditional double crust with steam vents, lattice top, or stamp out shapes. Place apple slab pie on a larger sheet tray in case apple filling bubbles out during baking.
- Lightly brush pie dough top with heavy cream. Generously sprinkle turbinado sugar on top. Bake for 45-55 minutes, rotating pie halfway through baking. bake until top of pie is golden brown and apples are tender. Test to see if apples are done by piercing with fork or knife. Let pie cool to room temperature on wire rack.
Maple Glaze:
- In a small bowl, whisk together powdered sugar, salt, and maple syrup until smooth. Drizzle over cooled pie.
Notes
- 3 pounds refers to weight of apples after they have been cored and peeled.
- I used a combination of apples: Granny Smith (tart), Gala (super sweet), Fuji (semi-sweet), and Jonagold/Jonathans (semi-sweet)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Wow, Maryanne! This is such a beautiful apple dessert. Any tips on creating that perfect lattice top crust? I love it!