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Apple Slab Pie

Apple slab pie bakes tender cinnamon apples beneath a flaky, golden double crust in a 10x15-inch pan. It makes 15 servings, and cooling the pie before cutting helps the filling set for neat slices.
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Prep Time 35 minutes
Cook Time 55 minutes
chilling and cooling 3 hours
Total Time 4 hours 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 4 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1.5 tsp kosher salt
  • 1.5 cups unsalted butter cold, cut into 1/2-inch cubes
  • 0.67 cup water ice
For the filling
  • 4 lb firm baking apples such as Granny Smith, peeled, cored, and sliced 1/4 inch thick
  • 0.75 cup granulated sugar
  • 0.33 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 1 tbsp lemon juice
For the topping
  • 1 egg large
  • 1 tbsp water
  • 1 tbsp coarse sugar

Equipment

  • 1 10x15-inch rimmed baking sheet

Method
 

Make the crust
  1. Whisk the flour, granulated sugar, and salt together in a large bowl.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are mostly pea-size.
  3. Drizzle in the ice water and mix just until the dough begins to clump.
  4. Divide the dough in half and shape each half into a disk.
  5. Wrap the disks and refrigerate for at least 1 hour.
Make the filling
  1. Toss the apples with the granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
Assemble and bake
  1. Heat the oven to 400°F and set a rack in the center.
  2. Roll one dough disk on a lightly floured surface into a 12x17-inch rectangle and fit it into a 10x15-inch rimmed baking sheet, leaving about 1 inch of overhang.
  3. Spread the apple filling evenly over the crust.
  4. Roll the remaining dough into a 10x15-inch rectangle and lay it over the filling.
  5. Press the edges together, fold the overhang up, and crimp to seal.
  6. Cut several vents in the top crust.
  7. Beat the egg with the water and brush the mixture over the top crust.
  8. Sprinkle with the coarse sugar.
  9. Bake for 45 to 55 minutes, until the crust is golden brown and the filling bubbles through the vents; loosely cover the edges with foil if they brown too quickly.
  10. Cool the pie in the pan for at least 2 hours before cutting so the filling can set.

Notes

For cleaner slices, let the pie cool fully so the filling can set. Refrigerate leftovers for 3–4 days; baked slices can be frozen for up to 3 months. For a dairy-free variation, use a firm plant-based butter in place of the unsalted butter.