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Apple Slab Pie

This recipe outlines the creation of a generous apple slab pie, perfect for serving a crowd. It features a sweet-tart apple filling seasoned with cinnamon and nutmeg, encased in a pre-made pie crust, and finished with a simple powdered sugar glaze. An easy-to-follow method for a classic dessert.
Course lunch/dinner
Cuisine French
Servings 24 people
Calories 2853 kcal

Equipment

  • 1 Rectangular Baking Pan Preferably 13x9 inches or larger for a slab pie
  • 1 Large Mixing Bowl For preparing the apple filling
  • 1 Apple Peeler/Corer Ensures efficient and uniform apple preparation
  • 1 Small Mixing Bowl For preparing the glaze
  • 1 Whisk For smoothing the glaze

Ingredients
  

Main

  • 1 box Pillsbury® refrigerated pie crusts softened as directed on box
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons lemon juice
  • 9 cups thinly sliced peeled apples (9 medium)
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions
 

  • Preheat your oven to 425°F (220°C). Lightly grease a 13x9-inch or similarly sized rectangular baking pan.
  • In a large bowl, combine the granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt. Add the lemon juice and thinly sliced apples, tossing gently until the apples are evenly coated.
  • On a lightly floured surface, unroll one of the refrigerated pie crusts. Carefully transfer it to the prepared baking pan, gently pressing it into the bottom and up the sides to form the base.
  • Evenly spoon the prepared apple mixture over the bottom pie crust in the pan.
  • Unroll the second pie crust and carefully place it over the apple filling. Trim any excess dough and crimp the edges to securely seal the top and bottom crusts together.
  • Using a sharp knife, cut several slits or a decorative pattern into the top crust to allow steam to escape during baking.
  • For a richer golden-brown crust, you may optionally brush the top surface with a little milk or an egg wash (1 egg yolk whisked with 1 tsp water).
  • Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover loosely with aluminum foil.
  • Remove the pie from the oven and place it on a wire rack to cool completely. This is crucial for the filling to set properly.
  • While the pie cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. Once the pie is fully cooled, drizzle the glaze evenly over the top before slicing and serving.

Notes

For the best apple slab pie, select firm, tart apples such as Granny Smith or Honeycrisp; their acidity balances the sweetness and they hold their shape well during baking. Ensure apples are sliced uniformly thin for even cooking. When assembling, properly seal the top and bottom crusts to prevent filling leakage. Creating steam vents in the top crust is crucial for allowing steam to escape, preventing a soggy crust and ensuring a crisp finish. A light egg wash (egg yolk + a touch of water or milk) on the top crust before baking will yield a beautiful golden-brown sheen. Allow the pie to cool completely before slicing to allow the filling to set, preventing a runny mess.