Introduction: The All-American Apple Slab Pie
An Apple Slab Pie is the pie world’s generous cousin—made in a sheet pan rather than a traditional round pie plate. It’s perfect for potlucks, holidays, and family gatherings. With buttery flaky crust, cinnamon-spiced apples, and a touch of nostalgia in every bite, this pie is not just dessert—it’s an experience.
History of Apple Slab Pie
The apple pie itself dates back to medieval Europe, but when early American settlers brought it across the Atlantic, it evolved using local apples. The slab pie version became popular in mid-century America, especially for events that needed easy-to-slice and shareable desserts. It was born from practicality—stretching ingredients to feed many, baked in large pans to satisfy hungry guests after church or on the farm.
Ingredients: Classic Apple Slab Pie
For the crust (makes a top and bottom crust):
- 4 cups all-purpose flour
- 1½ tsp salt
- 1½ cups cold unsalted butter, cut into cubes
- ½ to ¾ cup ice water
For the filling:
- 8 cups peeled and thinly sliced apples (Granny Smith + Honeycrisp combo is divine)
- 1¼ cups granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- ¼ cup all-purpose flour (for thickening)
- 2 tbsp unsalted butter, cut into bits
For finishing:
- 1 egg + 1 tbsp water (egg wash)
- Optional: Sugar sprinkle or vanilla glaze (1 cup powdered sugar + 1-2 tbsp milk)
Instructions and Method
1. Prepare the Crust
- In a large bowl, combine flour and salt.
- Cut in the cold butter using a pastry cutter or fingers until it looks like coarse crumbs.
- Add ice water slowly, mixing just until dough holds together.
- Divide dough in two: one slightly larger for the bottom crust.
- Wrap and chill both portions for 1 hour.
2. Prepare the Filling
- In a large bowl, toss apples with sugar, cinnamon, nutmeg, lemon juice, and flour.
- Let sit 10–15 minutes so the juices start to release.
3. Assemble the Pie
- Roll out the larger dough portion to fit a 10×15-inch jelly roll pan.
- Place dough in the pan, pressing into corners and letting extra hang over edges.
- Spread apple filling evenly on the crust.
- Dot with butter.
- Roll out second crust and place over apples.
- Seal and crimp edges, cut slits in top for steam to escape.
4. Bake
- Preheat oven to 375°F (190°C).
- Brush top with egg wash, sprinkle sugar if desired.
- Bake for 40–50 minutes or until golden brown and bubbly.
- Cool before slicing.
Formation & Serving
This pie slices beautifully into squares or bars. Serve warm with vanilla ice cream or cold with a cup of coffee. You can even drizzle with vanilla glaze for extra indulgence.
Benefits of Apple Slab Pie
- Feeds a crowd: Great for gatherings.
- Versatile: Add cranberries, pears, or caramel.
- Comforting: Warm spices + apples = feel-good food.
- Nutritious twist: Use whole wheat flour or less sugar to make it healthier.
Nutrition (per serving, approx. 1 of 20 pieces):
- Calories: ~290
- Fat: 14g
- Carbs: 39g
- Sugar: 21g
- Fiber: 2g
- Protein: 3g
Pie Lovers Unite
Apple Slab Pie has stolen many hearts. Pie lovers adore:
- The flaky layers
- The buttery crust
- The juicy, cinnamon-spiced apple filling
- The fact it reminds them of grandma’s kitchen
It’s the kind of dessert that makes people linger at the table just a little longer.
Conclusion: Why You’ll Fall for This Pie
This Apple Slab Pie isn’t just a dessert—it’s a slice of history, love, and comfort. It brings people together, fills your kitchen with an irresistible aroma, and offers bite after bite of sweet satisfaction. Whether you’re a baker or a newbie, this pie has something for everyone.