Apple slab pie is baked on a baking sheet, for an extra large apple pie that’s big enough to serve a group of people for Thanksgiving, Christmas, or any special occasion. This type of pie has a higher ratio of crust to filling (compared to deep dish apple pie), and is perfect when you’re hosting lots of guests for the holidays.
You might also love these high altitude pie recipes for chocolate pecan pie, cherry cranberry pie, and pecan praline pumpkin pie.
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Why You’ll Love This Recipe
- Large Enough for a Crowd.
- Cools Faster than a Deep Dish Pie.
- Homemade, Buttery, Flaky Pie Dough.
- Perfectly Sweet and Spiced Apple Filling.
- High Altitude Tested.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- All Butter Pie Dough. You’ll need my recipe for all-butter pie dough, which always bakes up so flaky and golden brown. The flavor is far superior to store bought pie dough. Be sure to double the recipe, since you’ll need the equivalent of four pie crusts.
- Apples. My preferred apples for pie are Granny Smith and Honey Crisp apples. Their sweet-tart flavor and firm texture is perfect for pie, and using more than one apple gives the pie a more complex flavor.
- Lemon Juice.
- Granulated Sugar + Light Brown Sugar.
- All Purpose Flour. My preferred thickener for apple pies.
- Spices. Cinnamon, nutmeg, cloves, cardamom and allspice add warmth and so much flavor to complement the apples.
Instructions
Crust
- Prepare the pie dough (2x the recipe), according to my All Butter Pie Dough recipe and post. This is equivalent to enough dough for 4 pie crusts.
- Wrap the dough in plastic wrap to rest and chill in the refrigerator while you make the filling.
Filling
- Peel and core the apples, then chop them into 1/2 inch chunks.
- In a stock pot, toss the apples with the lemon juice, sugar, brown sugar, flour, and spices. Bring to a simmer over medium heat, then reduce to low. Stirring frequently, simmer the apples for about 15-20 minutes, just until they begin to soften and the juices become syrupy.
- Set the filling aside to cool for 30 minutes.
Assembly
- You’ll need a 13×18 inch (half sheet) rimmed baking sheet to bake your pie. If your pan is not non-stick, you might want to line the bottom of the pan with a sheet of parchment paper. I’d also recommend placing the baking sheet inside of a larger baking sheet, to catch any drips from the filling that might bubble over as the pie bakes.
- On a well floured surface, roll out 1/2 of the chilled dough into a rectangle large enough to fit into the baking sheet so that it hangs over the edges slightly. Use as much flour as needed to keep the dough from sticking to your counter or the rolling pin.
- Fold the dough up into 4ths to easily transfer it to the baking sheet, then unfold it onto the baking sheet.
- Spread the cooled apple filling into the crust.
- Roll out the second half of the dough, fold into into 4ths to transfer it to the pan, and unfold it over the apple filling.
- Use your fingers to fold the two edges of the bottom and top dough up, press them together, and crimp the edges. Use a sharp knife to cut a few slits all over the top crust to vent steam. With a pastry brush, brush the milk or cream over the top crust. I also like to sprinkle the top crust with a little granulated sugar for extra crunch.
- If you have room in your fridge, set the assembled pie in the refrigerator to chill while you preheat your oven. At this point, you can even refrigerate the fully assembled pie overnight, if you’d rather bake the pie the next day.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Bake the pie for about 75-90 minutes, until the top crust is a deep golden brown and the filling is bubbling.
- Set the pan on a cooling rack and let cool for at least 2-3 hours, before cutting into servings.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
This pie will be best the same day it’s baked, when the crust is at its most flaky and crisp.
Store leftover pie, loosely covered, at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
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Apple Slab Pie
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 13×18 Rimmed Baking Sheet
Ingredients
Crust
- 2x recipe All Butter Pie Dough (enough dough for 4 pie crusts)
Filling
- 4 ½ lbs Honey Crisp or Granny Smith apples
- 2 tbsp lemon juice
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ tsp ground allspice
- 2 tbsp milk or cream
Instructions
Crust
- Prepare the pie dough (2x the recipe), according to my All Butter Pie Dough recipe and post. This is equivalent to enough dough for 4 pie crusts.
- Wrap the dough in plastic wrap to rest and chill in the refrigerator while you make the filling.
Filling
- Peel and core the apples, then chop them into 1/2 inch chunks.
- In a stock pot, toss the apples with the lemon juice, sugar, brown sugar, flour, and spices. Bring to a simmer over medium heat, then reduce to low. Stirring frequently, simmer the apples for about 15-20 minutes, just until they begin to soften and the juices become syrupy.
- Set the filling aside to cool for 30 minutes.
Assembly
- You'll need a 13×18 inch (half sheet) rimmed baking sheet to bake your pie. If your pan is not non-stick, you might want to line the bottom of the pan with a sheet of parchment paper. I'd also recommend placing the baking sheet inside of a larger baking sheet, to catch any drips from the filling that might bubble over as the pie bakes.
- On a well floured surface, roll out 1/2 of the chilled dough into a rectangle large enough to fit into the baking sheet so that it hangs over the edges slightly. Use as much flour as needed to keep the dough from sticking to your counter or the rolling pin.
- Fold the dough up into 4ths to easily transfer it to the baking sheet, then unfold it onto the baking sheet.
- Spread the cooled apple filling into the crust.
- Roll out the second half of the dough, fold into into 4ths to transfer it to the pan, and unfold it over the apple filling.
- Use your fingers to fold the two edges of the bottom and top dough up, press them together, and crimp the edges. Use a sharp knife to cut a few slits all over the top crust to vent steam. With a pastry brush, brush the milk or cream over the top crust. I also like to sprinkle the top crust with a little granulated sugar for extra crunch.
- If you have room in your fridge, set the assembled pie in the refrigerator to chill while you preheat your oven. At this point, you can even refrigerate the fully assembled pie overnight, if you'd rather bake the pie the next day.
Bake
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Bake the pie for about 75-90 minutes, until the top crust is a deep golden brown and the filling is bubbling.
- Set the pan on a cooling rack and let cool for at least 2-3 hours, before cutting into servings.
Notes
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