This Apple Slab Pie is a showstopper dessert that combines flaky, buttery crust with sweet, spiced apple filling in every bite. Perfect for sharing, it’s a crowd-pleaser that’s as easy to make as it is delicious. With just 45 minutes of prep and an hour in the oven, you’ll have a golden, aromatic pie ready to wow your guests.
The tender apples, kissed with cinnamon and sugar, meld beautifully with the crisp, layered pastry, creating a harmony of textures and flavors. Each slice is a comforting blend of warmth and sweetness, making it ideal for cozy gatherings or holiday feasts.
Not only is this pie a treat for the taste buds, but it’s also a feast for the eyes with its rustic charm and generous size. The 12 hearty slices ensure everyone gets a piece of this irresistible dessert. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, it’s a dessert that promises to leave everyone asking for seconds.
Plus, the video guide makes it simple to master, even if you’re new to baking. This Apple Slab Pie is the perfect way to celebrate the season’s best flavors with minimal fuss and maximum delight.
Ingredients for Apple Slab Pie
- Crust:
- 1 ½ cups (188 g) all-purpose flour
- 1 Tablespoon sugar
- ¼ teaspoon salt
- 9 Tablespoons cold unsalted butter (cut into 15 pieces)
- ¼ cup + 2 Tablespoons (90 g) sour cream
- Filling:
- 1 pie crust dough (prepared from above)
- 3 lbs Granny Smith apples (peeled, cored, and diced into ¼” pieces)
- ¼ cup (50 g) sugar
- ¼ cup (50 g) light brown sugar (tightly packed)
- ¼ cup (30 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 teaspoon lemon juice
- Topping:
- ¾ cup (95 g) all-purpose flour
- ⅔ cup chopped walnuts
- ½ cup (100 g) light brown sugar (tightly packed)
- ¼ teaspoon salt
- 6 Tablespoons cold unsalted butter (cut into 12 pieces)
Step-by-Step Instructions
- Prepare the Crust: In a food processor, combine flour, sugar, and salt. Pulse briefly to blend. Scatter butter pieces over the mixture and pulse until coarse crumbs form. Add sour cream and pulse until the mixture clumps together. Remove dough, form into a flat disc, wrap in cling wrap, and refrigerate for 30 minutes. Preheat oven to 375°F (190°C).
- Make the Filling: In a large bowl, combine diced apples, sugars, flour, cinnamon, allspice, and lemon juice. Stir until well-combined and set aside.
- Prepare the Topping: In the clean food processor, combine flour, walnuts, brown sugar, and salt. Pulse briefly to mix. Sprinkle butter over the mixture and pulse until ingredients begin to cling together. Set aside.
- Assemble the Pie: Roll out the chilled dough on a floured surface to slightly larger than a 13×18″ jelly roll pan. Transfer dough to the pan, ensuring it lies flat along the bottom and sides. Stir the apple filling and pour evenly into the crust. Sprinkle the walnut topping over the apples.
- Bake: Place in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and apples are tender when pierced with a fork. Serve warm, preferably with vanilla ice cream.
Perfect Pairings: Serving Suggestions
This Apple Slab Pie is a showstopper on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy twist, drizzle warm caramel sauce over the top. Pair it with a cup of spiced chai tea or hot apple cider for the ultimate fall dessert experience!
Storage and Reheating Tips
Store leftover pie in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, place a slice in the oven at 350°F (175°C) for 10-15 minutes until warm. For a quick fix, microwave individual slices for 20-30 seconds, but be mindful of the crust’s texture.
Time-Saving Hacks
Short on time? Use a store-bought pie crust instead of making your own. You can also prep the apple filling and walnut topping a day ahead and store them in the fridge. When ready to bake, simply assemble and pop it in the oven!
Recipe Variations to Try
Swap out the walnuts for pecans or almonds in the topping for a different flavor profile. For a sweeter twist, add raisins or dried cranberries to the apple filling. If you’re feeling adventurous, sprinkle a pinch of nutmeg or cardamom into the spice mix for extra warmth.
Equipment Guidance
A jelly roll pan (13×18 inches) is essential for this recipe. If you don’t have a food processor, you can use a pastry cutter or your hands to blend the crust and topping ingredients. A rolling pin with a non-stick surface will make it easier to roll out the dough evenly.
Apple Slab Pie (with Video!)
Ingredients
Crust
- 1 ½ cups all-purpose flour (188 g)
- 1 Tablespoon sugar
- ¼ teaspoon salt
- 9 Tablespoons cold unsalted butter cut into 15 pieces
- ¼ cup + 2 Tablespoons sour cream (90 g)
Apple Slab Pie Filling
- 1 pie crust dough
- 3 lbs Granny Smith apples peeled, cored, and diced into ¼” pieces
- ¼ cup sugar (50 g)
- ¼ cup light brown sugar (50 g) tightly packed
- ¼ cup all-purpose flour (30 g)
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 teaspoon lemon juice
Topping:
- ¾ cup all-purpose flour (95 g)
- ⅔ cup chopped walnuts
- ½ cup light brown sugar (100 g) tightly packed
- ¼ teaspoon salt
- 6 Tbsp cold unsalted butter cut into 12 pieces
Instructions
- Combine flour, sugar, and salt in a food process. Pulse briefly to blend ingredients.
- Scatter butter pieces evenly over the top of the mixture and pulse until coarse crumbs form.
- Add sour cream and pulse again until the mixture begins to clump together.
- Remove the dough from the food processor (be careful of the blade!) and use your hands to form it into a flat disc. Wrap in cling wrap and refrigerate for 30 minutes.
- Meanwhile, preheat your oven to 375F (190C) and begin preparing your filling and topping.
- Prepare your filling by combining diced apples, sugars, flour, cinnamon, allspice and lemon juice in a large bowl. Stir until well-combined and set aside.
- Combine the flour, walnuts, brown sugar, and salt in the clean canister of your food processor and briefly pulse to combine.
- Sprinkle butter over the mixture and pulse until ingredients are beginning to cling together. Set aside.
- Once your pie dough has chilled, remove from the refrigerator and place on a clean, lightly floured surface. Dust the dough with flour and roll out to be slightly larger than your jelly roll pan (I usually aim for slightly larger than a 13×18″ rectangle and trim the edges to make a neat rectangle).
- Transfer rolled out dough to your jelly roll pan and make sure pie crust lies flat along the bottom of the pan and goes up the sides of the pan.
- Give your apples that have been waiting a good stir and then evenly pour into pie dough-lined pan.
- Top with prepared walnut crumble by using your hands to evenly sprinkle over apple filling.
- Transfer to oven and bake on 375F (190C) for 50-55 minutes or until top is golden brown and the apples inside are tender when pierced with a fork*. Serve warm, preferably topped with vanilla ice cream!