When it comes to classic desserts that instantly evoke warmth and comfort, nothing quite hits the spot like a homemade apple pie. But if you’re serving a crowd—or simply love a rustic, impressive-looking treat—Apple Slab Pie is the ultimate solution. Baked in a large rectangular pan, this pie combines a buttery, flaky crust with tender, cinnamon-spiced apples. It’s perfect for potlucks, family dinners, or any occasion where dessert should impress without extra fuss. Here’s a comprehensive guide to making your very own Apple Slab Pie from scratch. Ingredients For the Pie Crust: 3 ½ cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1 ½ cups (3 sticks) unsalted butter, cold and cubed 8–10 tablespoons ice water For the Apple Filling: 6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced ¾ cup granulated sugar ¼ cup brown sugar, packed 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg 2 tablespoons all-purpose flour (to thicken the filling) 1 teaspoon vanilla extract 1 tablespoon lemon juice For Finishing: 1 egg, beaten (for egg wash) 1–2 tablespoons coarse sugar (optional, for sprinkling on top) Step-by-Step Method see continuation on next page

Step-by-Step Method

Step 1: Prepare the Pie Crust

Combine dry ingredients: In a large bowl, mix flour, salt, and sugar.
Cut in the butter: Add cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces.
Add ice water: Gradually pour ice water, 1 tablespoon at a time, mixing gently until the dough just holds together. Avoid overworking.
Divide and chill: Split the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Make the Apple Filling

Slice the apples: Peel, core, and thinly slice the apples.
Mix the filling: In a large bowl, combine apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, vanilla extract, and lemon juice. Toss until the apples are evenly coated. Set aside.
Step 3: Assemble the Pie

Preheat the oven: Set to 375°F (190°C).
Roll out the bottom crust: On a lightly floured surface, roll out one disc of dough to fit a 9×13-inch baking pan, leaving a little overhang. Transfer the dough to the pan.
Add the filling: Spread the apple mixture evenly over the crust.
Roll out the top crust: Roll the second disc to cover the pie. Place it over the apples. Trim any excess dough and crimp the edges to seal.
Vent the pie: Cut several small slits in the top crust to allow steam to escape during baking.
Step 4: Bake the Pie

Apply egg wash: Brush the top crust with the beaten egg. Sprinkle coarse sugar if desired for extra sparkle and crunch.
Bake: Place in the preheated oven and bake for 50–60 minutes, until the crust is golden brown and the filling is bubbling.
Cool: Let the pie cool on a wire rack for at least 30 minutes to set the filling before slicing.
Step 5: Serve

Slice into generous rectangles and serve warm. For a cozy touch, top each piece with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Perfect Apple Slab Pie
Apple variety matters: Mixing tart and sweet apples adds depth of flavor.
Prevent soggy bottom: Brush the bottom crust with a thin layer of melted butter or a sprinkle of flour before adding the apples.
Make ahead: The pie can be assembled a day ahead and baked fresh. Keep it covered in the fridge.