How to Make This Semi-Homemade Easy Apple Slab Pie Recipe
Apple pie is such a classic for summer and fall. It’s one of the few desserts that most people love. It’s nostalgic and delicious. But homemade pie crust can be kind of a pain to make. That’s why you need to try this semi-homemade apple slab pie crust recipe. It’s so much easier to make and tastes just as good. Plus, I like that you can pick up a piece without a fork, if that’s your thing.
Unlike traditional homemade apple pie, this recipe uses puff pastry as the crust. You can find puff pastry in your frozen food section. After opening the puff pastry, you can roll it out as flat as possible. I ended up using a 13×9 cookie sheet for my apple slab pie recipe.
It was a bit difficult to roll out the puff pastry as thin as I wanted it. Part of the problem was that it was still semi-frozen. I would suggest that you let your puff pastry thaw out in the refrigerator so it’s easier to roll. Then, you’ll also want to add flour to your cutting board before rolling it out. This will make the process much easier so you can get the puff pastry to fit well on the 9×13 pan.
Once the puff pastry is rolled out, making sure the first sheet is large enough to lay over the edges of the pan, you’ll add your apple mixture and then top with the second sheet. I cut slits in our top layer to ensure heat could be released so the puff pastry didn’t puff up too much. I also added an egg wash on top to help with the browning.
If you like apple pie, this is the recipe for you. It’s super easy to make and you can top it with a lemony drizzle, or serve it as-is.
Looking for more pie recipes? Here’s a scratch cherry pie recipe.
How to Make This Semi-Homemade Easy Apple Slab Pie Recipe
Ingredients
- Crust
- 2 Sheets of Puff Pastry
- 1 egg + water for egg wash
- Filling
- 3 1/2 to 4 pounds apples, peeled, cored and chopped into approximately 1/2-inch chunks (about 8 cups)
- A squeeze of lemon juice
- 2/3 to 3/4 cup sugar (depending on how sweet you like your pies)
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon table salt
- Glaze
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk, water, lemon juice or fresh apple cider, plus a drop or two more if needed
Instructions
- Preheat oven to 375 degrees F. Line bottom of a 9x13 baking sheet with parchment paper.
- To make the filling, in a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to coat evenly.
- On a lightly floured surface, roll one of your dough halves until it is large enough to overlap on the 9x13 pan. Transfer to your prepared baking sheet and gently drape some of the overhangs so that the dough fills out the inner edges and corners.
- Pour apple mixture over and spread evenly.
- Roll the second of your dough halves and drape over filling and fold the bottom crust’s overhang over the edges, sealing them together. Cut small slits to act as vents. Brush with an egg wash.
- Bake until crust is golden and filling is bubbling 40 to 45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
- In a medium bowl, stir together confectioners’ sugar and lemon juice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature. It keeps at room temperature for at least three days.
Apple Slab Pie Recipe
Crust
2 Sheets of Puff Pastry
1 egg + water for egg wash
Filling
3 1/2 to 4 pounds apples, peeled, cored and chopped into approximately 1/2-inch chunks (about 8 cups)
A squeeze of lemon juice
2/3 to 3/4 cup sugar (depending on how sweet you like your pies)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon table salt
Glaze
1/2 cup confectioners’ sugar
1 tablespoon milk, water, lemon juice or fresh apple cider, plus a drop or two more if needed
Directions
Preheat oven to 375 degrees F. Line bottom of a 9×13 baking sheet with parchment paper.
To make the filling, in a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to coat evenly.
On a lightly floured surface, roll one of your dough halves until it is large enough to overlap on the 9×13 pan. Transfer to your prepared baking sheet and gently drape some of the overhangs so that the dough fills out the inner edges and corners.
Pour apple mixture over and spread evenly.
Roll the second of your dough halves and drape over filling and fold the bottom crust’s overhang over the edges, sealing them together. Cut small slits to act as vents. Brush with an egg wash. Bake until crust is golden and filling is bubbling 40 to 45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioners’ sugar and lemon juice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
It keeps at room temperature for at least three days.