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Slab Apple Pie

Prep Time:

35 min.

Cook Time:

3 hrs.


8 slices



About the Recipe



  • 2 1/2 cups all-purpose flour

  • 1 cup (2 sticks) unsalted cold butter

  • 1 tsp. salt

  • 6-8 Tbsp. cold water

  • 1 Tbsp. milk

  • 1 Tbsp. sanding sugar


  • 3 Tbsp. all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. ground allspice

  • 1/4 tsp. ground nutmeg

  • 1/8 tsp. salt

  • 5 large tart apples, peeled and sliced into ¼-inch wedges (about 3 pounds sliced)

  • 2tsp. lemon juice


1. To prepare crust: Combine flour, butter and 1 tsp. salt in a stand mixer with the paddle attachment. Mix for about 3 minutes until the butter forms walnut-size pieces. Add 6 Tbsp. cold water and mix until just combined. Add 1 to 2 Tbsp. more if the mixture is too dry, but avoid adding too much water, which can make the dough tough. Squeeze the dough with your hands to form two 12-oz. rectangles. Wrap in plastic wrap and chill for 30 minutes or overnight.

2. To prepare filling & assemble pie: Coat a 9-by-13-inch baking pan with cooking spray. Roll out one piece of dough to a rectangle big enough to overlap the edge of the pan and place it in the pan. Roll out the second piece of dough to about the same size and refrigerate it until ready to use.  

3. Mix flour, sugar, cinnamon, allspice, nutmeg and salt in a large bowl. Add apples and lemon juice and toss to coat. Immediately pour the mixture into the bottom crust in a single layer. Place the reserved crust on top. Pinch the edges of the crusts together to seal, tucking extra crust under and fluting or crimping to form a decorative edge, if desired.  Place in the freezer to firm up for 30 minutes.

4. Preheat oven to 425°F.  

5. Brush the top crust with milk and sprinkle with sanding sugar. Cut 6 slits for steam to escape. 

6. Bake until the crust sets, about 15 minutes. Reduce oven temperature to 375°F. Continue baking until the juices are bubbling and the crust is golden, 40 to 45 minutes more.

7. Cool the pie on a wire rack for about 45 minutes or completely cool before serving.

To make aheads: Bake pie and freeze for up to 3 months.

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