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Apple Slab Pie Recipe

Apple Slab Pie is like a giant apple pie made on a jelly roll pan. It is cut into bars instead of the traditional triangles.

Prep Time
1 hr
Cook Time
mins
Additional Time
2 hrs
Total Time
3 hrs 45 mins
Servings: 16 bars
Calories: 482 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 4 1.2 cups all-purpose flour spoon and leveled
  • 1 1/2 teaspoons salt
  • 1 tablespoon white granulated sugar
  • 2 cups unsalted butter cold and cubed
  • 3/4 cup ice water
Egg wash:
  • 1 large egg lightly beaten
  • 1 tablespoon milk
Apple Filling:
  • 10 cups peeled and chopped apples about 4.5 – 5 lbs - we used Granny Smith and Gala
  • 1/2 cup white granulated sugar
  • 1/2 cup dark brown sugar packed
  • 1/4 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
Glaze:
  • 1 cup confectioners’ sugar sifted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon milk or more

Instructions

Pie crusts:
    Cup of Yum
  1. In a large bowl mix the flour, salt, and sugar. Next, add the butter, and using a pastry cutter cut it into the mixture until it resembles a coarse meal.
  2. Add 1 tablespoon of cold water at a time, and stir well after each addition until the dough begins to form large clumps and stick together. At that point, do not add more water.
  3. Transfer the dough to a floured work surface. Using floured hands, fold it until it does not feel too sticky.
  4. Form the dough into a ball and divide it in half.
  5. Flatten each half into 1-inch thick discs using your hands. Next, wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days. Also, you can freeze it for up to 3 months.
Apple filling:
  1. Mix all of the filling ingredients in a large bowl. Set aside.
Make the pie:
  1. Preheat oven to 375 degrees F.
  2. Remove 1 disc of pie dough from the refrigerator. Keeping the other in the refrigerator.
  3. On a lightly floured work surface, roll the disc into an 18×13-inch rectangle. Place the dough on the bottom of a 10×15 inch jelly roll pan, trim the overhang on the sides to be about 1 inch.
  4. Spread the apple filling evenly on top of the crust.
  5. Roll out the 2nd pie dough disc the same way and place it on top of the filling.
  6. Seal the edges with your fingers and crimp down the sides with a fork.
  7. Cut a few slits into the top of the crust.
  8. Mix the egg with the milk and then brush the pie crust. Sprinkle with coarse sugar on top.
Bake the slab pie:
  1. Bake the apple slab pie for about 40-45 minutes in the preheated oven, or until the crust is golden brown and the filling is bubbling.
  2. Remove from the oven, place on a wire rack, and allow to cool for a few hours or serve it warm.
Glaze:
  1. In a small bowl whisk all of the glaze ingredients together and drizzle over COOLED pie.
  2. Cut into slices and serve.
  3. Cover leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.

Nutrition Information

Calories 482kcal (24%) Carbohydrates 64g (21%) Protein 4g (8%) Fat 25g (38%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 71mg (24%) Sodium 431mg (18%) Potassium 217mg (6%) Fiber 5g (20%) Sugar 31g (62%) Vitamin A 852IU (17%) Vitamin C 4mg (4%) Calcium 79mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 16bars

Amount Per Serving

Calories 482

% Daily Value*

Calories 482kcal 24%
Carbohydrates 64g 21%
Protein 4g 8%
Fat 25g 38%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 71mg 24%
Sodium 431mg 18%
Potassium 217mg 5%
Fiber 5g 20%
Sugar 31g 62%
Vitamin A 852IU 17%
Vitamin C 4mg 4%
Calcium 79mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.