A perfect dessert for parties or gatherings, Apple Slab Pie is a deliciously large and shareable version of a classic apple pie. Baked on a flat pan and served in squares, it combines a buttery, flaky crust with sweet spiced apples for a dessert that will leave everyone wanting more.

Ingredients
For the Crust:
3 3/4 cups (470 grams) all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 sticks (12 oz or 340 grams each) unsalted butter, cut into small pieces and kept very cold
3/4 cup very cold water
For the Apple Filling:
3 1/2 to 4 pounds apples (about 10 cups), peeled, cored, and cut into 1/2-inch pieces
Squeeze of fresh lemon juice
2/3 to 3/4 cup sugar (adjust based on apple sweetness)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
For the Topping:
2 tablespoons heavy cream or 1 beaten egg mixed with 1 tablespoon water
Instructions
Prepare the Crust:
In a large bowl, combine flour, sugar, and salt. Add the cold butter pieces and coat them in the flour.
Using your hands, pastry blender, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gradually add 1/2 cup of cold water, mixing with a spatula until the dough begins to come together. Add more water, a tablespoon at a time, if needed.
Divide the dough into two portions, one slightly larger than the other. Flatten each into a 1-inch thick rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours.
Prepare the Filling:
In a large bowl, toss the apple pieces with a squeeze of lemon juice.
In a medium bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle the mixture over the apples and toss to coat evenly. Set aside.
Assemble the Pie:
Preheat the oven to 375°F (190°C). Line a 10×15-inch baking sheet (with 1-inch sides) with parchment paper.
Roll out the larger portion of dough on a floured surface into an 18×13-inch rectangle. Transfer it to the prepared pan, pressing it into the corners and sides. Chill in the fridge while you roll out the second portion of dough into a 16×11-inch rectangle.
Pour the apple filling onto the dough-lined pan, spreading it evenly. Place the second rolled-out dough over the apples. Trim both crusts to leave a 3/4-inch overhang. Fold the edges under and crimp to seal.
Brush the top crust with heavy cream or egg wash. Use a sharp knife to cut several 1-inch slits in the top for steam to escape. Place the pan on a larger baking sheet to catch any overflow.
Bake the Pie:
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Remove from the oven and let cool on a wire rack for at least 45 minutes before slicing into squares and serving.
Tips for Success
Keep the Dough Cold: Ensure your butter and water are very cold to achieve a flaky crust. Refrigerate the dough as needed during rolling and assembling.
Choose the Right Apples: Use a mix of tart (like Granny Smith) and sweet (like Honeycrisp or Fuji) apples for a balanced flavor.
Prevent Soggy Crust: Sprinkle a light layer of breadcrumbs or crushed graham crackers on the bottom crust before adding the apples to absorb excess juices.
Apple Slab Pie is the ultimate crowd-pleasing dessert—perfect for feeding a group, easy to serve, and irresistibly delicious!