Have you ever made a slab pie before? This Apple Slab Pie is much simpler to make than a traditional pie and is every bit as good! Less fussy than your average pie, easy to slice and serve, you’ve gotta try this one out this Fall season!
Today’s recipe is made with my easy, homemade, pie crust recipe, filled with juicy, tender, slightly spiced apples, and topped off with a crumbly walnut-based topping.
I hope everyone had a fun Fall weekend!
I had a very busy one. On Saturday, 3 of my sisters and I went to try on bridesmaids dresses for my cousin’s wedding (this is the first wedding I’ve ever been in and I am so excited!!) and that evening my sister kidnapped me to go out with her and her friends to celebrate her birthday.
Kidnapped might not be exactly the right word, but it’s pretty close. I was sitting on my couch, in my pajamas, eating leftover pumpkin cheesecake and working on editing photos (I live a glamorous and exciting life) when Jaclyn burst through my door, threw a dress at me and told me to get changed because we were going out for her birthday. Ten minutes later I was still slightly confused, missing my cheesecake, and in the back seat of her car.
Dresses and kinda-kidnappings aside, I also had time this weekend to make yet another apple slab pie.
What is a Slab Pie
Simply put, a slab pie is just a pie that’s been baked into a slab rather than a neat traditional pie shape. That’s it.
Apple slab pies are traditionally made in baking sheets rather than pie dishes, and for today’s apple slab pie we’re using a jelly roll pan. Because of this, slab pies are more shallow than traditional pies, which in this instance means a generous forkful of crunchy brown sugar/walnut topping with every bite of apple; it’s actually almost ruined traditional pies for me (don’t get me wrong, I’ll never turn down a slice of good blueberry pie). If you’re looking for a regular-styled version of this recipe, make sure to check out my favorite apple pie recipe!
The crust for today’s recipe is simply my homemade pie crust, just made 50% larger than originally written so that it can easily fit into your jelly roll pan. I really recommend using a homemade crust and not a store-bought one, it’s so easy and the flavor is so much better than anything you can buy pre-made.
You will need a food processor for this recipe. This helps the ingredients come together really quickly with little effort on your part, and I’ve never had this recipe fail me. My mom has been making it for years and it’s the only pie dough my family ever uses.
Enjoy, and be sure to check out my Top 10 Pie Recipes for more great Thanksgiving dessert ideas!
More Great Apple Recipes to Try!
My video for how to make Apple Slab Pie is at the bottom of the recipe! If you enjoy watching my recipe videos, please consider subscribing to my YouTube channel.
Apple Slab Pie
- 1 ½ cups all-purpose flour (188g)
- 1 Tablespoon sugar
- ¼ teaspoon salt
- 9 Tablespoons cold unsalted butter cut into 15 pieces
- ¼ cup + 2 Tablespoons sour cream (90g)
Apple Slab Pie Filling
- 1 pie crust dough
- 3 lbs Granny Smith apples peeled, cored, and diced into ¼" pieces
- ¼ cup sugar (50g)
- ¼ cup light brown sugar tightly packed (50g)
- ¼ cup all-purpose flour (30g)
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour 95g
- ⅔ cup chopped walnuts
- ½ cup light brown sugar tightly packed (100)
- ¼ teaspoon salt
- 6 Tbsp cold unsalted butter cut into 12 pieces
- Combine flour, sugar, and salt in a food process. Pulse briefly to blend ingredients.
- Scatter butter pieces evenly over the top of the mixture and pulse until coarse crumbs form.
- Add sour cream and pulse again until the mixture begins to clump together.
- Remove the dough from the food processor (be careful of the blade!) and use your hands to form it into a flat disc. Wrap in cling wrap and refrigerate for 30 minutes.
- Meanwhile, preheat your oven to 375F (190C) and begin preparing your filling and topping.
- Prepare your filling by combining diced apples, sugars, flour, cinnamon, allspice and lemon juice in a large bowl. Stir until well-combined and set aside.
- Combine the flour, walnuts, brown sugar, and salt in the clean canister of your food processor and briefly pulse to combine.
- Sprinkle butter over the mimxture and pulse until ingredients are beginning to cling together. Set aside.
- Once your pie dough has chilled, remove from the refrigerator and place on a clean, lightly floured surface. Dust the dough with flour and roll out to be slightly larger than your jelly roll pan (I usually aim for slightly larger than a 13x18" rectangle and trim the edges to make a neat rectangle).
- Transfer rolled out dough to your jelly roll pan and make sure pie crust lies flat along the bottom of the pan and goes up the sides of the pan.
- Give your apples that have been waiting a good stir and then evenly pour into pie dough-lined pan.
- Top with prepared walnut crumble by using your hands to evenly sprinkle over apple filling.
- Transfer to oven and bake on 375F (190C) for 50-55 minutes or until top is golden brown and the apples inside are tender when pierced with a fork*. Serve warm, preferably topped with vanilla ice cream!
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Our house smells amazing!
First time trying your slab apple pie.
I have confidence since all of your other recipes I’ve tried have been spot on!
Keep your recipes coming on FB!
Thank you Sam!!
You’re welcome, Mary! I’m so glad you enjoyed it! FB has some tough algorithms to crack so you may not see all of my posts. The best way to keep getting recipes is to sign up for my newsletter. 🙂
Can I use the apple filling recipe from your Dutch Apple Pie in this slab pie? I noticed the only major difference is sour cream, the applies are sliced (not diced) and maybe that the pie has a greater volume of apples?
Hi Taylor! You can use the filling from the Dutch Apple Pie. They actually have the same amount of apples in them. I would still cut the pieces up into little cubes here though. 🙂
Hi Sam – happy 1st day of summer!
On Dec 15/18 you told Dana she could just leave the walnuts out she couldn’t eat them – but I was wondering if I could add oatmeal instead making it more like a crumble topping? I’d really like to make this! I’m just hoping the price of apples drops below $2/# here (in Alberta Canada 🇨🇦).
Thanks for the great recipes!
Hi Terry! I haven’t tried it, but I think it could work here. 🙂
F. Rehana Farook
Can you tell me the butter quantity in grams.
Hi Reena! For the crust it will be 127g. For the topping it will be 85g. 🙂
Thank you 😊
What could I use if I don’t have sour cream.?
Hi Gina! I haven’t tried it but I think whole milk greek yogurt could work here. 🙂
I am wondering if you can use pie made pie crust?
Yes that would be fine! You will likely need 1 & 1/2 crusts. Enjoy! 🙂
Can i use gala apples instead of granny smith?
Hi Lorena! Gala apples are a little bit sweeter but they should still work here. 🙂
I usually partially cook the apple slices. That way you don’t have to risk getting crust or topping too brown.k
Sugar Spun Run
That is a great recommendation, Kathy. I haven’t needed to do that but happy that it has worked so well for you! Thank you for sharing. I hope that you enjoy your apple pie! 🙂
Hi, if I don’t have a jelly roll pan can I use a sheet baking pan?
Hi Lynette! It may not make enough dough for a standard cookie sheet. The crust may be really thin but it should still work. 🙂
I’ve never made a pie before and I’m excited to make this slab. I bought all the ingredients and me and my husband are going to have fun making it…it look wonderful!! The only problem I have is I don’t have a food processor. I there anything else I can do?
Thank you so much in advance and thank you for all your yummy recipes. I tell all my friends about your sight!!
Have a happy day😊
Hi Caley. For the pie crust, you can cut in the butter using a pastry cutter. I would recommend finely chopping your nuts for the topping and then using a pastry cutter to cut everything together. Thank you for telling others about my recipes! ☺️
How to store ?
Wrapped with plastic wrap or in an airtight container, I’d recommend in the fridge, for several days 🙂
Sam, which size jelly roll pan do you use for this recipe? Thx
The pan I used is 15 x 10 ☺️
Thank you, so glad you enjoyed!! 🙂
What streusel top would you use if you can’t eat nuts?
Hi, Dana! You can just leave the walnuts out. 🙂 I hope you love it!