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. Recipe includes a how-to video at the bottom of the post showing step-by-step instructions!
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 backseat 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.
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 ruined traditional pies for me.
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.
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.
How to Make Apple Slab Pie
Apple Slab Pie
- 1 1/2 cups all-purpose flour (188g)
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 9 Tablespoons cold unsalted butter cut into 15 pieces
- 1/4 cup + 2 Tablespoons sour cream (90g)
Apple Slab Pie Filling
- 1 pie crust dough
- 3 lbs Granny Smith apples peeled, cored, and diced into 1/4" pieces
- 1/4 cup sugar 50g
- 1/4 cup light brown sugar tightly packed (50g)
- 1/4 cup all-purpose flour 30g
- 2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour 95g
- 2/3 cup chopped walnuts
- 1/2 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!