Apple Slab Pie

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This apple slab pie with crispy, flaky layers of buttery crust filled with warm cinnamon apples is the perfect dessert for fall.  

Can you use a store bought crust to make a slab pie?

You start with a good pie crust.  You can use your favorite homemade crust or your favorite boxed store bought pie crust.  Boxed pie crusts are sold in the refrigerated section of the grocery store where you find canned biscuits.  If you use boxed pie crusts, you will need two boxes (4 crusts) to make this apple slab pie.  Two crusts for the bottom layer and two crusts for the top since the slab pie covers a larger area than a regular size pie.  I use my favorite Never Fail Butter Pie Crust recipe.  One batch of this homemade dough makes two pie crusts which is enough for the bottom layer of a slab pie.  You will have to make a second batch of dough for the top layer.  If you make cookie cutter cut-outs for your top layer, you will probably have leftover pie dough which will be nice for another pie.  Maybe a brown butter pumpkin pie or a pecan pie?  

Can you freeze leftover pie dough?

Yes.  If you have extra dough leftover, simply press it into a ball and store in a zipper seal bag or container in the freezer.  Make sure to label with the date and contents.  When ready to use thaw in the fridge for several hours or even overnight.  All of the dough cut-outs pictured here are made from leftover dough I had in the freezer.  

A really easy way to make an impression when making this apple slab pie is to use cookie cutters to cut out dough shapes and place them as the top layer.  I used leaf and apple shapes here for fall.  You could use Christmas cookie cutters for Christmas or stars and flags for the 4th of July.  You could also make a lattice top or a solid crust top.  If you make a solid top, make sure to cut vents to release steam.  

This apple slab pie is perfect for your next pot-luck.  It will serve more people than the traditional 8 serving pie and it is so easy to eat.  My kids love how they can pick up a piece of pie and eat it like a hand pie.  

Enjoy this delicious taste of fall.  Make it extra special with a scoop of your favorite vanilla or cinnamon ice cream.  

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Special supplies:
10 X 15 rimmed jelly roll pan.  (affiliate link)

If making homemade crust, you will need:
Rolling pin (affiliate link)
Pastry blender (affiliate link)

If you are really into making pastries, you might consider a marble board (affiliate link) to help keep pastry cold when working with it.  I received one like this for Christmas last year and love it.  Mine is the larger 16 X 20 size so I can roll out large sheets of dough.  

Ingredients:  
​Enough pie dough to make 3-4 pie crusts or 2 boxes store bought boxed pie dough.  I make 2 batches of our favorite Never Fail Butter Pie Crust.   

Filling Ingredients:
8 apples, peeled, cored, and sliced* 
1 T. lemon juice (about 1/2 lemon, fresh squeezed)
3/4 cup plus 2 Tbsp. sugar
Dash salt
3/4 tsp. cinnamon
4 Tbsp. flour

Optional egg wash to brush on the top layer of dough before baking.  

• Whisk an egg and about 1 Tbsp. water, then brush a thin wash over the top pastry layer.  Follow with a sprinkling of sugar.  This will give the top pastry layer a nice caramelized color and flavor.  

Directions:
1.  Preheat the oven to 375 degrees F.
2.  Roll out, then press pie dough into jelly roll pan (enough dough for 2 pie crusts).
3.  Cover with plastic wrap and refrigerate while preparing filling.
4.  Combine apple pie filling ingredients and spread in pastry-lined jelly roll pan.
5.  With a second batch of double crust pie dough or another box of pie dough, roll out the dough and make the top layer.  You can make cookie cut-outs, lattice style, or a solid top with slits for venting steam.   (If you make homemade dough and don't use all of it, freeze the extra for later.)
6.  If desired, brush with egg wash and sprinkle with sugar.  Then bake until golden brown and filling is bubbling about 45 minutes.  Check while baking and if needed tent foil on top to prevent over browning.  

​Serve warm or at room temperature.  Store at room temperature covered with a lint free tea towel or plastic wrap.  
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​*(I usually buy Gala apples because they are great for baking and eating.  Here is a list from Pioneer Woman with the best apples for pie.)  

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