Cut into squares, everyone gets their own “slab” of apple pie! With an apple slab pie, you usually only add a thin layer of filling, so there’s also a much higher crust-to-filling ratio. This means more flaky, golden pie crust in every bite, and in my experience, we’re really all in it for the crust! I also love that slices of apple slab pie are so easy to cut and lift from the pan—you avoid the dreaded removal of the first wedge of pie. Maybe it’s the food stylist in me, but it always gives me such stress! It’s almost always a mess and this rectangular version makes for a much more graceful transfer from pan to plate. I am a firm believer in using more than one apple variety in my apple pies. I like to use 2 or 3 types (Granny Smith, Braeburn, and Honeycrisp are a favorite mix) so that my pies have some chunks of tender apple that hold their shape, while others become as soft as applesauce. I also think a mix of apples makes for a more complex and interesting flavor. Just like any pie, remember to keep your dough well chilled before baking for maximum flakiness!
Best Toppings for Apple Slab Pie!
Homemade Vanilla Ice Cream Cinnamon Ice Cream Caramel Sauce Whipped Cream
Want More Ideas for Thanksgiving Pie?!
Our All-Time Best Thanksgiving Pies from Simply Recipes
Check Out Even More Great Apple Pie Recipes!
Mile High Deep Dish Apple Pie Classic Apple Pie Sour Cream Apple Pie Apple Cranberry Currant Crumble Pie
1 1/2 cups (3 sticks, 337g) cold unsalted butter 3 cups (390g) all-purpose flour 1 1/2 teaspoons kosher salt 1 tablespoon sugar 3/4 cup (173ml) full fat sour cream
For the filling:
2 pounds mixed apples (I like Granny Smith, Braeburn, and Honey crisp) 1/2 cup (100g) sugar 1 tablespoon lemon juice 2 tablespoons cornstarch 1 1/2 teaspoons cinnamon Pinch kosher salt 1 large egg 1 tablespoon milk Sanding sugar for sprinkling
Turn the dough out onto a counter and use your hands to gather it into a large ball. Cut it in half with a knife and pat each half into a thick rectangle. Sprinkle each rectangle with a little flour, wrap in plastic wrap, and refrigerate for at least an hour or up to a day ahead (or freeze and then thaw overnight in the fridge). (See detailed instructions with photos for making the dough in our Sour Cream Pie Crust recipe.) Transfer the pan to the fridge and refrigerate for 15 minutes. Remove the bottom crust from the fridge and spread the apple filling evenly over the surface of the crust. Traditional Top Crust: Transfer the rolled-out dough over the apples. Roll and crimp the edges. Cut six vents in the top; three on top and three on the bottom. Lattice Top Crust: Cut the rolled-out dough into strips and weave or braid the strips into a decorative lattice top crust. Roll and crimp the edges. The fully baked pie can also be covered in foil, stored on the counter, and served the next day. Warm briefly in the oven if desired before serving. Leftovers will also keep, wrapped in foil, for about 2 days at room temperature or about 5 days refrigerated.
