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When the leaves start to turn and the air becomes crisp, there’s nothing quite like indulging in a comforting dessert that embodies the essence of fall. Enter the apple slab pie—a delightful twist on the classic apple pie, featuring a generous filling of sweet and tart apples encased in a flaky, buttery crust. This dessert is not only a feast for the taste buds but also a visual delight, making it the perfect centerpiece for gatherings, holiday celebrations, or a cozy family dinner.

Deliciously Home-baked Apple Slab Pie

Dive into the cozy flavors of fall with this delicious homemade apple slab pie! Featuring sweet and tart Granny Smith apples nestled in a flaky, buttery crust, this dessert is perfect for gatherings and holiday celebrations. Easy to make and sure to impress, this recipe brings warmth and joy to your table, filling your home with delightful aromas. Grab your ingredients and start baking today! #AppleSlabPie #FallBaking #HomemadeDesserts #BakingJoy #ComfortFood
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Ingredients
  

4 large Granny Smith apples, peeled, cored, and sliced

1 cup granulated sugar

2 tablespoons lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

3 tablespoons all-purpose flour

1 tablespoon butter, cut into small pieces

1 package (14 oz) refrigerated pie crusts (2 crusts)

1 egg, beaten (for egg wash)

1 tablespoon coarse sugar (for sprinkling)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, lemon juice, ground cinnamon, nutmeg, and flour. Toss until the apples are well coated. Let the mixture sit for about 15 minutes to allow the juices to develop.

      Prepare the Slab Pie Base: Roll out one pie crust into a large rectangle to fit a 15x10 inch baking sheet. Press the crust into the pan, ensuring it reaches the edges. Leave any excess hanging over the sides.

        Fill the Pie: Spoon the apple mixture into the prepared crust, distributing it evenly. Dot the filling with small pieces of butter.

          Top Crust: Roll out the second pie crust in the same way as the first. Place it over the apple filling and trim the edges if necessary. Seal the edges by crimping them with a fork or your fingers. Cut slits in the top crust to create vents for the steam to escape.

            Egg Wash: Brush the top crust with the beaten egg and sprinkle coarse sugar over it for added crunch and sweetness.

              Bake: Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbling.

                Cool and Serve: Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature, topped with whipped cream or vanilla ice cream if desired.

                  Prep Time: 20 mins | Total Time: 1 hr, 15 mins | Servings: 12