Apple Slab Pie

Apple Slab Pie

Apple Slab Pie

This recipe is about as American is mother’s apple pie.  Because it IS apple pie, only in a non-traditional form.  You don’t need a pie dish to make this pie, just a baking sheet.

You can make this with Perfect Pastry Blend, for pastry that will be tender and flaky, or use regular all-purpose flour and your own favorite pie crust recipe.  The slab shape offers each serving some extra crust for those who are especially fond of the crust, and the apple filling is thick and nicely cinnamon flavored.  I used local Paula Red apples, but I don’t know how wide-spread their availability is, so use whatever  kind of good pie-apple is coming on the market where you live.


I made this pie for a special dinner when we were entertaining friends, and since I don’t have a tray or platter large enough to hold it I placed it on a hugh cutting board, and brought it to the table that way.  It was kind of fun for my guests to see the whole pie, and watch me slice and serve it up with a scoop of vanilla ice cream with caramel syrup drizzled over all.  There were only a few crumbs left on the plates so I know everyone enjoyed it.



Yield:  8 – 10 servings



  • 2 cups King Arthur Perfect Pastry Blend, or all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup ( 1 stick, 8 Tbsp.) cold unsalted butter
  • 6 – 8 Tbsp. ice waterIMG_5055


  • 1 1/2 pounds (about 6 ) baking apples, peeled, cored and sliced
  • 1/3 cup sugar
  • 3/4 tsp. Apple Pie spice, or 1/2 tsp. cinnamon and 1/4 tsp. nutmeg
  • 3 Tbsp. Pie Filling Enhancer or cornstarch ( I use Instant Clear-Gel from King Arthur Flour.)
  • pinch salt
  • 1 Tbsp. lemon juice
  • 1 egg, beaten with 1 Tbsp. water (egg wash)

1.  To make pastry:  Combine the flour and salt.  Work in the butter, with fingers or a pastry cutter,


then sprinkle in the water, mixing until cohesive.  Form pastry into two rectangles, wrap in plastic, and refrigerate for 1 hour.


Form two rectangles, wrap and chill.

Form two rectangles, wrap and chill.

2.  Preheat the oven to425*F.  Lightly grease a baking sheet, or line with parchment paper.

3.  To make the filling:  Mix together all the ingredients except the egg.

4.  Roll one piece of pastry into a 17″ x 7″ rectangle, trimming the edges.  Roll the second piece into a 16″ x 6″ rectangle, also trimming the edges.

5.  Place the smaller rectangle on the pan and brush with egg wash.

Bottom layer of pastry, brushed with egg wash.

Bottom layer of pastry, brushed with egg wash.

Spread the apple filling over the pastry, leaving 3/4 “- wide bare edges.  Center the other piece of pastry over the apples and press down, crimping the edges to seal.  Brush with egg wash and cut several vents.


6.  Bake for 15 minutes, then reduce the heat to 375*F and bake for 12 to 14 minutes longer, until golden.



SOURCE:  King Arthur Flour


6 responses

  1. A fantastic twist on a classic French Tarte! Your parchment gives a perfect crust on a perfect piece (no sticky pie plate to wrestle with (or wash: )
    Paulas are Perfect for Pie plus, once they’re cooked, a Pretty Pink!


      • LOL, I won’t tell a soul; )
        They’re my favourite for making “skin on” applesauce to impart that extra blush… (“Have Colander, will travel”; ) Never a boring beige with our chops or breakfast toast; perfectly sweet with no sugar added and gorgeous on the storeroom shelf!


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