Apple slab pie is a wonderful dessert for large gatherings, like a ranch branding or potluck. One pie feeds 20 people, or more – depending how small you cut the pieces. You can use different fillings, but apple is a universal favorite; you can’t go wrong with traditional apple pie and ice cream!
Making the apple slab pie
First, use my Flaky Pie Crust recipe for the crust. It takes one whole recipe of homemade pie crust for a double-crusted slab pie made in a jelly roll pan. You can also use pastry crust for the bottom, and make a crumble for the top.
I take half of the dough, roll out on a counter that has been generously sprinkled with flour. Make it a large rectangle, and when you think it is big enough, set the pan on top to make sure.
Then set the pan nearby, and very carefully roll up the crust. Place rolled crust on pan, and gently unroll it. Trim edges if desired.
How to make slab apple pie filling
I use my apple pie filling recipe, and one recipe fills a slab pie almost perfectly. You can use two large cans or three smaller cans of store-bought filling, instead. I highly recommend the homemade apple filling though. Granny Smith apples, brown sugar, and lemon juice with a dab of rich butter… yum.
One homemade apple pie filling recipe should fit this half sheet pan perfectly. If you don’t have (or don’t want) a large sheet pan, you can use two quarter sheet pans or two 9×13 instead. Pour filling into bottom crust.
Tips for homemade apple slab pie
I make the filling first, then make the pie crust dough. That way the filling cools down just a bit, before putting it into the crust.
You can prepare the filling and crust several days ahead of when you want to bake it, then just roll out the crust and add filling for a ‘quick’ dessert. This is what I like to do for branding days.
Prepare the top crust
Now, take the second half of pie dough, and roll it out the same as the first one. When it is rolled out, cut it into wide strips, lengthwise. Place strips across the pie filling, and wet the end of each strip with water, so it will stick to the bottom crust.
Crimp the edges of the crust. Then, brush with beaten egg wash and sprinkle with sugar.
Finally, bake the pie at 350 for 50-60 minutes, or until crust is starting to turn golden brown.
Apple Slab Pie
- 3 lbs granny smith apples
- ¾ cup brown sugar
- 3 Tablespoons butter
- Juice of one lemon or 3 TBL ReaLemon
- 2 teaspoons cinnamon
- 3 Tablespoons ClearJell can substitute cornstarch
- ½ cup cold water
- 5½ cups all-purpose flour
- 2 cups shortening or 1 lb
- 2 teaspoons salt
- 1 egg
- 1 Tablespoon vinegar
- enough water to fill cup
Pie filling instructions
- Peel, core, and slice apples. Place apples in a large pan and add water till apples are nearly covered.
- Add butter, sugar, cinnamon and lemon juice. Cook 5-10 minutes, or till apples are softened. (not mushy!)
- Mix 1/2 cup cold water and ClearJell with a spoon. Pour ClearJell mixture slowly into the apples, while stirring apples quickly.
- Bring apple filling mix to a boil, (bubbling slowly) then remove from heat. Cool to room temperature. Pour into prepared pie crust and bake at 350* for one hour.
Pie Crust Instructions
- Cut shortening into flour until the shortening is the size of peas. Add salt and stir.
- Put egg in a one-cup measure, beat egg with fork, then add vinegar and fill remainder of cup with water.
- Add egg mixture to flour mixture. Mix till water mixture is completely incorporated. Dough will be sticky. If the dough is still too dry to stick together, add water a few tablespoonfuls at a tine. If you live at a high elevation, you will need to add 1/4-1/2 cup more water. Cover with plastic wrap to keep moist til you are ready to use it.
Slab pie instructions
- Roll out half of the pie dough into a large rectangle. Set the sheet pan on top to measure and make sure it's the correct size. Gently roll up the dough, then unroll onto the sheet pan, being careful not to break it. Trim the edges with a knife.
- Pour all of the apple pie filling into the crust.
- Take the other half of the pie dough and roll it into a large rectangle. Cut it into wide strips and place them over the pie filling. Altrernately, you may cut little slits or designs into the crust, then carefully roll it up and place on top of filling, and unroll.
- Wet the edges of the bottom crust, so the top crust will stick and not open up when baked.
- Brush top crust with beaten egg, and sprinkle with sugar. This makes a beautiful, golden brown crust!
- Bake for one hour, or until the crust is golden brown.
I hope you enjoy this homemade apple slab pie recipe at your next event or branding. It is also the perfect dessert for the holiday season, especially with a scoop of vanilla ice cream on top!