Name: Apple Slab Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: Dough for 2 double crust pies (or 2 packages of prepared pie dough, containing 2 rounds per package); 12 C apples (roughly 12 medium to large apples); 1/4 C all-purpose flour; 3/4 C granulated sugar (plus additional for sprinkling); 1/4 C light brown sugar; 4 tsp cinnamon; 1 C heavy cream (plus 2 tbsp)

Apple Slab Pie

By Rachel // September 15, 2012 // 529 comments //

A double crust slab pie, filled with layers of cinnamon-sugar and thinly sliced apples. Perfect for a crowd.

Apple Slab Pie Recipe from bakedbyrachel.com A great way to serve apple pie to a crowd!

I have a serious obsession with apple pie. I got the raw end of the deal having a winter birthday. I don’t like the cold, outside of the fact that I can bundle up in warm clothes and drink hot chocolate and warm apple cider. I don’t want a birthday cake, I want pie. But not just any pie… apple pie. And I’d rather not a run of the mill frozen boxed variety either. This year, one way or another, I will have an apple pie for my birthday. But no candles and I definitely won’t be sharing it.

Every year when September rolls around and my favorite apples become available, I pretty much go overboard hoarding them. I buy apples in bags that are big enough to stuff a child. Maybe a baby. A very large baby. Not that I’d use the bag for that purpose though.

Apple Slab Pie Recipe from bakedbyrachel.com A great way to serve apple pie to a crowd!

And then I run out of apples and need more. Because … I have this problem with making a dish that’s so insanely delicious I make it over and over and over again. Is there such a thing as pie eaters anonymous or apple hoarders anonymous? I should look into that.

Last weekend we celebrated my two youngest sous chefs birthdays. Two days before the party… yes… total last minute girl here, I was out of eggs. So a layered cake was out. I ended up churning out an easy cake and this incredibly delicious (and also very easy) slab pie. The pie was a must in my book. I was *this* close to not making a cake but that just didn’t feel right, especially since I needed cake for smash pics. Totally unacceptable to skip that.

This might be my new favorite way to make pie. It’s ridiculously easy and serves a crowd! You can slice pieces as small as necessary to serve up however many guests you have. This double crust slap pie is filled with thinly sliced apples and a perfect cinnamon-sugar mixture. You might even want to make two, it’ll disappear so fast!

*Note: I used Paula Red apples but feel free to use whatever apple variety you like best. These hold their flavor but their shape doesn’t stand up during the baking process well. Also, I used store bought dough for a quick fix but homemade dough may be used as well.

Apple Slab Pie Recipe from bakedbyrachel.com A great way to serve apple pie to a crowd!

Print Recipe

Apple Slab Pie

A double crust slab pie, filled with layers of cinnamon-sugar and thinly sliced apples. Perfect for a crowd.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Keyword: Apple, Pie

Servings: 12

Ingredients

Dough for 2 double crust pies or 2 packages of prepared pie dough, containing 2 rounds per package
12 C apples roughly 12 medium to large apples
1/4 C all-purpose flour
3/4 C granulated sugar plus additional for sprinkling
1/4 C light brown sugar
4 tsp cinnamon
1 C heavy cream plus 2 tbsp

Instructions

Preheat oven to 350F°. Lightly grease a 12x17" jelly roll pan.
On a silicone counter mat, roll out half of your dough (or 2 premade rounds) large enough to hang over the pan slightly, roughly 15x20. If some areas are smaller, don't worry. It can be patched with extra dough later. Flipping the counter mat upside down, carefully transfer dough to prepared pan. Gently press dough to fit bottom and sides of pan.
In a medium bowl, combine flour, both sugars and cinnamon. Dust the dough with sugar mixer. Peel, core and slice 4 apples thinly. Scatter around the pan. Cover with 1/3 cup sugar mixture. Repeat two more times. Be sure to push apples into the corners.
Drizzle 1 cup of heavy cream throughout the apples.
Roll out second half of dough using the previous method. Carefully transfer to pan. Roll or crimp dough edges together to seal. Brush with 2 tablespoons of heavy cream. Generously sprinkle with sugar. Using a sharp knife, cut 2 inch holes into the dough to allow steam to escape.
Bake for 50-60 minutes or until bubbly and golden brown. Allow pie to cool prior to slicing.