Apple Slab Pie
A large rectangular apple pie baked on a tray, with a lattice-free top and a simple glaze. Makes 12 in 1 hour 10 minutes.
Storing and Planning Ahead
Keeps in the fridge for up to 3 days. Reheat slices at 160°C for 10 minutes.
How to Make Apple Slab Pie
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Rub the butter into the flour, salt and 2 tbsp sugar until crumbly. Stir in the water to form a dough, divide in two, wrap and chill for 30 minutes.
-
Cook the apples with the filling sugar, cinnamon and cornflour in a pan for 8 minutes, stirring, until the apples are just soft. Cool for 15 minutes.
-
Heat the oven to 200°C / 390°F (180°C / 355°F fan). Roll one piece to fit a 25 x 35 cm tray with a 2 cm overhang. Spread with the apples, cover with the second rolled piece, seal and cut slits. Brush with the egg.
-
Bake for 35 minutes until golden. Cool for 15 minutes, then drizzle with the icing sugar mixed with the milk.
Worth Knowing
- Chill the pastry before rolling for a flaky crust.
- Cool the apple filling before it goes into the case.
- Cover with foil if the top browns too quickly.
Behind the Recipe
A slab pie is an apple pie that feeds twelve. It is baked in a shallow tray, so it has a high ratio of crust to filling, and no deep dish or lattice to fuss with.
The pastry is the standard: flour, cold butter, a little sugar and iced water. Chill it for 30 minutes before rolling, as warm pastry shrinks and tears.
The apples are cooked briefly with sugar, cinnamon and cornflour before they go in. This pre-cook releases their juice and thickens it, so the bottom crust does not turn soggy.
Roll the base slightly larger than the tin and the top slightly smaller. Seal the edges firmly and cut slits in the top. A simple glaze of icing sugar and milk goes on while the pie is still warm. Slab pies are made to feed many people at once and are well suited to parties or school events. The pie is as good at room temperature as warm, and the glaze sets to a thin, sweet crust.
What to Put Next to It
Custard · Vanilla ice cream · Cream · Cup of tea
Quick Answers
How long does Apple Slab Pie take to make?
About 1 hour 10 minutes in total — 30 minutes of preparation and 40 minutes of cooking. The recipe serves 12.
What are the key tips for making Apple Slab Pie?
Chill the pastry before rolling for a flaky crust. Cool the apple filling before it goes into the case. Cover with foil if the top browns too quickly.
What should I serve with Apple Slab Pie?
Custard; Vanilla ice cream; Cream; Cup of tea.
How should Apple Slab Pie be stored?
Keeps in the fridge for up to 3 days. Reheat slices at 160°C for 10 minutes.
Is Apple Slab Pie suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Apple Slab Pie?
About 446 kcal per serving, with 5 g protein, 66 g carbohydrate and 18 g fat. The figures are calculated from the ingredient list and are an estimate.
Apple Slab Pie Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More American cooking and desserts ideas from Weekly Delight.
Brown Butter Chocolate Chip Cookies
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…
Fluffy Buttermilk Pancakes
Tall, tender pancakes with a tangy edge and a golden, even surface. The lumps in the batter are not a mistake — they…
Classic Smash Cheeseburger
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
Fudgy Cocoa Brownies
Cocoa-based brownies with a paper-thin crackly top and a dense, fudgy middle. No chocolate to melt, no mixer needed…