Apple Slab Pie.

Ah, Apple Slab Pie 🍎🥧
This is the crowd-feeding, bakery-style version of classic apple pie—perfect for holidays, potlucks, or when one regular pie just isn’t enough.

🍎 Apple Slab Pie (Feeds a Crowd)

Ingredients

Crust

• 3½ cups all-purpose flour

• 1½ cups cold butter, cubed

• 1 tsp salt

• 1 tbsp sugar

• ¾–1 cup ice water

(Shortcut: use 2 boxes refrigerated pie crusts)

Filling

• 8–10 cups apples, thinly sliced (Granny Smith, Honeycrisp, or mix)

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 3 tbsp cornstarch

• 1½ tsp cinnamon

• ¼ tsp nutmeg

• 1 tbsp lemon juice

• 1 tsp vanilla

Topping

• 1 egg, beaten (egg wash)

• Coarse sugar (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare crust

   • Roll out dough to fit a 10×15-inch jelly roll pan. Press one crust into the bottom.

3. Make filling

   • Toss apples with sugars, cornstarch, spices, lemon juice, and vanilla.

4. Assemble

   • Spread filling evenly over bottom crust.

   • Place top crust over filling, seal edges, and cut vents.

5. Finish

   • Brush with egg wash, sprinkle sugar if using.

6. Bake

   • 40–45 minutes, until golden brown and bubbly.

7. Cool slightly before slicing into squares.

🌟 Why Slab Pie Is a Favorite

• Feeds a lot of people

• Easier slicing than round pies

• Perfect apple-to-crust ratio

• Great for make-ahead baking

🍨 Serving Ideas

• Vanilla ice cream

• Caramel drizzle

• Whipped cream

• Sharp cheddar cheese (classic!)

If you want, I can give you:

• A crumb-topped Dutch apple slab pie

• A shortcut cake-mix crust version

• A caramel apple slab pie twist

• Or a freezer-friendly version