Introduction

This Apple Slab Pie with Maple Icing is a deliciously rustic dessert that’s perfect for feeding a crowd. With a flaky homemade crust, spiced apple filling, and a sweet maple glaze, it brings cozy fall flavors to your table any time of year.

The image shows a close-up of a golden-brown pastry square layered in two parts: the bottom crust which looks crispy and flaky, and the top crust that is slightly puffed with a rough texture and a light white glaze drizzled unevenly across it. Inside the pastry, there is a gooey, translucent caramel-like filling visible between the layers. The pastries are cut into neat squares and placed closely in a dark baking tray against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (500g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons salt
1 teaspoon granulated sugar
1 and 3/4 cup (396g) unsalted butter, very cold and cubed
3/4 cup (180ml) very cold ice water
Egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
Optional: coarse sugar for sprinkling on top
10 cups peeled and chopped apples (about 4 – 5 lbs)*
2/3 cup (135g) granulated sugar
1/4 cup (31g) all-purpose flour
2 Tablespoons (30ml) fresh lemon juice
1 teaspoon pure vanilla extract
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup (90g) confectioners’ sugar, sifted
2 Tablespoons (30ml) pure maple syrup
Enough milk or heavy cream to thin (a couple teaspoons)

Instructions

Step 1: Make the pie crust by mixing flour, salt, and sugar in a large bowl. Add cold, cubed butter and cut it into the mixture with a pastry cutter or two forks until it resembles coarse meal with some pea-sized bits.
Step 2: Drizzle the cold ice water in slowly, about 1 tablespoon at a time, stirring after each addition until the dough forms large clumps. Use only as much water as needed (about 3/4 cup total).
Step 3: Transfer dough to a floured surface and fold it over itself until the flour is fully incorporated but the dough is not too sticky. Form into a ball, divide in half, and flatten each into 1-inch thick discs. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days. You can also freeze for up to 3 months (thaw overnight before using).
Step 4: Meanwhile, prepare the filling by mixing apples, sugar, flour, lemon juice, vanilla, cinnamon, cloves, and nutmeg in a large bowl. Set aside.
Step 5: Preheat the oven to 375°F (190°C).
Step 6: On a lightly floured surface, roll out one dough disc to an approximately 18×13-inch rectangle. Transfer it carefully into a 10×15-inch jelly roll pan, trimming the edges so there is about a 1-inch overhang. Press the crust evenly into the corners.
Step 7: Spread the apple filling evenly over the crust.
Step 8: Roll out the second dough disc to the same size and place it over the filling. Fold the bottom crust’s overhang over the edges of the top crust, seal with fingers, and crimp edges with a fork.
Step 9: Cut slits in the top crust for steam to escape. Brush with egg wash and sprinkle with coarse sugar if desired.
Step 10: Bake for 40-46 minutes, until the crust is golden and the filling is bubbling. Remove from oven and cool on a wire rack for a few hours. Serve warm, room temperature, or cold.
Step 11: Before serving, whisk confectioners’ sugar, maple syrup, and enough milk or cream to thin into a drizzleable glaze. Drizzle over the pie, slice, and enjoy.

Tips & Variations

Use a mix of tart and sweet apples for a more complex flavor.
If you don’t have a pastry cutter, cold butter can be cut with two knives or grated on a cheese grater for easier mixing.
For a dairy-free option, substitute butter with a plant-based cold fat and use a milk alternative in the egg wash and icing.
Sprinkle the top crust with cinnamon sugar instead of coarse sugar for extra spice.
Make the dough a day ahead to deepen the flavor and improve texture.

Storage

Store leftover pie tightly covered in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave for about 20-30 seconds if you prefer it warm. The pie is also delicious served cold or at room temperature.

How to Serve

Two triangular slices of pie with a golden brown crust sit on separate small white plates, each topped with a light beige icing drizzle that glistens slightly. The pie shows a thick, soft filling with visible chunks of apple inside, seen where one slice has been cut, showing the filling’s light golden color and moist texture. Each plate holds a vintage silver fork with an ornate handle; one fork lifts a small piece of pie, held by a woman's hand. The plates rest on a white marbled surface, accompanied by a dark teal cloth with stitched edges casually folded beside them. The warm tones of the pie contrast softly against the cool-toned background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust for this recipe?

Yes, you can use pre-made crust to save time, but the homemade crust adds a superior flaky texture and buttery flavor that really complements the apples.

What kind of apples work best for the filling?

A mix of tart apples like Granny Smith and sweeter varieties like Fuji or Honeycrisp balances the filling’s sweetness and adds great texture.