Description

Apple Slab Pie with Maple Icing is a deliciously rustic dessert featuring a flaky, buttery crust generously filled with tender, spiced apples. Baked in a jelly roll pan for easy serving, this pie is finished with a sweet maple glaze that adds a rich, smooth touch. Perfect for gatherings, this slab pie combines comforting flavors of cinnamon, cloves, and nutmeg with the natural sweetness of apples and maple syrup.

Ingredients

Scale

Pie Crust

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
1 Tablespoon (15ml) milk
Optional: coarse sugar for sprinkling on top

Apple Filling

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

Maple Icing

3/4 cup (90g) confectioners’ sugar, sifted
2 Tablespoons (30ml) pure maple syrup
Enough milk or heavy cream to thin (a couple teaspoons)

Instructions

Make the pie crust: In a large bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and cut it into the flour mixture with a pastry cutter or two forks until it resembles coarse meal with pea-sized bits of butter. Drizzle in very cold ice water, one tablespoon at a time, mixing gently after each addition until the dough starts to form large clumps. Avoid adding too much water to keep the dough from becoming sticky.
Form and chill the dough: Transfer the dough onto a floured surface and gently fold it over itself until the butter is fully combined without overworking. Shape into a ball, divide into two equal portions, and flatten each into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days. For longer storage, freeze up to 3 months and thaw overnight in the fridge before use.
Prepare the filling: In a large bowl, mix together the peeled and chopped apples, granulated sugar, flour, fresh lemon juice, vanilla extract, cinnamon, cloves, and nutmeg until fully combined. Set aside to let flavors meld.
Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the pie.
Roll out the bottom crust: Take one disc of chilled dough and roll it out on a lightly floured surface into an approximately 18×13-inch rectangle. Rotate the dough a quarter turn every few rolls to maintain thickness. Fit the dough into a 10×15-inch jelly roll pan, trimming edges to leave about 1 inch of overhang. Smooth the dough so it fits snugly into all corners.
Add the filling: Evenly spread the apple filling over the bottom crust in the jelly roll pan, making sure it’s distributed uniformly.
Roll out the top crust: Roll the second dough disc out similarly to the first, into an 18×13-inch rectangle. Drape it over the filling in the pan.
Seal and decorate the pie: Fold the bottom crust overhang up and over the edges of the top crust, sealing the edges tightly with your fingers. Crimp the edges with a fork for a decorative finish. Cut several slits into the top crust to allow steam to escape during baking. Brush the top with the egg wash and sprinkle with coarse sugar if desired.
Bake the pie: Place the slab pie in the preheated oven and bake for 40-46 minutes, or until the crust turns golden brown and the apple filling is bubbling through the vents. Remove from oven and cool on a wire rack for a few hours. The pie can be served warm, at room temperature, or chilled.
Prepare the maple icing and serve: Whisk together the sifted confectioners’ sugar, maple syrup, and a few teaspoons of milk or heavy cream until smooth and pourable. Drizzle the icing over the cooled pie. Slice into squares and serve. Store leftovers covered in the refrigerator for 3-4 days.

Notes

Use very cold butter and ice water to ensure a flaky crust.
Adjust water quantity while making dough; too much makes it sticky, too little makes it crumbly.
The filling can be made with a mix of apple varieties for more complex flavor.
Resting the pie for a few hours allows the filling to thicken and flavors to develop fully.
Coarse sugar on top adds a nice crunch and sparkle but is optional.
The pie crust dough can be frozen for up to 3 months; thaw overnight before use.
Leftover pie is best stored refrigerated and can be enjoyed cold or reheated gently.

Prep Time: 35 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Apple slab pie, maple icing, fall dessert, homemade pie, spiced apple pie, sheet pan pie, easy apple dessert