Apple Cinnamon Slab Pie

Caramelized apples wrapped in flaky puff pastry dough. So EASY and delicious! @natashaskitchen

This apple slab pie is loaded with caramelized apples and wrapped in a flaky puff pastry crust. It’s so easy and quick to whip up and you don’t even have to struggle with making your own dough; a store-bought puff pastry will work just fine. You can use your favorite apples for this but there’s nothing quite like a caramelized, slightly tart granny smith.

I should say this though; if you’re serving more than 4 people, you ought to double the recipe and make 2. That’s easy since a package of puff pastry comes with two sheets! It will be devoured quickly.

I’m wishing there were leftovers, but there never are with this one!

Caramelized apples wrapped in flaky puff pastry dough. So EASY and delicious! @natashaskitchen

Ingredients for Apple Slab Pie:

1 lb (2 large) granny smith apples, peeled, cored and cut into 1/3″ slices
4 Tbsp unsalted butter
1/4 cup brown sugar, lightly packed
1 tsp ground cinnamon
1 sheet (8 or 9 oz) frozen puff pastry, thawed (I used Pepperidge Farms)
All purpose flour for dusting
1 egg, lightly beaten for egg wash
Coarse sugar for sprinkling (I used raw sugar)

Apple Cinnamon Slab Pie

How to Make an Easy Apple slab pie:

Preheat Oven to 400˚F.
1. In a large skillet or a dutch oven, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occasionally until apples are soft and caramelized (5 min).

Apple Cinnamon Slab Pie-13Apple Cinnamon Slab Pie-14

You’ll be really tempted to eat your filling at this point. Go on and at least have a taste!

Apple Cinnamon Slab Pie-3

2. Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches.

Apple Cinnamon Slab Pie-15Apple Cinnamon Slab Pie-4

3. Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.

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4. Cut 6 (1-inch wide) slits down the center of your pastry to create vents.

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5. Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.

Apple Cinnamon Slab Pie-17Apple Cinnamon Slab Pie-6Caramelized apples wrapped in flaky puff pastry dough. So EASY and delicious! @natashaskitchen

Apple Cinnamon Slab Pie

4.9 from 23 reviews
Prep time:
Cook time:
Total time:
This apple slab pie is easy and quick to make and you don't even have to struggle with making your own dough; a store-bought puff pastry will work just fine. You can use your favorite apples for this but there's nothing quite like a caramelized, slightly tart granny smith. I should say this though; if you're serving more than 4 people, you ought to double the recipe and make 2. That's easy since a package of puff pastry comes with two sheets!
Author:
Skill Level: Easy
Cost To Make: $7-$9
Serving: 4 servings

Ingredients

  • 1 lb (2 large) apples (I used granny smith apples), peeled, cored and cut into ⅓" slices
  • 4 Tbsp unsalted butter
  • ¼ cup brown sugar, lightly packed
  • 1 tsp ground cinnamon
  • 1 sheet (8 or 9 oz) frozen puff pastry, thawed (I used Pepperridge Farms)
  • All purpose flour for dusting
  • 1 egg, lightly beaten for egg wash
  • Coarse sugar for sprinkling (I used raw sugar)

Instructions

How to Make an Easy Apple slab pie: Preheat Oven to 400˚F.

  1. In a large skillet, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in ¼ cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occassionally until apples are soft and caramelized (5 min).
  2. Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9½ x 10½ inches). Cut puff pastry dough in half down the center to make two pieces (each 4¾ x 10½ inches)
  3. Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
  4. Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
  5. Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.

Final Final Picmonkey Hashtag bannerCaramelized apples wrapped in flaky puff pastry dough. So EASY and delicious! @natashaskitchen

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  • Debbie
    December 24, 2017

    If I substitute Pie crust for pastry crust doineed to adjust the cooking times? Reply

    • Natasha
      natashaskitchen
      December 24, 2017

      Hi Debbie, I haven’t tested it that way so it is difficult to guess. Puff pastry bakes much faster and with pie crust, you don’t really need to pre-cook the filling since it will be baking longer. I would probably reduce the temperature a little – maybe start with a rough estimate of 375˚F for 45 minutes or so? Let me know if you experiment! 🙂 Reply

  • Anya
    November 27, 2017

    I made this pie for this Thanksgiving. Everybody loved it!!!! I made two right away and two the next day! Very easy. It’s very easy to caramelize apples. I wish I could post a picture of it – it looks so good! Reply

    • Natasha's Kitchen
      November 27, 2017

      I’m glad to hear how much you enjoy the recipe! Please feel free to share your recipe photos on Facebook, I love seeing them. Thanks for sharing your fantastic review with other readers Anya! Reply

  • Linda
    November 22, 2017

    Love this recipe, I am serving it tomorrow of Thanksgiving dessert along with a pumpkin pie. I it quick to make and so delicious! Reply

    • Natasha's Kitchen
      November 23, 2017

      I’m happy to hear that Linda! Thanks for sharing your great review! Happy Thanksgiving 😃 Reply

  • Joyce
    November 19, 2017

    HI
    Just made this today.not sure how to store in refrigator to keep it from getting soggy.for a day or so in refrigator.

    Joyce Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Joyce, I would recommend letting this stay at room temperature overnight. If it is just overnight, it will keep well at room temperature. You can cover and refrigerate if you prefer and then place in the oven to re-toast just until heated through and it should still be great without turning soggy. Reply

  • Cheryl
    November 15, 2017

    I love this recipe because it’s so simple yet impressive! I thought it was gone from the site because it was hiding under pies and I looked for it under pastries 🙂 I’ve made this more than once and it’s always eaten right away! I love your site and recipes…thanks for sharing Reply

    • Natasha's Kitchen
      November 15, 2017

      You’re welcome Cheryl! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review! Reply

  • Kathleen Seredensky
    November 12, 2017

    Can there be frozen and for how long? Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Kathleen, to be honest, I haven’t tried freezing the whole pie so I can’t really say for sure. It’s a good idea and if you try it, let me know how it works out Reply

  • Angela
    November 8, 2017

    Could I use apple pie filling with this? Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Hi Angela, I haven’t tried that but I don’t see why not 🙂 Reply

  • Vanessa
    October 28, 2017

    I made this last Oct/Nov for Halloween and Thanksgiving and it was an instant hit. I made two because one didn’t make it out alive. It was that good. Making another one today. Did I mention it was super easy? Reply

    • Natasha's Kitchen
      October 29, 2017

      Awesome, I’m so glad to hear that! Thanks for sharing your wonderful review Vanessa! Reply

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