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

This post may contain affiliate links. Read my disclosure policy.

This apple slab pie is loaded with caramelized apples and wrapped in a flaky puff pastry crust. The filling tastes like an apple pie but it’s even easier. 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-13

Apple 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-15

Apple 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.

Apple Cinnamon Slab Pie-16

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

Apple Cinnamon Slab Pie-5

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-17

Apple Cinnamon Slab Pie-6

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

Natasha's Kitchen Cookbook

Apple Cinnamon Slab Pie

4.98 from 200 votes
Author: Natasha of NatashasKitchen.com
Caramelized apples wrapped in flaky puff pastry dough. So EASY and delicious! @natashaskitchen
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!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 servings
  • 1 lb 2 large apples (I used 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 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.

  • 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 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occassionally until apples are soft and caramelized (5 min).
  • 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)
  • 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.
  • Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
  • 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.
Course: Dessert
Cuisine: American
Keyword: Apple Cinnamon Slab Pie
Skill Level: Easy
Cost to Make: $

Final Final Picmonkey Hashtag banner

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Jean P
    May 19, 2024

    Excellent recipe. Came out just like yours. As fast as I made it my family ate it. Definitely a keeper. Thank you for sharing.

    Reply

    • Natasha's Kitchen
      May 19, 2024

      Thank you for your wonderful feedback!

      Reply

  • Warren
    May 19, 2024

    This is an awesome recipe, I’ve made it about 5 times now. The only issue I have is that every time I poor the left over sauce, it overflows out of the pastry over where I need to use the egg wash. I have started using the egg wash first around the base and then pouring the sauce to quickly close up the pie

    Reply

    • Natasha
      May 20, 2024

      Hi Warren, it sounds like you are using a shallower pie pan? There shouldn’t be any leftover sauce when using a deeper pie pan like the one linked in the post above. If using a smaller pan, you would need to adjust the filling quantity.

      Reply

  • Lisa Boyea
    May 7, 2024

    Hello, Thank you so much for this awesome recipe. The folks I’ve made it for love it! I was curious about making the filling a day or two before then keeping in the fridge until I’m ready to assemble. Would that work? Have you ever tried that?

    Reply

    • NatashasKitchen.com
      May 7, 2024

      Hi Lisa! I think it would be fine to make it ahead and use it later. We’ve done this for our apple pie (fully assembled and refrigerated then baked the next day). I don’t know how long it would last but I would to use it within the first day or two.

      Reply

  • charrington
    December 21, 2023

    I needed a way to use frozen fresh peaches and this was great. added peach schnapps and a bit of ginger.
    delicious dessert and will be yummy with coffee in the morning.

    Reply

    • NatashasKitchen.com
      December 21, 2023

      That’s great, thank you for sharing!

      Reply

  • Kim
    October 21, 2023

    I love this recipe! Super easy. I can’t believe I made something that tastes so good.

    Reply

    • NatashasKitchen.com
      October 22, 2023

      I’m so glad to hear that, Kim!

      Reply

  • Jane
    October 19, 2023

    This is my favorite fall recipe. It is so easy to make and looks so impressive when served to guests. It’s a 10/10. Everything about it is simple and showcases the flavor of the apples.

    Reply

    • Natashas Kitchen
      October 19, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Jane!

      Reply

  • JJ
    September 15, 2023

    If doubling this recipe, is everything doubled, including puff pastry/dimensions?

    Reply

    • NatashasKitchen.com
      September 15, 2023

      Hi JJ. I suppose you could do that, but for doubling, I just make two separate.

      Reply

  • Avis cadorna
    February 24, 2023

    I have lots of apples but they’re envy apples. Can I use them instead of the one you mentioned?

    Reply

    • Natashas Kitchen
      February 24, 2023

      Hi Avis, I haven’t tried this with envy apples myself to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • lydia
    February 11, 2023

    Hi Natasha,

    Can I make this ahead of time and store in fridge before I bake the next day? Thanks, Lydia

    Reply

    • NatashasKitchen.com
      February 11, 2023

      Hi Lydia! I think that could work, but I have not tested it to advise.

      Reply

  • June
    February 3, 2023

    Just took this out of the oven! Was very easy to make, and very delicious! A hit at our house! Thanks for this recipe.

    Reply

    • Natashas Kitchen
      February 3, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, June!

      Reply

  • Ken Morreale
    January 31, 2023

    Looks delicious! Can’t wait to try.

    Have you tried using the filling for an apple pie filling?

    I assume it could but if I did what would be affected by precooking the apples?

    Bake time? Crust preparation?

    Reply

    • NatashasKitchen.com
      January 31, 2023

      Hi Ken! This is our go-to recipe for apple pie. I hope you love this recipe!

      Reply

  • Francois
    January 29, 2023

    Worked perfectly thanks!
    Took the liberty of adding some calvados to the apples…. And why not?

    Reply

    • NatashasKitchen.com
      January 29, 2023

      You’re welcome, Francois! So glad you loved the recipe.

      Reply

  • Roz
    January 25, 2023

    Excellent – tastes great and easy to make. I had a little trouble handling the dough which was a little too soft. Next time I will refrigerate it for about 15 minutes to make it easier to handle.

    Reply

    • Natashas Kitchen
      January 25, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Roz!

      Reply

  • Shawn Marr
    December 24, 2022

    Made this! I cut my apples too thin though so instead of lining them up neatly, i just piled the cooked filling in the center. Still looks pretty. It just came out of oven so i havent tasted yet. Cant wait!

    Reply

    • Natashas Kitchen
      December 24, 2022

      Hi Shawn, Thank you so much for sharing that with me! I hope everyone still it!

      Reply

  • Zelda
    November 22, 2022

    I’m thinking of adding a few fresh cranberries for a Thanksgiving dessert. Has anyone tried this?

    Reply

  • Kerry
    November 21, 2022

    I’ve been making this (2 of them) for the past two years instead of a traditional apple pie at Thanksgiving, and they are always a huge hit! Love how easy the recipe is.

    Reply

    • Natasha's Kitchen
      November 21, 2022

      That’s awesome! Thanks for your good comments and feedback, Kerry.

      Reply

  • Sylvia May
    November 6, 2022

    I have been making small apple strudels for years and I find the recipe almost exactly the same. We love our small strudels and they make nice little pastry gifts for breakfast.

    Reply

    • Natasha's Kitchen
      November 6, 2022

      Hello Sylvie, good to know that you love it!

      Reply

  • Carl B
    October 23, 2022

    This is my new favorite desert recipe. I’ve made it twice now, 1st time I cut apples too thin and spooned them into a center mound, still came out delicious. This time I cut them thicker so that I could layer them like you show in pictures. Also, my sauce was too thin after cooking apples, so I took sauce & reduced it down on stove to syrup consistency then drizzled over apples before topping the pastry. So much more full of apples & delicious. Thank you so much for the inspiration.

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Hello Carl, nice to know that you like the recipe on those times that you tried this!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.