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Apple Cinnamon Slab Pie

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

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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).

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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.

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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.

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Apple Cinnamon Slab Pie-6

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

Apple Cinnamon Slab Pie

4.98 from 159 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Keyword: Apple Cinnamon Slab Pie
Cuisine: American
Course: Dessert
Servings: 4 servings

Ingredients

  • 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.

  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 1/4 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 (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)
  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.

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

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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.

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Read comments/reviewsAdd comment/review

  • 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

  • Diane
    October 22, 2022

    I have made these several times and love them. I have even added dry cranberries and chopped walnuts for thanksgiving!
    I just made 2 to take to a dinner party tomorrow.
    How should I store them?? Counter? Or refrigerator?
    Also, I have made several of Natasha’s recipes and I love them all!🥰

    Reply

    • NatashasKitchen.com
      October 22, 2022

      So glad you love my recipes! Thank you for sharing. I haven’t tested the limits beyond two days because it has always gotten eaten by the end of day 2 although it was good at room temperature for a couple of days. You’d probably want to refrigerate if storing longer than that. Storing in an air-tight container will keep them freshest.

      Reply

  • Michelle
    September 20, 2022

    Great easy, speedy recipe!
    Thank You.

    I doubled and it keeps very well for a few day then reheated… simply Delicious!!
    Granny Smith APPLES gives a beautiful tart, sweet flavour to the filling 🙂 🙂

    Reply

    • Natasha's Kitchen
      September 20, 2022

      So glad you enjoyed this recipe, Michelle. Thank you for the good review!

      Reply

  • Kit
    August 24, 2022

    Thank you for sharing this recipe. I made it today and it was absolutely perfect. I will be making another one on Saturday.

    Reply

    • Natasha's Kitchen
      August 25, 2022

      That’s great to hear! Thank you for sharing.

      Reply

  • Chris_UK
    August 23, 2022

    My first ever apple-based baking experience. It was out of this world, absolutely delicious. And easy too! Thanks for sharing this, much appreciated.

    Reply

    • NatashasKitchen.com
      August 23, 2022

      You’re very welcome, Chris! 🙂

      Reply

  • Jenna Ngapera
    July 25, 2022

    So easy to make and very yummy! Had all the ingredients already too

    Reply

    • Natasha's Kitchen
      July 26, 2022

      Perfect, glad you enjoyed it!

      Reply

  • Lucy
    May 7, 2022

    Great recipe easy and tasty thank you for sharing this recipe

    Reply

    • NatashasKitchen.com
      May 7, 2022

      You’re very welcome!

      Reply

  • Timothy
    April 26, 2022

    Hello Natasha & thank you for posting this.

    My wife & I made this a few weeks ago & gave most of it away to neighbours who all agreed that it was superb – better than a bakery.

    In answer to those who wondered if it can be frozen the answer is yes, but we only froze a slab after baking it. We let it thaw & then heated it up in a toaster oven. It turned out perfectly with vanilla ice cream.

    My one question has to do with apple size. Your ingredients photo & recipe calls for two Granny Smith’s but it looks like there’s more than that in the filling. We’re using Cosmic Crisp which are about the same size as Macs & we need about eight to fill the pastry. If you could edit the recipe & mention the weight of the peeled apples it would eliminate any confusion & would be much appreciated.

    We’re making a double batch tomorrow for a party. It’s so good & so easy to make – even easier to eat.

    Reply

    • Natashas Kitchen
      April 26, 2022

      Thank you so much for sharing that with me, Timothy! I’m so glad this was a hit! I hope everyone loves it at the party tomorrow!

      Reply

  • Ian
    April 1, 2022

    Found an wild apple tree by the roadside in South Australia… have a pot of stewed apples now, going to give this a shot 😉

    Reply

    • Natasha's Kitchen
      April 1, 2022

      Sounds like a great plan! Please update us on how it goes, Ian. I hope you love it.

      Reply

  • Denise Irvine
    March 6, 2022

    Delicious. So easy & fast to make.
    Will be making this again for sure
    😋😋

    Reply

    • Natasha's Kitchen
      March 6, 2022

      Looks like you found your new go-to recipe! Great to know that you loved it.

      Reply

  • Brenda Vincent
    January 23, 2022

    Wonderful. I have made many times. I up the filling. No problem

    Reply

    • Natasha's Kitchen
      January 23, 2022

      Good to know that you always love this recipe, Brenda!

      Reply

  • Sue P
    November 26, 2021

    This dessert was fabulous and not hard to make. My tip would be to roll out the top crusts a little larger than bottom so that they will fit nicely over the stacked apples. Also I used the 8 servings version. It didn’t revise the directions to use the 8 tablespoons of butter in step one, just in case anyone else gets confused…

    Reply

    • Natashas Kitchen
      November 26, 2021

      Thank you so much for sharing that with me.

      Reply

  • Amy
    November 1, 2021

    Excellent recipe. I used TJ’s butter puff pastry, 1 Granny Smith and 1 Honey Crisp. The apples cooled while the pastry thawed making them very easy to work with. Bottom was quite crisp. So easy when you have that pie craving. Thank you for the recipe!

    Reply

    • Natashas Kitchen
      November 1, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Yvonne brohier
    October 21, 2021

    Loved it, so easy to make and so yummy. Hope to make it again. Thanks Natasha

    Reply

    • Natasha's Kitchen
      October 22, 2021

      You’re very welcome, Yvonne. I’m happy that you loved it!

      Reply

  • Connie
    October 14, 2021

    The picture looks mouth-watering. Can the Apple slab be frozen before cooking or after?

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Hi Connie, 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

  • Lori
    September 23, 2021

    Oh Natasha, I just love listening to you and watching your videos. You really can teach an old(er) Sicilian Gal how to do something easier! This turned out fab! My little secret is using Wewalka Puff Patry from Europe. (Sold in the US). It wont get soggy and it has parchment paper already attached…so easier still! Thanks again!!

    Reply

    • Natashas Kitchen
      September 23, 2021

      Thank you so much for sharing that with me, Lori! I’m so glad this turned out great!

      Reply

  • Julie DiBiase Johnston
    September 5, 2021

    Hi I have a ?. I saw this recipe and thought ok I must try this. I went to grocery store w/help from bff my cars in shop) forgot the puff pastry. Can I use crescent rolls (pillsbury kind) or make something homemade to use in place of puff pastry. As I cant get back to store today or tom.

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Hi Julie, I haven’t tested that yet to advise. I think it might work but I can’t say for sure unless I try them. If you do an experiment, please share with us how it turns out.

      Reply

  • Dr. J
    June 1, 2021

    Just made this pie over the weekend, and Oh. My. Heck. It’s absolutely the best apple “pie” I’ve eaten in my entire life! We veganized it by substituting margarine in the filling and using nut milk for the wash, but everything else was exactly as written. What a find this is! We’ll definitely be making this pie often.

    Reply

    • Natashas Kitchen
      June 1, 2021

      That’s so great! It sounds like you have a new favorite!! I’m so glad you discovered this recipe!

      Reply

      • Annie
        August 14, 2021

        So easy, so scrumptious! Certainly a go to dessert! No soggy bottom. I just added a tablespoon of lemon juice with the apples.

        Reply

        • Natashas Kitchen
          August 14, 2021

          One of my favorites! I’m happy to hear you enjoeyd it, Annie!

          Reply

  • Cindy
    May 17, 2021

    Awesome recipe!
    I made it and put in the fridge for an hour first, then baked on bottom rack!
    Pastry puffy and done on bottom with no sogginess!

    Reply

    • Natashas Kitchen
      May 17, 2021

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Karen
    May 11, 2021

    Can this be prepped but not baked ahead of time? Having 10 over for dinner and want to spend time with guests… not on the kitchen;)

    Reply

    • Natasha's Kitchen
      May 11, 2021

      Hi Karen, I think this is best enjoyed the same day it is made and it would still be great a day ahead but I probably would not make it earlier than 1 day ahead.

      Reply

  • Claire
    April 25, 2021

    I added a handful of sultanas-went down very well.
    Biggest compliment?-hubby thought it had come from a store it was so good 😊

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Nice, that’s a good compliment from your hubby!

      Reply

  • Silvia Willard
    April 22, 2021

    So easy to make and looks so impressive!

    Reply

    • Natashas Kitchen
      April 22, 2021

      I’m so happy to hear that, Silvia!

      Reply

  • Jennifer
    April 5, 2021

    So easy and wow! delicious, especially with a little ice cream. I used granulated maple sugar and added a but of cardamom and nutmeg. I love how fancy it looks.

    Reply

    • Natashas Kitchen
      April 5, 2021

      Thank you so much for sharing that with me.

      Reply

  • Lori Fischer
    March 14, 2021

    This recipe was so easy and absolutely delicious! I made two and had to quickly take photo before the second was eaten. My family loved this. Thank you for another wonderful recipe. And thank you for helping me become a better cook. ☺️

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Hi Lori, glad your family enjoyed the recipe. Thank you for sharing that with us!

      Reply

  • Emilija
    March 11, 2021

    Just perfect! Make sure not to use super sweet apples so the apple sauce isn’t too sweet. My whole family loved this recipe, super tasty. Definitely making again!

    Reply

    • Natasha's Kitchen
      March 11, 2021

      Awesome! I’m happy to hear that your family enjoyed this recipe!

      Reply

  • Lynda
    March 7, 2021

    Made the apple slab , wow it’s soooo good!! I know you have the recipe for that pastry we all used to get from the grocery store , it’s was puffed with cream and raspberry in the centre, but for the life of me I cannot find it in your list, could you post it or let me know where to find the recipe please. Im looking forward to making that one as well.

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hi Lynda, I’m glad you loved the recipe! Are you referring to this Cream Puffs recipe? If not, you can try typing the recipe in the search bar on my website. I hope you’ll be able to find it!

      Reply

  • Renee
    March 5, 2021

    Hi Natasha,

    Any idea if I could substitute brown sugar with honey? Mus I add water or sth to have a similar texture? Looking to make it to toddler friendly

    Reply

    • Natasha
      March 7, 2021

      Hi Renee, I haven’t tested that with honey, but I think it could work. Maple syrup might also work well.

      Reply

  • Wanda C
    January 23, 2021

    YUM! PERFECT! Sorry Natasha, but I think mine, maybe……even looks better than yours 🙂

    Reply

    • Natashas Kitchen
      January 23, 2021

      That’s a bigger compliment than I can ask for! I’m so glad you enjoyed this recipe.

      Reply

  • Amiee
    December 20, 2020

    How can I keep the bottom from being kinda under done? It seems like the bottom of mine always is not mushy but not crispy

    Reply

    • Natasha
      December 21, 2020

      Hi Amiee, since there are apples in the center, the bottom will always be softer than the top as the base is weighed down. That is normal.

      Reply

    • Sarina
      April 6, 2021

      Bake on the bottom rack

      Reply

    • Trisha
      October 11, 2022

      Try heating the pan in the oven first. Roll the dough on parchment, then slide the constructed slab pie onto the hot pan.

      Reply

  • Maureen
    December 18, 2020

    Can it be frozen after baking?

    Reply

    • Natasha
      December 18, 2020

      Hi Maureen, 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

  • Luiza Kofler
    December 13, 2020

    This is the best Apple Cinnamon Puff Pastry I have ever made. It is so good with the cinnamon in it ! Love the recipe. Very easy to make !

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Thank you so much for sharing that with us, Luiza. Glad you enjoyed this pie!

      Reply

  • Kathy
    December 11, 2020

    A really good recipe, but once I found that Pepperidge Farm has NO butter in their puff pastry, I always use Trader Joe’s. It is really an excellent product. PFarm will do in a pinch.

    Reply

    • Natashas Kitchen
      December 11, 2020

      Oh! Great tip! Thank you for sharing that with us, Kathy!

      Reply

  • Annabelle
    November 30, 2020

    Excellent and so easy. I used the flaky crust dough from Trader Joes, inn the freezer section and it was perfect!

    Reply

    • Natashas Kitchen
      November 30, 2020

      That’s just awesome! Thank you for sharing your wonderful review, Annabelle!

      Reply

  • Donna
    November 25, 2020

    Can you use apple pie filling

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hi Donna, the filling of this recipe tastes and is almost like the apple pie’s but this is an easier version. I haven’t tried it that way yet but I imagine that will work!

      Reply

  • Shannon
    November 25, 2020

    Thank you for the recipe! Instead of putting a full layer of puff pastry on top, I braided the lower part over the top and it turned out beautifully.

    Reply

    • Natashas Kitchen
      November 25, 2020

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

      Reply

    • Linda
      February 26, 2021

      Shannon, can you explain what the lower part of what was braided? How did you braid whatever the lower part is, and was it only partially covering. I don’t understand this. thanks

      Reply

  • Adeline
    November 24, 2020

    This turned out really well! Just wondering, is it possible to get the bottom to puff up as well?

    Reply

    • Natasha
      November 24, 2020

      Hi, the bottom should crisp and brown nicely but due to the filling, it won’t puff the same way as the top.

      Reply

  • D P
    November 7, 2020

    Made this awesome recipe twice and they were both clear winners! I added a bit of vanilla just for good measure and made mini pies instead. Thanks so much! I’m a superstar in my family! Highly recommended!

    Reply

    • Natashas Kitchen
      November 7, 2020

      That you for that wonderful review! I’m so glad you enjoyed this recipe!

      Reply

      • Marie
        December 7, 2020

        Going to try it with Athens Phylo dough, hope it works, going to a Brat and Beer outside event. My apple pie came out good so I will try this one. Just need to buy the sugar. Thanks for all your recipes. Your great

        Reply

        • Natashas Kitchen
          December 7, 2020

          I hope it works Marie! We look forward to your feedback!

          Reply

  • Sabina
    October 21, 2020

    I’m so excited to try this! I only have salted butter would that still be alright? Any ideas for other substitutes?

    Reply

    • Natasha's Kitchen
      October 21, 2020

      That will work well too, Sabina.

      Reply

  • Margaret
    October 18, 2020

    Took me a quick hour from start to finish! I made this tart with gala apples since they are my fav, and left the skin on. Such a simple recipe but beautiful end product. I hope to make this again but maybe with other fruits! Thank you!!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      You are most welcome, Margaret. Thanks for your wonderful comments and review, please let us know how you like it if you try other variety of fruits too!

      Reply

  • Alex
    October 16, 2020

    I made this and it was delicious. Mine wasn’t as pretty but it tasted even better than I expected

    Reply

    • Natasha's Kitchen
      October 16, 2020

      So great to hear that, Alex. Thanks for sharing that with us!

      Reply

  • Jay Bridge
    October 14, 2020

    Just made this. I had some puff pastry in the freezer that I had to use (best by date was 3 days ago-oops) and some freshly picked apples from a friend. It was delicious and quick. Was able to whip it together in a short time on a busy weeknight. My 6 yr old announced that she “did not like pie, not pie with fruit and not pie with vegetables- but would try a small bite”
    She ended up asking for seconds! Thanks for the easy recipe

    Reply

    • Natashas Kitchen
      October 14, 2020

      I’m so glad that worked out! Thank you for sharing this wonderful review with me!

      Reply

  • Jane F
    October 13, 2020

    Simple and super delicious. The filling makes it and always get rave reviews when I make it. Making 2 today and another 2 on Friday. As Natasha mentions, there is never any leftover. A winner recipe!

    Reply

    • Natashas Kitchen
      October 13, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • S. Wenzl
    September 29, 2020

    Made two of them last night for guests. Both ladies asked me to forward the recipe! Thanks so much. It was easy and turned out just like the photos. A small scoop of ice cream went well with the apples.

    Reply

    • Natashas Kitchen
      September 29, 2020

      That’s so great! I’m so happy you all enjoyed this recipe!

      Reply

  • Lilia
    September 27, 2020

    Super-easy to follow! I had already made my own filling very similar to that in the recipe. Followed step to make it into a pie and voila! 15min later a have the most amazing fluffy pie! I had 3 slices on my own (goodbye, diet!)

    Reply

    • Natasha's Kitchen
      September 27, 2020

      That is so great to hear! Thanks for sharing that with us and I hope you will enjoy my other recipes too.

      Reply

  • Shannon
    September 21, 2020

    I followed the directions exactly but for some reason when I put the apples onto the puff pastry, the butter seperated from the brown sugar/cinnamon. It’s still in the oven. Hope it comes out as good as it looks. Not sure why it seperated though.

    Reply

    • Natashas Kitchen
      September 21, 2020

      I hope you love this recipe Shannon!

      Reply

  • Libby
    September 19, 2020

    With 2 lbs of apples I had enough to make 3 slab pies, with still a bit leftover!? I didn’t ‘lay out’ the apples like you did, I just put them helter skelter.
    Totally delicious and fun to see something different.
    Thank you. Love your recipes.

    Reply

    • Natashas Kitchen
      September 19, 2020

      I’m so happy you enjoyed that Libby! Thank you for this wonderful review!

      Reply

  • Karen
    September 14, 2020

    I’ve made this before…delicious! It’s very easy to whip together. I have a bunch of apples we picked and was wondering if I could make this dessert and freeze it? If so would you suggest freezing it before or after cooking?

    Reply

    • Natasha's Kitchen
      September 15, 2020

      Hi Karen, 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

    • Vicki Rotolo
      March 1, 2021

      i wouldn’t thaw the puff pastry and then re-freeze it. I would try freezing after you bake it but leave off a few minutes so when you reheat it, it will be perfect. Then sprinkle the sugar on top.

      Reply

  • Evelyn
    August 1, 2020

    very nice recipe however the prep took me about an hour from the time i started peeling the apples lol

    turned out very lovely thanks

    Reply

    • Natashas Kitchen
      August 1, 2020

      You’re welcome! I’m so happy you enjoyed that Evelyn!

      Reply

  • Stephanie M Beard
    July 28, 2020

    Made a double recipe with apples from Misfits… Used 2 of the Lakeside Collection 4-Pc. Layer Cake Pans Set
    Which gave me a sunken area to hold the filling. My husband thought it was reminiscent of apple strudel

    Reply

    • Natashas Kitchen
      July 29, 2020

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

      Reply

  • Kristen
    July 27, 2020

    Had puff pastry in the freezer and apples in the fridge. My 14 year old son was bored and whipped up your recipe. Turned out PERFECT! Best part is that he had fun making it.

    Reply

    • Natasha's Kitchen
      July 27, 2020

      Great to hear that, Kristen! Good job to your son too.

      Reply

  • Luciella
    July 16, 2020

    Just made these. Delicious,! Just added some nuts and raisins. First time trying a recipe by Natasha. Looking forward to trying others.

    Reply

    • Natashas Kitchen
      July 16, 2020

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

      Reply

  • Tifa
    July 9, 2020

    I’m 13 and made this with b=my brothers. Its really good and was so easy. Thanks for the amazing recipe!💙

    Reply

    • Natasha's Kitchen
      July 9, 2020

      I am so glad you enjoyed the pie. Thanks for your great review!

      Reply

  • Amelia
    June 21, 2020

    Perfect way to make a quick dessert with no stuff you have at home. Tasted amazing.

    I split the slab in half (so made 2 pies) same time and temp and worked perfectly👍🏽

    Reply

    • Natasha's Kitchen
      June 21, 2020

      I am so glad you loved this recipe. Thanks for your great feedback!

      Reply

  • ain
    June 20, 2020

    hi,,are those measurement suitable for 2 people? because it is for my schoolwork :’ thank youu

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Ain, this makes 4 servings.

      Reply

      • ain
        June 22, 2020

        do you have recipe for pastry puff for 2 serving?

        Reply

        • Natasha's Kitchen
          June 22, 2020

          Hello Ain, I don’t have a recipe for pastry puff yet but that’s a good suggestion.

          Reply

  • Vandana
    June 1, 2020

    My 11 year old tried the Apple cinnamon slab pie today. The recipe was very easy to follow and it came out very well. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      June 2, 2020

      Great job to your little baker!

      Reply

  • Katrina
    May 19, 2020

    This is always a winner, I love making this for when the family comes over. Goes fantastic with a simple vanilla ice cream.

    Reply

    • Natashas Kitchen
      May 19, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Liz
    April 20, 2020

    Can I make individual mini “pies instead of 1 big one and bake it at the same temperature? And has anyone tried cinnamon/ brown sugar on top instead of regular coarse sugar?

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Liz, I haven’t tested that but one of our readers had with great results. If you experiment, let me know how you liked the recipe

      Reply

      • Brfonwyn
        May 2, 2020

        Do you che to roll out pastry or can you use it thawed as is?

        Reply

  • Jasmine
    April 20, 2020

    Amazing! I added a little cornstarch to thicken the sauce but this was delicious!

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Love it! Thanks for sharing and for your great feedback, Jasmine.

      Reply

  • Anju
    April 15, 2020

    Turned out really well

    Reply

  • Susan
    April 1, 2020

    This was a great comfort food during quarantine. I had less flavorful apples so I added 1/2 tsp of ginger and some lemon zest and it tasted terrific!

    Reply

    • Natashas Kitchen
      April 1, 2020

      That’s so great! I’m glad you enjoyed that Susan!

      Reply

  • Pattio
    March 28, 2020

    I did double the recipe and found there was too much butter. Will double everything else from now on and keep butter amount the same. Can hardly wait to eat it!

    Reply

    • Natashas Kitchen
      March 28, 2020

      Thank you for sharing that with us, Pattio. I’m so glad you enjoyed this recipe.

      Reply

      • Lisa
        May 10, 2020

        This recipe is so easy to follow and so delicious with a scoop of vanilla ice-cream to pair! I didn’t have unsalted butter so just used salted butter instead but still turned out perfect! Thank u for this wonderful recipe!

        Reply

        • Natasha's Kitchen
          May 10, 2020

          That is so awesome, Lisa. Thank you for sharing that with us and for your great feedback!

          Reply

  • Jeanne
    February 29, 2020

    The recipe was great! came out perfect. I saved the extra caramel, added some cream and poured it on top for presenting. Totally delicious! Thank you!

    Reply

    • Natashas Kitchen
      February 29, 2020

      That’s so awesome Jeanne! Thank you for sharing that.

      Reply

  • Sandy Brink
    December 19, 2019

    would pecan pie filling work?

    Reply

    • Natashas Kitchen
      December 19, 2019

      Hi Sandy, I haven’t tested that with this recipe to advise. If you experiment please let me know how you like that.

      Reply

  • Esther
    November 26, 2019

    I made double batch for family for pre Thanksgiving. It was on counter for 3 days, covered and was just fine. We did zap the last pieces just to warm up and still tasty. Great easy recipe.

    Reply

    • Natashas Kitchen
      November 26, 2019

      Thank you so much for sharing that with us, Esther!

      Reply

  • Galina
    November 21, 2019

    Hi, can this be made the day before?

    Reply

    • Natashas Kitchen
      November 21, 2019

      Hi Galina, I haven’t tested the limits beyond two days because it has always gotten eaten by the end of day 2 although it was good at room temperature for a couple of days. You’d probably want to refrigerate if storing longer than that.

      Reply

  • Esther
    November 18, 2019

    how far in advance can this be made

    Reply

    • Natashas Kitchen
      November 18, 2019

      Hi Esther, I haven’t tested the limits because it has always gotten eaten by the end of day 2 although it was good at room temperature for a couple of days. You’d probably want to refrigerate if storing longer than that.

      Reply

  • Nabz
    November 10, 2019

    I tried this recipe today..its awesome and super easy. I added a bit of lemon juice and some walnuts for a bit of crunch.. and added some french canilla to the apple mixture.. it was great! Thanks so much

    Reply

    • Natashas Kitchen
      November 11, 2019

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Angie
    November 10, 2019

    I made this recipe today and everybody loves it! Its easy, tasty and looks good! Thanks so much.

    Reply

    • Natashas Kitchen
      November 11, 2019

      You’re welcome! I’m so happy you enjoyed that, Angie!

      Reply

  • neil stevens
    November 9, 2019

    Could I use canned pie apple for this ? If so would one 400 gram can be enough & would i still need to cook the apple

    Reply

    • Natasha
      November 9, 2019

      Hi Neil, canned apple pie filling would work great here. I think that’s a smart way to cut down on the prep time. 400 grams should be enough. Let me know how that works out for you.

      Reply

  • Sandy Brink
    November 4, 2019

    made it..at least I think I did…can’t find any left on counter..but apple peelings in sink…those apple slab pie fairies strike again! Didn’t even get a taste!

    Reply

    • Natashas Kitchen
      November 4, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Cerys
    October 9, 2019

    Could you kindly convert the amount of apples to cups? I didn’t have large apples & thought three medium would suffice but the ratio of filling to pastry was off. I think size assessments are subjective (and probably vary by variety) so a more standard measurement would be helpful. Thanks!

    Reply

    • Natashas Kitchen
      October 10, 2019

      Hi Cerys, I wish I had measured it that way. Weight would be more accurate since most apples come in different sizes

      Reply

      • D
        November 26, 2019

        Is it possible to prep the slab a day or two before and freeze, then defrost and bake the slab the day of? Trying to time manage for Thanksgiving!

        Reply

        • Natashas Kitchen
          November 26, 2019

          Hi D, 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

  • SGarr
    October 5, 2019

    Spot on!

    Reply

    • Natashas Kitchen
      October 6, 2019

      I’m so glad you enjoyed it!

      Reply

  • Karen
    September 29, 2019

    Came out perfect! I followed the directions and measurements exactly however I added a quarter cup toasted chopped pecans and topped it of with very thin lines of icing/glaze. It really was pretty! This is the first time I’ve ever used puff pastry and I am so pleased at how easy it was to use. Definitely will make this again.

    Reply

    • Natashas Kitchen
      September 30, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Karen!

      Reply

    • Lauren
      November 24, 2019

      Could this be made vegan?

      Reply

  • Lonneke
    September 16, 2019

    I had some puff pastry dough that would have expired tomorrow and found this recipe. It is soooo good! And so easy to make. Will definitely make again!

    Reply

    • Natashas Kitchen
      September 16, 2019

      Perfect timing! I’m so glad you discovered this recipe!

      Reply

  • Iris Rolo
    September 11, 2019

    This recipe is so good and so simple, i’m making it for the 2nd time again as I type. Thanks for this, it has become a staple desert in my house.

    Reply

    • Natashas Kitchen
      September 12, 2019

      That’s so great! It sounds like you have a new favorite, Iris!

      Reply

  • Deen
    September 9, 2019

    My husband wanted apple pie, but all I had was puff pastry, so a quick google search yielded this recipe. I love it! It is so easy to put together with ingredients on hand. The end result looks like a big apple pie from McDonald’s. (In a good way!) It’s very rustic, and I love how it slices. Plop a little vanilla ice cream on top, and you’re in business!

    Reply

    • Natashas Kitchen
      September 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Deen!

      Reply

  • Theresa Ramirez
    September 8, 2019

    We LOVE this recipe!! I’ve made it so many times, it’s unbelievably easy.

    The only thing we are unsure about is how to store it and for how long?
    Seems to lose its crispness when we store it in the fridge. Is it ok to wrap in parchment paper and place on the counter for 2 days?

    Thanks for your help!!

    HUGE follower of your recipes, Natasha! We totally love your choices and how simple it is to follow along with you.

    Sincerely,

    Theresa & Noah
    Detroit, MI

    Reply

    • Natashas Kitchen
      September 9, 2019

      Hi Theresa, great question, 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

  • Natasha
    September 8, 2019

    Absolutely delicious and easy to make. Next time I will make two. My pie disappeared within 10 minutes, and we needed more.

    Reply

    • Natasha
      September 8, 2019

      Thank you for such a wonderful review and for trying the recipe 😀

      Reply

  • Luci
    August 30, 2019

    Please help, I tried this tonight for my husband because he loves apple desserts, but my butter seems to be split from the brown sugar, so I didn’t really end up with a sauce, what could I have done wrong?

    Reply

    • Natasha
      August 30, 2019

      Hi Luci, that happens as it cooks longer but it’s normal and once the pastry is baked up, it will all meld together.

      Reply

  • Nicole
    April 1, 2019

    I made the mistake of using phyllo instead of puff pastry. Didn’t realize it until it didn’t puff up. Mine was so dry, but it led me to your caramel sauce which was a wonderful recipe. I also swapped out the sugar in this recipe with date sugar and it was less sweet but very pastry-filling-like.

    Looking forward to trying this recipe again with the proper dough!

    Reply

    • Natashas Kitchen
      April 1, 2019

      I hope you love this with puff pastry, Nicole!

      Reply

    • DIANNE BUCKNER
      January 1, 2020

      Uhhh…I did the SAME thing! Could not figure out why it was not right. It was close though. The filling was delicious. I want to try again with the puff pastry and I am sure it will be very tasty! Should have read these comments before I made it…lol.

      Reply

  • Barb
    February 10, 2019

    This was a great last minute dessert to make for Sunday coffee time and used things I had on hand. I added raisins and walnuts to my apples so it was a bit like apple strudel. I used the entire pastry, piling the the filling down the center and bringing the long sides up to meet, using the parchment to help support. I pinched the ridge down the center and ends, which insured no leakage out the bottom sides.

    Reply

    • Natashas Kitchen
      February 11, 2019

      That’s so great! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Greensboro Baker
    January 8, 2019

    My husband has become the apple thing, which he calls it, whisperer. He does this to make a subliminal suggestion that it is time for me to make again. Wonderful recipe!

    Reply

    • Natashas Kitchen
      January 8, 2019

      Awww that’s the best! Thank you so much for sharing that with me :).

      Reply

  • Theresa Capri
    December 1, 2018

    Delicious!!I couldn’t bring myself to put 4 Tbsp butter in such a small area so used 3 and it was excellent! I might even try 2 next time. Thanks for the recipe!

    Reply

    • Natashas Kitchen
      December 2, 2018

      Thank you for sharing your wonderful review 🙂

      Reply

  • Petros
    November 30, 2018

    You left out of your instructions that it is absolutely ESSENTIAL to have the pastry chilled or you will never be able to transfer to a baking pan. While the recipe is good, you’re guaranteed to destroy the formed pastry unless it’s well chilled.

    Reply

    • Natasha
      November 30, 2018

      Hi Petros, that is a great point which is why we bake it on the parchment paper that it is prepared on, otherwise it would be more difficult to move. Thank you for sharing your tip!

      Reply

  • Natasha
    November 21, 2018

    Added cardamom powder to the filling and sugar topping. Can’t wait to try it tomorrow!

    Reply

    • Natashas Kitchen
      November 21, 2018

      I look forward to your feedback! Happy Thanksgiving!

      Reply

  • Jami Spurling
    November 18, 2018

    I am planning to make this for my family’s Christmas dinner in a few weeks. I wonder if I could make one with apples and one with peaches. Would I need to adjust any of the ingredients or cooking mechanisms for peaches? Thanks.

    Reply

    • Natashas Kitchen
      November 18, 2018

      I think you may I haven’t tried that but I would love to know how you like it!!

      Reply

      • Jami Spurling
        November 28, 2018

        I tried it with frozen cut peaches last weekend. I didnt change anything else about the recipe; same quantity on the other ingredients, same cook time, and temperature. It turned out really well! My husband liked the peach better than the apple, and a few visitors that we had liked it better too. The peach was a real hit!

        Reply

        • Natashas Kitchen
          November 28, 2018

          Thank you so much for sharing that with us, Jami!

          Reply

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