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!

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

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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

4.92 from 25 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
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

Read comments/reviewsAdd comment/review

  • Helen White
    April 1, 2018

    Delicious, I will use this receipe in future. Thank you from Helen White Australia. Reply

    • Natasha's Kitchen
      April 2, 2018

      You’re welcome Helen! I’m glad you enjoy the recipe, thanks for sharing! Reply

  • Carol
    February 21, 2018

    Made this tonight…wonderful flavors on a cold night. Easy to follow recipe directions. Another keeper from Natasha 😏 Reply

    • Natasha's Kitchen
      February 22, 2018

      Thanks for sharing Carol! I’m glad you enjoy the recipe! Reply

  • Cornelia
    February 19, 2018

    Hi Natasha,
    I made this tonight… and my bottom seems more doughy then it should be. Do you know why this would be? Could it be that my slab didn’t have enough air for venting? I baked at 400 for 20 mins.
    Thanks! Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Cornelia, I am always happy the help troubleshoot. Did you use the same type of pastry? Also, overloading with apples can cause the base to be more moist with additional moisture from the apples. I hope that helps! Reply

  • 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

  • Michele
    October 23, 2017

    I made this to serve some friends – came out perfect – I think it will taste as good as it looks. This recipe is a keeper 🙂 Reply

    • Natasha's Kitchen
      October 23, 2017

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

  • Paula
    October 6, 2017

    Can I make this a head of time? If so, how do I reheat? Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Hi Paula, you can make this a day ahead and keep it covered at room temperature overnight. Its really good at room temperature but you can warm it up in the microwave or oven just until warm the following day :). Reply

  • JL
    October 2, 2017

    Hello, tried this recipe. Is easy to make and taste very good. My family enjoy it very much. Many thanks for sharing. Reply

    • Natasha's Kitchen
      October 3, 2017

      My pleasure! I’m happy to hear that everyone enjoys this recipe! Thanks for sharing your great review! Reply

  • Dianne
    September 29, 2017

    Fabulous! I spent some time and made my own puff pastry for the first time last week and froze the sheets. Pulled one out of the freezer today and made this. So good😋 Reply

    • Natasha's Kitchen
      September 30, 2017

      I’m glad you like it Dianne! Thanks for sharing 🙂 Reply

  • Ljiljana Brdaric
    September 24, 2017

    So simple to make, and so delicious. I added chopped walnuts to the apple mixture, and substituted some of the brown sugar with vanilla sugar. Instead of egg, i used the sweet butter mixture to brush over the top of the pastry and to help seal it around the edges. My 5 year old twins wolfed it down! Next time i’ll try grated sweet potato mixed in with apple (growing up, my mum would make similar pies with sweet potato – yum!). Reply

    • Natasha's Kitchen
      September 25, 2017

      I’m glad to hear the whole family enjoys this recipe Ljiljana! Thanks for sharing your tip and great review with other readers! Reply

  • Lily
    July 4, 2017

    I just made this today for my Fourth of July dinner – SO GOOD. Just in case anyone was wondering, this recipe is easy to veganize (Earth Balance in lieu of butter and almond milk for the egg wash). I also added a little bit of salt and lemon juice to the apples while it cooked. Reply

    • Natasha's Kitchen
      July 5, 2017

      Awesome! I’m so glad it was a success Lily! Thanks for sharing your review and tips with other readers! Reply

  • Sue Flaherty
    April 11, 2017

    Can ou make this ahead of time say 2-3 days. Looking for this for Easter brunch and know the hours before on the day will be a flurry. Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Hi Sue, 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 that. Reply

  • Esther
    April 6, 2017

    Do you roll out the pastry flatter or use it as it comes from the package? Reply

    • Natasha
      natashaskitchen
      April 6, 2017

      Esther, please see step 2 in the instructions regarding that, I hope this helps 😬. Reply

  • Patti
    March 1, 2017

    Thank you for this wonderful recipe!
    Friends and family have been stunned that it looks so professional and that I didn’t buy it! It is delicious and usually gets wiped out!!! It is my “go to” guaranteed to be wonderful recipe!! Reply

    • Natasha's Kitchen
      March 1, 2017

      You’re welcome Patti! I’m happy to hear this! Thanks for sharing your wonderful review 😀 Reply

  • Linda
    February 2, 2017

    I am not sure if anyone has already asked this but can you caramelize the apples a day before then assemble and bake the day of? I want to make this for our Superbowl party this weekend. Go Pats! Reply

    • Natasha
      natashaskitchen
      February 2, 2017

      Hi Linda, I think that would work fine 🙂 Reply

  • Jasmin
    December 1, 2016

    I made this for the second time a few minutes ago. This time I was able to take a quick picture before my family gobbled up the whole thing in under 5 minutes. I followed the recipe all the way and it turned out delicious. Thank you so much for this. 🙂 Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      Ha! That’s awesome!! It does disappear fast doesn’t it? 🙂 I’m so glad you enjoyed it! Reply

  • inna1789
    November 13, 2016

    Thanks yet again for such perfect recipe! Pair a warm piece of this pie with a scoop of butter pecan ice cream….. Aah-mazing! I did add about half a tablespoon of cornstarch, and tossed it with the sliced apples before cooking. Helped the filling retain its shape a little better. Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      That combination sounds A-MAZING!! Reply

  • Lee
    October 28, 2016

    I just made this pie, it is so wonderful. I only had little squares of the puffed pastry dough, so it was ‘individual’ pie-lettes. I also added some ground nuts to the sprinkling sugar. 36 pieces gobbled up within 2days with ‘ when are you making more? ‘ after every bite. Reply

    • Natasha
      natashaskitchen
      October 28, 2016

      Oh wow that sounds awesome!! I would love to see a picture if you posted one online somewhere 🙂 Reply

  • cindy
    October 24, 2016

    can I prepare this in the morning and pop it in the oven while we are eating….having guests and would like a fresh dessert….hmmm looks wonderful…. I was hoping that the pastry won’t get soggy during the day… Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      Hi Cindy, the pastry doesn’t get soggy unless you overfill with apples. Per the recipe, it will still be fine the next day 🙂 Reply

    • Priscilla
      November 20, 2016

      Husband declared better than any apple pie he’s had. Great light dessert. I added 1 tbsp of flour after cooking the apples as the syrup looked a bit runny. And used table sugar because I forgot to buy the coarse sugar. I thought about making an extra to freeze but it was so quick and easy I’ll just make the apples to make it even quicker for the next one. And I’ll be sure to have the coarse sugar on hand. I’ll be taking 3 of these to Thanksgiving dinner at the in-law’s. Thanks for the great recipe. Reply

  • Michelle
    October 22, 2016

    This was great. I used some Macintosh and empire apples from apple picking and added some fresh minced ginger during the apple cooking section. It turned out great and everyone loved it! Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      Michelle, thank you for the great review 😁. You got me curious about adding ginger. Reply

  • Katya
    October 22, 2016

    Hi Natasha thank you for the recipe! I made 2 for youth and one finished and the other one was starting to get eaten but we are putting it out for Жатва and I’m sure that it will be eaten after that😉 Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      Katya, thank you for the great review and you are welcome 😁. Reply

  • Roberta D
    October 17, 2016

    This is one of my all-time favorite recipes! My husband loves apple pie and this simple, delicious recipe allows me to whip it up for him fairly quickly and it’s so yummy! Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      That’s awesome! I’m so happy you both like it 🙂 Reply

  • marina livshatz
    October 16, 2016

    wondering if there is a more natural dough for an apple pie. this brand uses many of unnatural ingridients and it’s pricey as well, how about sharlotka, as Russian pie

    it looks tempting I may try it Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      Hi Marina, this is not a traditional pie, but you can use a homemade puff pastry dough if you wish. It would still work well. 🙂 Reply

  • Paula
    October 13, 2016

    I have made this recipe 2 times and love it. Thank you. Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      You’re so welcome! Thanks for the great review! 🙂 Reply

  • Alisa
    October 10, 2016

    Has any one tried to freeze this? Any suggestions on freezing either before or after baking it? Reply

    • Natasha
      natashaskitchen
      October 10, 2016

      Hi Alisa, I haven’t tried freezing it so I’m not sure… Reply

    • Chriss
      October 19, 2016

      Hi Alisa, did you attempt freezing and how did it go? Reply

  • Dizzy
    October 3, 2016

    Just made this…it’s absolutely beautiful and was so easy to make. Thanks for sharing!! Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Thank you! 🙂 I’m so happy you liked it 🙂 Reply

  • D.Reed
    October 2, 2016

    Can you use fruit other than apples ? Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      I think most stone fruits would work but you wouldn’t want to pre-cook them like you would apples. Just toss with cinnamon, flour and sugar and cinnamon. You can use this peach “filling” as a guideline. Reply

  • Kathy
    September 20, 2016

    Thanks so much for this delicious recipe. My husband is diabetic so we are always on the lookout for a satisfying dessert that doesn’t have a load of flour or sugar.

    I made the recipe using Splenda and only a teaspoon of butter along with the cinnamon to simmer the apples. Sprinkled Splenda on the egg washed top as well.

    Let me tell you, this was delicious! And it was easy and quick to make. We will definitely be making this again. Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Kathy, you are very welcome and thank you for such a nice review 😀. Reply

  • P salt
    September 18, 2016

    Hi it’s a great recipe just made it for the first time Reply

    • Natasha
      natashaskitchen
      September 18, 2016

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

  • kolika
    July 27, 2016

    How long can I keep this for? ( the apple slab pie ) Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      Hi 🙂 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

  • connie
    April 29, 2016

    I seldom comment on recipes I’ve tried online. But this recipes was so good and easy I had to leave a comment. “Wonderful quick and easy.” Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Connie, that’s just awesome!! Thank you for sharing your wonderful review 😀. Reply

  • PicklePatch
    April 10, 2016

    This was an amazingly delicious recipe! Natasha is the best chef around these parts. Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      That is quite a compliment and thank you! 🙂 Reply

  • Colleen
    March 20, 2016

    This recipe was wonderful! I make apple crisp, apple pie and apple tart, but my husband said this was better than all the others! I did not have fresh eggs so I used a little water to seal the edges and used melted butter on the top before adding the raw sugar and it tasted so much like apple strudel. Thank you for this wonderful recipe! Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      What a compliment! Thank you so much Colleen 🙂 Reply

  • Tina
    January 16, 2016

    I was looking for a quick and easy cheat to apple pie and this was just the ticket – incredibly tasty and easy to make! Only alterations I made were an added teaspoon of ground cloves and topped with brown sugar/cinnamon. The puff pastry makes it kind of like a strudel so it’d go great with ice cream for a complete dessert. Thanks for the great recipe! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      Oh my goodness this does sound amazing with ice cream and I love the idea of adding ground cloves! Reply

  • Jessica Liew
    January 12, 2016

    Hi! I’m making this pie this Saturday 🙂 If I haven’t got a sweet tooth, do you recommend I reduce the amount of sugar ((by how much?)) Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Hi Jessica, this isn’t overly sweet (I’m not too keen on overly sugary desserts either), but if you wanted to, I guess you could use just 2 Tbsp of brown sugar. 🙂 Reply

      • Jessica Liew
        April 30, 2016

        Hello! I tried the recipe and it didn’t turn out half as gorgeous as yours because I’m from Singapore and the pastry just melts so quickly in this weather. It still tasted great though! I felt like there wasn’t enough apples though, is it possible to add more apples? 🙂 Reply

        • Natasha
          natashaskitchen
          April 30, 2016

          I think you could add a little more apples – just be sure not to go overboard or it will be difficult to seal the pastry. Reply

  • jessicaliew312
    December 30, 2015

    Hi! I am wondering if it is possible that I put two layers of puff pastry as the base is that alright? Also, if I cannot find granny smith apples what would a good alternative be? Thank you! Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      Most stores have granny smith but you can substitute with another firm, tart apple. I haven’ tried puff pastry at the base so I’m not sure if that would bake through properly under the apples. Are you trying to wrap it twice? Reply

      • Jessica Liew
        December 31, 2015

        Happy New Year! No, I am not trying to wrap it twice. It is because whenever I bake apple pie, the sauce leaks out and I want to try to prevent that. Reply

        • Natasha
          natashaskitchen
          December 31, 2015

          As long as you pinch the edges together, it should be fine without having a double layer. I always bake mine on parchment paper just in case some oozes out to make cleanup easier 🙂 Reply

    • leena
      January 10, 2016

      What can you used instead of egg. Reply

      • Natasha
        natashaskitchen
        January 11, 2016

        You can brush it with milk, heavy cream or half and half. Reply

  • Kathleen
    November 25, 2015

    I am wondering if I can cook the apples, and envelop them with the puff pastry, then place in refrigerator until tomorrow and bake? I am not too sure how puff pastry works…does it have to be frozen or as long as it is in the refrigerator, it will be good? PLEASE respond anyone! Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      It’s best to bake right away after it’s defrosted. This pastry does hold well at room temperature so you can bake it today and serve it tomorrow and it will still taste amazing 🙂 Reply

  • Samantha
    November 22, 2015

    Just wondering if it’s possible to make the pie then freeze and bake it when needed? Reply

    • Natasha
      natashaskitchen
      November 22, 2015

      Hi Samantha, 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

  • Dana
    September 13, 2015

    I thought it was a very nice presentation but I didn’t think it was sweet enough. Next time I will add a glaze to the crust Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Diana, I guess you have a sweet tooth ;). Were your apples more sweet or tart? Reply

      • Linda
        January 7, 2016

        we used very tart apples, and even my picky cooking students thought it was SWWWWEEEEET This was one of the few “quick” recipes they all gave a “10” out of 10 points. Reply

        • Natasha
          natashaskitchen
          January 7, 2016

          I’m so glad they all liked it! 🙂 Reply

  • Melanie
    August 26, 2015

    I was curious, could you just fold the one side over instead of cutting the pastry into two? Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      I think that would work, but it’s a little easier to control the way it puffs up if it’s cut in half and sealed on the edges. Reply

  • Amanda
    August 5, 2015

    Oh so excited, I was very disappointed when I bought a tub of apples that had bruises on every apple, decided I would be positive and make a apple pie. Best decision ever !

    Stumbled across your page, made 3 batches and so good. Had to keep hubby away from the caramelized apples or there would of been none left for the pie !

    Very easy recipe to double too. Reply

    • Natasha
      natashaskitchen
      August 5, 2015

      That’s awesome!! And yes, it’s a great way youse up ugly apples- no one would ever know 😉 Reply

  • yelena
    May 25, 2015

    HI, i want to try this recipe but have a question, did you use 2 sheets or just one sheet of pastry..? Reply

    • Natasha
      natashaskitchen
      May 25, 2015

      I used one sheet of pastry. Reply

  • April 24, 2015

    Great recipe! Thank you! I made it & it turned out great. I posted on my blog about it (with links back to you, of course!): http://www.thelovelysummer.com/pinterest-success-apple-cinnamon-slab-pie/ Reply

  • STAN PETTIGREW
    April 2, 2015

    SO YUMMY!!!!!!!!! Reply

  • Kelly
    March 27, 2015

    This looks amazing! Thinking of serving this on Easter. Do you think I could assemble this before church and pop in the oven we return home so everyone could enjoy it while still warm? Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      I think that should work fine, just cover it with plastic wrap and brush on the egg wash just before baking :). Reply

  • Pauline W
    January 21, 2015

    OMG what a fantastic recipe I made this tonight and it was gone in seconds. Thank you for a brilliant recipe with well laid out easy to follow instructions, and best of all my one looked just like yours which for a non baker is no mean feat !! Reply

    • Natasha
      natashaskitchen
      January 21, 2015

      I’m so happy you loved it! That just makes my day. Thanks Pauline 🙂 Reply

  • Aline
    November 28, 2014

    Natasha, I made this for Thanksgiving yesterday and my daughter (she’s 10) took a bite and look at me and said “mommy, this is the best pie you’ve ever made”!!!! I think I just started a family tradition! Thank you for being part of it!  Reply

    • Natasha
      natashaskitchen
      November 28, 2014

      Aww that is the sweetest thing! Thank you so much for sharing that with me 🙂 Reply

  • Caroline
    November 22, 2014

    you say to brush braided pastry with egg but no where are there directions showing braid. looks delish, by the way! Reply

    • Natasha
      natashaskitchen
      November 22, 2014

      Good catch Caroine, it was a typo, I will fix that right away :). Reply

  • Sharon
    November 9, 2014

    Yummy! Love for easy this was to make for my family Reply

    • Natasha
      natashaskitchen
      November 9, 2014

      I’m so happy you liked it 🙂 Reply

  • shannon
    November 2, 2014

    This looks so good! I still have a ton of Apple’s to use up even after making applesauce and some cookies. Do you think the filling could be made ahead and frozen? I wasn’t sure since the Apple’s are cooked… Reply

    • Natasha
      natashaskitchen
      November 2, 2014

      I think that would work fine; I don’t see why not! 🙂 Reply

  • RebeccaUtah
    October 21, 2014

    Hi there. I saw this on Pinterest and made it tonight and wanted to share –this one works! No fail, and I tend to fail on desserts. It was so easy to make and turned out delicious. I cut back on the butter and sugar and it still turned out stellar. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      October 21, 2014

      I’m so happy you enjoyed it and thank you very much for such a wonderful review! 🙂 Reply

  • Nata
    October 7, 2014

    How do these hold up the next day? Thinking of making for a party, but not sure how they will taste (if they will become mushy?) Reply

    • Natasha
      natashaskitchen
      October 7, 2014

      They stay flaky. You can even keep them at room temp overnight. 🙂 Reply

  • SvetKa
    October 5, 2014

    Any advice on trying to do this with defrosted vishnya (sour cherry)?
    Thanks! Reply

    • Natasha
      natashaskitchen
      October 6, 2014

      You wouldn’t have to pre-cook them, just drain them enough so they aren’t oozing down the borders when you put them on and sprinkle the top of the cherries generously with sugar. You might sprinkle sugar on the area of the dough you are going to put the cherries. I think this would be delicious with cherries. Reply

  • Galina O
    October 5, 2014

    Made two batches of this yesterday and absolutely love it. I used puff pastry dough from Trader Joes and Jona Gold apples. Reply

    • Natasha
      natashaskitchen
      October 5, 2014

      I haven’t tried Trader Joes puff pastry but now I really want to. I didn’t even realize they had it there! 🙂 Thanks for the tip! Reply

      • Emily
        November 28, 2014

        Sadly TJ’s puff pastry and phyllo dough’s quality is quickly going down the drain. Puff pastry has less layers so it doesn’t puff well or high enough- stick with the brand in your pics. Their phyllo dough is no longer elastic and is very brittle- I get mine from the greek groceries. Reply

        • Natasha
          natashaskitchen
          November 29, 2014

          Oh that is a bummer :(. It’s such a bummer when companies cut corners and it affects their product and then customers notice! Yikes! Good to know that one doesn’t work. Thank you for sharing 🙂 Reply

  • Gahhh! This slab pie looks so much better than a regular pie…although that makes zero sense so I don’t know why! Probably because you made it. Pinned Reply

    • Natasha
      natashaskitchen
      October 1, 2014

      You’re funny Lindsey but I sure appreciate the compliment! 🙂 Thanks so much for pinning! Reply

  • janna
    October 1, 2014

    these are so yummy! i made little mini ones so their easier to eat. i never thought about caramelizing the apples, but it give it so much more flavor! love it! Reply

    • Natasha
      natashaskitchen
      October 1, 2014

      Min ones sound really good too! Thanks for the idea! 🙂 Reply

  • Helen
    October 1, 2014

    I just made this and its so yummy!!!! I made two right the way 🙂
    Could just eat it myself 😀
    Thanks for sharing ur recipe 🙂 Reply

    • Natasha
      natashaskitchen
      October 1, 2014

      You’re smart; making two right away! 🙂 Now if I could just convince you to send one of them my way! 😉 Reply

  • September 30, 2014

    Absolutely gorgeous, love that sugared topping! Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      Thanks Laura 🙂 I couldn’t help it 😉 Reply

  • September 30, 2014

    I love using puff pastry for easy and quick baking. We picked apples last weekend so this would be perfect! Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      Me too! I love to keep some puff pastry in the freezer for these kinds of cravings 🙂 Reply

  • Liza
    September 30, 2014

    This is such an easy way to satisfy a pie craving! Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      It sure is! Except I wished I had made two. It disappeared way too quickly! 🙂 Reply

  • Liz
    September 30, 2014

    Another nice recipe. Thanks so much. Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      You’re so welcome Liz 🙂 Reply

  • September 30, 2014

    Such a simple and delicious recipe! I just made the same thing in the turnover shape last week! Love the apple season! Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      I’m excited to try this same thing with plumbs and persimmon. Except the plums might be even easier since they probably don’t need any pre-cooking. Can’t wait! 🙂 Reply

  • Steph
    September 30, 2014

    This is also called a strudel 🙂 traditionally it’s rolled in flakier pastry, but I love it in puff pastry, and it’s much faster! My granny learned how to make this from her neighbor, who was a German woman who actually lived in Odessa, and came to America from Ukraine after WWII. I’m curious to try it though with cooking the apples a bit first before putting it in the puff pastry, it looks tasty! 🙂 Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      With the apples, I felt it was a necessary step since they only bake for about 15 minutes; it’s not really enough to soften or caramelize them. Other fruits like plums might not need pre-cooking. Reply

  • Angelina
    September 30, 2014

    This looks so good and simple to make… The best thing is that I already have all the ingredients.!!!!! : ) Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      I love it when that happens! Enjoy it 🙂 Reply

  • Iryna B.
    September 30, 2014

    Oh yes! I have tons of apples around. This looks amazing, Natasha! Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      I hope you love it! My husbands only complaint was that I didn’t make more 😉 Reply

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