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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!
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)
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).
You’ll be really tempted to eat your filling at this point. Go on and at least have a taste!
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.
Apple Cinnamon Slab Pie
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.
- 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.
I made this for Thanksgiving and it was easy and delicious. I liked the puff pastry better than traditional pie crust. I also let the filling cool in order to thicken a little, and did not use all the sauce.
Thank you so much for sharing that with me, Amy! I’m so glad you enjoyed it!
This was a fantastic, quick, weeknight dessert! I’ve made it twice and the second time I let the apples cool and the sauce firmed up so it didn’t spill off the edges. Loved by everyone! Thanks for the recipe.
This was so easy and absolutely delish. I added just a pinch of corn starch to my filling. Made for a bake auction and sold one for 50 bucks. Thank you! Making again for Thanksgiving. Beats an apple pie any day.
This recipe is so easy and wonderfully delicious
Thanks Natasha for all your recipes. We have always enjoyed them.
I will be making this but will be using frozen apple slices. I had an overabundance so I have to begin using them up for freezer space. lol What adjustments should I use? Or maybe it wont work at all?
Hi Cathy! I haven’t tested that with frozen slices but I imagine with an adjustment or two it may work. If you experiment, let me know how you liked the recipe.
Thank you! We enjoyed this!
Next time I will use less butter. I wasn’t able to pour all the syrup over the apples without it going over the edge, so there was at least a tablespoon or more left in the pan and the finished pastry didn’t need it. It was tasty good!
Hello, I recall a few years ago you had a similar recipe using cherries. It was kind of like cherry strudel. Can I substitute cherries here? My family doesn’t like Apple desserts (total weirdos). Thanks!
I haven’t really tried using cherries for this recipe to advise. If you give that a try, we’d love to know how it turns out!
‘d lo
HI Natasha,
I think you are such a wonderful and talented cook!! I Love your recipes!!!
Thank you for sharing all your wonderful recipes!!!
Hugs,
Teresa
Aw, thank you so much, Teresa!
How do u store this? Refrigerator? That’s if there are leftovers lol.
Hello Karen! Yes that works!