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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.
Just made this…it’s absolutely beautiful and was so easy to make. Thanks for sharing!!
Thank you! 🙂 I’m so happy you liked it 🙂
Can you use fruit other than apples ?
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.
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.
Kathy, you are very welcome and thank you for such a nice review 😀.
Hi it’s a great recipe just made it for the first time
I’m so happy to hear that! Thank you for sharing your great review!
How long can I keep this for? ( the apple slab pie )
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.
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.”
Connie, that’s just awesome!! Thank you for sharing your wonderful review 😀.
This was an amazingly delicious recipe! Natasha is the best chef around these parts.
That is quite a compliment and thank you! 🙂
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!
What a compliment! Thank you so much Colleen 🙂
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!
Oh my goodness this does sound amazing with ice cream and I love the idea of adding ground cloves!
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?))
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. 🙂
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? 🙂
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.
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!
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?
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.
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 🙂
What can you used instead of egg.
You can brush it with milk, heavy cream or half and half.
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!
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 🙂
Just wondering if it’s possible to make the pie then freeze and bake it when needed?
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 🙂
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
Diana, I guess you have a sweet tooth ;). Were your apples more sweet or tart?
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.
I’m so glad they all liked it! 🙂
I was curious, could you just fold the one side over instead of cutting the pastry into two?
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.
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.
That’s awesome!! And yes, it’s a great way youse up ugly apples- no one would ever know 😉
HI, i want to try this recipe but have a question, did you use 2 sheets or just one sheet of pastry..?
I used one sheet of pastry.
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/
SO YUMMY!!!!!!!!!
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?
I think that should work fine, just cover it with plastic wrap and brush on the egg wash just before baking :).