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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 to serve some friends – came out perfect – I think it will taste as good as it looks. This recipe is a keeper 🙂
Awesome, I’m so glad to hear that Michele! Thanks for sharing your wonderful review!
Can I make this a head of time? If so, how do I reheat?
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 :).
Hello, tried this recipe. Is easy to make and taste very good. My family enjoy it very much. Many thanks for sharing.
My pleasure! I’m happy to hear that everyone enjoys this recipe! Thanks for sharing your great review!
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😋
I’m glad you like it Dianne! Thanks for sharing 🙂
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!).
I’m glad to hear the whole family enjoys this recipe Ljiljana! Thanks for sharing your tip and great review with other readers!
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.
Awesome! I’m so glad it was a success Lily! Thanks for sharing your review and tips with other readers!
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.
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.
Do you roll out the pastry flatter or use it as it comes from the package?
Esther, please see step 2 in the instructions regarding that, I hope this helps 😬.
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!!
You’re welcome Patti! I’m happy to hear this! Thanks for sharing your wonderful review 😀
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!
Hi Linda, I think that would work fine 🙂
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. 🙂
Ha! That’s awesome!! It does disappear fast doesn’t it? 🙂 I’m so glad you enjoyed it!
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.
That combination sounds A-MAZING!!
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.
Oh wow that sounds awesome!! I would love to see a picture if you posted one online somewhere 🙂
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…
Hi Cindy, the pastry doesn’t get soggy unless you overfill with apples. Per the recipe, it will still be fine the next day 🙂
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.
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!
Michelle, thank you for the great review 😁. You got me curious about adding ginger.
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😉
Katya, thank you for the great review and you are welcome 😁.
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!
That’s awesome! I’m so happy you both like it 🙂
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
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. 🙂
I have made this recipe 2 times and love it. Thank you.
You’re so welcome! Thanks for the great review! 🙂
Has any one tried to freeze this? Any suggestions on freezing either before or after baking it?
Hi Alisa, I haven’t tried freezing it so I’m not sure…
Hi Alisa, did you attempt freezing and how did it go?