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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.
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!
That’s so awesome Jeanne! Thank you for sharing that.
would pecan pie filling work?
Hi Sandy, I haven’t tested that with this recipe to advise. If you experiment please let me know how you like that.
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.
Thank you so much for sharing that with us, Esther!
Hi, can this be made the day before?
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.
how far in advance can this be made
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.
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
You’re welcome! I’m so happy you enjoyed it!
I made this recipe today and everybody loves it! Its easy, tasty and looks good! Thanks so much.
You’re welcome! I’m so happy you enjoyed that, Angie!
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
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.
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!
That’s so great! It sounds like you have a new favorite!
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!
Hi Cerys, I wish I had measured it that way. Weight would be more accurate since most apples come in different sizes
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!
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
Spot on!
I’m so glad you enjoyed it!
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.
I’m so happy to hear that! Thank you for sharing your great review, Karen!
Could this be made vegan?
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!
Perfect timing! I’m so glad you discovered this recipe!
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.
That’s so great! It sounds like you have a new favorite, Iris!
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!
That’s just awesome!! Thank you for sharing your wonderful review, Deen!
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
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
Absolutely delicious and easy to make. Next time I will make two. My pie disappeared within 10 minutes, and we needed more.
Thank you for such a wonderful review and for trying the recipe 😀
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?
Hi Luci, that happens as it cooks longer but it’s normal and once the pastry is baked up, it will all meld together.
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!
I hope you love this with puff pastry, Nicole!
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.
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.
That’s so great! I’m so happy you enjoyed that. Thank you for sharing that with us!