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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.
So easy to make and looks so impressive!
I’m so happy to hear that, Silvia!
So easy and wow! delicious, especially with a little ice cream. I used granulated maple sugar and added a but of cardamom and nutmeg. I love how fancy it looks.
Thank you so much for sharing that with me.
This recipe was so easy and absolutely delicious! I made two and had to quickly take photo before the second was eaten. My family loved this. Thank you for another wonderful recipe. And thank you for helping me become a better cook. ☺️
Hi Lori, glad your family enjoyed the recipe. Thank you for sharing that with us!
Just perfect! Make sure not to use super sweet apples so the apple sauce isn’t too sweet. My whole family loved this recipe, super tasty. Definitely making again!
Awesome! I’m happy to hear that your family enjoyed this recipe!
Made the apple slab , wow it’s soooo good!! I know you have the recipe for that pastry we all used to get from the grocery store , it’s was puffed with cream and raspberry in the centre, but for the life of me I cannot find it in your list, could you post it or let me know where to find the recipe please. Im looking forward to making that one as well.
Hi Lynda, I’m glad you loved the recipe! Are you referring to this Cream Puffs recipe? If not, you can try typing the recipe in the search bar on my website. I hope you’ll be able to find it!
Hi Natasha,
Any idea if I could substitute brown sugar with honey? Mus I add water or sth to have a similar texture? Looking to make it to toddler friendly
Hi Renee, I haven’t tested that with honey, but I think it could work. Maple syrup might also work well.
YUM! PERFECT! Sorry Natasha, but I think mine, maybe……even looks better than yours 🙂
That’s a bigger compliment than I can ask for! I’m so glad you enjoyed this recipe.
How can I keep the bottom from being kinda under done? It seems like the bottom of mine always is not mushy but not crispy
Hi Amiee, since there are apples in the center, the bottom will always be softer than the top as the base is weighed down. That is normal.
Bake on the bottom rack
Try heating the pan in the oven first. Roll the dough on parchment, then slide the constructed slab pie onto the hot pan.
Can it be frozen after baking?
Hi Maureen, 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
This is the best Apple Cinnamon Puff Pastry I have ever made. It is so good with the cinnamon in it ! Love the recipe. Very easy to make !
Thank you so much for sharing that with us, Luiza. Glad you enjoyed this pie!
A really good recipe, but once I found that Pepperidge Farm has NO butter in their puff pastry, I always use Trader Joe’s. It is really an excellent product. PFarm will do in a pinch.
Oh! Great tip! Thank you for sharing that with us, Kathy!
Excellent and so easy. I used the flaky crust dough from Trader Joes, inn the freezer section and it was perfect!
That’s just awesome! Thank you for sharing your wonderful review, Annabelle!
Can you use apple pie filling
Hi Donna, the filling of this recipe tastes and is almost like the apple pie’s but this is an easier version. I haven’t tried it that way yet but I imagine that will work!
Thank you for the recipe! Instead of putting a full layer of puff pastry on top, I braided the lower part over the top and it turned out beautifully.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Shannon, can you explain what the lower part of what was braided? How did you braid whatever the lower part is, and was it only partially covering. I don’t understand this. thanks
This turned out really well! Just wondering, is it possible to get the bottom to puff up as well?
Hi, the bottom should crisp and brown nicely but due to the filling, it won’t puff the same way as the top.
Made this awesome recipe twice and they were both clear winners! I added a bit of vanilla just for good measure and made mini pies instead. Thanks so much! I’m a superstar in my family! Highly recommended!
That you for that wonderful review! I’m so glad you enjoyed this recipe!
Going to try it with Athens Phylo dough, hope it works, going to a Brat and Beer outside event. My apple pie came out good so I will try this one. Just need to buy the sugar. Thanks for all your recipes. Your great
I hope it works Marie! We look forward to your feedback!
I’m so excited to try this! I only have salted butter would that still be alright? Any ideas for other substitutes?
That will work well too, Sabina.
Took me a quick hour from start to finish! I made this tart with gala apples since they are my fav, and left the skin on. Such a simple recipe but beautiful end product. I hope to make this again but maybe with other fruits! Thank you!!
You are most welcome, Margaret. Thanks for your wonderful comments and review, please let us know how you like it if you try other variety of fruits too!
I made this and it was delicious. Mine wasn’t as pretty but it tasted even better than I expected
So great to hear that, Alex. Thanks for sharing that with us!
Just made this. I had some puff pastry in the freezer that I had to use (best by date was 3 days ago-oops) and some freshly picked apples from a friend. It was delicious and quick. Was able to whip it together in a short time on a busy weeknight. My 6 yr old announced that she “did not like pie, not pie with fruit and not pie with vegetables- but would try a small bite”
She ended up asking for seconds! Thanks for the easy recipe
I’m so glad that worked out! Thank you for sharing this wonderful review with me!