This post may contain affiliate links. Read my disclosure policy.
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 have made these several times and love them. I have even added dry cranberries and chopped walnuts for thanksgiving!
I just made 2 to take to a dinner party tomorrow.
How should I store them?? Counter? Or refrigerator?
Also, I have made several of Natasha’s recipes and I love them all!🥰
So glad you love my recipes! Thank you for sharing. 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. Storing in an air-tight container will keep them freshest.
Great easy, speedy recipe!
Thank You.
I doubled and it keeps very well for a few day then reheated… simply Delicious!!
Granny Smith APPLES gives a beautiful tart, sweet flavour to the filling 🙂 🙂
So glad you enjoyed this recipe, Michelle. Thank you for the good review!
Thank you for sharing this recipe. I made it today and it was absolutely perfect. I will be making another one on Saturday.
That’s great to hear! Thank you for sharing.
My first ever apple-based baking experience. It was out of this world, absolutely delicious. And easy too! Thanks for sharing this, much appreciated.
You’re very welcome, Chris! 🙂
So easy to make and very yummy! Had all the ingredients already too
Perfect, glad you enjoyed it!
Great recipe easy and tasty thank you for sharing this recipe
You’re very welcome!
Hello Natasha & thank you for posting this.
My wife & I made this a few weeks ago & gave most of it away to neighbours who all agreed that it was superb – better than a bakery.
In answer to those who wondered if it can be frozen the answer is yes, but we only froze a slab after baking it. We let it thaw & then heated it up in a toaster oven. It turned out perfectly with vanilla ice cream.
My one question has to do with apple size. Your ingredients photo & recipe calls for two Granny Smith’s but it looks like there’s more than that in the filling. We’re using Cosmic Crisp which are about the same size as Macs & we need about eight to fill the pastry. If you could edit the recipe & mention the weight of the peeled apples it would eliminate any confusion & would be much appreciated.
We’re making a double batch tomorrow for a party. It’s so good & so easy to make – even easier to eat.
Thank you so much for sharing that with me, Timothy! I’m so glad this was a hit! I hope everyone loves it at the party tomorrow!
Found an wild apple tree by the roadside in South Australia… have a pot of stewed apples now, going to give this a shot 😉
Sounds like a great plan! Please update us on how it goes, Ian. I hope you love it.
Delicious. So easy & fast to make.
Will be making this again for sure
😋😋
Looks like you found your new go-to recipe! Great to know that you loved it.
Wonderful. I have made many times. I up the filling. No problem
Good to know that you always love this recipe, Brenda!
This dessert was fabulous and not hard to make. My tip would be to roll out the top crusts a little larger than bottom so that they will fit nicely over the stacked apples. Also I used the 8 servings version. It didn’t revise the directions to use the 8 tablespoons of butter in step one, just in case anyone else gets confused…
Thank you so much for sharing that with me.
Excellent recipe. I used TJ’s butter puff pastry, 1 Granny Smith and 1 Honey Crisp. The apples cooled while the pastry thawed making them very easy to work with. Bottom was quite crisp. So easy when you have that pie craving. Thank you for the recipe!
That’s just awesome! Thank you for sharing your wonderful review!
Loved it, so easy to make and so yummy. Hope to make it again. Thanks Natasha
You’re very welcome, Yvonne. I’m happy that you loved it!
The picture looks mouth-watering. Can the Apple slab be frozen before cooking or after?
Hi Connie, 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
Oh Natasha, I just love listening to you and watching your videos. You really can teach an old(er) Sicilian Gal how to do something easier! This turned out fab! My little secret is using Wewalka Puff Patry from Europe. (Sold in the US). It wont get soggy and it has parchment paper already attached…so easier still! Thanks again!!
Thank you so much for sharing that with me, Lori! I’m so glad this turned out great!
Hi I have a ?. I saw this recipe and thought ok I must try this. I went to grocery store w/help from bff my cars in shop) forgot the puff pastry. Can I use crescent rolls (pillsbury kind) or make something homemade to use in place of puff pastry. As I cant get back to store today or tom.
Hi Julie, I haven’t tested that yet to advise. I think it might work but I can’t say for sure unless I try them. If you do an experiment, please share with us how it turns out.
Just made this pie over the weekend, and Oh. My. Heck. It’s absolutely the best apple “pie” I’ve eaten in my entire life! We veganized it by substituting margarine in the filling and using nut milk for the wash, but everything else was exactly as written. What a find this is! We’ll definitely be making this pie often.
That’s so great! It sounds like you have a new favorite!! I’m so glad you discovered this recipe!
So easy, so scrumptious! Certainly a go to dessert! No soggy bottom. I just added a tablespoon of lemon juice with the apples.
One of my favorites! I’m happy to hear you enjoeyd it, Annie!
Awesome recipe!
I made it and put in the fridge for an hour first, then baked on bottom rack!
Pastry puffy and done on bottom with no sogginess!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Can this be prepped but not baked ahead of time? Having 10 over for dinner and want to spend time with guests… not on the kitchen;)
Hi Karen, 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 1 day ahead.
I added a handful of sultanas-went down very well.
Biggest compliment?-hubby thought it had come from a store it was so good 😊
Nice, that’s a good compliment from your hubby!