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Apple Cinnamon Slab Pie Recipe

Tastes like a true apple pie but it’s even easier.

Natasha’s Kitchen

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closeup of a sugary, toasted apple pie slab next to green appkles

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)

ingredients like apples, butter, spices, egg and puff pastry

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).

slice apples in a bowl with spices and butter, getting saucy

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.

dough rolled out and flattened

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.

dough with suacy apples layered on top, then covered with more dough

4. Cut 6 (1-inch wide) slits down the center of your pastry to create vents.

covered and filled dough with slices on top

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.

filled pie slathered with butter and toasted to a caramel colored crustApple-Cinnamon-Slab-Pie-8.jpg

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This post originally appeared on Natasha’s Kitchen and was published September 30, 2014. This article is republished here with permission.

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