When you have a lot of people to feed and a regular pie won't do - this apple slab pie recipe will save the day! This jumbo sized pie features a homemade apple pie filling that is bursting with fresh apple flavor and lots of flaky crust, because balance. 😉
If you've never tried an apple cider pie, you must give this recipe a go. It's like a classic apple pie with an extra boost of apple flavor. It takes a little extra time to boil the cider, but the amount of flavor it adds can't be beat.
This is a perfect dessert to feed a crowd, making it great for the holidays and for potlucks. It's about the size of two regular pies. I like to serve mine with a scoop of vanilla ice cream and a drizzle of my dairy free salted caramel sauce.
In case you haven't noticed, apple desserts are one of my favorite things to bake (and eat!). If you feel the same, you should also check out my apple pecan pie, apple cherry pie, or apple pear pies, which are all reader favorites!
Ingredient Notes
This flavorful pie filling requires just a few simple ingredients that can be found in any grocery store. It is both gluten free and dairy free as written, and can easily be made vegan by omitting the egg wash on the crust.
- Gluten Free Pie Dough - You will need enough pie dough for two double crusts. If you're using my gluten free pie crust recipe, you will want to double it. You can also use a store bought pie crust if you prefer. If you're not gluten free, use your favorite pie dough here.
- Apples - Granny Smith apples and Golden Delicious applesare my favorite apples to use to get a balance between tart, firm apples and softer, sweeter apples. You can use whatever varieties you like, but I always recommend mixing varieties in any apple pie filling.
- Corn Starch - I've used cornstarch to thicken the pie filling, but you can certainly substitute arrowroot powder or tapioca starch if you are avoiding corn. The measurement will be the same.
- Apple Cider - I always pick up some apple cider at the local apple orchard during apple season. If you don't have that option, Martinelli's apple cider (not sparkling) is usually my grocery store go-to option.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Gluten Free - Simply replace the gluten free pie crust with your favorite pie crust. You'll need enough for 2 double crusts.
- No Apples - If you run out of apples, you can add in pears to make up the difference in volume.
- No Corn Starch - replace it with arrowroot powder or tapioca starch in the same measure. Or use ½ cup of gluten free flour in place of the starch.
How to Make a Slab Apple Pie
While making this apple slab pie is quite easy, there is a lot of waiting time between steps, so it is an all day project.
The good news is, if you want to make this for Thanksgiving it is perfectly delicious when made ahead of time.
- STEP 1: Prepare the pie dough and divide dough into two portions wrapped in plastic wrap. Refrigerate it for at least 2 hours. If you're using my pie dough recipe, you will need a double batch (enough for 2 double crusts). If you're using store-bought pie dough, you'll need 4 sheets of pie dough.
- STEP 2: Add the apple cider to a small saucepan over medium heat. Allow it to simmer until it's reduced by 75%, leaving about 6 Tablespoons of liquid. Set it aside to cool completely, it will take about 30 minutes.
- STEP 3: Roll out one half of the pie dough to a rectangular shape measuring 18 x 12 inches. If you're using store bought pie dough, stack two sheets together then roll them out into the rectangle size. Transfer the dough to a 15x10x1 jelly roll pan. If you have any tears or cracks, just patch them up with scraps of dough. Use a sharp knife to trim the excess dough at the edges of the pan. Place the bottom crust in the refrigerator while you make the filling.
- STEP 4: Combine the sliced apples, brown sugar, corn starch, apple pie spice, salt and vanilla extract in a large bowl. Stir together to coat the fruit.
- STEP 5: Add the apple filling to the bottom crust of the pie. Make sure to spread it into an even layer to fill the whole pan.
- STEP 6: Pour the reduced cider over the apple mixture.
- STEP 7: Roll out the second half of the pie dough and add it as the top crust. I have opted for a patchwork style top, but a lattice top is also beautiful. I find it a little difficult to transfer a solid top pie crust of this size without tears, so I don't recommend that.
- STEP 8: Brush the top with egg wash and sprinkle it with turbinado sugar. Place it back in the refrigerator for 15 minutes before baking.
Expert Tip
In order for the pie filling to set up nicely as it cools, you need to bake the pie until the filling is bubbling a lot. If the top starts to get too brown, you can simply lay a sheet of aluminum foil over it to shield it from browning further.
Storage
It isn't necessary to refrigerate an apple pie, so you can store this at room temperature for around 2 days. To extend the storage time, wrap it with aluminum foil and refrigerate for up to 4 days. I recommend reheating individual slices before serving.
More apple pie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Apple Slab Pie
Equipment
Ingredients
- 2 batches Double Gluten Free Pie Crust
- 1 ½ Cups Apple Cider
- 3 ½ pounds Apples mixed varieties
- 1 Tablespoon Lemon Juice
- 1 Cup Light Brown Sugar
- ¼ Cup Cornstarch
- 1 ½ teaspoons Apple Pie Spice
- ¼ teaspoon Salt
- 2 teaspoons Vanilla
- Egg Wash (1 egg + 1 tablespoon water + ⅛ teaspoon salt)
- Turbinado Sugar
Instructions
- Prepare the pie dough and divide it into two equal portions. Wrap each in plastic wrap and refrigerate for at least 2 hours.2 batches Double Gluten Free Pie Crust
- Add the apple cider to a small saucepan over medium heat. Simmer until the cider has been reduced to 25% of it's original volume, or about 6 Tablespoons remain. It will take about 45 minutes. Remove the pan from heat and allow to cool to room temperature before using.1 ½ Cups Apple Cider
- Roll out one half of the pie dough to a rectangle measuring 18 x 12 inches. Transfer the dough to the jellyroll pan and fit it into the corners. If you have any tears or cracks, patch them up with dough scraps. Trim the dough at the edges of the pan. Place the bottom crust into the refrigerator while you make the pie filling. See the notes below if you want to use a store-bought pie dough.
- Peel and core the apples and slice them to ¼ inch thick. Place all of the sliced apples in a large mixing bowl.3 ½ pounds Apples
- Add the lemon juice, brown sugar, cornstarch, apple pie spice, salt and vanilla to the bowl with the apples. Stir well to coat the apples.1 Tablespoon Lemon Juice, 1 Cup Light Brown Sugar, ¼ Cup Cornstarch, 1 ½ teaspoons Apple Pie Spice, ¼ teaspoon Salt, 2 teaspoons Vanilla
- Pour the apple filling into the prepared bottom pie crust. Make sure to spread the apples out so the whole pan is covered in an even layer.
- Pour the reduced cider over the apple filling.
- Roll out the second half of the dough to create a top crust. I recommend a lattice crust, using cookie cutters, or a patchwork top like I show here. Trying to transfer a solid top without tearing is too stressful for me. 😉
- Brush the top crust with egg wash and sprinkle with turbinado sugar. Place the pie back into the refrigerator while you preheat the oven.Egg Wash, Turbinado Sugar
- Preheat the oven to 400 °F (204 °C).
- Once the oven is preheated, place the pie on the bottom oven rack and bake for 45-50 minutes until the top is golden brown and the filling is bubbling a lot.
- Remove the pie from the oven and allow it to cool to room temperature before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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