apple slab pie

★★★★★ 3
a recipe by
Donna Bardocz
Howell, MI

This is a delicious recipe with a crust that is flaky and rich. Cream cheese and butter are a match made in heaven for a wonderful tasting crust. I love this slab pie because not only does it taste wonderful, but it feeds a lot of people. It is great to make for a pot luck or for a family gathering. It never fails to impress and gets rave reviews.

Blue Ribbon Recipe

This is an amazing apple pie and perfect for a larger family or if serving a crowd (or you just want leftover pie). The crust is dense and rich but flaky at the same time. It's a little different than your typical crust. The filling is full of apples, sweet, and full of spice thanks to the Saigon cinnamon. Drizzling the glaze on top is the perfect touch and hides any imperfections in the crust.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 16
prep time 35 Min
cook time 50 Min
method Bake

Ingredients For apple slab pie

  • 8 oz
    cream cheese, softened
  • 1 1/4 c
    butter, softened, divided use
  • 3 1/4 c
    unbleached flour, divided usage
  • 10
    baking apples, peeled and sliced (about 9 cups)
  • 1 c
    white granulated sugar
  • 1/2 c
    firmly packed light brown sugar
  • 2 tsp
    Saigon cinnamon (*can use regular cinnamon if that is what you have)
  • 3/4 c
    powdered sugar
  • 1 Tbsp
    apple cider or water

How To Make apple slab pie

  • Preheating the oven.
    Heat oven to 400 degrees.
  • Blending cream cheese and butter together.
    Beat cream cheese and 1 cup (2 sticks) butter in large bowl with mixer until blended--I used my stand mixer.
  • Slowly incorporating butter.
    Gradually add 3 cups of flour, mixing on low speed after each addition just until blended.
  • Dough formed into two balls.
    Shape into 2 equal balls.
  • Rolling out one of the balls of dough.
    Place 1 ball on a large slighted floured sheet of waxed paper, flatten slightly. Cover with a second floured sheet of waxed paper. Roll out dough to 15 1/2 x 10 1/2 inch rectangle.
  • Dough pressed into a jelly pan.
    Discard the top sheet of waxed paper. Spray a 15 x 10 x 1 inch baking pan with cooking spray. Invert over rolled out dough. Flip dough and pan together (pan will be on the bottom). Remove the second waxed paper sheet and gently press dough onto the bottom and up the side of the pan.
  • Whisking flour, sugar, and cinnamon together.
    In a small bowl, whisk the remaining 1/4 cup flour, sugars, and cinnamon.
  • Apples coated in cinnamon mixture and poured into pan.
    Toss apples into this mixture coating them well. Spread apples onto the bottom of crust packing them in tightly.
  • Dots of butter on the apples.
    Dot top of apples with the remaining 1/4 cup butter cut or pinched into little pieces.
  • Rolling out the remaining dough.
    Repeat the rolling out of the remaining dough ball to make a second rectangle.
  • Dough placed on apples and slits cut into the dough.
    Remove top sheet of waxed paper, carefully flip the dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
  • Pie baking in the oven.
    Bake 40 to 50 minutes, or until nice and golden brown.
  • Apple Slab Pie cooling.
    Cool 15 minutes.
  • Preparing the glaze in a bowl.
    Meanwhile, mix powdered sugar with apple cider or water.
  • Drizzling glaze over the Apple Slab Pie.
    Drizzle glaze over top in a decorative manner. Cool 30 minutes before cutting. Makes approximately 16 servings. Store leftovers in the refrigerator. Enjoy!