Slab Apple Pie

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! Have you ever wished you could make one BIG apple pie?

It’s kind of a bummer that pie pans are 8 or 9 inch circles. Sometimes I need to bring enough dessert to feed 15 people and one apple pie isn’t going to cut it. All you baker ladies out there who offer to bring dessert to potlucks probably know what I’m talking about.

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! Enter the slab apple pie. It’s like the sheet cake of apple pies! You can make a whole lot at one time.

This slab pie is 100% homemade. I even grew the apples.

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! Just kidding.. the grocery store grew the apples :)

But the pie dough is homemade!

If you don’t want to or don’t have time to make homemade pie dough, I’d buy 2 packages of the pre- made crust, with 2 crusts inside each. I think 4 pie crusts total would be enough to make the bottom crust and the lattice top. No one will probably know the difference, everyone will just be focused on the pie!

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! Let’s talk through how to make a lattice crust. We have 5 images that will help you along the way!

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! 1. Roll out the bottom crust making sure it’s large enough to fit your pan. Trim off any long edges.
2. Evenly distribute the apple filling on the pan.

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! 3. Lay 7 strips of pie dough horizontally across the pie. Space them out evenly.
4. Pull back strips 1, 3, 5, and 7 (counting from the top to the bottom) and place a strip in the center of the pie going vertically.

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! 5. Pull back horizontal strips 2, 4, and 6 and place a vertical strip on the left hand side of the center strip.
6. Pull back horizontal strips 2, 4, and 6 and place a vertical strip on the right hand side of the center strip.

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! 7. Pull back horizontal strips 1, 3, 5, and 7 and place a vertical strip on the left hand.
8. Pull back horizontal strips 1, 3, 5, and 7 and place a vertical strip on the right hand.

To finish the lattice, you’ll need to add 3 more vertical strips, pulling back the appropriate horizontal strips.

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust! 9. Trim the edges of the horizontal and vertical strips so they are even with the bottom crust.
10. Crimp the edges of the pie crust together.

Ta-da! Slab apple pie.

Now you have enough apple pie to feed a crowd or to last a single person 7 days :)

An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust!

Slab Apple Pie

Yield: one slab pie

Total Time: 2 hours

Ingredients:

Pie Crust

  • 6 cups all purpose flour
  • 1/2 tsp salt
  • 1 & 1/2 cups vegetable shortening
  • 3 sticks butter, cold and diced
  • 3 eggs, large
  • 6 tsp white vinegar
  • 6 tbsp water, ice cold

Apple Filling

  • 8 cups apples (any you like!) diced or sliced thin
  • 1 tsp lemon juice
  • 3/4 cup sugar
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Directions:

Pie Crust

  1. In a large bowl, combine the flour and salt.
  2. Using your fingers or a pastry cutter, cut the vegetable shortening and butter into the flour mixture. It’s okay to have several pea-sized pieces of butter remaining.
  3. In a separate bowl, whisk together the eggs, vinegar and ice cold water.
  4. Pour the wet mixture over the flour mixture and use a spatula to mix everything together until combined. The dough shouldn’t be overly sticky, you should be able to form it into a ball with your hands.
  5. Divide the dough into two balls, one with 2/3’s of the dough for the bottom crust and the other with 1/3 of the dough for the lattice. Wrap each ball in plastic wrap, flatten into a disc and refrigerate for at least 30 minutes or up to 4 days.

Apple Filling

  1. Dice or slice the apples fairly small. Place the apples in a large mixing bowl.
  2. Add the lemon juice, sugar, flour, brown sugar, cinnamon and nutmeg to the apples and mix to combine.

How to assemble

  1. Preheat the oven to 350º F.
  2. Spray a 10.5 by 15.5 inch jelly roll pan with non-stick cooking spray. You can use a pan with similar dimensions.
  3. Remove the larger ball of dough from the refrigerator. This will be used to make the bottom crust.
  4. On a floured surface, use a rolling pin to roll the dough into a rectangular shape. Carefully transfer the crust into the prepared pan. Use your finger to push the dough into the edges and corners.
  5. Place the filling evenly inside the crust.
  6. Begin to make the lattice top. Remove the smaller ball of dough from the refrigerator.
  7. On a floured surface, use a rolling pin to roll the dough into a rectangular shape, similar in size to the one you previously rolled for the bottom crust. This dough will be used to make the shorter lattice pieces (the ones going horizontally in my images). Use a pizza cutter to cut the dough into strips, as thick or thin as you’d like, but try to make them uniform.
  8. Place each strip horizontally over the filling. I used 7 in total. Space them out equally.
  9. Gather the extra dough and re-roll it into another rectangle. Use a pizza cutter to cut the dough into strips, these will need to be longer as they will be used for the vertical strips.
  10. Pull back the horizontal strips 1, 3, 5, and 7 (counting from the top to the bottom) and place a strip in the center of the pie going vertically.
  11. Pull back horizontal strips 2, 4, and 6 and place a vertical strip on the left hand side of the center strip.
  12. Pull back horizontal strips 2, 4, and 6 and place a vertical strip on the right hand side of the center strip.
  13. Pull back horizontal strips 1, 3, 5, and 7 and place a vertical strip on the left hand.
  14. Pull back horizontal strips 1, 3, 5, and 7 and place a vertical strip on the right hand.
  15. To finish the lattice, you’ll need to add 3 more vertical strips, pulling back the appropriate horizontal strips.
  16. Trim the edges of the horizontal and vertical strips so they are even with the bottom crust.
  17. Crimp the edges of the pie crust together.
  18. Bake the slab apple pie for 50 minutes or until the apples are soft, the juice are bubbling and the crust is golden.
  19. Allow the slab pie to cool for 30 minutes before cutting into squares.
An easy slab apple pie with lattice crust! Full of fresh apples and cinnamon, with directions on how to make a lattice crust!

14 comments

  1. For a second I was like YOU GREW THOSE APPLES, I BOW DOWN TO YOUR SKILLZ.
    But, the grocery store is so much easier ;)  
    Apple pie is such a  classic fall staple and I want a few slices of this! Pinned!

  2. This pie looks delicious! Love the latticing on top and the fresh September apples :) Pinning!

  3. Beth, this looks fantastic! Just love the idea of a slab! And that perfect lattice topping. It’s a work of art! 

  4. You know, I’ve never made a slab pie even though every year I tell myself I’m going to do it. THIS YEAR IS THE YEAR, Beth. This year is the year. You make sure to ask me in a few months if I ever made that slab pie…

  5. Wow! Love you grew these apples. This pie looks droolicious. YUMMY! 

  6. Girl this pie is just gorgeous! Love that you made a slab because yes, sometimes you need to feed a crowd and a 9″ ain’t gonna cut it! The lattice crust is perfect!

  7. I am making this for Thanksgiving this year. I was wondering if you think it’d be okay to prep this pie the night before and then just put it into the oven on the Thanksgiving morning? So excited to try!

    • Hi Shelby! Hmm.. I’m not entirely sure. The crust might get soggy over night? Let me know if you try it!

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