Let’s talk about slab pies for a second. I love these things because they’re basically everything great about an apple pie—flaky crust, bubbling fruit, that warm cinnamon-apple smell just in a bigger, more shareable format. It’s the kind of pie you bring to a hockey team party, a neighborhood dinner, or a random Tuesday night when you just want leftovers.
What I like about the slab version is the crust-to-filling ratio. You get more surface area, more browning, more crisp edges… basically more of the good stuff. And the whole thing bakes up beautifully on a Baking Steel because the large base means more contact with that steady bottom heat. It gives the crust a little extra lift and keeps everything crisp underneath.
This one is straightforward: apples, sugar, cinnamon, a little lemon for brightness. Roll out your dough, layer in the apples, seal it up, and bake until the top is glossy and golden. It makes the house smell like fall no matter what month it is.
Serve it warm straight out of the pan or let it cool and cut clean squares. Vanilla ice cream doesn’t hurt either.
It’s simple, it’s nostalgic, and honestly… it’s one of the easiest pies to pull off when you want something that looks impressive without the stress.
