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Apple Slab Pie with Cinnamon Vanilla Glaze

Apple slab pie bakes in a 10x15-inch pan with a flaky double crust, tender cinnamon apples, and a drizzle of vanilla cinnamon glaze. It’s an easy-to-slice dessert made to serve a crowd.
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Prep Time 35 minutes
Cook Time 50 minutes
Chilling and cooling 2 hours
Total Time 3 hours 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 4 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1.5 cup unsalted butter 3 sticks, cold, cubed
  • 0.5 cup ice water to 2/3 cup
For the filling
  • 3 lb apples peeled, cored, and cut into 1/4-inch-thick slices
  • 0.75 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
For the egg wash
  • 1 egg large, beaten
For the glaze
  • 1 cup powdered sugar
  • 1 tbsp milk to 2 tablespoons
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground cinnamon

Equipment

  • 1 10x15-inch rimmed baking sheet

Method
 

Make the crust
  1. Whisk the flour, sugar, and salt together in a large bowl.
  2. Cut in the cold butter with a pastry cutter until the largest pieces are about pea-size.
  3. Drizzle in 1/2 cup ice water, tossing the mixture with a fork.
  4. Add more water 1 tablespoon at a time until the dough holds together when squeezed.
  5. Divide the dough into two portions, making one slightly larger.
  6. Flatten each portion into a rectangle and wrap.
  7. Refrigerate the dough for 1 hour.
Fill and bake the pie
  1. Heat the oven to 400°F.
  2. Line a 10x15-inch rimmed baking sheet with parchment paper.
  3. Toss the apples with the sugar, flour, cinnamon, and lemon juice in a large bowl.
  4. Roll the larger dough portion into a 12x17-inch rectangle.
  5. Fit it into the prepared pan, pressing it into the corners and up the sides.
  6. Spread the apple filling evenly over the bottom crust.
  7. Roll the remaining dough into a 10x15-inch rectangle.
  8. Place it over the apples and pinch it together with the bottom crust to seal.
  9. Trim any excess dough and cut 6 slits in the top.
  10. Brush the top crust with the beaten egg.
  11. Bake for 40 to 50 minutes, until the crust is golden brown and the filling bubbles through the slits.
  12. Cool the pie in the pan on a wire rack for at least 1 hour.
Make the glaze
  1. Whisk the powdered sugar, 1 tablespoon milk, vanilla, and cinnamon in a small bowl.
  2. Add more milk a little at a time until the glaze is thick but pourable.
  3. Drizzle the glaze over the cooled pie.
  4. Let the glaze set before slicing.

Notes

Keep the butter cold for a flaky crust. Store covered in the refrigerator for up to 4 days; freeze leftovers well wrapped for up to 3 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.