Apple Slab Pie with Puff Pastry
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Apple Slab Pie with Puff Pastry is a cozy twist on classic apple pie! Made in a sheet pan with a flaky puff pastry crust and a spiced apple pie filling. It’s super easy to make and makes a stunning Fall dessert that can feed a crowd!
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Apple Slab Pie with Puff Pastry
When I think of a cozy Fall dessert, nothing comes to mind faster than the sweet aroma of apple pie filling the home. This Apple Slab Pie recipe is extra special..made with a flaky puff pastry and topped with a beautiful lattice crust, it’s both stunning and delicious!
This Apple Slab Pie with Puff Pastry looks intimidating to make, but I promise, it’s so easy I made this while my kids were eating their breakfast. Ditch the can of apple pie filling and give this a try! The first time I took a bite out of this dessert, it reminded me of an apple pastry I used to get at a local bakery..it’s that good!
The puff pastry has a buttery and flaky texture, giving each bite a delicious richness. Make this the ultimate Fall dessert and serve warm slices with a scoop of vanilla ice cream and a drizzle of caramel sauce.
If you love apple pie desserts try my Apple Pie Cheesecake Bites, Apple Pie Cheesecake Bars, Apple Pie Cinnamon Rolls and Apple Pie Cheesecake!
Why You’ll Love This Recipe
key ingredients
- Store bought puff pastry dough: You can find this in most grocery stores in the frozen aisle.
- Apples: Any type of apple will work. I use a combination of different apples. Granny Smith apples work great because the tart apples pair well with the sweet flavors.
- Sugar: We use dark or light brown sugar to add sweetness.
- Ground cinnamon: A must in apple pie filling! It’s the key spice to adding a warm flavor.
- Cornstarch: Helps thicken the apple pie filling and help prevent juices from leaking out while baking.
how to make Apple Slab Pie with Puff Pastry
Make Apple Pie Filling
Cook apples until tender: Preheat oven to 425 degrees F. In a large frying pan or large skillet, add butter, apple slices, brown sugar, vanilla extract, cornstarch and cinnamon. Mix and let cook for 6-8 minutes on medium heat or until apples are tender.
Roll out puff pastry: With a rolling pin on a lightly floured surface, gently roll out one of the puff pastry sheets to fit a quarter sheet pan (9 inches x 13 inches). You want the puff pastry to be a little larger so it goes up the sides of the sheet.
Add puff pastry and apple filling: Place the puff pastry onto the bottom of the baking sheet, use your hands to make the border. Add a sheet of parchment paper if your pan isn’t a nonstick. Add the apple pie filling with a slotted spoon in an even layer.
Make Lattice Topping
Cut puff pastry into strips: To make the lattice topping, roll out the puff pastry to make it slightly larger. Use a sharp knife or pizza cutter, cut into 10-12 even strips, about 1/2 inch to 3/4 inch thick.
Add half of the strips: Place half the strips vertically across your pie, leaving space between them.
Wave the strips: Weave the lattice by folding back every other vertical strip halfway. Place one horizontal strip across, then unfold the vertical strips. Repeat with alternating strips until the top is woven.
Trim any excess puff pastry off: Press the strips into the crust to seal.
Add egg wash and bake: Brush egg wash all over the puff pastry crust and sprinkle turbinado raw sugar on top (optional). Bake for 20-25 minutes or until the top of the puff pastry is a light golden brown. Let cool for a few minutes and then slice into squares. Enjoy!
tips & variations
- Gluten-free pie: Use a gluten-free pie crust and gluten-free flour to make this a gluten-free pie.
- Add crunch: Add your favorite type of nuts to the apple pie filling. Chopped pecans, walnuts, almonds or hazelnuts make great options.
- Caramel topping: Drizzle regular caramel or salted caramel to the top of the baked Apple Slab Pie for a rich and gooey topping.
- Let the pie cool: This way the apple juices can thicken and will set.
- Topping: Dust with powdered sugar, a light vanilla or maple glaze or leave plain.
- Pie dough: Not a fan of puff pastry? No problem. Use 2 rolls of your favorite or homemade pie crust.
LEFTOVERS & storage
Keep the pie covered with plastic wrap or in an airtight container, and store in the refrigerator for up to 3-4 days. The apples and crust may start to get a little watery after that and the crust will become super soft and soggy.
To freeze, cover pie tightly with plastic wrap or aluminum foil. Then store in the freezer for up to 3 months. Thaw in the fridge overnight.
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Apple Slab Pie with Puff Pastry
Ingredients
- 2 sheets store-bought puff pastry thawed
- turbinado raw sugar for topping (optional)
- egg wash or heavy cream
- 2 pounds apples (Granny Smith, Honeycrisp or Pink Lady) sliced and peeled
- 1/4 cup salted butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
Instructions
Make Apple Pie Filling
- Preheat oven to 425 degrees F. In a large frying pan or large skillet, add butter, sliced apples, brown sugar, vanilla extract, cornstarch and cinnamon. Mix and let cook for 6-8 minutes or until apples are tender.
- With a rolling pin on a lightly floured surface, gently roll out one of the puff pastry sheets to fit a quarter sheet pan (9 inches x 13 inches). You want the puff pastry to be a little larger so it goes up the sides of the sheet.
- Place the puff pastry onto the bottom of the baking sheet, use your hands to make the border. Add the apple pie filling with a slotted spoon in an even layer.
Make Lattice Topping
- To make the lattice topping, roll out the other puff pastry sheet to make it slightly larger. Use a sharp knife or pizza cutter, cut into 10-12 even strips, about 1/2 inch to 3/4 inch thick.
- Place half the strips vertically across your pie, leaving space between them.
- Weave the lattice by folding back every other vertical strip halfway. Place one horizontal strip across, then unfold the vertical strips. Repeat with alternating strips until the top is woven.
- Trim any excess puff pastry off and press the strips into the crust to seal.
- Brush egg wash all over the puff pastry crust and sprinkle turbinado sugar on top (optional). Bake for 20-25 minutes or until the top of the puff pastry is a light golden brown. Let cool for a few minutes and then slice into squares. Enjoy!
