Old-Fashioned Apple Slab

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Yield: 12 to 16 servings

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A flaky, tender crust... cinnamon-y apple filling... Pie, right? Well, kind of. The ingredients are all pie; but the pan is rectangular, rather than round. The result? An ideal "apple pie" for potlucks and other occasions when you want a larger number of smaller servings. You can easily cut this pie into 12 to 16 servings - try THAT with a typical 9" pie!

Note: While we like the crust below, you can certainly use your favorite pie crust for this dish. Just make sure it calls for 2 1/2 to 3 cups of flour, to ensure you have enough crust for this size pan.

Old-Fashioned Apple Slab

star rating (43) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 to 16 servings
Published: 09/06/2010



  • 2 ½ cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons buttermilk powder
  • ¼ cup vegetable shortening
  • 10 tablespoons very cold unsalted butter
  • 1 teaspoon vinegar, cider or white
  • 6 to 10 tablespoons ice water


  • 1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes
  • 8 cups peeled, cored, and sliced Granny Smith or other tart, firm apples, about 3 1/4 pounds (8 to 10 medium) whole apples
  • 2/3 cup cinnamon sugar

Topping (optional)

Glaze (optional)

  • 1 1/2 cups confectioners' sugar
  • 1/3 cup boiled cider*
  • small pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon milk or cream, optional, if necessary to thin the glaze
  • *Substitute 1/3 cup honey, if desired; or 1/4 cup thawed frozen apple juice concentrate, or maple syrup.


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1) To make the crust: Whisk together the Perfect Pastry Blend or flour, salt, baking powder, confectioners' sugar, and buttermilk powder.

2) Add the shortening, working it in until the mixture is evenly crumbly.

3) Cut the butter into small (about ½") cubes. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

4) Add the 1 teaspoon vinegar and 4 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

5) Divide the dough into two pieces; one should represent about 40% of the dough, the other, about 60%. If you have a scale, this is easy; the smaller piece of dough should weigh about 8 3/4 ounces, the larger piece, about 13 1/4 ounces (if you've used about 7 to 8 tablespoons of water in the dough). If you don't have a scale and/or aren't good at math, eyeball it: the bottom crust needs to be larger than the top crust.

6) Shape each piece of crust into a rectangle; you're going to be rolling them into rectangles, so might as well give yourself a head start. Cover with plastic wrap, and refrigerate for 30 to 60 minutes, till thoroughly chilled.

7) Take the larger piece of pastry out of the fridge, and put it on a floured work surface. Roll it into an 11" x 15" rectangle. Don't worry about the ragged edges; they'll disappear under the top crust.

8) Place the crust in an ungreased 9" x 13" cake pan. Patch up any holes by pushing the pastry together with your fingers, or adding a pinch from the excess on the sides. Push the pastry up the sides of the pan a bit, to make a shallow pastry container for the apples.

9) Put the crust in the fridge while you get the apples ready. Start preheating your oven to 350°F.

10) Spread the bread crumbs or crushed cornflakes evenly over the crust.

11) Spread the sliced apples atop the crumbs.

12) Sprinkle the cinnamon-sugar over the apples.

13) Roll the remaining piece of pastry into a 9" x 13" rectangle. Again, don't worry too much about ragged edges.

14) Lay the top crust over the apples. Yes, apples will poke through. Seal the edges of the two crusts as well as you can. There'll be places where they don't quite meet. That's OK. If the whole thing has become warm and sticky and hard to work with, pop it in the fridge for 15 minutes to firm it up.

15) Just before baking, slash the crust 6 or 8 times to allow steam to escape. If desired, brush the crust with milk or cream, and sprinkle with coarse white sparkling sugar.

16) Bake the slab for an hour; it'll be golden brown, and the filling should be bubbling. Remove it from the oven, and allow it to cool a bit before serving. If you choose to add the glaze, let it cool completely.

17) To make the glaze: Combine the confectioners' sugar, boiled cider, cinnamon, salt, and enough milk or cream (if necessary) to make the mixture "drizzlable." Don't have boiled cider? Use plain milk or cream, maple syrup, honey, or thawed apple juice concentrate. Start with 1/4 cup of any of these; if you've made this kind of icing before, you know it's easier to add more liquid, than to try to take it away. Add enough liquid to make the glaze pourable.

18) Drizzle the glaze atop the slab.

Yield: 12 to 16 servings, depending on size.


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  • star rating 11/28/2014
  • from FL
  • Simply delicious!
  • star rating 11/03/2014
  • Becky from New Jersey
  • Forgot to say that I used about 10-11 cups of apples instead of 8... See previous review
  • star rating 11/03/2014
  • Becky from New Jersey
  • The crust was a bit challenging, but I used Kerry's waxed paper technique and it worked very well. I used mostly whole wheat pastry flour along with some of the perfect pastry, and left a lot of chunks of butter visible in the dough and it was delicious. I made the glaze exactly as the recipe and it was scrumptious! Will definitely make again.
  • star rating 08/26/2014
  • Mrs. J. from Otis, ME
  • This is our favorite apple pie recipe and has been for several years! I always use reduced apple cider in the filling and the early Ginger Gold apples make the best apple slab ever! Just bought a bag of them to make this recipe with.
  • star rating 11/23/2013
  • appliancegirl from KAF Community
  • Wonderful recipe. I followed it exactly. Made my own Flour mix with 1/2 all purpose and 1/2 cake flour, it came out great. I might have used too many apples.......Love Love Love them. The crust was wonderful and a breeze to roll out. I used a zippered flour pastry bag, but think two pieces of wax paper would also work. Will be making again shortly.
  • star rating 11/08/2013
  • Kerry from Reno
  • Delicious, pretty and worth the effort! My tweaks: Crust: I substituted KAF whole wheat pastry flour for 1/3 of the flour called for and cut the salt to 1/2 tsp. I rolled the crusts out on well-floured waxed paper cut to the same dimensions specified in the recipe and just flipped the crusts into the pan, patching the bottom crust in a few places. Glaze: I used 1/4 apple juice concentrate but had to add a lot more powdered sugar to make the right consistency. Next time I'll cut the amount of liquid to 2-3 TB. to start. Will definitely be making this again! Thanks KAF!
  • star rating 09/15/2013
  • Pernille from Spokane, WA
  • Excellent recipe. Came out just as it looks in the picture. Added some real vanilla sugar to the sugar cinnamon mix...guessed how much cinnamon to add to the sugar. Can feed apple pie to a big crowd. Used Panko bread crumbs, will stick with that since they are so light in color. If serving slightly warm, might leave icing off and instead serve with a little dab of ice cold sour cream. Had to add a little more water when making the crust due to our low humidity here. Will definitely make this one again.
  • star rating 07/10/2013
  • Jackie from Spokane, WA
  • I have made this recipe twice now - both to rave reviews. It is easy and very tasty. The bread crumbs really work at keeping the bottom crust from getting soggy from the juices. The glaze really tops everything off with nice apple flavor. Try it - you'll love it!!
  • star rating 12/10/2012
  • Rae from Penryn, CA
  • I gave this 4 stars because the taste was fantastic. If I make it again I will use my own tried and true crust because this one was way too hard to roll out and I have been making pies for 50 years. The boiled cider makes a big difference. I will remember that trick.
  • star rating 11/24/2012
  • Karen from Boise, ID
  • Rating 5 however used a pastry recipe from another KAF recipe and used my tried and true recipe for the filling. Dough: Flaky Pastry Dough recipe from the KAF Pear Almond Tart with Pear Creme Sauce recipe, this is my standard pie dough since first using Filling: Used my standard 9inch amt of apples, sugar, flour, cinnamon, nutmeg I was unsure of what to do with the Panko bread crumbs so, used a small amt and crushed the amt I used with a marble rolling pin. Only made a thin layer on the bottom dough. Also brushed top with beaten egg before putting in oven. Everyone liked the slab at Thanksgiving. My spouse asked me to make another, so am making another today. This is much better than making a round pie, I probably will not make a round apple pie again. Also, baked in a metal 9x13 inch pan and placed on a restaurant supply half sheet that was heated in the oven while oven was heating. Baked for approx 1 hour and 15 min. Had to add more sugar to the drizzle but again everyone loved it. Good luck and enjoy.
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