There is something incredibly comforting about the warm, spicy aroma of apples and cinnamon coming out of the oven, and this Apple Cinnamon Slab Pie Recipe is an absolute showstopper that brings that cozy feeling right to your table. Imagine tender slices of Granny Smith apples coated in a buttery cinnamon sugar glaze, all nestled in a flaky, golden puff pastry crust that is both crispy and tender in all the right places. It’s simple enough to whip up on a weekday evening yet impressive enough for weekend gatherings, making it a perfect treat for any moment you want to feel a little more special.
Ingredients You’ll Need
This Apple Cinnamon Slab Pie Recipe relies on a handful of straightforward ingredients, each playing an essential role in creating that perfect balance of flavor, texture, and color. Using fresh, crisp apples, sweetened with just the right amount of brown sugar and warmed up with cinnamon, paired with flaky puff pastry, makes this pie an absolute delight from the very first bite.
- 2 large apples (Granny Smith): Their tartness provides a bright contrast to the sweet cinnamon sugar and keeps the filling from being too sweet.
- 4 Tbsp unsalted butter: Adds richness and helps the apples caramelize beautifully while baking.
- 1/4 cup brown sugar: Lightly packed to give a deep, molasses-like sweetness that complements the spices.
- 1 tsp ground cinnamon: Brings that warm, cozy flavor that is signature to this dish.
- 1 sheet frozen puff pastry (8 or 9 oz, thawed): Provides a flaky, buttery crust that’s delightfully crisp and golden.
- All-purpose flour: For dusting your workspace, ensuring the pastry doesn’t stick while you assemble.
- 1 egg (lightly beaten): Used as an egg wash to give the crust that perfect glossy finish.
- Coarse sugar (raw sugar): Sprinkled on top before baking for an irresistible, sparkling crunch.
How to Make Apple Cinnamon Slab Pie Recipe
Step 1: Prepare the Apples
Start by peeling, coring, and slicing your Granny Smith apples into uniform 1/3 inch thick slices. This size ensures that the apples cook evenly and retain a bit of bite to balance the softness of the puff pastry. Toss the slices with the cinnamon and brown sugar to coat them well, so every bite bursts with flavor.
Step 2: Cook the Apples
Melt the unsalted butter in a skillet over medium heat and add your cinnamon-sugar coated apples. Cook them just long enough to soften slightly and begin to caramelize – usually around 5 minutes. This step infuses the slices with rich, buttery sweetness that’s simply mouthwatering.
Step 3: Prepare the Puff Pastry
Lightly dust your work surface with all-purpose flour and gently roll out the thawed puff pastry sheet to smooth any creases and slightly enlarge it to fit your baking sheet. This puff pastry is the star of the show when it comes to texture, so handle it with care to keep it light and flaky.
Step 4: Assemble the Slab Pie
Place the softened apple mixture evenly onto the puff pastry, leaving a border around the edges. Carefully fold the edges over if you prefer a rustic look or leave them open for a more free-form slab pie. Then, brush the exposed pastry with the beaten egg wash to encourage a beautiful golden crust. Don’t forget to sprinkle coarse sugar on top for that signature crunch and sparkle.
Step 5: Bake to Perfection
Transfer your assembled slab pie to a preheated oven and bake at 400°F (200°C) for about 30 minutes. Keep an eye on it during the last 10 minutes—you’re looking for a golden-brown puff pastry and bubbling, caramelized apples. That’s your signal it’s ready to come out and fill your kitchen with irresistible aromas.
How to Serve Apple Cinnamon Slab Pie Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream pairs beautifully with the warm apples and cinnamon crust, adding a creamy contrast to the pie’s crispness. You can also sprinkle a pinch of powdered sugar or a drizzle of caramel sauce for extra indulgence.
Side Dishes
This slab pie stands well on its own, but if you want to turn it into a more substantial dessert experience, serve it alongside rich mascarpone cheese or a sharp cheddar for an intriguing sweet-savory contrast. A cup of hot tea or apple cider also complements the warm spices perfectly.
Creative Ways to Present
You can slice the slab pie into squares for a casual, family-style serving or cut into elegant triangles for a party platter. For a rustic touch, serve it on a wooden board sprinkled with extra cinnamon sugar and surrounded by fresh apple slices for a charming display.
Make Ahead and Storage
Storing Leftovers
After enjoying your Apple Cinnamon Slab Pie Recipe, store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days to maintain freshness and texture without drying out.
Freezing
If you want to enjoy this deliciousness later, you can freeze the cooled slab pie wrapped tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 2 months and can be baked straight from frozen or thawed overnight in the fridge.
Reheating
To bring back that freshly baked warmth and crisp crust, reheat slices in the oven at 350°F (175°C) for about 10 to 15 minutes. Avoid microwaving as it will make the puff pastry soggy. A warm slice tastes almost as good as just out of the oven.
FAQs
Can I use other types of apples for this Apple Cinnamon Slab Pie Recipe?
Absolutely! While Granny Smith apples are ideal for their tartness and firmness, you can mix in sweeter varieties like Fuji or Honeycrisp to tailor the flavor to your preference. Just be sure to keep the slices firm enough to hold their shape.
Is puff pastry the only crust option for this recipe?
Puff pastry is preferred for its light, flaky layers that complement the soft apple filling. However, you could experiment with pie dough or even filo pastry, keeping in mind that baking times and textures will vary.
How do I prevent the puff pastry from getting soggy?
Cooking the apples first to reduce excess moisture and ensuring your pastry is well-egg washed before baking are key steps. Also, avoid piling the filling too thickly and bake at a high temperature to get that crisp, golden crust.
Can I make this pie vegan?
Yes! Substitute the unsalted butter with a plant-based alternative and use a vegan puff pastry crust. For the egg wash, brushing with a little non-dairy milk or maple syrup can provide a nice sheen.
What is the best way to slice and serve the slab pie?
Let the pie cool slightly before slicing with a sharp knife to keep the crust intact. Cut into rectangular or square pieces for an easy, casual serving style that’s perfect for sharing with friends and family.
Final Thoughts
Making the Apple Cinnamon Slab Pie Recipe is like inviting a little warmth and sweetness into your kitchen with every step you take. It’s wonderfully simple to make, yet feels like a special treat that brings everyone together. Trust me, once you try this recipe, it will quickly become one of your favorites to bake and share all year round. So grab those apples and get baking – your taste buds will thank you!
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Apple Cinnamon Slab Pie Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 to 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Cinnamon Slab Pie combines tender, tart granny smith apples with a buttery, flaky puff pastry crust. Sweetened with brown sugar and warm cinnamon, this easy-to-make dessert is perfect for sharing. The pie is topped with a glossy egg wash and a sprinkling of coarse sugar, adding a delightful crunch and shine.
Ingredients
Filling
- 1 lb 2 large granny smith apples, peeled, cored, and cut into 1/3″ slices
- 4 Tbsp unsalted butter
- 1/4 cup brown sugar (lightly packed)
- 1 tsp ground cinnamon
Crust and Topping
- 1 sheet (8 or 9 oz) frozen puff pastry, thawed (Pepperidge Farms recommended)
- All-purpose flour for dusting
- 1 egg, lightly beaten for egg wash
- Coarse sugar for sprinkling (raw sugar preferred)
Instructions
- Prepare the apples: Peel, core, and slice the apples into 1/3-inch thick slices. This ensures even cooking and a tender texture in the finished pie.
- Cook the apple filling: In a skillet over medium heat, melt the unsalted butter. Add the sliced apples, brown sugar, and ground cinnamon. Cook, stirring occasionally, until the apples begin to soften and the sugar is melted, about 5 to 7 minutes. Remove from heat and let cool slightly.
- Prepare the puff pastry: Lightly dust your work surface and rolling pin with all-purpose flour. Roll out the thawed puff pastry sheet to fit your baking sheet or desired slab size, maintaining an even thickness. Transfer the pastry to a parchment-lined baking sheet.
- Assemble the slab pie: Spread the cooked apple mixture evenly over the puff pastry, leaving about a 1-inch border around the edges. Fold the edges of the pastry slightly over the filling to create a rustic crust edge.
- Apply egg wash and sugar: Brush the beaten egg gently over the exposed pastry edges and any top surfaces. Sprinkle coarse sugar evenly atop the egg wash for a sparkling finish and extra crunch.
- Bake the pie: Preheat your oven to 400°F (200°C). Bake the slab pie on the center rack for about 25-30 minutes or until the pastry is golden brown and puffed up, and the filling is bubbling slightly.
- Cool and serve: Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing. This resting time lets the filling set for cleaner slices. Serve warm or at room temperature.
Notes
- Using granny smith apples provides a tart flavor that balances the sweetness of the brown sugar perfectly.
- Ensure your puff pastry is properly thawed to avoid tearing while rolling out.
- You can substitute raw sugar with turbinado sugar for similar texture and sweetness.
- For an extra touch, serve with vanilla ice cream or whipped cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
