Ok, I am going to be totally honest with you here, I am 100%, not a pie baker! BUT, the slab pie is where it’s at for me. This method has become my go-to and with my Honeycrisp Apple Slab Pie recipe, you can learn to perfect apple pie too. The crisp bottom and sweet crumble topping make this a texturally perfect pie you’ll be dreaming about all night long!
What I love about a slab pie is that it offers a more shallow even layer of fruit that cooks more evenly ensuring the crust fully flakes and crisps. I imagine that would keep Mary Berry happy. No soggy bottoms here!
BRINGING IT ALL TOGETHER
One key technique that I learned while cooking my way through the Magnolia Table Cookbook in 2018/19 was to cook the apple filling first. This method guarantees the fruit will cook evenly and controls the texture of the liquid, thickening it as it cooks.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Working the pie filling this way has helped me, who admittedly is the worst traditional pie baker, perfect this pie over and over again. The next best thing about this pie is the crumble topping! It was my first time making an apple pie that wasn’t topped with another crust, and I have to say I am SOLD!
It is the perfect combo of apple pie and apple crumble and the combo is totally dreamy!
THE PERFECT PIE CRUST
The best tip I can give you for making pie dough at home is to take it to your Kitchenaid. I add all the dry ingredients to the bowl with the butter and using the paddle attachment, let it run until it forms a sandy texture.
Add in the water and let it mix until a rough dough comes together. The biggest benefit to this method is that you haven’t warmed the dough and it is ready to work as soon as you remove it from the mixing bowl. Just give it a few presses to warm it a little bit and bring it together and it is ready to roll.
Roll the dough out into a rectangle a couple of times and giving it a letter fold each time to create flaky, buttery layers. Do this 2-3 times and then let the dough rest for at least 30 minutes in the refrigerator. I typically double or triple a batch of pie dough, follow this procedure, and then split the final turn of the dough in three and freeze 1 or 2 discs of pie crust for later use.
This Honeycrisp Apple Slab Pie cooks up so perfectly and beautifully. All it needs is a big ole scoop of vanilla ice cream on top and a drizzle of caramel to finish it off. Put the beautiful bounty of fall apples to work with this recipe today! It just might be my favorite pie of all time.
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📖 Recipe
Honeycrisp Apple Slab Pie
I created this pie with a friend while visiting Washington State at the height of apple season. I picked up the most perfect apples from a roadside stand and they gave this pie over the top flavor!
Ingredients
for the crust:
- 1½ cup All-Purpose Flour
- 1 teaspoon Kosher Salt
- 4 tablespoons Unsalted Butter, cubed and chilled
- ¼ cup Cold Water
for the topping:
- ⅓ cup Granulated Sugar
- ⅓ cup Light Brown Sugar
- 1 cup Quick Oats
- ½ cup All-Purpose Flour
- ¼ teaspoon Kosher Salt
- 4 tablespoons Unsalted Butter, diced, cold
for the filling:
- ⅓ cup Granulated Sugar
- ⅓ cup Light Brown Sugar
- 3 tablespoons All-Purpose Flour
- 1 teaspoon Cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon Kosher Salt
- 4 tablespoons Unsalted Butter
- 5 LG Honeycrisp Apples, peeled and diced
- Vanilla Ice Cream to serve
- Caramel Sauce to serve
Instructions
for the crust:
- In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the flour, salt, and butter and mix on speed 1 until a fine meal had formed. Add in the water when you no longer see large pieces of butter and the dough holds together when pressed in your hand. Mix on low speed just until it comes together. Turn the dough out onto a well-floured surface if you are ready to roll it immediately, or onto a piece of plastic wrap if you are making for future use. Press together a few times to warm slightly and bring the dough together fully. Roll out the dough and place it in the bottom of a ¼ sheet pan. This can be done ahead of time, covered and held in the fridge or freezer until you are ready to use.
for the topping:
- In a bowl, mix together the granulated sugar, brown sugar, quick oats, salt, and flour to combine.
- Add the diced butter and press the butter into the flour mixture by pressing it between your fingers until a shaggy crumble forms. Hold the topping in the refrigerator until you are ready to bake.
for the filling:
- Preheat the oven to 425 degrees.
- In a small mixing bowl whisk together granulated sugar, brown sugar, flour, salt, cinnamon, and nutmeg.
- In a deep saute pan or small stockpot, warm over medium heat on the stove, melt the butter in the bottom and add in the apples. Stir the apples to coat. Add the sugar mixture and cook until the apples release some liquid and the sugar has completely melted. This is a short cook, maybe 10 minutes max. When the caramel has thickened it is done. Add the filling to the pie crust and top with the crumble.
- Bake in preheated oven about 40 minutes until the filling just begins to bubble around the edges. Remove the pie from the oven and let cool completely before cutting. Cut the pie into 9 equal pieces and serve with a generous scoop of vanilla ice cream and a drizzle of caramel sauce if desired.
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Calories: 355Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 235mgCarbohydrates: 56gFiber: 3gSugar: 32gProtein: 4g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Lori
You make me feel like even I can make a pie! Sounds so good!
Kendell
You can do it! And this is one of my very favorites!