Best Apple Slab Pie With Icing

This Apple Slab Pie With Icing is easier and quicker to make than apple pie, but just as delicious! It has a no-chill flaky pie crust, a perfectly gooey apple pie filling, and a sweet buttery glaze on top. It’s truly the Best Apple Slap Pie you’ll ever make, perfect for the Holidays and large crowds! 

Best Apple Slab Pie With Icing

HELLO BBS!!! Today I bring you this delicious Apple Slab Pie With Icing! I call this my “no-fail apple pie” because it’s pretty much an apple pie but it’s much quicker & easier to make (and just as delicious). You can roll it into any shape you want & you don’t even have to wait for the crust to chill. Told ya, easier & quicker.

This dessert is divided into three major steps: the flaky crust, the gooey apple pie filling & the buttery glaze. For the crust, I used my go-to oil crust (yes OIL! – more on that later), a homemade apple pie filling, and a simple powdered sugar + butter glaze to keep things flirty & sweet.

Why You’ll Love My Apple Slab Pie:

• It’s quicker & easier than an apple pie.
• No chilling required for the flaky pie crust!
• It has a perfectly gooey apple pie filling.
• Cinnamon + Vanilla, need I say more?!
• It’s topped with a deliciously buttery glaze.
• Perfect for crowds, parties, and the Holidays!

How To Make An Apple Slab Pie From Scratch

The Crust

For the crust, I used my go-to oil crust. I like this crust because it’s super flaky, just like an all-butter crust but it’s much easier to make and doesn’t require chilling. Bonus point: it doesn’t fill you up the way a butter crust does so you can have 2 slices of this :).

To make an oil crust, you simply combine vegetable oil, milk, flour, salt, and sugar together until a dough starts forming. You knead the dough for a few minutes and then roll it out and use it. No chilling, no waiting, no nothing. Great for impatient b*tches like me.

You can omit the sugar if you don’t like slightly sweet crusts. If you want to sub in a different crust, you can but make sure the recipe you have uses 3 cups of flour or you won’t have enough for this slab (been there done that during the recipe testing phase, yikes).

The Filling

The filling is the star of the show. GIRL. You’re not ready. It’s gooey, cinnamon-y, with a hint of vanilla – basically the definition of cozy!

For this apple pie filling, I recommend using a mix of apples for extra flavor and fun (ideally, sweet + tart) and slicing them into 1/4″ thick slices. It’s made with water, white sugar, brown sugar, cinnamon, and vanilla extract and is cooked on the stovetop until it reaches a syrupy consistency. It’s very easy to make and so *SO* delicious.

Just look at that syrupy, jelly-like, gooey goodness. Insert heart-shaped eyes emoji here.

The Icing

The icing is very simple and takes just a few minutes to make. All you need is melted butter, powdered sugar, milk, and vanilla. This glaze is thick, buttery, and creamy but it does harden a bit over time so it won’t get smudged left and right *AND* you can cut the slab into bars and pile them up if necessary!

Does this apple slab *NEED* a glaze? Not really (especially if you add some sugar to the crust), but the glaze does take it to the next level by adding that extra sweetness and buttery flavor!

You can also use a cream cheese glaze, vanilla sauce, or some good ol’ vanilla ice cream for topping if you’re not into buttery icings.

How Can You Tell If An Apple Slab Pie Is Done?

Your Apple Slab Pie is ready when the crust is golden brown. If some of the filling oozed out from the slab, it should have a jelly-like consistency!

How Do You Store Apple Slab Pie?

Store your Apple Slab Pie in an air-tight container in the refrigerator for up to 4 days. Alternatively, you can cover the slab tightly with plastic wrap.

HAPPY BAKING LOVES!! I hope you’ll love this easy pretzel crust as much as I do! 

PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it!
I LOVE hearing from you! 💘

OH! YOU MIGHT ALSO LIKE MY:

• Chocolate Pretzel Tart
• Panna Cotta with Berry Sauce
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Best Apple Slab Pie With Icing

Damn, Spicy! @ www.damnspicy.com

This Apple Slab Pie With Icing is easier and quicker to make than apple pie, but just as delicious! It has a no-chill flaky pie crust, a perfectly gooey apple pie filling, and a sweet buttery glaze on top. It's truly the Best Apple Slap Pie you'll ever make, perfect for the Holidays and large crowds! 

4.89 from 17 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Course Dessert

Cuisine American

Ingredients

  

For the Gooey Apple Pie Filling

• 1/2 cup + 2 tbsp white granulated sugar
• 1/2 cup + 2 tbsp brown sugar
• 2 tbsp cornstarch
• 1 and 1/4 cups water
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 3 pounds apples peeled and sliced into 1/4" thick slices

For the Flaky Pie Crust

• 3 cups all-purpose flour sifted twice
• 3 tbsp white granulated sugar
• 1/4 tsp salt
• 3/4 cup vegetable oil
• 1/3 cup milk or more if necessary

For the Vanilla Icing

• 1 and 1/2 cup powdered sugar
• 4 tbsp melted butter
• 1 tsp vanilla extract
• 4 tbsp milk

Instructions

 

For The Gooey Apple Pie Filling

• In a large non-stick skillet, add the white sugar, brown sugar, cornstarch, water, cinnamon, vanilla, nutmeg, and salt. Mix until the cornstarch has dissolved then place over medium-high heat and cook for 5-6 minutes, stirring frequently. Add in the sliced apples, lower the heat if necessary, and cook until the sauce has thickened to a syrupy consistency (about 15-20 minutes). The sauce shouldn't be runny like milk or water but slightly thicker (similar to maple syrup). Remove from the heat and allow to cool down for 30 minutes, meanwhile make the crust.

For the Flaky Pie Crust

• Preheat the oven to 375F. Add the sifted flour, sugar, and salt to a bowl. Give it a quick whisk, then create a well in the center. Pour in the oil and milk and mix until a dough starts to form. If the dough is too dry and crumbly, add 1 tbsp of milk (or more, up to 2 tbsp) and mix. Transfer the dough onto a work surface and knead it a few times, then form into a ball.
• Divide the ball of dough into 2 equal parts. Place the first piece of dough in between two sheets of parchment paper and roll it out into a 10 x 14 rectangle, then remove the top sheet of parchment paper and use the bottom sheet to lift your pie dough and flip it onto your prepared jelly roll pan.

How To Assemble

• Spread the apple pie filling evenly on top of the crust, then roll out the second piece of dough in the same manner as the first and flip it on top of the filling. Trim and seal the edges to make sure the filling won't leak out, then cut a few slits into the top of the crust (I usually do 9).
• Bake for 35-40 minutes or until the crust is golden brown. Remove from the oven and allow to cool for a few hours. You can serve this slab warm, at room temperature or cold! Make the glaze when you're ready to serve it.

For the Vanilla Glaze

• In a medium bowl, combine all the ingredients together and mix until fully combined. Pour the glaze over the slab and use a spatula to spread it evenly. Slice and serve!

Notes

Storing Instructions: store your apple slab pie in an air-tight container in the refrigerator for up to 4 days. Alternatively, you can cover the slab tightly with plastic wrap.

Make Ahead Instructions: you can make the pie crust up to 2 days in advance. Combine all the ingredients together until a dough starts forming, knead it a few times, the wrap the ball of dough in plastic wrap and keep it in the refrigerator for up to 2 days. Remove it from the refrigerator and allow it to cool down to room temperature before using. Do not freeze this crust!

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