This Apple Slab Pie With Icing is easier and quicker to make than apple pie, but just as delicious! It features 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 internet loves. 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 and easier to make (but just as delicious).
You can roll it into any shape you want (rectangular, square, oval, heart-shaped) and you don’t even have to wait for the crust to chill. Told ya, easier and quicker.
This dessert is divided into three major steps: the flaky crust, the gooey apple pie filling & the buttery glaze. I will guide you through every step so no worries!
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 and 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
For the crust, I used my go-to oil crust. Yes – oil! 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 more than 1 slice 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 folks like me.
You can omit the sugar if you don’t like sweet crusts.
If you want to sub in a different crust, you can but make sure the recipe you plan on using 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 is the star of the show. GIRL. You’re not ready. It’s gooey and cinnamon-y, with a hint of vanilla – basically the definition of fall and coziness!
I recommend using a mix of apples for extra flavor and fun (ideally, sweet + tart) and slicing them into 1/4″ thick slices.
This apple pie filling is made with simple ingredients: 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 is very simple to make and takes just a few minutes. All you need is melted butter, powdered sugar, milk, and vanilla.
This glaze is thick, buttery, and creamy and it does harden up a bit over time so it won’t get smudged left and right when you serve it and it also allows you to stack the slices if needed.
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 apple slab pie recipe 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:
- Fluffy Russian Pancakes with Apples (Oladi)
- The Best Vanilla Swiss Roll
- Chocolate Cherry Brownies
- Chocolate Pretzel Tart
Best Apple Slab Pie With Icing
For the Gooey Apple Pie Filling
- 1/2 cup + 2 tbsp (130 g) white granulated sugar
- 1/2 cup + 2 tbsp (130 g) brown sugar
- 2 tbsp (15 g) cornstarch
- 1 and 1/4 cups (310 ml) water
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 3 lbs (1.3 kg) apples peeled and sliced into 1/4" thick slices
For the Flaky Pie Crust
- 3 cups (375 g) all-purpose flour sifted twice
- 3 tbsp (45 g) white granulated sugar optional
- 1/4 tsp salt
- 3/4 cup (170 ml) vegetable oil
- 1/3 cup (83 ml) milk or more if necessary
For the Vanilla Icing
- 1 and 1/2 cup (180 g) powdered sugar
- 4 tbsp (60 ml) milk
- 4 tbsp (56 g) butter melted
- 1 tsp vanilla extract
- Make the apple 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 thicker (similar to maple syrup). Remove from the heat and allow to cool down for 30 minutes, meanwhile make the crust.
- Preheat the oven to 375F.
- Make the pie crust. 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 forming. 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.
- Roll out the pie crust. 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.
- Add the filling. 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 icing. In a medium bowl, combine the powdered sugar, milk, butter, and vanilla extract together and mix until fully combined. Pour the icing over the slab and use a spatula to spread it evenly. Allow the icing to harden up (optional), then slice and serve!
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