I can’t wait to share my Apple Cinnamon Slab Pie that piles caramelized apples onto flaky puff pastry and relies on store bought puff pastry for a quick holiday dessert.

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I never thought store bought puff pastry could feel this special until I tasted my Apple Cinnamon Slab Pie. It hits like your favorite apple pie but faster, flakier, with that little wow moment when the pastry puffs and the apples sing.

I keep wanting to tell you what makes it strange and perfect but then I dont want to ruin the surprise. It’s part Apples And Puff Pastry charm and part stubbornly simple dessert that somehow looks like you spent hours.

Try it when you want something that keeps people guessing.

Ingredients

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Apples: Packed with fiber and natural sugars, give sweetness and slight tartness, its juicy.
Puff pastry: Flaky buttery layers, mostly carbs and fat, gives crispness and rich mouthfeel.
Butter: Adds richness, saturated fat and flavor, helps browning and mouthfeel, use sparingly.
Granulated sugar: Sweetens the filling, boosts caramelization, raises carbs, not much other nutrition.
Brown sugar: Offers moisture and a deeper caramel note, adds sweetness and small minerals.
Cinnamon: Warm spice, almost calorie free, adds aroma and apparent sweetness, pairs well with apples.
Cornstarch: Thickens juices, reduces sogginess, adds mainly carbs, keeps filling from being runny.

Ingredient Quantities

2 sheets frozen puff pastry, thawed (about 17 ounce total), store bought

6 medium apples (about 2 to 2 1/2 pounds), use your favorite like Granny Smith or Honeycrisp, peeled and sliced

3 tablespoons unsalted butter

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 tablespoons cornstarch

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

1/8 teaspoon fine salt or a pinch

1 large egg plus 1 tablespoon water for egg wash

1 to 2 tablespoons coarse sugar for sprinkling, optional

powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment; keep the two thawed puff pastry sheets chilled until you need them so they puff better.

2. Peel, core and slice 6 medium apples into about 1/4 inch thick slices, then toss them with 1 tablespoon lemon juice so they wont brown.

3. In a large skillet melt 3 tablespoons unsalted butter over medium heat, add the apple slices, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg if using, and 1/8 teaspoon fine salt. Cook, stirring occasionally, until apples are softened and starting to caramelize, about 8 to 10 minutes.

4. Mix 2 tablespoons cornstarch with a tablespoon or two of the hot pan juices (or a little water) to make a slurry, stir that into the apples and cook 1 to 2 minutes more until the juices thicken, then stir in 1 teaspoon pure vanilla extract. Taste and adjust sweetness if needed. Remove from heat and let the filling cool for 10 to 15 minutes so it wont steam-sog the pastry.

5. On the prepared parchment, gently roll one puff pastry sheet to roughly fit your baking sheet (you can trim a little if needed). Transfer that sheet to the pan and leave about a 1 inch border all around.

6. Pile the cooled apple filling onto the pastry, keeping the filling away from the edges, then roll the second pastry sheet to the same size and lay it on top. Press and crimp the edges to seal, trim any excess and use a fork or your fingers to make a decorative seal. Cut several vents or slits in the top layer so steam can escape.

7. Whisk 1 large egg with 1 tablespoon water and brush the entire top and edges with the egg wash; sprinkle 1 to 2 tablespoons coarse sugar over the top if you want extra crunch. Chill the assembled slab for 10 minutes if your kitchen is warm, this helps keep the pastry from melting before it bakes.

8. Bake on the middle rack for about 25 to 30 minutes, rotating once, until the pastry is puffed and deep golden brown. If it browns too quickly tent loosely with foil for the last few minutes.

9. Let the slab pie rest at least 20 minutes so the filling sets, then dust with powdered sugar if you like, slice with a serrated knife or bench scraper and serve warm with ice cream or whipped cream.

Equipment Needed

1. Rimmed baking sheet lined with parchment
2. Rolling pin or a clean wine bottle to gently roll the pastry
3. Large skillet (about 12 inch)
4. Wooden spoon or heatproof spatula for stirring
5. Two mixing bowls — one for the slurry/egg wash and one for the apples
6. Measuring cups and spoons
7. Pastry brush for the egg wash
8. Serrated knife or bench scraper for cutting and portioning
9. Oven mitts and a cooling rack to rest the slab

FAQ

Can I use different kinds of apples? Yes. Mix tart apples like Granny Smith with sweeter ones like Honeycrisp or Fuji for the best texture and flavor. Too-soft apples will turn mushy so avoid only using them, slice apples about 1/4 inch thick for even cooking.

How do I stop the bottom crust from getting soggy? Toss the apples with the cornstarch and sugars so juices thicken as they bake, let the filling sit a few minutes before placing on pastry, and bake the slab on a preheated baking sheet or pizza stone so the bottom gets fast heat. If youre worried, you can partially prebake the bottom sheet for 5 to 7 minutes.

Can I make this ahead or freeze it? Yes. You can assemble and refrigerate the unbaked slab pie up to 24 hours wrapped well. For freezing, freeze assembled unbaked pie on a tray until solid then wrap tightly and bake from frozen adding about 15 to 25 extra minutes. Baked pie freezes great too, thaw overnight and reheat at 325 F until warmed.

What can I use instead of egg wash? If you dont want to use egg, brush with milk or half-and-half for some color, or melted butter for flavor. For a vegan gloss try a mix of maple syrup and a little plant milk, though egg wash gives the best golden shine.

How do I know when the pie is done? Look for a deep golden flaky crust and bubbling filling coming out of the vents or edges. The juices should be thickened; let the slab cool at least 20 to 30 minutes so the filling sets before slicing.

Can I change the spices or sweetness? Totally. Cut back on granulated or brown sugar if your apples are very sweet, add extra lemon juice for brightness. Swap or add spices like ground ginger, cardamom or allspice to taste but keep the total spice amount similar so it doesnt overpower the apples.

Apple Cinnamon Slab Pie Recipe Substitutions and Variations

Puff pastry: use ready-made pie dough or biscuit dough for a sturdier crust, or layer 4 to 6 sheets of phyllo brushed with melted butter to fake the flakiness. Phyllo needs careful handling, but it’s lighter, while pie dough will be less flaky but easier.
Apples: swap half or all with firm pears (Bosc or Bartlett), or use a mix of sweet and tart apples instead of just one variety. Pears get softer quicker, so slice a bit thicker and watch bake time.
Cornstarch: use arrowroot or tapioca starch 1:1 for clear thickening, or all-purpose flour at about double the amount (use more and cook a bit longer so it doesn’t taste raw).
Egg (for egg wash): brush with milk or heavy cream for browning, or use melted butter for shine. For a vegan option use 3 tablespoons aquafaba (chickpea liquid) in place of one egg, and sprinkle coarse sugar before baking if you want extra sparkle.

Pro Tips

– Keep everything cold. Puff pastry puffs best when the butter is still solid, so only take the sheets out right before you need them, work quickly and if things start getting soft pop the pastry or the whole pan in the fridge for 5 to 10 minutes. If your kitchen is warm chill the assembled slab for a bit before baking, it really makes a difference.

– Dont dump all the pan juices into the pastry. Use a slotted spoon to leave most of the syrup behind, then stir a cornstarch slurry into the remaining juices till glossy so you can add just the thickened sauce back. That way you get saucy apples without a soggy bottom.

– Seal and vent well. Press the edges firmly so the filling cant escape, cut several vents in the top so steam can get out, and brush the whole top with egg wash right before baking. A sprinkle of coarse sugar on top gives great crunch and color.

– Let it rest properly. Wait at least 20 to 30 minutes after baking before slicing or the filling will run everywhere. If you want it warm again later, reheat slices in a 350 degree oven for 8 to 12 minutes to crisp the pastry back up.