The Easy Sheet-Pan Apple Pie I Make Every Holiday Season (No Soggy Bottoms!)

Invite me to a potluck, and nine times out of 10, I will show up with a dessert. In the summer, when it’s hot and ripe berries and stone fruit are plentiful, that dessert is usually a no-bake affair like Eton mess or trifle. But come wintertime, when it’s chilly enough to turn on the oven, I start churning out cozy, warming desserts like pies, galettes, and crisps. And when I know there are going to be plenty of people to feed, I reach for my trust baking sheet to make an apple slab pie, a large format dessert that never fails to please everyone in attendance.

The slab pie recipe below comes from our Birmingham, Alabama-based test kitchen colleague Nicole Hopper, who baked trays and trays of apple pie to nail down the very best version. The pie has a lightly sweetened and subtly spiced filling of tender apples that hold their shape, supported by  a crisp, flaky crust. Don’t be surprised if you find everyone at the party flocking to your corner of the buffet table, because this pie is sure to be the star of the show.

5 Key Techniques for Making an Excellent Apple Slab Pie

1. Keep the dough cold. For the flakiest crust, we recommend keeping the dough cold at every single step, which helps the butter stay firm. Start with cold ingredients, chill the dough until firm, and pop it back in the fridge any time you’re not actively working with it. As the crust bakes, the butter melts, creating little pockets of steam in the dough that set into crispy, flaky layers.
2. Use the right apples. Though some types of apple may be delicious eaten raw, they may be too mealy, moist, or sweet when cooked, making them an unsuitable choice for pie. The ideal apple for pie is one that’s just sweet and tart enough, and softens but still holds its shape when cooked. We recommend using Braeburn and Golden Delicious apples, which have a balanced flavor and hold their shape well when cooked, though you can also use Granny Smith apples for a filling that’s slightly more tart.
3. A lattice is nice but not necessary. Assembling a lattice makes for an impressive presentation, but if you’re short on time or simply prefer a fully covered pie, just roll the dough out to an 18- by 12-inch rectangle about 1/8-inch thick, then place it over the filling. Trim the overhang, crimp as desired, and use a sharp paring knife to cut several slits into the top of the dough to allow steam to escape—and that’s all there is to it!
4. Bake the pie on a baking or pizza stone. The secret to not having a soggy bottom? Preheating the oven with a baking stone set on the oven rack, then baking the pie on top of the heated stone. Most baking stones are made with ceramic or cordierite, which is excellent at retaining heat and ensures that the bottom cooks evenly. (If you don’t own a baking stone, you can simply bake pie on the lowest rack in your oven instead—the crust might be slightly less crispy, but it will still be delicious.)
5. Check for color to know when the pie is ready. Some apple pie recipes may instruct you to use an instant-read thermometer to ensure that the filling hits 195ºF (90.5ºC). Unlike an apple pie baked in a pie dish, however, a slab pie is much more shallow, and the filling will reach 195ºF before the crust is fully baked. The best way to check for doneness here is to look at the color of the crust: If it’s nice and golden brown, you’re good to go.

For the Dough: In the bowl of a food processor, combine about half of the flour and half of the butter. Pulse until butter pieces are slightly larger than pea-sized, about 8 pulses. Transfer mixture to a large bowl. Repeat with remaining flour and butter, then add to bowl. Sprinkle sugar and salt over top and, using your hands, toss mixture, pinching and flattening any larger pieces of butter you encounter. Add ice water and, using your hands or a flexible spatula, stir to form a shaggy dough. (The dough should still look a little dry and crumbly, but hold together when squeezed. If necessary, add up to 1/4 cup additional water, 1 tablespoon at a time, until dough comes together.) Divide mixture in half (about 36 ounces or 1020g each). Portion each half of dough into a 1-inch thick rectangle and wrap tightly with plastic wrap. Using a rolling pin, press and roll to press dough into all corners of the plastic wrap. Chill until firm, at least 2 hours or up to 2 days. (Note: If you don’t have a food processor, you can make the crust by hand by cutting the butter into flour.)

For the Filling: In a large bowl, toss chopped apples with sugar, cinnamon, salt, cardamom, ginger, and nutmeg, tossing with hands to evenly coat. Macerate at room temperature until apples have slightly softened, about 2 hours, stirring occasionally.  Sprinkle cornstarch on macerated apple mixture, and toss to combine. Adjust oven rack to middle position; set a baking stone on rack. Preheat oven to 375°F (190ºC) for at least 30 minutes.

On a lightly floured work surface, roll one half of dough into a 18- by 23-inch rectangle, about 1/8-inch thick. Pick up dough by carefully and loosely rolling dough around rolling pin and transfer to a 13- by 18-inch rimmed baking sheet. Unroll dough evenly over pan. Gently lift and press dough into corners. Using scissors or kitchen shears, trim edge so that it overhangs by 1-inch. Refrigerate, uncovered, until ready to use.

Lightly flour work surface and roll second half of dough out into a 18- by 23-inch rectangle, about 1/8-inch thick. Using a sharp knife or pastry wheel, cut dough into 10 strips, each about 1 1/2 inches wide.

Remove prepared pie shell from fridge and pour filling over chilled dough. Arrange into an even layer, drizzling any remaining juices over top. Top filling with prepared dough strips and arrange strips in a diagonal lattice pattern, trimming and discarding any excess. Fold overhang inwards over itself, and crimp edges decoratively, as desired. If dough feels warmed and is no longer firm, transfer pie to refrigerator or freezer; chill until firm, about 15 minutes.

To Finish: In a small bowl, beat egg and water to combine. Using a pastry brush, brush egg wash evenly over lattice and crimped edges. Sprinkle turbinado sugar over lattice.

Place baking sheet directly on preheated baking stone in preheated oven. Bake until filling is bubbling and dough is deep golden brown, 50 to 60 minutes. Transfer to a wire rack to cool, about 2 hours. Serve warm or at room temperature. 

Special Equipment

Food processor, two large bowl, baking stone, rolling pin, 13- by 18-inch rimmed baking sheet, scissors or kitchen shears, sharp knife or pastry wheel, pastry brush

Notes

If using an apple variety on the sweeter side, such as Red Delicious, you may want to reduce sugar to 1/2 cup (3 1/2 ounces; 100g).

Baking stones can be purchased online and at cookware stores. If you don’t own a baking stone, bake pie on the lowest rack in your oven instead: Adjust oven rack to lowest position before preheating oven.

Make-Ahead and Storage

Dough can be made and refrigerated, wrapped tightly in plastic, up to 2 days in advance.

Dough can be tightly wrapped in plastic and frozen up to 3 months in advance. Thaw overnight in fridge before using.

The finished pie can be stored, loosely covered with plastic wrap, at room temperature for up to 2 days or refrigerated in an airtight container for up to 4 days. Sliced pie can be wrapped tightly in plastic and frozen for up to 3 months. Thaw overnight in fridge and reheat as needed.