French Apple Slab Pie
If you need to feed dessert to a crowd, this French apple slab pie will do the trick! The French apple includes raisins, but you can leave them out if you prefer. The icing on the top is indeed the icing on the pie!
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French Apple Slab Pie
- Prep Time: 30 m
- Cook Time: 35 m
- Cooling Time: 30 m
- Total Time: 1 h 5 m
- Servings: 20
Ingredients
- 4 Basic Pie Dough 9-inch circles
- 15 apples peeled and diced (combination of gala, roma, & granny smith)
- 1½ cups raisins
- ½ cup brown sugar
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg or preferably freshly grated nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 tablespoons flour
- 1 teaspoon lemon juice
- 2 tablespoons butter cut into cubes
- 1 egg lightly beaten
Topping
- 4 cups confectioners’ sugar
- 6 tablespoons milk
Instructions
- Pre-heat the oven to 425˚F.
- Roll out half of the pastry into a rectangle a little bigger than 11 x 13 inches on a floured surface. Transfer the rolled out pastry to an 11 x 13 inch sheet pan. Allow the edges of the pastry to hang over the sides of the pan.
- Combine the diced apples, raisins, sugars, spices, flour, and lemon juice in a large bowl and toss together. Let the mixture sit for a few minutes while you roll out the rest of the pastry into another rectangle about 11 x 13 inches in size.
- Stir the apples again to coat them evenly in the spice mixture and pour the apples onto the pastry in the sheet pan. Spread them out evenly and dot with the butter cubes. Top the apples with the second rolled out pastry rectangle. Pinch the edges of the pastry together, crimping the edges to seal shut.
- Pierce the pastry with a paring knife, making 6 small diagonal slits across the pastry dough to allow steam to escape during cooking. Brush the surface of the dough with the lightly beaten egg and transfer the pan to the oven.
- Bake in the oven for 15 minutes. Reduce the heat to 350˚F and continue to bake for another 20 minutes. If at any point the edges of the crust are getting too dark, cover the edges with aluminum foil. The pie is finished when nicely browned on top and the apples inside are tender and soft when pierced with a paring knife through one of the vent slits.
- Allow pie to cool for 30 minutes.
- In a small saucepan add the confectioners’ sugar and milk. Stir until smooth and mixture is warm. Immediately pour icing glaze on top of cake and smooth evenly with a spatula. Let icing set up for at least 20 minutes before serving.
- Cut into squares and serve at room temperature.
Nutrition Facts
French Apple Slab Pie
Amount Per Serving
Calories 413
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 189mg8%
Potassium 285mg8%
Carbohydrates 79g26%
Fiber 4g16%
Sugar 48g53%
Protein 3g6%
Vitamin A 130IU3%
Vitamin C 6.9mg8%
Calcium 30mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Could you do this with peaches and leave out the raisins, maybe substitute dried blueberries or cranberries instead?
Sure – peaches would be delicious. You could try to incorporate dried blueberries or cranberries, but do make sure they are moist and not too dried out. If they are super hard, re-hydrate them in a little hot water first.
For a little added tartness, add a tablespoon or two of lemon juice to the apple mixture before baking.
I made this to have as dessert for Thanksgiving. I used your pie dough recipe also. So delicious and my family loved it. I’m heading to the kitchen for a piece now.
Looks delish except those raisins. That’s a no go. Do I have to adjust any other things ingredient if I leave them out?
No, there’s no need to adjust anything else. You can omit the raisins and the rest of the recipe will stay the same.
Awesome recipe, but had puff pastry on hand, so used that instead, and it was terrific too!! Also made it with red plums (no raisins), but had to add a little lemon. What a wonderful dessert!!
Would you be so kind as to reconfigure this recipe so that I can make it on a quarter sheet pan. I would be making this for only one or two people at the most and trying to figure the reconfiguration is overwhelming for me.
Thank you,
Hi Camille. This recipe is for a half sheet pan (or close to it), so you just need to cut the recipe in half and it will work for a quarter sheet pan.
ML
Do you have a pie pan version?
I’m afraid I don’t have a written version of this recipe for a pie pan, but I do have an apple pie recipe here: https://bluejeanchef.com/recipes/mile-high-apple-pie/ You could add raisins to this recipe and add the icing on the top.
We love this recipe as do my neighbors and friends. My husband’s sportsmans club loves it too! Just made on today for him to take up tomorrow!
So this is 2 Pillsbury Pie dough boxes, 2 per box, right?
Yes there are 2 pie dough crusts per box, so you would need 2 boxes for this recipe.
How would you convert the recipe to a 9 X 13?
You could cut the ingredients by one quarter. The cooking time should stay the same or may be a little longer since the pie will be thicker than if made on a sheet pan.
Absolutely delicious and a fun alternative to the traditional apple pie. Thank you for sharing your recipes!
“15 apples”? Really? What sized apples did you use? I cut up 15 apples (wondering the whole time if this could be right) and ended up using half of them. The other half I made into a traditional apple pie. Love the filling, raisins and all. But “15 apples”?
Well, I must have used smaller apples than you did. That’s for sure! I’m glad you were apple to turn the extra apples into something delicious though. You should be aiming for about 10 cups of apples.
ML