Apple and Pear Slab Pie

A close-up of a slice of apple pie on a serving spatula. The golden-brown, lattice-topped crust is flaky, with a shiny glaze and visible apple filling. The pie rests on a gray surface, alongside another partial slice tantalizingly peeking from behind.

5 from 2 votes

This Apple and Pear Slab Pie layers spiced apples and pears in a buttery, flaky crust. With warm cinnamon and nutmeg, it’s a deliciously comforting dessert for any occasion.

Course Dessert

Cuisine American

Keyword Apple and Pear Pie, Apple and Pear Slab Pie

Prep Time 1 30

Cook Time 45

Cooling 1 30

Total Time 3 45

Servings

Calories 652

Author Erren Hart

Ingredients

5 cups all-purpose flour
3 tablespoons vegetable oil
1½ cups unsalted butter cold and cubed
1 teaspoon salt
½ cup 118 ml iced vodka or iced water (just the liquid, no ice cubes)

For the Apple Filling:

6 medium apples (about 6 cups/720g), peeled and sliced
⅔ cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons cornstarch
1 tablespoon lemon juice

For the Pear Filling:

6 medium pears peeled and sliced
½ cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons cornstarch
1 tablespoon lemon juice

Other Ingredients:

2 tablespoons old-fashioned oats optional, for absorbing juices
1 egg white beaten (for brushing)

Instructions

Make the Crust

In a large mixing bowl, combine 5 cups (600g) all-purpose flour and 1 teaspoon salt. Drizzle in 3 tablespoons vegetable oil, tossing to lightly coat the flour.
Add 1½ cups (340g) cold, cubed unsalted butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ½ cup (118 ml) iced vodka or iced water, stirring until the dough just holds together. (Only use the chilled liquid, not the ice cubes.)
Divide the dough into two portions, one slightly larger than the other. Shape each portion into a disc, wrap them in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Apple Filling

In a medium saucepan, combine 6 cups (720g) of sliced apples, ⅔ cup (130g) granulated sugar, 2 tablespoons (25g) light brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon nutmeg.
Cook over medium heat, stirring occasionally, for about 5 minutes, or until the apples begin to soften but still hold their shape.
Remove from heat and stir in 2 tablespoons (16g) cornstarch and 1 tablespoon (15 ml) lemon juice. Set aside.

Prepare the Pear Filling

In a large bowl, combine 5 cups (600g) of sliced pears, ½ cup (100g) granulated sugar, 2 tablespoons (25g) light brown sugar, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 2 tablespoons (16g) cornstarch, and 1 tablespoon (15 ml) lemon juice. Mix gently until all the pears are coated.

Roll Out the Crusts

On a lightly floured surface, roll out the larger portion of dough to about ⅛-inch thickness, making it about 1 inch wider than a 9x13-inch baking pan.
Loosely roll the dough around a rolling pin and unroll it over the pan, letting the excess dough hang over the edges. Gently press the dough into the bottom and corners of the pan, and allow the overhang to remain. Wrap the dough-lined pan in plastic wrap and refrigerate for 30 minutes.
Roll out the second portion of dough to the same thickness, about 1 inch wider than the pan. Transfer it to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.

Preheat the Oven

Adjust the oven rack to the lowest position. If available, place a baking stone on the rack with a rimmed baking sheet on top. (If you don’t have a baking stone, use just the baking sheet.) Preheat the oven to 500°F (260°C).

Assemble the Pie

Scatter 2 tablespoons old-fashioned oats over the bottom of the dough-lined pan to help absorb excess juices.
Spread the apple filling evenly in the pan, then layer the pear filling over the apples.

Add the Top Crust

Loosely roll the top crust dough around the rolling pin and gently unroll it over the filling. Trim the overhanging dough to about ½ inch beyond the edge of the pan.
Pinch the edges of the top and bottom crusts together, then tuck the overhang under itself so the folded edge aligns with the edge of the pan.
Crimp the edges to seal the crust. Cut four 2-inch slits in the top crust to allow steam to escape while baking. Brush the entire surface with the beaten egg white.

Bake the Pie

Lower the oven temperature to 425°F (220°C) and bake the pie for about 20 minutes, or until the crust is light golden brown.
Reduce the oven temperature again to 375°F (190°C). Cover the edges of the pie with foil to prevent over-browning, and rotate the baking sheet. Continue baking for an additional 30-35 minutes, or until the filling is bubbly and the crust is deep golden brown.

Cool the Pie

Transfer the pie to a wire rack and let it cool to room temperature, about 1 hour, to allow the filling to set before slicing and serving.

Video

Notes

A 9x13 slab pie typically serves about 12 to 15 people, depending on how large you cut the pieces. For smaller portions, especially if it’s part of a larger dessert spread, you could get up to 18 servings. This makes it a great choice for feeding a crowd, like at a family gathering or holiday meal.

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