Go Back

Apple Pecan Slab Pie

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings 12
Author Beth


  • 3 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 ½ tsp salt
  • ½ cup cold butter, cubed
  • ¼ cup vegetable shortening
  • ½ cup cold water
  • 5 large Granny Smith Apples, peeled and diced
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp cornstarch
  • ¾ cup finely chopped pecans
  • pinch of salt
  • 1 large egg, lightly beaten
  • 1 tbsp milk
  • 1 tbsp raw sugar


  • To make the pie crust, combine flour and sugar in a food processor. Add butter and pulse until crumbly. With processor running, add water one tablespoon at a time until dough comes together and forms a ball. Divide dough into two balls, shape into discs, and wrap with plastic wrap. Chill in refrigerator 30 minutes. On a lightly floured surface, roll one disc of dough into a 15-inch rectangle. Lift dough using a rolling pin and arrange in a 9x15-inch baking sheet.
  • Stir together filling ingredients until well blended. Spoon filling over the crust. Beat egg and milk with a fork until pale and frothy. Brush egg wash over edges of pie crust.
  • Remove the second dough from the refrigerator. On a well-floured surface, roll dough into a 15-inch rectangle. Using a pizza cutter, cut dough into uniform strips. Arrange in a lattice pattern over pie filling, pressing edges of dough together to seal. Brush egg wash over lattice crust. Sprinkle crust with raw sugar.
  • Preheat oven to 350 degrees. Bake 40-45 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly before slicing and serving. Serve with vanilla ice cream, if desired.


All images and text ©Bethcakes.