Cozy Apple Cinnamon Slab Pie Recipe Easy Homemade Flaky Lattice Crust

Let me tell you, the scent of warm apples, cinnamon, and buttery crust wafting from my oven is enough to make anyone’s mouth water. The first time I baked this cozy apple cinnamon slab pie with flaky lattice crust, I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make apple pies that tasted like pure, nostalgic comfort – but this recipe? It’s my spin on that classic, perfect for brightening up any chilly afternoon or holiday gathering.

You know what’s great? My family couldn’t stop sneaking pieces off the cooling rack (and honestly, I can’t really blame them). This slab pie has become a staple for potlucks, gifting, and cozy weekend treats. It’s dangerously easy to whip up, and the flaky lattice crust adds that irresistible, homemade charm that everyone loves. Whether you’re craving a sweet treat for your kids or want to impress your Pinterest cookie board followers, this apple cinnamon slab pie fits the bill. After testing it multiple times (in the name of research, of course), I can confidently say it’s a recipe you’re going to want to bookmark.

Why You’ll Love This Recipe

Honestly, this cozy apple cinnamon slab pie with flaky lattice crust is a winner for so many reasons. Here’s why it stands out from the rest:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; chances are, you already have most of these pantry staples hanging out.
• Perfect for Gatherings: Great for potlucks, holiday dinners, or simply cozying up with a cup of tea.
• Crowd-Pleaser: Kids and adults alike rave about the sweet-spiced filling and buttery, flaky crust.
• Unbelievably Delicious: The combo of tender apples with warm cinnamon and a lattice crust that’s crisp and flaky is next-level comfort food.

What sets this recipe apart is the flaky lattice crust that’s just the right balance of tender and crisp – not to mention the apple filling that’s bursting with cinnamon and a hint of vanilla. I use a little bit of brown sugar to deepen the flavor without making it overly sweet. You’ll find that this pie isn’t just good; it’s the kind of dessert that makes you close your eyes after the first bite and say, “Yep, this is exactly what I needed.” It brings that warm hug feeling to your kitchen without hours of fuss.

What Ingredients You Will Need

This cozy apple cinnamon slab pie recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you need them.

• For the crust:
  • 2 ½ cups (312g) all-purpose flour (I recommend King Arthur for best texture)
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed (adds richness and flakiness)
  • 6-8 tbsp ice-cold water
• For the filling:
  • 6 cups (about 6 medium) apples, peeled, cored, and sliced (I like a mix of Granny Smith and Honeycrisp for tart-sweet balance)
  • ¾ cup (150g) light brown sugar, packed
  • 2 tbsp cornstarch (helps thicken the juicy filling)
  • 1 ½ tsp ground cinnamon (freshly ground if possible)
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (brightens the flavors)
• For assembly:
  • 1 egg, beaten (for egg wash)
  • Coarse sugar for sprinkling (optional, adds pretty sparkle and crunch)

If you want to swap out all-purpose flour for almond flour, that works for a gluten-free crust, but keep in mind the texture will be slightly different. For a dairy-free option, substitute butter with vegan margarine or coconut oil, but chill well before use. And hey, if you spot fresh apples on sale in season, this recipe shines brightest then.

Equipment Needed

• 9×13 inch (23×33 cm) rimmed baking sheet or slab pie pan – I’ve tried both, and a rimmed sheet pan works great for that rustic look.
• Mixing bowls – medium and large sizes for dough and filling.
• Pastry cutter or food processor (optional) for mixing butter into flour quickly – makes the crust extra flaky.
• Rolling pin – I use a wooden one, but silicone works fine too.
• Sharp knife or pizza cutter – for slicing the lattice strips.
• Pastry brush – for applying egg wash evenly.
• Cooling rack – to let the pie cool without sogginess.

If you don’t have a pastry cutter, you can use two forks or your fingertips to blend the butter into the flour. And if you’re on a budget, a basic rolling pin and a sturdy baking sheet will do just fine – no need for fancy tools here.

Preparation Method

1. Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. (If using a food processor, pulse a few times.)
   Add ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it! Wrap dough in plastic wrap and chill for at least 1 hour.
2. Prepare the filling: While the dough chills, toss the sliced apples with brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice in a large bowl. Make sure all the slices are well coated; this helps the filling thicken and taste amazing during baking.
3. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper for easy cleanup.
4. Roll out the dough: Divide the dough roughly in half. On a floured surface, roll out one half into a rectangle slightly larger than your slab pan or baking sheet (about 15×10 inches / 38×25 cm). Transfer it carefully to the baking sheet, pressing it gently into the corners.
5. Add the filling: Spread the apple filling evenly over the dough, leaving about a 1-inch border around the edges.
6. Create the lattice crust: Roll out the second half of dough into a similar-sized rectangle. Using a sharp knife or pizza cutter, cut into 1-inch (2.5 cm) wide strips. Lay half the strips horizontally across the filling, then weave the remaining strips vertically over and under to form a lattice pattern.
7. Seal and finish: Trim any excess dough from the edges and press the top and bottom crusts together to seal. Crimp edges with your fingers or a fork.
   Brush the entire crust with beaten egg and sprinkle coarse sugar on top for that golden, crunchy finish.
8. Bake: Place the pie in the oven and bake for 45-55 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil halfway through baking.
9. Cool and serve: Let the slab pie cool on a rack for at least 1 hour before slicing so the filling sets nicely. Serve warm or at room temperature, maybe with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Pro tip: If your apples look a little dry before baking, toss them with an extra splash of lemon juice or a tablespoon of water. Also, chilling the lattice strips for 15 minutes before weaving helps them hold their shape better.

Cooking Tips & Techniques

When it comes to making the perfect cozy apple cinnamon slab pie, a few tricks go a long way. First, keep your butter cold! Cold butter creates those flaky layers in the crust we all crave. I learned this the hard way after a few crumbly disasters.

Don’t overwork the dough – mix just until it comes together. Over-kneading can make the crust tough, and nobody wants that. Also, rolling the dough between sheets of parchment paper can save you from sticky situations.

For the filling, balancing the sugar and spices is key. Too little cinnamon feels flat; too much overwhelms. I recommend starting with the amounts in the recipe and adjusting to your taste next time. Using a mix of tart and sweet apples gives more depth.

Timing-wise, prep your filling while the dough chills to save minutes. And keep an eye on the pie while baking – if the edges brown faster, foil is your friend.

Lastly, patience makes perfect. Let the pie cool enough to slice cleanly. I know it’s tempting to dig in right away, but trust me, the filling sets better and you’ll get prettier slices (and fewer drips on your plate).

Variations & Adaptations

This cozy apple cinnamon slab pie is super versatile. Here are some ways I’ve tweaked it over time:

• Gluten-Free: Swap the all-purpose flour with a gluten-free blend (like Bob’s Red Mill 1-to-1) and add an extra tablespoon of cold water if needed. The crust won’t be quite the same flakiness, but still delicious.
• Vegan: Use a plant-based butter and replace the egg wash with almond milk or maple syrup brushed on top for that golden sheen.
• Flavor Boost: Add a handful of chopped walnuts or pecans to the filling for crunch, or a splash of bourbon for warmth and depth.
• Fruit Mix: Substitute half the apples with pears or toss in some dried cranberries for a holiday twist.

One personal favorite is swapping in fresh ginger and a pinch of cloves along with the cinnamon for a spicy kick. It makes the pie feel a bit more grown-up and festive.

Serving & Storage Suggestions

This slab pie is best served warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. Honestly, sometimes I just eat it plain and enjoy the cozy cinnamon-apple goodness.

For storage, cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. It also freezes beautifully: wrap it well and freeze for up to 2 months. Thaw overnight in the fridge and warm slightly before serving.

When reheating, pop slices in a 350°F (175°C) oven for 10-15 minutes to refresh the flaky crust and bring out the filling’s aroma. Over time, the flavors meld and deepen, making leftovers taste even better the next day.

Nutritional Information & Benefits

Per serving (based on 12 slices): approximately 320 calories, 14g fat, 45g carbohydrates, 3g fiber, and 2g protein. The apples provide dietary fiber and vitamin C, while cinnamon adds a hint of antioxidants and may support healthy blood sugar levels.

This cozy apple cinnamon slab pie is a treat that feels indulgent but uses real, wholesome ingredients. If you’re mindful of sugar intake, you can reduce the brown sugar slightly or swap for natural sweeteners like maple syrup. It’s a comforting dessert that fits well into a balanced diet, especially when shared with those you love.

Conclusion

So there you have it – a cozy apple cinnamon slab pie with flaky lattice crust that’s easy to make, wonderfully tasty, and perfect for sharing. This recipe is one of those gems that feels like home with every bite, but simple enough for even beginner bakers to tackle.

I encourage you to make it your own – add your favorite spices, swap out apples, or try a vegan twist. I love this pie because it brings back warm memories and creates new ones around the table. Plus, it’s just plain fun to make and eat!

If you give this recipe a go, please drop a comment below or share how you customized it. I’d love to hear your stories and tips. Happy baking, friends – here’s to many cozy moments with your apple cinnamon slab pie!

Frequently Asked Questions

Can I use frozen apples for the filling?

Fresh apples are best for texture, but if frozen, thaw and drain excess liquid before mixing with sugar and spices to avoid a soggy crust.

How do I prevent the crust edges from burning?

Cover the edges loosely with foil halfway through baking to protect them from over-browning while the filling cooks through.

Can I make the dough ahead of time?

Absolutely! The dough can be made and refrigerated for up to 2 days or frozen for up to 1 month. Just thaw before rolling out.

What’s the best way to store leftover pie?

Wrap tightly and refrigerate for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10-15 minutes to revive the crust.

Is this recipe suitable for gluten-free diets?

Yes, by swapping the all-purpose flour with a gluten-free blend, you can make a tasty gluten-free version. The texture will differ slightly but still delicious.

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