Apple Raspberry Slab Pie

This rustic slab pie combines the tart sweetness of apples and raspberries in a buttery, flaky crust, perfect for feeding a crowd or enjoying a casual dessert.

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Yield
Serves 12

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Ingredients

For the Crust:

• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons granulated sugar
• 1 1/2 cups cold unsalted butter, cubed
• 1/2 cup ice water (plus 1–2 tablespoons if needed)

For the Filling:

• 4 large apples, peeled, cored, and sliced
• 1 1/2 cups fresh or frozen raspberries
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For Assembly:

• 1 large egg, beaten
• 1 tablespoon water
• 1 tablespoon granulated sugar, for sprinkling

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Instructions

Prepare the Crust

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing until the dough just comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.

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Prepare the Filling

1. In a large bowl, combine the apple slices, raspberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Mix until evenly coated and set aside.

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Assemble the Pie

1. Preheat the oven to 400°F (200°C).
2. Roll out one disk of dough on a floured surface to fit a 9x13-inch baking pan, leaving enough overhang. Gently press it into the pan.
3. Pour the filling into the crust, spreading it evenly.
4. Roll out the second disk of dough and place it over the filling. You can do as one piece or you can slice and lattice it. Trim any excess dough and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.

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Bake the Pie

1. Brush the top crust with the beaten egg mixed with water. Sprinkle with granulated sugar.
2. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for at least 1 hour before slicing.

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Kitchen Tips

• Use a mix of tart and sweet apples for a more complex flavor.
• For a shiny crust, brush with milk instead of egg wash before baking.
• The pie can be made a day ahead and reheated before serving.

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Nutritional Information (Per Serving)
Calories, 310 | Protein, 4g | Carbohydrates, 45g | Fiber, 3g | Net Carbohydrates, 42g | Fat, 14g | Saturated Fat, 9g | Cholesterol, 55mg | Sodium, 140mg | Sugars, 20g | Glycemic Index, Medium