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Apple Slab Pie With Cider Glaze {GF + Vegan}

Classic American pie transformed into a casual large format slab pie. Great for holiday party season and can easily be made weeks ahead and stored in the freezer!
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Prep Time 1 hour 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Course Dessert, Sweets and treats
Cuisine American
Servings 12 -15



  • 5 cups gluten-free flour blend I use King Arthur Flour brand
  • 2 tablespoons maple or coconut sugar
  • 2 teaspoons fine sea salt
  • 2 cups sustainable palm oil butter flavored coconut oil, or grass-fed butter, cut into medium chunks and frozen for at least 20 minutes
  • 1 - 1 1/2 cups ice water
  • OR - you can also purchase 3-4 pre-made gluten-free pie crusts


  • 4 - 4 1/2 pounds mixed tart-sweet apples I use a mix of Granny Smith, Pink Lady, and Honeycrisp, peeled, cored, and cut into 1/2 inch chunks
  • 1 tablespoon fresh lemon juice
  • 1/4 cup maple or coconut sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla bean powder or seeds scraped from 1/2 a bean
  • 1/4 teaspoon sea salt
  • 2 teaspoons arrowroot or tapioca flour

Toppings (optional)

  • 2 tablespoons melted vegan or grass-fed butter or one egg beaten with 1 tablespoon of water, to help brown top crust

Cider Glaze (optional)

  • 3 tablespoons all-natural apple cider
  • 1/2 cup maple or coconut sugar
  • 1 1/2 teaspoons arrowroot or tapioca flour



  • In a large mixing bowl, whisk together flour, sugar, and salt.
  • Remove your oil or butter pieces from the freezer, and add to the mixing bowl. Using a pastry blender, two forks, or your hands, blend oil or butter into the flour mixture, until pea size pieces of oil or butter remain.
  • Stir in 1 cup of ice water with a wooden spoon or silicon spatula, until dough is thick and crumbly. It should hold together when squeezed. If it doesn't, add more water one tablespoon at a time and mix gently until dough holds together.
  • Using your hands, work dough into a ball. You should still see streaks of butter or oil. Split ball in half, leaving one half slightly larger than the other, and wrap each in plastic. Flatten each half into a disc, then chill at least one hour in the refrigerator. Crust can be stored up to 2 days in the refrigerator, or 1-2 months in the freezer. Let defrost in the refrigerator overnight if freezing.


  • Preheat oven to 375 degrees F. Set out a half-sheet pan (18 inches x 13 inches), and measure 3 large sheets of parchment paper about 20 inches x 13 inches each (assuming you’re using standard parchment paper that’s 13 inches wide). Set aside.
  • In a large mixing bowl, add chopped apples and lemon juice. Toss to combine. In a separate small bowl whisk together all remaining filling ingredients, then toss with apples to combine. Set aside.


  • Set one pre-cut sheet of parchment paper on your work surface. Lightly flour the paper and your rolling pin, and keep a small glass of ice water nearby. Set the sheet pan above or adjacent to your work area to use as a guide, and so you can easily slide the paper into your pan after rolling.
  • Remove the larger dough disc from the refrigerator and place on the parchment paper. Set a second sheet of parchment paper on top. Quickly roll into a large rectangle, approximately 20 inches x 15 inches. The dough will overhang the parchment sheet on the long edges, so use extra flour if it begins to stick. You will need to work quickly to avoid the dough getting too warm. Add small sprinkles of flour throughout if your dough gets too sticky, or sprinkle with extra ice water if it gets too dry.
  • Using the paper to drag the dough, gently slide it into the sheet pan. Make sure and drape the perimeter of the dough so it settles into the edges of the pan. Trim edges of the dough, leaving a 3/4 - 1 inch overhang all the way around. Use ice water to wet edges of bottom crust.
  • Pour filling into the bottom crust, and spread into an even layer.
  • Get your second piece of parchment paper, and repeat the same process, rolling the top dough into a 18 inch by 11 inch rectangle. Instead of sliding the parchment into the pan this time, roll the dough around your rolling pin, then unroll and drape over the pie, starting at one long end and finishing at the other, and peel off the parchment last. Your dough may crack and break, which is fine. Use extra dough to fill any holes and seal any cracks. Once it’s done baking you won’t be able to notice any patches.
  • Using the overhanging dough, fold the bottom crust up and over the top crust, then crimp together to form a seal. Cut several slits into the top crust to allow the pie to vent. Brush with butter or an egg wash if using, then transfer to the pre-heated oven.
  • Bake for 50 - 55 minutes, or until golden brown and bubbling. If the crust browns too quickly, tent it with foil. Remove from oven and cool on a wire rack until it reaches room temperature.
  • To make the glaze, in a small bowl mix together apple cider, sugar, and flour, adjusting ingredients until your desired consistency is reached. You want it to be drippable, but not too runny. Drizzle glaze over entire pie or individual pieces. Serve warmed, or at room temperature, with your favorite ice cream or whipped topping.
  • Pie keeps at room temperature for several days, in the refrigerator for about 5 days, or it also freezes well. If freezing, let pie cool completely at room temperature, then in the refrigerator overnight. In the morning, wrap very tightly in several layers of plastic wrap and freeze in the pan. To defrost, remove from the freezer 5-6 hours before serving. Let sit on the counter with the plastic wrap still on, until it reaches room temperature, about 4-5 hours. Reheat in a 350 degree F oven for 20-25 minutes. Add glaze at the end before serving.


  • This pie is meant for a crowd, though you can easily cut the entire recipe in half, and use a deep dish pie pan instead.
  • Follow our tips within the recipe for how to manage and roll out a large piece of pie dough. The beauty with this rustic dish is that if your crust breaks or cracks, you can easily smoosh it back together. Once it bakes, no one will ever know.
  • I highly recommend prepping the pie in advance, and freezing it. I swear it works wonderfully. The defrost method is important though, so make sure and take note of this beforehand.
Keyword Apple, Gluten Free, Holiday, Party food, Pie, Thanksgiving, Vegan
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