This simple apple slab pie is made in a sheet pan, so it’s fit for a crowd, or an avid pie fan! It’s also vegan friendly and can be made gluten-free and with natural sweeteners. This post is sponsored by Bob’s Red Mill, but all opinions are my own. Thank you for supporting the brands that keep this blog running!
Each Thanksgiving, we have a long dessert list, consisting of a variety of pies, something chocolate, and maybe a cheesecake or trifle. It’s really up to what everyone wants. Whoever’s attending Thanksgiving dinner gets a say in the items they’d like included. My mom likes pecan pie or fudge, my son some sort of berry dessert, my daughter likes cheesecake or banana pudding, and I don’t even have to ask my husband, because I already know what he’s going to say.
Apple pie. It’s his answer for any question regarding dessert.
We make it so often, I’ve become quite fond of apple pie myself. Because of my autoimmune disease, I am mostly gluten-free. Although I’ll take small nibbles of treats made with regular flour, I can only fully enjoy them if they’re made gluten free. That’s why I made a gluten-free version of this apple slab pie! Don’t worry, you can also use regular all-purpose flour if you’re not gluten-free.
That’s the nice thing about this Gluten-Free 1-to-1 Baking Flour! It works as a 1-to-1 substitute for all-purpose flour, so you can easily swap it out in your favorite recipes. I was happy when Bob’s Red Mill offered to send me some of their flours to bake with this holiday season, because I use their products very often!
It’s amazing how this blend can be used in place of all-purpose in most recipes. The blend has a variety of gluten-free flours/starches as well as a gluten-like binder called xanthan gum, which mimics wheat flour. I use it to make gf pancakes, cakes, cookies, muffins, pies, tarts, etc. It products light and fluffy baked goods, just like all-purpose flour! It’s really a miracle product for us gf folk!
Anyone who’s made gf pie crust knows how fragile it can be. But I didn’t have much trouble with this slab pie. For the bottom crust, I rolled the pastry, which I dusted with flour, in between two sheets of parchment paper, so that it didn’t stick. I flipped the parchment with the rolled crust over onto the baking sheet and peeled the paper off the pastry. Then I pressed the crust into the pan and filled in any tears with small pastry scraps.
For the top, I used small leaf shaped cutters to cut out pastry and besides having to dust my cutters with gf flour, I had no trouble transporting the shapes to the top of the pie. They even held their shape well while baking and didn’t melt into a giant blob, like I’ve seen in pies made with regular flour.
Best of all, this simple apple slab pie was delicious! My family didn’t even know it was gluten-free until I told them! I know gluten-free goods don’t have the best reputation for tasting good, but trust this dessert snob when I say this pie is everything a good apple pie should be. It has a tender, flakey crust and a flavorful apple-y filling that has just the right amount of sweetness and warm spices. Nice when you can make one dessert that’s good enough for both the gluten-free and gluten-loving people! Give it a try and see for yourself!
And if you want to try some Bob’s Red Mill Flours or other products, including this 1-to-1 Baking Flour, you can sign up for their newsletter to get 20% off your first online purchase! Enjoy!Print
Gluten-Free Slab Apple Pie
- Total Time: 1 hour 35 mins
- Yield: 12–15 servings 1x
This apple pie is made is a sheet pan, so it’s fit for a crowd, or an avid pie fan! It’s also vegan friendly and can be made gluten-free and with natural sweeteners.
- 3 cups Bob’s Red Mill 1 to 1 Baking Flour or all-purpose flour
- 2 teaspoons cane sugar or coconut sugar
- 3/4 teaspoon salt
- 1/3 cup vegetable shortening
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed (or additional shortening)
- 10–12 tablespoons ice cold water
- 1–2 tablespoons milk of choice, optional (for brushing on pastry)
- granulated sugar for dusting, optional
- 7 cups apples, peeled, cored, and chopped (I used a mixture of granny smith, fuji, and gala)
- 1/2–2/3 cup granulated sugar, brown sugar, or coconut sugar (use more or less depending on the sweetness of your apples)
- 3 tablespoons Bob’s Red Mill 1 to 1 Baking Flour or all-purpose flour
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg, optional
- 1/4 teaspoon cloves or allspice, optional
- 1/4 cup apple cider/juice or water
- 1 tablespoon lemon juice
- In a large bowl, blend together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter until mixture is crumbly and no large chunks of fat remain.
- Stir in water a few tablespoons at a time, just until dough comes together. Should not be overly sticky or too crumbly. Can adjust by adding additional flour or water.
- Cut dough in half and shape each into flat rectangular blocks. Cover and chill 15–20 minutes.
- Meanwhile, place chopped apples in a large bowl. Add sugar, flour, spices, and juices; stir together to combine. Set aside.
- Roll 1 block of dough out into a slightly larger rectangle than your 1/4 sheet (or 9×13) baking pan, about 11×15. I like to roll in between two sheets of parchment paper to keep dough from sticking. It also makes it easy to transport. Lightly dust the surface with flour if needed.
- Place the pan upside down on top of the rolled out dough on the parchment paper and carefully flip over. Peel paper off of dough and press into the bottom and about 1” up the sides of the pan. If dough cracks just press back together with your fingers. Trim excess dough, which can be added to the second block of dough. Place pan into the fridge while you prepare the top pastry.
- Roll out second block into a thin sheet. Can use small cutters to cut out shapes for the top, strips for lattice design, or leave the pastry whole to cover the whole pie.
- (Since I made this gluten-free, I find it’s easiest to cut out shapes since gf dough is fragile and breaks apart easily. This dough holds its shape well and the leafs I cut out stayed in tact while baking.)
- Take chilled pan out of the fridge and pour filling into the prepared crust. Top with cut outs/pastry.
- Brush pastry with milk and sprinkle with sugar. Preheat the oven to 375ºF and place pan into the refrigerator to chill while oven is heating.
- Once the oven is preheated, place pie pan on a larger baking sheet. Bake on middle rack for 45–55 minutes, just until crust is lightly golden and filling is bubbly. Let cool fully before serving.
- Prep Time: 45 mins
- Cook Time: 50 mins
- Category: Dessert, Gluten Free, Pies
Susan Groelle says
Could you see Swerve to lean towards KETO. Apples are higher in carbs so I usually limit my consumption. So I choose the Pumpkin Cheesecake or Pecan Pie myself. This would make a fun breakfast pastry with a custardy filling!
Joscelyn | Wife Mama Foodie says
Hi Susan, I’m not too familiar with Swerve, but if you typically use it as a 1 to 1 replacement for sugar, then I don’t see why not. Love the idea of an apple custard pie! How yummy!