Whole Wheat Apple Pie Slab

I love apples, and I love using them for desserts. This Whole Wheat Apple Pie Slab while it is a bit time  consuming since it is so big it is worth every minute, plus it is so big that you can freeze left overs and have later on.


This is the conventional apple pie made on a rectangular pan that was 15 1/2 by 10 1/2 inches. I guess that it’s the reason it is called apple pie slab right? Not sure why it is called that way but I saw it and I had to try my own version.

This whole wheat Apple Pie Slab is just out of this world, although a little bit time consuming.

Normally, most of my recipes are pretty quick, but this one, with the pealing of so many apples, cutting, dough making, chilling, rolling etc a bit of time can go by although worth every second of it.

I used my own pie crust recipe and added some healthy icing as a new thing. It is perfectly fine if you want to omit the icing, as the pie is already sweet enough. It just sort of looks better but when I make it again I will actually omitted.

This pie crust does not have any butter and it is mainly whole wheat flour. After tasting the dough, you wouldn’t even know the difference. I hope you try it.


This is how it looks like after sprinkling the panko bread crumbs on the crust. It is a nice trick I learned so that the extra liquid from the apples doesn’t make the dough soggy although you don’t have to do this, it is optional :-)

I mix the sugar, corn starch and cinnamon together with the apples. I do not sprinkle these ingredients over the apples like many other recipes call for. I feel this gives a much better result.


Whole Wheat Apple Pie Slab

Yield: 16-18 servings

Total Time: 1 hour 10 minutes




Icing (optional)

  • 1 cup coconut cream
  • 2 tbs maple syrup
  • 1 tsp of cinnamon


Mix crust ingredients together in a mixing bowl. Divide the dough into two pieces; one should bee a bit bigger than the other one. The big one will be for the bottom crust. Roll each into a ball, and chill for one hour wrapped in plastic paper.

On the mean time peel and chop the apples. Mix with arrowroot powder, sugar (reserve the two tablespoons for the crust) and cinnamon. When ready, take the larger piece of pastry out of the fridge. Roll and shape into a rectangle and place on the baking pan. Patch up any holes by pushing the pastry together with your fingers, or adding a pinch from the excess on the sides. Push the pastry up the sides of the pan a bit.

Spread the bread crumbs over the crust, like in the picture. Spread the sliced apples over the crumbs also like in the picture. Roll the remaining piece of pastry into a rectangle. Make sure is as big as the pan, I used a (10 x 15.5 inch rectangular baking pan). Lay it on top of the apples. Seal the edges of the two crusts as well as you can.

Brush with milk and sprinkle the crust with the two tablespoons of sugar. Slash the crust with a knife to allow steam to escape. Bake at 375 F for 55-65 minutes.

To make the glaze mix ingredients and drizzle over pie.

NOTE: When rolling the crust I do in between plastic wrap and not on a floured surface. I also do not add the icing to the entire pie but to each individual piece since not everyone wants it.

Screen Shot 2015-09-11 at 10.08.36 AMNutrition facts calculated based on the recipe giving 18 servings and using 1 cup icing sugar


  1. This is great! I would have never thought to make a pie slab. Here all this time I’ve been making two pies so I have enough for my family. I’m definitely trying this in a couple weeks when I get bushels of Spy apples. And I love that this has a whole wheat crust..I think I have finally converted my whole family to whole wheat! :)

  2. Hi Patti, you are so kind. That is great that your family is willing to eat whole wheat now, it is much better for you in many different ways.
    I hope the pie turns out as good as it does for us. Let me tell you this is a money making pie :-)

  3. Wow this looks incredible. Just yesterday I was looking for a apple slab recipe and couldn’t find one I liked. Now thanks to your post I have finally found it, I will defintely give it a try. Thanks Miryam! :)

  4. Anna, thanks for stopping by, let me know how it turns out or if you have any questions. Happy baking :-)

  5. Yum! I’ve made a whole wheat crust before and found it a little, well, heavy…but this crust looks light and fluffy! The only problem would be me eating that whole slab! I need more people here to eat all that…:)

  6. This looks very similar to a recipe I just printed from King Arthur Flour. I like the idea of using a whole wheat crust…

  7. Elizabeth, I just made another today. I just love it. I probably eat half of it myself, I figure I will work out harder when I do :-)

  8. That looks delicious.

  9. Hello Miryam, I was wondering, what size pan do you use for the apple pie slab recipe? Looks wonderful, and I like that you use whole wheat flour in the crust! :)

  10. Joy,

    I used a10 x 15.5 inch rectangular baking pan.

    Thanks for visiting my blog!!

  11. It would be great If you would post the nutritional information

  12. I love it, love it. I never thought I could make pie crust from scratch. I made this and it was so easy and delicious. I will definitely keep making it. I will try one of your cakes next.

  13. That is awesome. I am glad it was of your liking :-)

Leave a Reply

Your email address will not be published. Required fields are marked *