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Apple-Raspberry Slab Pie

This delicious pie recipe is courtesy of Lucinda Scala Quinn.

  • Yield: Makes one 13-by-9 1/4-inch pie
Apple-Raspberry Slab Pie

Source: The Martha Stewart Show, October Fall 2008


  • 1/4 cup all-purpose flour, plus more for work surface
  • Lucinda Scala Quinn's Pate Brisee
  • 1 vanilla bean
  • 3/4 cup sugar
  • Pinch of coarse salt
  • 1 teaspoon ground cinnamon
  • 3 honeycrisp apples, peeled, cored, and cut into 1/2-inch wedges
  • 3 Cortland apples, peeled, cored, and cut into 1/2-inch wedges
  • 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
  • 1 tablespoon freshly squeezed lemon juice
  • 1 pint fresh raspberries
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon heavy cream
  • Fine sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees. On a lightly floured surface, roll out one piece of pate brisee to a 15-by-12-inch rectangle. Fit into a 13-by-9 1/4-inch rimmed baking sheet, pressing into corners. Trim to a 1-inch overhang all around. Chill while assembling filling.

  2. Using a sharp knife, split vanilla bean and scrape seeds into a large bowl along with 1/4 cup flour, sugar, salt, cinnamon, apples, and lemon juice; toss to combine. Pour mixture evenly over chilled pie crust. Top with raspberries and dot with butter.

  3. On a lightly floured work surface, roll out remaining piece of dough to a 15-by-12-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Using a sharp knife, make slits in the dough to create a star shape, to allow steam to escape. Chill for 20 minutes.

  4. In a small bowl, whisk together egg and heavy cream. Brush top of crust with egg mixture and sprinkle with sanding sugar. Transfer to oven and bake until crust is deep brown, 65 to 75 minutes. Let cool slightly before cutting and serving.

Reviews (15)

  • Gwyn 22 Sep, 2014

    Dang it! The linked recipe for the Pate Brisee crust ( only makes a SINGLE 15x10 crust. You have to DOUBLE the recipe to make the double crust called for here. I discovered this when I was rolling out my dough. Didn't have time or ingredients to make a second crust, so I topped it with a streusel topping instead. Next I will know...

  • dspatz 28 Sep, 2011

    Why are all you people posting reviews of a COSTCO pie??? Who cares??? If you didn't make it from scratch you shouldn't be posting reviews!!! It is very confusing and not fair at all.

  • epd57 13 Jan, 2009

    I agree that this pie (the frozen, Costco version) was a huge disappointment! There was no sweetness whatsoever to balance the tart filling. We also found it to have a very salty overall taste. It did look good, but that didn't make me feel any better when I had to throw it out- Nobody wanted to eat it!!

  • bigdaddyb 28 Nov, 2008

    I decided to buy one of these before I made one and it was such a great tasting pie!!! It was the most popular dessert at our thanksgiving dinner other than the 3 layer butterscotch cake from the november 2008 issue of Living. The apples were nice and tart and the crust was so flaky. I will for sure buy a few more and store them in my freezer for when i dont have time to make one. Bravo and good work to all of you who came up with this!

  • Marion37 26 Nov, 2008

    We bought one at Costco and stored it correctly, baked it this evening, sampled it and are very, very disappointed. Thank goodness we did not plan to serve this to our guests tomorrow for Thanksgiving dessert!
    Apparently somewhere along the way someone forgot the sugar!!! We plan to complain and attempt to get our money back.

  • Yorkie7 18 Nov, 2008

    I made this and it's delicious! Only advice I'd give is to make 1 1/2 batches of Pate Brisee because one recipe didn't fit my 1/4 sheet pan when I rolled it out! Another "Good Thing" I use Nielsen-Massey vanilla paste instead of vanilla beans which tend to dry out...that way you get the beans already in the paste. I used 1 TBL for the recipe but next time maybe just a tad less. You can find it at William Sonoma!

  • va4lovers 13 Nov, 2008

    I bought this pie at Costco....I totally agree wilth "whatscooking" the pie crust was awesome but, the filling was missing maybe sugar! I think they need to go back to the drawing board on this recipe.

  • Yorkie7 13 Nov, 2008

    FYI - Lucinda said she used Granny Smith, Gala and Northern Spy apples. The recipe here says different varieties but Granny Smith give great tartness! Sometimes a one Jona Gold works too.

  • Whatscooking 10 Nov, 2008

    Today I bought the slab pie at Costco. I followed the directions and brushed it with an egg wash and sprinkled sanding sugar like on the video. It came out of the oven looking lovely. After dinner, I served it to my guests and we were so eager to taste it. The crust was so flaky. My Dad, a professional baker was impressed with the crust. We all tasted and the filling was a disappointment. Could Kirkland have forgotten to add sugar to the filling? Whatscooking.

  • JACKIE2830 2 Nov, 2008

    GIRLS!!!!!! She didn't put the raspberry in,

  • grammababy 1 Nov, 2008

    Perhaps Fergie cannot spell, but she's right. The raspberry should not have been added. Marth'a missing some teaching moments; she rarely mentions thoroughly washing chicken before preparing it and wipes her hands on a dry cloth; they should be washed well with certain ingredients. Grammababy

  • CAS_Smith 31 Oct, 2008

    She did a great job, Fergi is too critical! Fergi should learn how to spell raspberry.

  • fergi 29 Oct, 2008

    Martha, I love your show.The person shown on TV with you making the pie is not a good choice for teaching people what to do. She dropped a rasberry on the floor, picked it up and then (without washing her hands) stuck the same hand in the cubes of butter and added them to the pie. She should not be on TV.

  • carriecurley 28 Oct, 2008

    When will this pie be available at Costco?

  • carriecurley 28 Oct, 2008

    When will this pie be available at Costco?

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