Apple Slab Pie

Why This Apple Slab Pie Is Perfect for a Crowd

If you love the flavor of classic apple pie but dread the idea of only getting one crust per slice, this Apple Slab Pie solves that problem beautifully. Baked in a rimmed sheet pan, it delivers the same buttery, flaky texture you get from apple crisp with pie crust, but stretched across dozens of servings instead of just eight. It is one of the easiest fall pies recipes easy enough for a weeknight, yet impressive enough for Thanksgiving dessert tables.

Think of it as apple pie's more sociable cousin. Instead of fighting over the last slice, everyone gets their own neat little square, complete with a golden lattice or full top crust and a sweet vanilla glaze drizzled over the top.

Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rimmed baking sheet keeps the filling from spilling into your oven, and a good rolling pin makes rolling out large batches of dough far less stressful. These are the products that genuinely help this recipe shine:

Choosing the Best Apples for Slab Pie

Not all apples behave the same way once they hit the oven. For the best texture, use a mix of tart and sweet varieties:

• Granny Smith apples hold their shape and add a bright, tart contrast
• Honeycrisp apples bring natural sweetness and a juicy bite
• Braeburn or Jonagold are great alternatives if you want something in between

This combination gives you a filling that is never mushy and never one-note sweet, which is exactly what separates a great homemade apple dessert from an average one.

Chef's Tip: Slice your apples about a quarter inch thick. Too thin and they will turn to mush, too thick and they will not soften fully during baking.

The Secret to a Crisp, Sturdy Crust

Because this pie uses a full sheet pan of filling, the crust needs to be a little sturdier than a traditional recipe with pie filling in a standard pie dish. Pressing two crusts together for both the bottom and top layer gives you enough dough to cover the whole pan without tearing.

If you are working with a one crust apple pie habit from years of smaller pies, do not worry, this recipe simply doubles up so every bite still gets that same flaky bottom and top.

Roll your dough on a well floured surface and work quickly so the butter in the crust stays cold. A cold, firm dough is much easier to transfer into the pan without cracking.

Ready to make it? Here is the full step-by-step recipe:

Apple Slab Pie

This Apple Slab Pie stacks buttery, flaky crust with a cinnamon spiced apple filling in one big sheet pan, perfect for feeding a crowd at your next fall gathering.

Prep:35 mins

Cook:45 mins

Total:80 mins

Yield:16 servings

Cuisine:American

Yield: 16 servingsCalories: 310Protein: 3g

Carbs: 42gFat: 15gSat. Fat: 8gFiber: 2gSugar: 22gSodium: 180mg

Ingredients

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• 2 box refrigerated pie crusts, store-bought, two crusts per box, or use homemade pie dough for 4 crusts total
• 8 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp works well
• 3/4 cup granulated sugar, divided
• 3/8 cup light brown sugar, packed
• 3/8 cup all-purpose flour, for thickening the filling
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg, freshly grated if possible
• 1 tbsp lemon juice, freshly squeezed
• 1/4 tsp salt
• 2 tbsp unsalted butter, cold, cut into small cubes, for dotting over the filling
• 1 large egg, beaten, for egg wash
• 1 cup powdered sugar, for the glaze
• 2 tbsp milk, plus more as needed for glaze consistency
• 1/2 tsp vanilla extract

Instruction

1

Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a 10x15 inch rimmed baking sheet.

2

Unroll two of the pie crusts and press them together on a floured surface, patching seams as needed, then roll out to fit the bottom and sides of the baking sheet. Press the dough into the pan and trim any excess.

3

In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.

4

Spread the apple mixture evenly over the crust in the pan and dot the top with the cold butter cubes.

5

Roll out the remaining two crusts, patch together, and lay over the apple filling, or cut into strips for a lattice design. Trim and crimp the edges to seal.

6

Cut a few small slits in the top crust to allow steam to escape, then brush the entire top with the beaten egg.

7

Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.

8

Let the slab pie cool on a wire rack for at least 30 minutes.

9

Whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled pie before slicing into squares.

Equipment

• 10x15 inch rimmed baking sheet
• Rolling pin
• Large mixing bowl
• Pastry brush
• Wire cooling rack

Notes

This pie is best served the day it is made but keeps well at room temperature, loosely covered, for up to 2 days. Add the glaze only after the pie has fully cooled so it sets nicely instead of melting into the crust.

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Serving and Storing Your Slab Pie

Once baked and cooled, this pie holds up wonderfully for gatherings. Cut it into neat squares for easy serving at potlucks, picnics, or family dinners. A scoop of vanilla ice cream on the side never hurts either.

For storage, keep leftovers loosely covered at room temperature for up to two days, or refrigerate for up to five days if you want it to last through the week. A quick warm up in the microwave brings back that fresh from the oven texture.

Easy Variations to Try

• Swap in pears for half the apples for a fall fruit blend
• Add a handful of dried cranberries for extra texture and tartness
• Sprinkle coarse sugar on the crust before baking instead of glazing for a simpler finish

However you serve it, this Apple Slab Pie is proof that some of the best recipes with pie crust do not need to be fussy to be unforgettable.