Apple Slab Pie is perfect when you want all the flavor of apple pie but need to serve more people. It’s easier to slice and share, less fussy than a traditional pie, and just as satisfying. The crust-to-filling ratio is ideal, giving you a perfect balance of flaky layers and gooey, spiced apples in every bite. It’s a great make-ahead dessert and travels well, making it a favorite for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Salt
Unsalted butter (cold and cubed)
Ice water
Apples (such as Granny Smith, Honeycrisp, or a mix)
Granulated sugar
Brown sugar
Ground cinnamon
Ground nutmeg
Lemon juice
Cornstarch or flour (for thickening the filling)
Egg (for egg wash)
Optional glaze: powdered sugar, milk, and vanilla extract
Directions
In a large bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Add ice water a little at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet (about 10×15 inches) with parchment paper or lightly grease it.
On a floured surface, roll out one disc of dough to fit the bottom and sides of the baking sheet. Gently press it into place.
In a large bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Spread the apple mixture evenly over the bottom crust.
Roll out the second dough disc and place it over the filling. Trim any excess, then pinch or crimp the edges to seal. Cut slits in the top to vent.
Brush the top crust with beaten egg.
Bake for 40–45 minutes or until the crust is golden brown and the filling is bubbling.
Let cool before slicing. Drizzle with optional glaze once cooled.
Servings and timing
This recipe serves 12 to 16 people. Prep time: 30 minutes Chill time: 1 hour Bake time: 40–45 minutes Total time: approximately 2 hours 15 minutes
Variations
Glazed Top: Drizzle with a vanilla or maple glaze once the pie has cooled.
Crumb Topping: Replace the top crust with a streusel topping for a different texture.
Caramel Apple: Add caramel bits or drizzle caramel sauce into the apple filling.
Spiced Upgrade: Add cloves or allspice for a deeper spice profile.
Apple-Pear Mix: Use a blend of apples and pears for a slightly different flavor.
Rustic Look: Skip the top crust and use lattice or free-form pieces for a more casual presentation.
Storage/Reheating
Store leftover apple slab pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in the oven at 325°F (165°C) for 10–15 minutes or microwave for about 30 seconds. You can freeze the pie (whole or in slices) for up to 2 months. Thaw in the refrigerator and reheat before serving.
FAQs
What kind of apples are best for slab pie?
Tart, firm apples like Granny Smith hold their shape and provide a nice contrast to the sweetness. A mix of varieties adds depth.
Can I use store-bought pie crust?
Yes, for convenience, you can use refrigerated or frozen pie crusts. You’ll need two for a top and bottom layer.
How do I keep the bottom crust from getting soggy?
Baking at a high enough temperature helps. You can also brush the bottom crust with a bit of egg white or sprinkle a light layer of breadcrumbs before adding the filling.
Do I need to peel the apples?
Peeling is recommended for a smoother filling, but you can leave the peels on for a more rustic texture.
Can I make the pie in advance?
Yes, you can fully bake the pie a day ahead. Reheat in the oven before serving if desired.
Can I use puff pastry for the crust?
Yes, puff pastry creates a lighter, flakier version. Just keep an eye on the baking time as it may vary.
What size pan should I use?
A 10×15-inch rimmed sheet pan or jelly roll pan works best for slab pie.
Can I make this gluten-free?
Yes, use a gluten-free flour blend for the crust and ensure all other ingredients are gluten-free.
How do I know when the pie is done?
The crust should be golden brown and the filling should be bubbling through the slits or edges.
What should I serve with apple slab pie?
It’s delicious with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Conclusion
Apple Slab Pie is a simple yet impressive dessert that captures everything you love about traditional apple pie—just in a more shareable format. With its flaky crust, spiced apple filling, and crowd-pleasing appeal, it’s perfect for any gathering or celebration. Easy to slice, easy to make, and impossible to resist, this pie is sure to become a seasonal favorite.
Apple Slab Pie is a crowd-pleasing dessert featuring a flaky, buttery crust and a warmly spiced apple filling, baked in a sheet pan for easy slicing and serving. Perfect for holidays, potlucks, or any occasion where you need a delicious dessert to feed a group.
Author:Catherine
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:2 hours 15 minutes
Yield:12–16 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water
8 cups apples, peeled, cored, and thinly sliced (Granny Smith, Honeycrisp, or a mix)
In a large bowl, mix flour and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
Add ice water a tablespoon at a time, mixing until dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C). Line a 10×15-inch rimmed baking sheet with parchment paper or lightly grease it.
On a floured surface, roll out one dough disc to fit the pan. Transfer and press into bottom and sides.
In a large bowl, toss sliced apples with both sugars, cinnamon, nutmeg, lemon juice, and cornstarch until well combined.
Spread the apple filling evenly over the crust.
Roll out the second dough disc and place over filling. Trim excess and crimp or pinch edges to seal. Cut slits in top for steam to escape.
Brush the top with beaten egg.
Bake for 40–45 minutes, until crust is golden and filling is bubbling.
Let cool completely before slicing. Drizzle with optional glaze if desired.
Notes
Use a mix of tart and sweet apples for depth of flavor.Crumb topping can be used instead of a top crust for variety.Prepping the dough a day in advance saves time on baking day.Use a pie crust shield or foil on edges if they brown too quickly.This pie is great served with vanilla ice cream or whipped cream.
