Delicious Apple Slab Pie is a fun twist on the classic apple pie, offering all the deliciousness of a traditional apple pie, but in a large, easy-to-serve sheet-pan format. With a buttery, flaky crust and a sweet, cinnamon-spiced apple filling, this pie is perfect for feeding a crowd at gatherings, holidays, or whenever you’re craving a large, comforting dessert. It’s simple to make and offers generous servings that everyone will love.

Why You’ll Love This Recipe

Apple Slab Pie combines everything you love about apple pie into a shareable, easy-to-make dessert. The sweet, cinnamon-flavored apples are wrapped in a buttery, flaky crust that’s baked to golden perfection. The beauty of a slab pie is its size—you can slice it into squares or rectangles for simple serving, and it’s perfect for potlucks, picnics, or family gatherings. It’s the ideal dessert for apple lovers!

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 1 cup unsalted butter, cold and cut into cubes

• 6-8 tablespoons ice water

For the apple filling:

• 6 cups peeled and sliced apples (about 6-7 medium apples, such as Granny Smith or Honeycrisp)

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1 tablespoon lemon juice

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1 tablespoon cornstarch (to thicken the filling)

• 1/4 teaspoon salt

For the egg wash:

• 1 egg, beaten

• 1 tablespoon milk (optional, for a shiny finish)

Directions

Make the Crust:

1. Prepare the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

2. Add the water: Slowly add ice water, one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together. Be careful not to overwork the dough.

3. Chill the dough: Split the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to allow the dough to firm up.

Prepare the Apple Filling:

1. Toss the apples: In a large bowl, combine the sliced apples with the granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt. Toss everything together until the apples are evenly coated. Set aside for a few minutes to let the juices begin to form.

Assemble the Slab Pie:

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a 9×13-inch baking sheet with parchment paper.

2. Roll out the bottom crust: On a lightly floured surface, roll out one disc of dough to fit the size of your baking sheet, about 1/8-inch thick. Place the rolled-out dough onto the baking sheet, pressing it gently into the corners and up the sides.

3. Add the apple filling: Pour the apple mixture into the crust, spreading the apples evenly.

4. Roll out the top crust: Roll out the second disc of dough and place it over the apple filling. Trim any excess dough around the edges, leaving about a 1-inch border. Fold the edges of the dough under and crimp the edges together to seal. Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.

5. Brush with egg wash: In a small bowl, whisk the egg with the milk (if using). Brush the top crust with the egg wash for a golden, shiny finish.

Bake the Slab Pie:

1. Bake the pie: Place the pie in the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust are browning too quickly, you can cover them with foil to prevent burning.

2. Cool: Once done, remove the pie from the oven and let it cool for at least 30 minutes before slicing to allow the filling to set.

Serve:

1. Slice and enjoy: Slice the pie into squares or rectangles and serve warm. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

This recipe makes about 12-16 servings, depending on how you slice it. Prep time is around 30 minutes (plus chilling time), and bake time is 45-55 minutes, so the total time is around 1.5 to 2 hours.

Variations

I like to:

• Add a handful of raisins or dried cranberries to the filling for extra texture and flavor.

• Top the pie with a streusel topping for an extra layer of sweetness and crunch.

• Use a mixture of different apples (like Granny Smith and Fuji) for a balance of tart and sweet flavors.

• Drizzle a bit of caramel sauce over the pie before serving for added richness.

Storage/Reheating

Store leftover apple slab pie in an airtight container at room temperature for up to 2 days. If you have more leftovers, refrigerate for up to 4 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

FAQs

Can I make this pie ahead of time?

Yes! You can prepare the pie a day ahead and store it covered in the fridge. Bake it just before serving, or reheat it in the oven to warm it up.

Can I freeze this apple slab pie?

Yes, you can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight, then bake it as directed, adding a few extra minutes to the baking time.

Can I use store-bought pie crust?

Yes, you can use store-bought pie crusts to save time. You will need about two crusts to cover the bottom and top of the slab pie.

Conclusion

Delicious Apple Slab Pie is the ultimate dessert for feeding a crowd, featuring a buttery, flaky crust and a perfectly spiced, sweet apple filling. Whether you’re serving it for a holiday, family gathering, or just because you love apple pie, this slab pie will be a hit with everyone. Simple to make and easy to serve, it’s a fun twist on the classic apple pie that’s perfect for any occasion.