Name: Apple Slab Pie
Prep time: 30 min
Cook time: 45 min
Total time: PT-484953H18M21S
Cuisine: American
Ingredients: 3 ¾ cups (470g) all-purpose flour; 1 ½ tbsp granulated sugar; 1 ½ tsp table salt; 3 sticks (12 oz / 340g) unsalted butter, cubed and kept cold; ¾ cup very cold water; 3 ½ to 4 pounds apples (10 cups), peeled, cored, and chopped; A squeeze of lemon juice; ⅔ to ¾ cup sugar, depending on sweetness of apples; 3 tbsp cornstarch; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp table salt; 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water for brushing

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Introduction

There’s something irresistible about warm apple pie, but when you’re feeding a crowd, a standard round version just doesn’t cut it. That’s where Apple Slab Pie comes in. It’s everything you adore in a classic apple pie—flaky crust, tender apples, cozy spices—scaled up into a sheet pan version that’s ideal for parties, holidays, and potlucks. With its golden top and thick apple layer, it delivers serious homemade charm with less fuss and more servings.

Reasons to Love This Apple Slab Pie Recipe

Why is this recipe a favorite for fall gatherings and beyond? First off, it’s easy to slice and share. It holds its shape beautifully, so no messy servings. You also get more crust with every piece—crucial for those who love that rich, flaky bite. It’s simple to make ahead, and even easier to reheat. Plus, you’ll enjoy the nostalgic aroma of cinnamon and apples wafting through your kitchen. What’s not to love?

Ingredients You’ll Need

To make this pie truly sing, you’ll need a mix of pantry staples and fresh apples. Here’s a breakdown of what goes into it.

For the Crust

3 ¾ cups (470g) all-purpose flour
1 ½ tbsp granulated sugar
1 ½ tsp table salt
3 sticks (12 oz / 340g) unsalted butter, cubed and kept cold
¾ cup very cold water

For the Apple Filling

3 ½ to 4 pounds apples (10 cups), peeled, cored, and chopped
A squeeze of lemon juice
⅔ to ¾ cup sugar, depending on sweetness of apples
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt

To Finish

2 tbsp heavy cream or 1 egg beaten with 1 tbsp water for brushing

Possible Ingredient Additions and Substitutions

This pie is forgiving and easy to adapt. Want extra texture? Toss in chopped walnuts or pecans with the apples. If you like a hint of tartness, use all Granny Smiths. Prefer more natural sweetness? Try honeycrisp or golden delicious apples. For a rustic twist, a dash of vanilla extract or a drizzle of maple syrup can take the filling to another level.

And if you’re short on time, store-bought pie crust will work in a pinch—just adjust the bake time slightly and keep an eye on that top crust.

Tools You’ll Need

Don’t worry—you won’t need anything fancy. A rolling pin, a large jelly roll pan (around 10×15 inches), mixing bowls, a sharp knife, a pastry brush, and parchment paper are really all you need to get the job done. If you have a food processor, it can speed up the dough-making process.

Step-by-Step Instructions

Making apple slab pie is easier than you might think. Just follow these steps and you’ll have a beautiful, bakery-style pie in no time.

Make the Dough

Begin by mixing the flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Slowly add ice-cold water and stir just until the dough holds together. Divide it into two portions—one slightly larger for the bottom crust—and wrap each in plastic. Chill for at least two hours.

Prepare the Apples

While the dough chills, peel, core, and chop the apples. Toss them with lemon juice in a large bowl. In a separate bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Combine the spiced mixture with the apples and stir until coated. Let it sit to allow the juices to develop.

Roll and Assemble

Preheat your oven to 375°F (190°C). Roll the larger dough portion into an 18×13-inch rectangle and transfer it to a parchment-lined jelly roll pan, letting the excess hang over the sides. Pour the apple mixture evenly over the bottom crust.

Next, roll out the smaller dough portion into a slightly smaller rectangle and lay it over the filling. Trim and crimp the edges to seal. Cut slits into the top to allow steam to escape.

Brush and Bake

Brush the top with heavy cream or egg wash and sprinkle with coarse sugar if desired. Place the pan on a baking sheet to catch drips and bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for at least 45 minutes before slicing.

What to Serve with Apple Slab Pie

This pie is lovely on its own, but even better with a scoop of vanilla ice cream melting on top. Whipped cream adds an airy, creamy touch, while a drizzle of warm caramel sauce makes it completely decadent. For a fall brunch, pair a slice with hot spiced cider or a chai latte.

How to Store Apple Slab Pie

Once baked and cooled, the pie can sit at room temperature for up to a day—just keep it loosely covered. For longer storage, refrigerate it. Wrap it tightly in foil or transfer slices to an airtight container. The flavors only deepen after a day in the fridge, making leftovers even more delicious.

Can I Freeze Apple Slab Pie?

Yes, you absolutely can! Freezing baked or unbaked slab pie is simple.

To freeze baked: Let it cool completely, then wrap it well in plastic and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight and reheat in a 300°F oven until warmed through.
To freeze unbaked: Assemble the pie in the pan, wrap it tightly, and freeze. When ready to bake, place it straight into the oven and add an extra 15–20 minutes to the bake time.

Two Resources

Frequently Asked Questions (FAQ)

What kind of apples should I use?
A mix of tart and sweet apples works best. Think Granny Smith for tartness, Honeycrisp or Fuji for sweetness, and Gala for texture.

Can I make it in advance?
Definitely. You can make the crust a day or two ahead and store it in the fridge. The whole pie can also be baked and chilled the night before serving.

Is it okay to use store-bought pie dough?
Yes, if you’re short on time. Use two standard 9-inch crusts for the base and top, and roll them out to fit your sheet pan.

Do I need to pre-cook the apples?
Nope. This recipe is designed for raw apples that soften perfectly during baking while still holding their shape.

How do I prevent the bottom crust from getting soggy?
Use cornstarch in the filling to thicken juices, and bake the pie on a lower oven rack. You can also sprinkle a bit of flour or crushed graham crackers on the crust before adding the filling.

Nutritional Information

Each slice (based on 18 servings) contains approximately:

Calories: 320
Fat: 18g
Carbohydrates: 40g
Protein: 3g
Fiber: 3g
Sugars: 18g
Cholesterol: 50mg
Sodium: 210mg

Keep in mind this varies depending on the apples and the amount of sugar used.

Conclusion

Apple Slab Pie is one of those desserts that feels both nostalgic and impressive. It brings everything we love about traditional apple pie—warm spices, juicy fruit, golden crust—but makes it easier to serve and share. Whether you’re hosting a holiday meal or just need something special for Sunday supper, this recipe is your go-to. It’s a comfort food classic reimagined for modern gatherings.

Apple Slab Pie

Author: sellie
Total Time: 1h15min
Yield: 12slices 1x
Diet: Vegetarian

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