Apple Slab Pie
This Apple Slab Pie stacks a flaky, buttery crust with a cinnamon-spiced apple filling and a sweet glaze, feeding a crowd in one easy sheet pan.
Why Apple Slab Pie Is the Ultimate Fall Dessert
If you love the cozy flavors of classic apple pie but need to feed a crowd, this Apple Slab Pie is about to become your new favorite fall pies recipe. It has everything you love about traditional apple pie, buttery crust, cinnamon-spiced apples, a hint of nutmeg, but it bakes in a sheet pan so you get more servings with a lot less fuss. Think of it as an apple crisp with pie crust, but sliced into neat squares and finished with a sweet vanilla glaze.
This is one of those homemade apple desserts that looks impressive but is actually easier than a round pie, since there's no need to worry about a perfectly fluted edge or a soggy bottom crust. It's the recipe with pie filling that friends will ask you to bring to every potluck, holiday, and bake sale from here on out.
Before we get cooking, the right tools and ingredients make a real difference here. A good rolling pin, a sturdy sheet pan, and a reliable pie crust (homemade or store-bought) will make this apple and pie crust recipe come together smoothly and bake evenly from edge to edge.
Choosing the Best Apples for Slab Pie
Not all apples are created equal when it comes to baking. For the best texture and flavor, look for a mix of tart and sweet varieties:
- Granny Smith: Tart and firm, holds its shape beautifully.
- Honeycrisp: Sweet, juicy, and still sturdy after baking.
- Braeburn or Jonagold: Great backup options with a nice balance of sweet and tart.
Using a combination of two apple varieties gives the filling more depth than a single type alone.
Chef's Tip: Slice your apples about a quarter inch thick. Too thin and they'll turn mushy, too thick and they won't soften fully during baking.
Building the Perfect One Crust... or Two
While this started as a twist on the one crust apple pie idea, a double crust slab pie gives you that irresistible flaky top layer that traps in all the steam and cinnamon aroma while baking. Rolling the dough into a large rectangle instead of a circle is simpler than it sounds. Just work in sections, patch any tears with a bit of extra dough, and press it firmly into the corners of the pan.
If you want a more rustic look, skip the solid top crust and cut the dough into strips for a lattice pattern instead. It bakes up gorgeous and lets you peek at that bubbling apple filling underneath.
Ready to make it? Here is the full step-by-step recipe:
Apple Slab Pie
This Apple Slab Pie stacks a flaky, buttery crust with a cinnamon-spiced apple filling and a sweet glaze, feeding a crowd in one easy sheet pan.
Ingredients
- 2 pie crust, store-bought or homemade, for a double crust, chilled
- 8 cups apples, peeled, cored, and thinly sliced, about 8 medium apples like Granny Smith or Honeycrisp
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/8 cup all-purpose flour, for thickening the filling
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt, fine sea salt
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp unsalted butter, cut into small cubes
- 1 large egg, beaten, for egg wash
- 1 cup powdered sugar, for the glaze
- 2 tbsp milk, or more as needed to thin the glaze
- 1/2 tsp vanilla extract
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and line a 10x15 inch sheet pan with parchment paper, leaving overhang on the sides.
Roll out the pie crusts and press them together to form one large rectangle slightly bigger than your sheet pan. Press it into the bottom and up the sides of the pan.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
Spread the apple filling evenly over the crust in the pan and dot the top with the cubed butter.
Roll out any remaining dough scraps or a second batch of crust to cover the top, or cut into lattice strips for a decorative finish.
Trim and crimp the edges to seal, then brush the top crust generously with the beaten egg.
Cut a few small slits in the top crust to allow steam to escape.
Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling.
Let the slab pie cool in the pan for at least 30 minutes.
Whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled pie before slicing into squares.
Equipment
- 10x15 inch sheet pan
- Rolling pin
- Large mixing bowl
- Pastry brush
- Parchment paper
Notes
Serving and Storing Your Apple Slab Pie
Once your slab pie has cooled and been drizzled with glaze, it's ready to slice into squares for easy serving, no need for pie plates or awkward wedge-cutting. This makes it one of the easiest recipes with pie filling to bring to a crowd.
A few serving ideas:
- Serve slightly warm with a scoop of vanilla ice cream.
- Pair with a hot cup of coffee or spiced cider for a cozy afternoon treat.
- Wrap individual squares for lunchboxes or on-the-go snacking.
For storage, keep it covered at room temperature for up to two days, or refrigerate for up to five. A quick reheat in the oven brings the crust back to life if it's softened slightly.
Chef's Tip: Don't skip the resting time before slicing. Letting the pie cool for at least 30 minutes allows the filling to set so your squares hold together instead of falling apart.
A Fall Favorite Worth Repeating
Whether you're searching for easy apple pie crust ideas or simply want a fresh spin on classic apple tarts with pie crust, this slab pie delivers big flavor with minimal stress. It's proof that some of the best fall pies recipes easy enough for a weeknight can still taste like they came straight from a bakery case.
