When you love traditional apple pie but need something simpler to slice, serve, and share, apple slab pie is the answer. Baked in a sheet pan instead of a round pie dish, it delivers all the cozy, cinnamon-spiced flavor of a classic apple pie — but in generous, easy-to-cut squares.
For gatherings, holidays, or even recipe content for your blog, this version is practical, beautiful, and incredibly satisfying.
✨ Why You’ll Love Apple Slab Pie
- Feeds a crowd (12–16 servings)
- Easier to slice and serve than traditional pie
- More crust in every bite
- Perfect for potlucks and family events
- Freezes beautifully
📝 Ingredients
For the Crust (Double Batch)
- 4 cups (500g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups (340g) cold unsalted butter, cubed
- 3/4–1 cup ice water
(You can also use 2 boxes of refrigerated pie crust to save time.)
For the Apple Filling
- 8–10 medium apples (about 10 cups sliced)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter (for dotting)
For Finishing
- 1 egg + 1 tablespoon milk (egg wash)
- 1 tablespoon coarse sugar (optional)
👩🍳 Instructions
1️⃣ Prepare the Crust
In a large bowl, mix flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together.
Divide into two portions (one slightly larger for the bottom crust). Wrap and chill for at least 30 minutes.
2️⃣ Prepare the Apples
Peel, core, and thinly slice apples. In a large bowl, toss them with sugars, flour, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Set aside while rolling dough.
Best apples: Granny Smith for tartness, Honeycrisp for sweetness — or a mix of both.
3️⃣ Assemble
Preheat oven to 375°F (190°C).
Roll out the larger dough portion and fit it into a 10×15-inch jelly roll pan, pressing into corners.
Spread apple filling evenly over crust. Dot with butter.
Roll out second crust and place over apples. Trim edges, seal, and crimp. Cut small slits in the top for steam to escape.
Brush with egg wash and sprinkle with coarse sugar.
4️⃣ Bake
Bake 40–50 minutes, until crust is golden brown and filling is bubbling.
If edges brown too quickly, cover loosely with foil.
Cool at least 1–2 hours before slicing to allow filling to set.
💡 Pro Tips for Perfect Slab Pie
- Slice apples evenly so they cook uniformly.
- Don’t skip the resting time — it prevents runny filling.
- Add a pinch of cardamom for a subtle bakery-style flavor twist.
- For extra shine, brush crust with cream instead of egg wash.
🧊 Storage
- Room temperature: 1–2 days
- Refrigerator: Up to 5 days
- Freezer: Wrap tightly and freeze up to 3 months
Reheat slices in the oven at 325°F (160°C) for 10 minutes for that fresh-baked texture.
🍨 Serving Ideas
- Warm with vanilla ice cream
- Drizzle with salted caramel sauce
- Add a scoop of cinnamon whipped cream
- Serve with sharp cheddar for a traditional twist
Leave a Comment