Apple Slab Pie
This Apple Slab Pie packs classic homemade apple pie flavor into an easy, feeds-a-crowd sheet pan, with a flaky double crust and warm cinnamon apple filling in every square.
The Apple Pie That Feeds a Crowd
If you love the flavor of a classic homemade apple pie but dread the idea of only getting eight slices out of all that effort, this Apple Slab Pie is about to become your new favorite fall pie recipe. It's essentially apple pie stretched across a full sheet pan, which means a flaky, buttery double crust and warm, cinnamon-spiced apples in every single square. It's one of those easy apple pie crust recipes that looks impressive but comes together with almost no fuss.
Think of it as apple pie meets apple crisp with pie crust, minus the crumb topping, plus a lot more servings. Whether you're feeding a holiday table, a potluck, or just a house full of hungry people, this is the recipe with pie filling that never seems to run out.
Before we get cooking, the right tools and ingredients really do make a difference here. A sturdy rimmed baking sheet keeps the filling from bubbling over into your oven, and a good rolling pin makes rolling out that much dough far less of a workout.
Why Slab Pie Beats a Regular Apple Pie
There's a reason slab pie has become one of the most popular fall pies recipes easy enough for weeknight baking but special enough for a holiday dessert table. A few reasons this format works so well:
- More crust-to-filling ratio. Every bite gets that flaky, buttery crust on top and bottom.
- No fussy lattice required. A simple top crust with a few slits does the job beautifully.
- Easy to slice and serve. Cut it into neat squares instead of wedges, perfect for a crowd.
- Great for make-ahead desserts. It travels well and holds its shape once cooled.
Chef's Tip: Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp. The tart apples hold their shape while the sweeter ones break down slightly, giving you that perfect homemade apple dessert texture.
Getting the Apple Filling Just Right
The filling is where this recipe with pie crust really shines. Tossing the apples with both granulated and brown sugar, a touch of flour, cinnamon, nutmeg, and a splash of lemon juice does a few important things at once. The lemon juice keeps the apples from browning and brightens the whole filling, while the flour thickens the juices as they bake so you don't end up with a soggy bottom crust.
Don't skip dotting the filling with butter before you add the top crust. As it melts, it enriches the filling and helps everything bake up glossy and rich, much like a one crust apple pie's filling but doubled in volume for this bigger pan.
Ready to make it? Here is the full step-by-step recipe:
Apple Slab Pie
This Apple Slab Pie packs classic homemade apple pie flavor into an easy, feeds-a-crowd sheet pan, with a flaky double crust and warm cinnamon apple filling in every square.
Ingredients
- 2 box refrigerated pie crusts, or use 4 homemade single pie crust rounds
- 8 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp works best
- 3/4 cup granulated sugar
- 3/8 cup light brown sugar, packed
- 3/8 cup all-purpose flour, for thickening the filling
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp unsalted butter, cut into small cubes
- 1 large egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
- 1 cup powdered sugar, for optional glaze
- 2 tbsp milk, for optional glaze
Instruction
Preheat the oven to 400 degrees F (200 degrees C). Line an 18x13 inch rimmed baking sheet with parchment paper, or lightly grease it.
Roll out the pie crusts on a lightly floured surface and piece them together to form one large rectangle slightly bigger than your baking sheet. Press the crust into the bottom and up the sides of the pan, patching any gaps with your fingers.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
Spread the apple filling evenly over the bottom crust, mounding it slightly in the center. Dot the top with the cubed butter.
Roll out the remaining pie crusts and lay them over the filling, trimming and crimping the edges to seal. Cut several small slits in the top crust to let steam escape.
Brush the top crust with the beaten egg and sprinkle generously with coarse sugar, if using.
Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them loosely with foil.
Let the slab pie cool on a wire rack for at least 1 hour before slicing, so the filling can set.
If desired, whisk powdered sugar and milk together until smooth, then drizzle over the cooled pie before slicing into squares.
Equipment
- 18x13 inch rimmed baking sheet
- Rolling pin
- Large mixing bowl
- Parchment paper
- Pastry brush
- Wire cooling rack
Notes
Serving, Storing, and Variations
Once your slab pie has cooled for at least an hour, it's ready to slice into squares. That cooling time matters more than it seems. It gives the filling a chance to set so your slices hold together instead of sliding apart.
For serving, this pie is wonderful on its own, but it's also fantastic with:
- A scoop of vanilla ice cream melting into a warm square
- A drizzle of the simple powdered sugar glaze
- A dusting of extra cinnamon sugar right after baking
To store: Keep leftovers loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze: wrap cooled, unglazed squares tightly and freeze for up to 2 months, then thaw and warm before serving.
Chef's Tip: If you're short on time, this is one of those recipes with pie filling that works beautifully with a good quality canned apple pie filling instead of fresh apples. Just skip the sugar, flour, and lemon juice and use two 21-ounce cans instead.
However you slice it, this Apple Slab Pie takes everything wonderful about traditional apple and pie crust recipes and makes it easier to share. It's proof that some of the best homemade apple desserts are also the simplest to pull off.
