Apple Slab Pie Recipe – The Ultimate Crowd-Pleasing Dessert
If you love the rich, nostalgic flavor of traditional apple pie but need something that feeds a crowd or travels well to a potluck, then an Apple Slab Pie is the answer. With all the classic flavors—sweet, cinnamon-kissed apples wrapped in a buttery, flaky crust—this version is baked in a large sheet pan for maximum shareability. Perfect for holidays, family reunions, or weekend baking sessions, this apple slab pie is destined to become your new go-to dessert.
🍏 What Is Apple Slab Pie?
An apple slab pie is essentially a sheet pan version of a traditional apple pie. Instead of a round pie dish, the filling and crust are assembled in a rectangular baking sheet, making it ideal for serving large groups. Its wider surface area ensures a perfect crust-to-filling ratio, so every bite has that coveted balance of buttery crust and juicy apples. Plus, it slices cleanly into neat bars or squares, making it easier to serve at gatherings.
🧂 Ingredients for Apple Slab Pie
For the Homemade Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tablespoons ice water
Time-saving Tip: You can substitute the homemade crust with 2 store-bought refrigerated pie crusts, rolled out and trimmed to fit the baking sheet.
For the Apple Filling
- 8 medium apples (Honeycrisp, Granny Smith, Gala, or a mix), peeled and thinly sliced
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch or all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch of salt
Optional Topping
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar, for sprinkling
👩🍳 Step-by-Step Instructions for Making Apple Slab Pie
1. Prepare the Pie Dough
In a large mixing bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until the dough comes together.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Pro Tip: For a flakier crust, avoid overworking the dough and keep everything as cold as possible.
2. Preheat the Oven and Prepare the Apples
Preheat your oven to 375°F (190°C).
While the dough chills, combine the sliced apples in a large bowl with lemon juice, granulated and brown sugars, cornstarch, cinnamon, nutmeg, and a pinch of salt. Toss thoroughly to coat each slice evenly. Let the filling sit for 15 minutes to draw out excess juices.
3. Roll Out the Dough
Roll out one disc of chilled dough on a lightly floured surface into a rectangle large enough to cover the bottom and sides of a 10×15-inch sheet pan. Carefully transfer it to the pan, pressing it gently into the corners and trimming any overhang.
Roll out the second disc to use as the top crust—this can be a full sheet or cut into lattice strips for a more decorative finish.
4. Assemble the Pie
Pour the apple filling evenly over the prepared bottom crust, spreading it out gently.
Place the top crust over the filling, trimming any excess and pinching the edges to seal. If using a full top crust, cut a few slits in the center to allow steam to escape. For a lattice top, weave strips over the apples in a crisscross pattern.
Brush the top crust with the beaten egg and sprinkle with sugar for a golden, glossy finish.
5. Bake to Golden Perfection
Place the slab pie in the center of the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the apple filling is bubbling.
If the edges brown too quickly, cover them loosely with aluminum foil midway through baking.
Allow the pie to cool for at least 1 hour before slicing. This allows the filling to set and makes for cleaner cuts.
🍽 Serving Suggestions and Storage Tips
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Store leftover pie in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To freeze, wrap individual bars or the whole slab in plastic wrap and foil. Freeze for up to 2 months. Reheat in a 300°F oven until warmed through.
🍏 Best Apples for Apple Slab Pie
Choosing the right apples is key for the best texture and flavor. We recommend a mix of tart and sweet varieties:
- Granny Smith – Firm and tart, perfect for structure
- Honeycrisp – Sweet and juicy with a slight crunch
- Gala – Mellow sweetness and soft texture
Using multiple apple types creates depth and complexity in each bite.
🌟 Tips for Making the Perfect Apple Slab Pie
- Chill the dough thoroughly before rolling to prevent shrinkage.
- Use a baking sheet with sides (a jelly roll pan) to contain the filling.
- Don’t overfill the pie; keep the filling level with the crust edge to prevent bubbling over.
- Egg wash ensures a golden crust—don’t skip it!
- Let the pie rest before cutting to avoid a runny filling.
🥧 Variations to Try
Want to experiment? Here are a few delicious variations:
- Caramel Apple Slab Pie: Drizzle homemade caramel sauce over the filling before adding the top crust.
- Apple-Cranberry Slab Pie: Add 1 cup of fresh or dried cranberries for a tart twist.
- Streusel-Topped Apple Slab Pie: Skip the top crust and sprinkle with a brown sugar oat crumble instead.
🍂 When to Serve Apple Slab Pie
This versatile dessert is perfect for:
- Thanksgiving dinners
- Fourth of July picnics
- Christmas gatherings
- Fall festivals
- Any time you need a dessert that serves a crowd
It travels well, slices cleanly, and never fails to impress.
Conclusion
The Apple Slab Pie is a perfect marriage of old-fashioned flavor and modern convenience. With its luscious apple filling, buttery crust, and ability to feed a crowd, it’s a dessert that brings people together. Whether served warm with ice cream or cooled and packed for a potluck, it’s a guaranteed crowd-pleaser every time.