Apple Slab Pie
This Apple Slab Pie packs all the cozy flavor of a classic apple pie into an easy sheet-pan dessert with a flaky crust and buttery cinnamon apples, perfect for feeding a crowd.
The Easiest Way to Feed a Crowd Apple Pie
If you love the flavor of a classic apple pie but dread rolling out a second crust for a lattice top on a round dish, this Apple Slab Pie is about to become your new favorite fall pie recipe. It takes everything you love about homemade apple desserts and spreads it into a big, shareable sheet pan, so you get more crust, more filling, and way less fuss.
Think of it as apple crisp with pie crust energy, but dressed up for a holiday table. It is one of those recipes with pie filling that manages to be both rustic and impressive at the same time, and it is endlessly easier to serve than a traditional pie since you just cut it into squares.
Before we get cooking, the right tools and ingredients make a real difference here. A good sturdy sheet pan helps the crust bake evenly and get properly golden on the bottom, and a reliable rolling pin makes stretching the dough to fit the pan so much easier.
Why This Recipe Works So Well
Unlike many apple and pie crust recipes that call for a deep dish, this one uses a shallow, wide pan, which means:
- More crust in every bite. The crust to filling ratio is noticeably higher than a traditional round pie.
- Easier slicing and serving. No wedge-cutting acrobatics, just clean squares.
- A shorter bake time. The thinner layer of filling cooks through faster and more evenly.
If you are searching for an easy apple pie crust option, using two store-bought crusts here saves a ton of time without sacrificing that flaky, buttery bite everyone loves.
Chef's Tip: Don't skip the flour in the apple filling. It thickens the juices as they bake so your slices hold together instead of sliding apart when you cut into them.
Choosing the Best Apples
For the best texture and flavor, use a mix of tart and sweet apples. Granny Smith apples hold their shape beautifully and add tang, while Honeycrisp or Fuji apples bring natural sweetness and a tender bite. Avoid apples like Red Delicious, which tend to turn mushy and watery once baked.
This is one of the most forgiving fall pies recipes easy enough for a weeknight, but special enough for Thanksgiving. It is also a fantastic way to use up a big bag of apples from a fall orchard trip.
Assembling Your Slab Pie
Once your bottom crust is pressed into the pan and your spiced apple filling is spread on top, the second crust goes on just like a blanket. You can keep it simple with a solid top and a few vent slits, or use strips of dough to weave a lattice for extra visual appeal, similar to what you would do with apple tarts with pie crust.
Chef's Tip: Brushing the top crust with egg wash and a sprinkle of coarse sugar gives you that beautiful golden, slightly crunchy finish bakeries charge extra for.
Ready to make it? Here is the full step by step recipe:
Apple Slab Pie
This Apple Slab Pie packs all the cozy flavor of a classic apple pie into an easy sheet-pan dessert with a flaky crust and buttery cinnamon apples, perfect for feeding a crowd.
Ingredients
- 2 refrigerated pie crusts, store-bought or homemade, for a one crust apple pie feel you can also use just one and add a lattice top with the second
- 8 cups apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp works best
- 3/4 cup granulated sugar
- 3/8 cup brown sugar, packed
- 3/8 cup all-purpose flour, to thicken the apple filling
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling on top, optional
- 1 cup powdered sugar, for the glaze, optional
- 2 tbsp milk, for the glaze, optional
Instruction
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 15x10 inch sheet pan.
Roll out one pie crust and press it into the bottom of the sheet pan, stretching gently to cover the base and slightly up the sides.
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 mixture evenly over the crust in the pan. Dot the top with the small pieces of butter.
Roll out the second pie crust and lay it over the apples, sealing and crimping the edges of both crusts together. Cut a few slits in the top for steam to escape, or use scraps to make a lattice.
Brush the top crust with the beaten egg wash and sprinkle 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.
Cool on a wire rack for at least 1 hour to let the filling set before slicing.
Whisk together powdered sugar and milk until smooth, then drizzle over the cooled pie before serving, if desired.
Equipment
- 15x10 inch sheet pan
- Rolling pin
- Large mixing bowl
- Pastry brush
- Wire cooling rack
Notes
Serving and Storing Your Apple Slab Pie
Let the pie cool for a full hour before slicing. I know it is tempting to dig in right away, but this resting time lets the filling set so your squares stay neat instead of falling apart.
For serving, a light powdered sugar glaze drizzled over the top adds just the right amount of sweetness, or you can keep things classic with a scoop of vanilla ice cream on the side. Leftovers store beautifully, loosely covered at room temperature for a couple of days or in the fridge for up to five, making this one of those homemade apple desserts that tastes just as good the next day.
Whether you are making it for a potluck, a holiday dessert table, or just because apple season has you inspired, this slab pie delivers all the comfort of a classic apple pie in a format that is easier to make, easier to serve, and honestly, just as delicious.
