Apple Slab Pie

Apple slab pie is the perfect dessert when you need to serve a crowd. Think of it as a large-format apple pie baked in a sheet pan instead of a traditional pie dish. It has all the cozy flavors of classic apple pie—tender spiced apples and a flaky buttery crust—but it’s easier to slice and serve at parties, holidays, potlucks, and family gatherings.

Because it’s baked flat, every piece gets a delicious balance of crust and filling. Once cooled, the pie can be cut into neat squares, making it ideal for sharing.

Ingredients

For the Crust

• 3 3/4 cups all-purpose flour (470 g)
• 1 1/2 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 3 sticks unsalted butter, very cold and cut into cubes
• 3/4 cup ice-cold water

For the Apple Filling

• 3 1/2 to 4 pounds apples, peeled, cored, and chopped
• A squeeze of fresh lemon juice
• 2/3 to 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt

For the Top

• 2 tablespoons heavy cream
  or
• 1 egg beaten with 1 tablespoon water

How to Make Apple Slab Pie

Step 1: Prepare the Dough

In a large mixing bowl, whisk together the flour, sugar, and salt.

Add the cold butter pieces and coat them lightly in the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the pieces are slightly larger than peas.

Pour in about 1/2 cup of the cold water and gently stir with a spatula until the dough begins to come together. Add additional water, one tablespoon at a time, if needed, until the dough holds together without being sticky.

Divide the dough into two sections, making one portion slightly larger for the bottom crust. Shape both into rectangles about 1 inch thick.

Wrap tightly and refrigerate for at least 2 hours.

Step 2: Make the Filling

Place the chopped apples in a large bowl and toss with lemon juice.

In a separate bowl, combine:

• Sugar
• Cornstarch
• Cinnamon
• Nutmeg
• Allspice
• Salt

Sprinkle the mixture over the apples and stir until evenly coated.

Set aside while preparing the crust.

Step 3: Assemble the Pie

Preheat the oven to 375°F (190°C).

Line a 10×15-inch baking sheet or jelly roll pan with parchment paper.

On a lightly floured surface, roll the larger dough portion into a rectangle large enough to fit the pan with a slight overhang.

Transfer the dough carefully into the prepared pan and press gently into the corners and edges.

Place the pan in the refrigerator while rolling out the second dough portion into a slightly smaller rectangle for the top crust.

Step 4: Add the Filling

Spread the apple filling evenly over the bottom crust. The apples may look piled high at first, but they will soften and shrink while baking.

Lay the top crust over the apples.

Trim excess dough, leaving about 3/4 inch around the edges, then crimp or press the edges together to seal.

Brush the top with heavy cream or egg wash for a golden finish.

Use a sharp knife to cut several small slits in the top crust to allow steam to escape.

Step 5: Bake

Place the slab pie on a larger baking sheet to catch any drips.

Bake for 40–45 minutes, or until:

• The crust is golden brown
• The filling bubbles through the vents

Transfer the pie to a wire rack and let it cool for at least 45 minutes before slicing.

Storage Tips

Room Temperature

Cover loosely and store for up to 2 days.

Refrigerator

Keep tightly covered in the refrigerator for up to 5 days.

Freezer

Apple slab pie freezes very well.

• Let the pie cool completely
• Slice into portions
• Wrap each piece individually
• Store in a freezer-safe container for up to 3 months

To serve, thaw overnight in the refrigerator and warm before eating.

Reheating Instructions

Microwave

Heat slices for 15–20 seconds for a quick warm-up.

Oven

Warm slices in a 300°F (150°C) oven for 10–15 minutes to restore the flaky crust.

Easy Variations

Streusel-Topped Slab Pie

Replace the top crust with a crumb topping made from flour, oats, brown sugar, and butter.

Caramel Apple Version

Drizzle caramel sauce over the filling before baking or over slices before serving.

Apple and Pear Pie

Swap part of the apples for firm pears for extra sweetness and texture.

Cranberry Apple Slab Pie

Add fresh or dried cranberries for a tart contrast and festive flavor.

Mini Slab Pies

Bake smaller versions in muffin tins or mini loaf pans for portable desserts.

Helpful Tips

• Combine different apple varieties for the best flavor and texture
• Keep the dough cold for a flakier crust
• Don’t skip venting the top crust
• Bake on a lined tray to catch bubbling juices
• Add extra cinnamon or spices if you prefer a stronger fall flavor

Approximate Nutrition Per Serving

• Calories: 310–340
• Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 170mg
• Carbohydrates: 40g
• Sugar: 18g
• Fiber: 2g
• Protein: 2g

Final Thoughts

Apple slab pie combines everything people love about traditional apple pie with the convenience of easy serving and crowd-friendly portions. The flaky crust, warm spices, and tender apples create a dessert that feels comforting, classic, and perfect for sharing.

Whether served warm with vanilla ice cream or enjoyed cold the next morning with coffee, this dessert is always a favorite.