Apple Slab Pie is the ultimate dessert for gatherings—think of it as the rustic, oversized cousin of the classic apple pie. Made in a sheet pan instead of a round dish, this version delivers all the cozy flavors you love, but in a format perfect for slicing and sharing. The buttery, flaky crust pairs beautifully with a generous filling of tender apples, warm spices, and just the right amount of sweetness.
What makes a slab pie special is not just its size—it’s the golden crust that crisps up along the edges, the caramelized apple juices that bubble up in the oven, and the ability to serve a crowd with minimal fuss. Whether you’re hosting a holiday meal, a potluck, or just baking for the weekend, this dessert is a reliable showstopper. If you’re a fan of traditional apple pie, you’ll love this delicious twist.
Why You’ll Love It
- Feeds a Crowd: Serves 12–16 easily—perfect for family gatherings or holidays
- Flaky and Buttery: Homemade pie crust with unbeatable texture
- Spiced Just Right: Apples tossed with cinnamon, nutmeg, and a hint of lemon
- No Special Equipment: Just a sheet pan and a rolling pin
- Easy to Cut and Serve: Squares or bars make for mess-free portions
If you love classic apple pie but want something easier to serve and even more satisfying, this one’s for you.
Cooking Time
- Prep Time: 30 minutes
- Cook Time: 45–50 minutes
- Chill Time (for dough): 1 hour
- Total Time: About 2 hours 15 minutes
- Servings: 12–16 squares
Ingredients
For the Crust:
- 3 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 1/2 cups unsalted butter, cold and cubed
- 1/2 cup ice water (plus more as needed)
For the Filling:
- 8–9 cups peeled and sliced apples (Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons butter, cut into small pieces
For the Topping:
- 1 egg (for egg wash)
- 1 tablespoon water
- Optional: Coarse sugar for sprinkling
Instructions
Step 1: Make the Dough
In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your hands to cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring just until the dough comes together.
Divide the dough into two pieces (one slightly larger than the other), flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Prepare the Apple Filling
In a large bowl, toss the sliced apples with both sugars, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Let sit for 10–15 minutes to allow the flavors to meld and the apples to release some juices.
Step 3: Assemble the Pie
Preheat oven to 375°F (190°C). On a floured surface, roll out the larger dough disc to fit a 10×15-inch rimmed sheet pan, leaving some overhang. Gently press the crust into the pan. Pour the apple filling evenly over the crust and dot with butter.
Roll out the second piece of dough and place it over the apples. You can lay it whole or cut strips to create a lattice. Trim and crimp the edges to seal. Whisk together egg and water, then brush the top crust with egg wash. Sprinkle with coarse sugar if desired.
Step 4: Bake
Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool in the pan for at least 30 minutes before slicing into squares. Serve warm or at room temperature.
Variations
- Add Caramel: Drizzle caramel sauce over the filling or after baking for a richer flavor
- Try Different Fruits: Mix in some pears or cranberries for a seasonal twist
- Crumble Topping: Replace the top crust with a buttery streusel for an apple crisp–style finish
- Gluten-Free: Use a gluten-free flour blend and adjust water as needed
Equipment You’ll Need
- Large mixing bowls
- Rolling pin
- Pastry cutter (or forks/fingers)
- 10×15-inch rimmed sheet pan
- Measuring cups and spoons
- Pastry brush
- Knife or pizza cutter (for lattice, if using)
No pie dish required—just a sheet pan and a love of homemade dessert.
Nutritional Information (per serving, approx. based on 16 servings)
- Calories: 280
- Carbohydrates: 38g
- Sugars: 19g
- Protein: 3g
- Fat: 13g
- Fiber: 2g
Note: Nutritional values will vary based on crust thickness and portion size.
Storage Tips
- Room Temperature: Keep covered for up to 2 days
- Refrigerate: Store leftovers in an airtight container for up to 5 days
- Freeze: Freeze individual squares for up to 2 months. Reheat in the oven at 350°F until warmed through
This dessert stores well and makes excellent leftovers.
My Cooking Experience
As a professional chef with over 5 years of experience in the kitchen, I’ve made everything from classic French pastries to quick weeknight meals. But rustic, seasonal desserts like this Apple Slab Pie always steal the show. It’s nostalgic, generous, and brings everyone to the table for seconds.
Conclusion
Apple Slab Pie is the kind of dessert that feels like home. With its flaky crust, warmly spiced apple filling, and simple sheet-pan format, it’s ideal for gatherings, holidays, or cozy weekends. As a chef, I love how approachable it is—no fancy ingredients, no fuss, just wholesome, delicious baking.
So if you’ve got a crowd to feed or just want a beautiful twist on the classic apple pie, give this recipe a try. Slice it up, pass it around, and enjoy the flavors of fall, one square at a time.
apple slab pie
Ingredients
Method
- In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your hands to cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring just until the dough comes together. Divide the dough into two pieces (one slightly larger than the other), flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a large bowl, toss the sliced apples with both sugars, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Let sit for 10–15 minutes to allow the flavors to meld and the apples to release some juices.
- Preheat oven to 375°F (190°C). On a floured surface, roll out the larger dough disc to fit a 10×15-inch rimmed sheet pan, leaving some overhang. Gently press the crust into the pan. Pour the apple filling evenly over the crust and dot with butter. Roll out the second piece of dough and place it over the apples. You can lay it whole or cut strips to create a lattice. Trim and crimp the edges to seal. Whisk together egg and water, then brush the top crust with egg wash. Sprinkle with coarse sugar if desired.
- Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool in the pan for at least 30 minutes before slicing into squares. Serve warm or at room temperature.
Notes
- Room Temperature: Keep covered for up to 2 days
- Refrigerate: Store leftovers in an airtight container for up to 5 days
- Freeze: Freeze individual squares for up to 2 months. Reheat in the oven at 350°F until warmed through
