Love apple pie but need a version that feeds a crowd with ease? This Apple Slab Pie has all the cozy, classic flavors of a traditional pie but baked in a sheet pan, making it simple to slice and perfect for parties, holidays, or any gathering. With a buttery, flaky crust and a sweet spiced apple filling, it’s a show-stopping dessert that’s as practical as it is delicious.
Apple Slab Pie
Ingredients
For the Crust:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Salt | 1 tsp |
| Granulated sugar | 1 tbsp |
| Unsalted butter, cold and cubed | 1 cup |
| Ice water | 6–8 tbsp |
| Optional: Store-bought pie dough can be used to save time. |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced | 6–8 |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| All-purpose flour | 2 tbsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Vanilla extract | 1 tsp |
| Lemon juice | 1 tbsp |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Egg wash | 1 egg + 1 tbsp water, beaten |
| Coarse sugar | Optional |
Instructions
- Preheat and prep: Heat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan or rimmed baking sheet.
- Make the crust: In a bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or your fingers until crumbly. Add ice water gradually, 1 tablespoon at a time, mixing until the dough just holds together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
- Roll out the dough: On a floured surface, roll one disc into a rectangle slightly larger than your pan. Transfer to the prepared pan, pressing into the bottom and sides. Roll out the second disc for the top crust and set aside.
- Prepare the filling: In a large bowl, toss the sliced apples with both sugars, flour, cinnamon, nutmeg, vanilla, and lemon juice until evenly coated.
- Assemble the pie: Spread apple filling over the bottom crust. Place the top crust over the apples, trimming excess and crimping edges to seal. Cut slits in the top to vent steam. Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake: Bake for 45–55 minutes, until the crust is golden and the filling bubbles. Rotate the pan halfway for even baking.
- Cool and serve: Let the pie rest on a wire rack for at least 30 minutes so the filling sets. Slice and serve warm with a scoop of vanilla ice cream or whipped cream.
This Apple Slab Pie is the ultimate way to serve dessert to a crowd—big flavor, easy slices, and a guaranteed hit at any table.
