Meet your new signature dessert: Apple Slab Pie. This irresistible treat is like a giant slice of comfort—golden, buttery crust layered over a generous pile of juicy apples, kissed with cinnamon and a just-right sweetness. Perfect for potlucks, family gatherings, or anytime you want to treat a crowd, this slab pie offers all the classic apple pie flavor you love, but in an easy-to-share sheet pan format. Making Apple Slab Pie is the ultimate way to bring everyone together around the table (and trust me, every last square will disappear in a flash!).
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about what goes into this incredible Apple Slab Pie. The ingredient list is comfortingly simple, but each item plays a starring role in achieving the flaky crust, juicy filling, and signature spice that makes this pie a keeper.
- Apples: Opt for a mix of Granny Smith and Honeycrisp for tartness and juiciness—this combo gives your filling the perfect balance and texture.
- Granulated Sugar: Adds sweetness and helps create that luscious syrupy apple layer.
- Light Brown Sugar: Brings a hint of caramel depth that takes the filling up a notch.
- All-purpose Flour: Thickens the filling so you get perfect slices every time—no runny mess!
- Ground Cinnamon: The essential cozy spice in any great apple pie.
- Ground Nutmeg: Just a dash, but it rounds out the flavor and adds true old-fashioned warmth.
- Lemon Juice: Brightens up the apples and keeps their color vibrant.
- Pie Crust Dough: Store-bought is totally fine, but homemade makes the whole pie sing; you’ll need two sheets to create the bottom and top.
- Butter: Small pieces scattered over the filling melt in, making every bite a little richer.
- Egg (for Egg Wash): Brushed over the crust just before baking, this ensures a beautifully golden, glossy finish.
- Coarse Sugar: (Optional) Sprinkle on top for a sparkle and satisfying crunch.
How to Make Apple Slab Pie
Step 1: Prep Your Oven and Apples
Start by preheating your oven to 400°F to make sure it’s ready for that beautiful pie. Next, peel, core, and thinly slice your apples—this is where you can get the whole kitchen smelling like autumn. Once prepped, toss your apple slices in a large bowl with both sugars, flour, cinnamon, nutmeg, and a bright squeeze of lemon juice. Give everything a good mix so all the apples are coated and glistening.
Step 2: Roll Out the Pie Crust
Take one sheet of pie crust and roll it out to fit the bottom and sides of a 10×15-inch rimmed baking sheet (a jelly roll pan works perfectly). Gently press the dough into the pan, smoothing it into all the corners and up the edges. This setup ensures maximum filling and those crisp, golden edges that everyone fights over.
Step 3: Fill and Dot with Butter
Spread the apple mixture evenly across the crust, making sure every inch gets some juicy apple slices. Then, dot the filling with little pieces of butter. These melt as the pie bakes, giving the apples extra richness and creating that sumptuous, silky filling.
Step 4: Top with Second Crust and Vent
Roll out the second pie crust sheet and carefully lay it over the apples. Trim the edges and crimp them along the pan, sealing in all that goodness. Use a small sharp knife to cut a few slits in the top of the crust. These vents allow steam to escape while baking, helping you avoid a soggy pie.
Step 5: Egg Wash and Sugar Sprinkle
Brush the top crust with beaten egg for that classic shine. If you like sparkle and crunch, sprinkle a little coarse sugar over the top (this is optional, but so delicious!). Now your Apple Slab Pie is ready for the oven.
Step 6: Bake to Golden Perfection
Slide the pan onto the middle rack and bake for 35–40 minutes. You’re looking for a deep golden crust and bubbling, fragrant filling peeking through the slits. Once baked, let the slab pie cool slightly. This brief wait makes slicing into neat squares so much easier, but it also lets the flavors settle beautifully.
How to Serve Apple Slab Pie
Garnishes
A classic scoop of vanilla ice cream on warm Apple Slab Pie is pure magic, but don’t stop there—try homemade whipped cream, a drizzle of caramel sauce, or even a sprinkle of toasted walnuts or pecans if you love some crunch. For a festive touch, dust with powdered sugar just before serving!
Side Dishes
This pie truly shines solo, but if you’re offering dessert for a crowd, pair slices with bowls of mixed berries or a fruit compote. For autumn parties, serve with mugs of hot apple cider or spiced chai—it makes for a perfectly cozy finish to any meal.
Creative Ways to Present
Cut the slab pie into small snackable squares for a dessert buffet, or go big with generous rectangles for a more decadent experience. For special occasions, stack squares neatly on a platter with parchment between layers, or arrange them checkerboard-style with dollops of cream or caramel for a bakery-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftover Apple Slab Pie is just as delicious the next day. Cover the pan with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3 days, then bring to room temperature or warm before serving to refresh the flavors.
Freezing
Great news: Apple Slab Pie freezes beautifully! Wrap tightly in plastic wrap and then in foil, or place individual squares in freezer-safe bags. It will keep for up to 2 months. Thaw overnight in the fridge before reheating or serving.
Reheating
To revive that just-baked magic, place slices on a baking sheet and warm at 325°F for about 10 minutes—or until heated through. If you’re in a hurry, a quick zap in the microwave works too, though the crust stays crispier with oven reheating.
FAQs
What’s the best apple variety for Apple Slab Pie?
A combination of Granny Smith and Honeycrisp apples offers the ideal blend of tart and sweet, but feel free to experiment with your favorites—Fuji, Braeburn, or Pink Lady all work beautifully and bring unique flavors to the pie.
Can I make Apple Slab Pie in advance?
Absolutely! You can make the entire slab pie a day ahead. Simply cool and store it (covered) at room temperature or in the fridge, then rewarm before serving. This makes it perfect for entertaining and busy holidays.
Is it okay to use store-bought pie crust?
Yes! For convenience, store-bought pie crusts save time and still taste delicious. If you’re feeling ambitious, homemade dough will add that extra flaky, buttery flavor, but don’t hesitate to use your favorite ready-made brand.
Can I add mix-ins to the filling?
Absolutely—go ahead and add a handful of raisins, dried cranberries, or chopped walnuts to the apple mixture before baking. These extras add texture and bursts of flavor that make your Apple Slab Pie truly unique to you.
How do I prevent the bottom crust from getting soggy?
Be sure to toss your apples with flour to absorb juices, preheat your oven so the crust starts baking immediately, and don’t overload the filling. Letting the pie cool slightly before cutting also helps the bottom set up beautifully!
Final Thoughts
There’s just something extra special about pulling a tray of Apple Slab Pie out of the oven—the aroma, the golden crust, and that first slice always feel like a celebration. Don’t wait for a special occasion alone; anyone can enjoy this crowd-pleaser anytime. I hope you gather your loved ones and make this Apple Slab Pie part of your favorite traditions!
