Apple Slab Pie is the dessert you make when you want all the comfort of classic apple pie but need enough slices to feed a crowd. Baked in a large rectangular pan, this version delivers flaky, buttery crust and tender, cinnamon-spiced apples in every bite, while being far easier to serve than a traditional round pie. Apple Slab Pie feels rustic, generous, and welcoming, making it perfect for holidays, potlucks, church gatherings, family reunions, or anytime dessert needs to stretch a little further.
Apple Slab Pie has a way of filling the kitchen with warmth. The smell of apples, cinnamon, and butter baking together instantly brings back memories of fall afternoons, busy kitchens, and desserts cooling on the counter while everyone sneaks a taste. This recipe keeps things simple, approachable, and beginner-friendly while still delivering bakery-worthy results.
Ingredients
Equipment
Method
- Mix flour, salt, and sugar. Cut in butter until crumbly.
- Add ice water gradually until dough forms. Divide and chill.
- Toss apples with sugars, spices, flour, vanilla, and lemon juice.
- Roll out dough. Line pan with bottom crust and add filling.
- Top with remaining crust, seal edges, vent, and brush with egg wash.
- Bake at 375°F until golden and bubbly, about 45–50 minutes.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why Apple Slab Pie Is a Crowd Favorite
Big flavor, big portions
Apple Slab Pie offers all the flavor of a traditional apple pie, but in a format that’s designed for sharing. Because it’s baked in a sheet pan, you get more crust, more filling, and perfectly portioned slices that are easy to serve.
Each piece delivers that ideal balance of flaky crust and juicy apples.
Easier than you think
While it looks impressive, Apple Slab Pie is surprisingly straightforward. Rolling dough into rectangles is more forgiving than shaping circles, and slicing is neat and simple. There’s no struggling with pie servers or collapsing wedges.
That ease makes Apple Slab Pie a reliable option even for first-time pie bakers.
The Story Behind This Recipe
Apple Slab Pie became a staple at large family gatherings where one pie was never enough. I remember watching trays of it disappear at reunions, with people quietly hoping for corner pieces with extra crust. Over time, it became the dessert everyone expected to see, especially when apples were in season.
It’s the kind of recipe that feels generous by nature. One pan, many servings, and a dessert that brings people back for seconds.
Ingredients That Make Apple Slab Pie Shine
The crust
A classic butter-based pie dough creates layers that bake up flaky and rich. Cold butter and ice water are essential for texture, giving the crust its signature tenderness and structure.
The apple filling
A mix of tart and sweet apples works best. Granny Smith provides structure and tang, while Honeycrisp or similar varieties add natural sweetness and juiciness.
Warm spices
Cinnamon takes the lead, supported by a touch of nutmeg. These spices enhance the apples without overpowering them.
How Apple Slab Pie Comes Together
Preparing the dough
Cold butter is cut into flour until pea-sized pieces form. Ice water brings the dough together gently, keeping it tender rather than tough.
Making the filling
Thinly sliced apples are tossed with sugars, spices, flour, lemon juice, and vanilla. This mixture thickens beautifully as it bakes.
Assembling the slab pie
One sheet of dough forms the base, the apples are layered generously, and a second sheet seals everything in. An egg wash gives the top a golden finish.
Baking Tips for Perfect Apple Slab Pie
Slice apples evenly
Uniform slices ensure even baking and prevent mushy spots.
Don’t skip chilling the dough
Cold dough bakes into flakier layers and holds its shape better.
Vent the top crust
Small slits allow steam to escape, preventing sogginess.
Serving Suggestions
Apple Slab Pie is delicious warm, at room temperature, or chilled. It pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
For gatherings, it’s ideal because it slices cleanly and serves easily.
Storage and Make-Ahead Tips
Apple Slab Pie can be made a day ahead and stored covered at room temperature or refrigerated. It reheats well and holds its structure, making it a dependable make-ahead dessert.
Frequently Asked Questions
How many people does Apple Slab Pie serve?
Typically 12–20, depending on slice size.
Can I use store-bought crust?
Yes, though homemade offers the best flavor and texture.
Do I need to pre-cook the apples?
No, thin slices cook perfectly during baking.
Can I freeze Apple Slab Pie?
Yes, fully baked and cooled slices freeze well.
What pan size works best?
A standard 10×15-inch jelly roll pan works perfectly.
Conclusion
Apple Slab Pie is everything a comfort dessert should be: warm, generous, and deeply satisfying. With its flaky crust, spiced apple filling, and easy-to-serve format, it’s a recipe that belongs in every home baker’s collection. Once you make it, it’s bound to become a regular request.
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