If you’re searching for a showstopping dessert that blends classic comfort with big-batch practicality, look no further than Apple Slab Pie. This is the kind of recipe that gets passed around at family gatherings and neighborhood potlucks, vanishes quickly from picnic tables, and always earns you a flurry of compliments (and requests for the recipe!). With layers of tender apples spiced just right between flaky pie crust and a drizzle of sweet glaze, Apple Slab Pie delivers that homemade nostalgia in a format perfect for feeding a crowd.
Ingredients You’ll Need
The beauty of Apple Slab Pie is in its simplicity – familiar, easy-to-find ingredients come together to create something truly special. Each one has a purpose, from the apples that provide juicy flavor to the sprinkle of cinnamon and nutmeg that add warmth.
- Refrigerated pie crusts (or homemade): These form the buttery, flaky base and top; store-bought saves time, but homemade takes things up a notch!
- Apples (about 6 medium, 6 cups thinly sliced): A mix of tart and sweet varieties gives the best flavor and texture—choose your favorites!
- Granulated sugar (¾ cup): Adds straightforward sweetness and caramelizes as the pie bakes.
- Brown sugar (¼ cup): A hint of molasses lends depth and a subtle toffee note.
- All-purpose flour (2 tablespoons): Helps thicken the apple juices so your filling isn’t runny.
- Ground cinnamon (1 teaspoon): This classic spice delivers that cozy, familiar apple pie aroma.
- Ground nutmeg (¼ teaspoon): Just enough to add warmth and a little complexity to the filling.
- Lemon juice (1 tablespoon): Balances the sweetness and keeps the apples vibrant and fresh.
- Unsalted butter, cut into small cubes (1 tablespoon): Melts throughout the fruit for richness.
- Egg, beaten (for egg wash): Brushed on top, it gives the crust a shiny, golden finish.
- Optional coarse sugar (for sprinkling): Adds a crunchy, sparkly topping that’s so satisfying.
- Optional glaze: Made with ½ cup powdered sugar, 1–2 tablespoons milk, and ½ teaspoon vanilla extract, this is the sweet crowning touch.
How to Make Apple Slab Pie
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 400°F (200°C), and lightly grease a 10×15-inch jelly roll pan. This size is ideal because it gives your Apple Slab Pie that perfect slab-to-filling ratio—and greasing it ensures nothing sticks as you serve those generous squares.
Step 2: Roll Out the First Pie Crust
Take one of your refrigerated (or homemade) pie crusts and roll it out to fit the bottom of your pan. Gently press it in so it covers the surface evenly, including the edges—don’t be afraid to patch any tears; no one will notice once it’s baked and beautiful!
Step 3: Make the Apple Filling
In a large bowl, toss your peeled, thinly sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Give everything a good mix so each apple slice is coated in sugary, spiced goodness—this will help every bite taste just like fall.
Step 4: Fill the Crust
Spread your apple mixture evenly over the bottom crust, distributing it right up to the corners for edge-to-edge deliciousness. Dot the apples with those little cubes of unsalted butter, which will melt into the filling as it bakes, adding incredible flavor and juicy richness.
Step 5: Top with Second Crust
Roll out your second pie crust to cover the apples. Carefully lay it over the filling and crimp the edges together with the bottom crust to seal everything in. Don’t forget to cut a few small slits in the top—these steam vents keep your Apple Slab Pie from getting soggy.
Step 6: Egg Wash and Sugar Sprinkle
Brush the top crust with the beaten egg for extra shine and color. If you’re feeling festive, sprinkle on some coarse sugar for that satisfying crunch and a sparkling finish. These simple touches make your Apple Slab Pie look and taste bakery-worthy.
Step 7: Bake and Cool
Slide your pan into the oven and bake for 35 to 40 minutes, or until the crust is deeply golden and the filling is bubbling through the slits. Let it cool completely in the pan—this lets the juices set so every slice is picture-perfect.
Step 8: (Optional) Glaze and Serve
If you want an extra touch of sweetness, whisk together your powdered sugar, milk, and vanilla extract. Drizzle this glaze all over the cooled Apple Slab Pie, then slice into squares and prepare to hear plenty of “oohs” and “aahs.”
How to Serve Apple Slab Pie
Garnishes
Dress up slices of your Apple Slab Pie with a generous drizzle of homemade glaze, a dusting of powdered sugar, or even a little scoop of vanilla ice cream on the side. If you love contrast, a sprinkle of toasted nuts adds amazing crunch and flavor.
Side Dishes
For a full dessert spread, serve Apple Slab Pie with a fruit salad topped with mint or a dollop of whipped cream. It also pairs beautifully with a mug of hot apple cider or fresh coffee—making it a star player at any gathering, from brunches to holiday feasts.
Creative Ways to Present
Cut the pie into bite-size rectangles for a portable treat, or layer slices bakery-style on a wooden board for a rustic, inviting vibe. For celebrations, wrap squares individually in parchment and tie with twine for a take-home treat your guests will remember. Apple Slab Pie is as versatile as it is irresistible!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Apple Slab Pie covered right in the pan with foil or plastic wrap at room temperature for up to two days (if it lasts that long). The crust stays tender and the flavors meld even further overnight.
Freezing
Apple Slab Pie actually freezes remarkably well—just cool it completely, cut into squares, and freeze them in an airtight container with parchment between layers. When you want a slice, thaw at room temperature or pop into the oven to refresh.
Reheating
To enjoy that just-baked taste, warm slices in a 300°F (150°C) oven for about 10 minutes. This brings back the crispness of the crust and the lovely, gooey apple filling—perfect for next-day dessert (or breakfast, we won’t tell!).
FAQs
What kind of apples are best for Apple Slab Pie?
A mix of tart and sweet apples yields the best flavor and texture. Varieties like Granny Smith, Honeycrisp, and Fuji work wonderfully together so you get both a bit of tang and plenty of sweetness.
Can I make Apple Slab Pie ahead of time?
Absolutely! In fact, Apple Slab Pie is even easier to slice and serve once it’s had time to fully cool and set. You can bake it a day ahead and store it covered at room temperature.
How do I prevent the bottom crust from getting soggy?
Lightly greasing the pan, using just enough flour in the filling, and ensuring you have steam slits in the top crust all help keep the base flaky. Cooling the pie before slicing also ensures everything holds together beautifully.
Is it okay to skip the glaze?
Definitely! The glaze is optional and mainly adds an extra hint of sweetness and pretty finish. If you prefer your desserts less sweet or more classic, simply leave it off or dust the pie with powdered sugar.
Can I use homemade pie dough instead of store-bought?
Homemade pie crust makes Apple Slab Pie even more special and allows you to control the flavor and flakiness. If you have the time and enjoy baking from scratch, go for it—otherwise, store-bought works wonderfully in a pinch!
Final Thoughts
It’s hard to beat the combination of juicy apples, a flaky crust, and just the right amount of cozy spice—and this Apple Slab Pie proves that good things are meant to be shared. Whether you’re baking for a holiday, a picnic, or just because, you’ll find yourself coming back to this recipe again and again. Give it a try and watch every square disappear!
Print
Apple Slab Pie Recipe
- Total Time: 1 hour
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
This Apple Slab Pie is a delightful twist on the classic apple pie, perfect for feeding a crowd. With layers of thinly sliced apples, warm spices, and a flaky crust, this easy-to-make dessert is sure to impress at any gathering.
Ingredients
Pie:
- 2 refrigerated pie crusts (or homemade)
- 6 cups thinly sliced, peeled apples (about 6 medium)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp unsalted butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- Optional: coarse sugar for sprinkling
Glaze (optional):
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 400°F (200°C) and lightly grease a 10×15-inch jelly roll pan.
- Prepare crust and apple filling: Roll out one pie crust to fit the bottom of the pan. In a large bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Spread apple mixture over crust and dot with butter.
- Assemble and bake: Roll out the second crust to cover the apples, crimp edges, and make slits for steam. Brush with beaten egg, sprinkle with sugar, and bake for 35–40 minutes until golden.
- Cool and glaze: Cool pie, then whisk powdered sugar, milk, and vanilla for glaze; drizzle over the pie if desired.
Notes
- Use a mix of tart and sweet apples for best flavor.
- This pie serves a crowd and is perfect for potlucks.
- Can be made a day in advance and stored covered at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/16 of pie)
- Calories: ~220 kcal
- Sugar: ~18 g
- Sodium: ~160 mg
- Fat: ~9 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0 g
- Carbohydrates: ~34 g
- Fiber: ~2 g
- Protein: ~2 g
- Cholesterol: ~25 mg
