Apple Slab Pie
There is something undeniably comforting about a warm, homemade apple pie. It represents the kind of baking that brings families together, fills the house with sweet aromas, and reminds us of the timeless recipes passed down through generations. But when you need a dessert that feeds a crowd, holds its shape beautifully, and still delivers every nostalgic flavor of a classic pie, nothing compares to an apple slab pie. Larger, easier to slice, and perfect for gatherings, this dessert has become a go-to choice for holidays, potlucks, and cozy weekend baking.
An apple slab pie takes the familiar concept of a traditional round pie and stretches it into a sheet-pan masterpiece. Instead of fitting the dough into a small pie dish, the crust is rolled into a large rectangle and baked in a rimmed baking sheet. This gives you more surface area, more crust, and more apple filling in every single bite. It bakes evenly, slices beautifully, and is surprisingly simple to prepare. With fewer fussy steps and a more forgiving shape, it is one of those recipes that quickly becomes part of your family traditions.
The beauty of an apple slab pie lies not only in its size but in the balance of textures. The crust is sturdy enough to hold everything together, yet still tender and flaky. The filling has thick slices of apples that soften into perfection during baking, becoming juicy without turning mushy. Cinnamon, nutmeg, sugar, and a touch of lemon bring out the natural flavor of the apples. A bit of cornstarch helps the filling set so the slices hold beautifully. Once baked, the top crust becomes lightly golden, crisp at the edges, and soft enough to blend seamlessly with each bite of warm apple filling.
Another advantage of this slab-style dessert is versatility. You can serve it warm or chilled. It pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. It also travels exceptionally well, making it ideal for school events, family gatherings, and casual celebrations. Because it cuts into neat squares, it serves more people than a traditional pie while still offering that homemade charm everyone appreciates.
Choosing the right apples makes a huge difference. Firm, crisp varieties such as Honeycrisp, Granny Smith, Jonagold, or Braeburn hold their shape during baking. Using two or three varieties together can deepen the flavor, creating a filling that is sweet, tart, and fragrant. These apples release their juices slowly, allowing the spices and sugar to blend in a way that creates a warm, balanced filling.
The crust can be made from scratch using a simple mixture of flour, butter, salt, and ice water. Rolling it into a rectangle is easier than working with a circular pie crust because you do not need to worry about perfect edges. If time is short, store-bought pie crusts can still create a delicious and beautiful slab pie. Most bakers need three standard pie crusts to cover the bottom and top of a sheet pan.
The assembly is straightforward. The bottom crust is laid into the baking pan. Apple slices are tossed in cinnamon, nutmeg, sugar, lemon juice, and cornstarch before being piled generously over the crust. The top crust is placed over the apples, sealed at the edges, and vented with small slits to release steam while baking. A simple egg wash brushes over the top, giving the crust its beautiful golden finish. Sometimes a sprinkle of coarse sugar is added for an extra touch of sweetness and sparkle.
As the slab pie bakes, the aroma of apples and spice fills the entire kitchen, creating the kind of warmth that draws people in. When the crust deepens into a golden brown and the edges begin to caramelize slightly, you know it is ready. After cooling, the pie sets into clean layers that slice perfectly. The filling thickens just enough to stay together, and each square holds its shape without spilling over. This kind of reliability is what makes slab pies such a pleasure to bake.
Now let’s walk through the full ingredient list and instructions so you can make your own apple slab pie at home.
Ingredients
For the crust:
3 pie crusts (homemade or store-bought)
Flour for dusting the surface
For the filling:
10 to 12 cups apples, peeled and sliced
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 tablespoons cornstarch
2 teaspoons lemon juice
1/4 teaspoon salt
For finishing:
1 egg, beaten with 1 tablespoon water
Coarse sugar for sprinkling (optional)
Instructions
Start by preheating your oven to 400°F (200°C). Lightly grease a rimmed baking sheet or line it with parchment paper. Roll out two pie crusts to form a large rectangle that will cover the bottom and sides of your sheet pan. Press the crust gently into the pan and trim any excess around the edges.
Prepare the filling by combining the sliced apples with sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and salt. Toss everything together until the apples are evenly coated. The mixture should look glossy and well-seasoned.
Pour the apple filling onto the prepared bottom crust, spreading it evenly across the pan. Roll out the third pie crust into another large rectangle and place it over the apples. Press the edges together and crimp them to seal the pie. Use a sharp knife to cut small slits across the top crust, allowing steam to escape as it bakes.
Brush the top of the crust with the egg wash, which will help it turn golden and shiny in the oven. If you like added sweetness and texture, sprinkle coarse sugar across the surface.
Bake the slab pie for 35 to 45 minutes, or until the crust is fully golden and the filling is visibly bubbling around the edges. If the edges brown too quickly, cover them loosely with foil during the last part of the baking time.
Allow the pie to cool before slicing. This gives the filling time to settle and makes each piece cut cleanly. You can serve it warm with vanilla ice cream or let it cool completely for easier handling and cleaner squares.
This apple slab pie brings the comfort of classic apple pie into a format that works beautifully for serving many guests. It feels nostalgic, homey, and wonderfully satisfying, with every slice offering tender apples, warm spices, and a flaky crust. It is the kind of dessert that fits into any gathering, from holiday dinners to simple weekend meals.