Apple Slab Pie: A Crowd-Pleasing Dessert for Every Occasion

When it comes to classic desserts, nothing says comfort and tradition quite like apple pie. But what if you need to feed a big family, a holiday gathering, or a party crowd? Enter the Apple Slab Pie—a genius twist on the traditional pie that bakes in a rectangular sheet pan. It has all the cozy flavors of a classic apple pie—tender spiced apples, buttery crust, and a hint of sweetness—only in a form that’s easier to slice, serve, and share.

Apple slab pie is beloved for its simplicity, practicality, and rich flavor. It’s one of those desserts that looks impressive but is actually straightforward to make, making it perfect for bakers of all levels. Whether you’re baking it for Thanksgiving, a potluck, or just a cozy weekend treat, this pie will win everyone over.

Why You’ll Love Apple Slab Pie 🍏

Feeds a Crowd – Instead of one small round pie, you get a big pan of pie squares that can serve 12–16 people.

Easier to Assemble – No need to fuss with delicate pie pans; a sheet pan does the job.

Perfectly Portable – Ideal for parties, bake sales, or holiday tables.

Classic Flavor – Warm cinnamon apples in a flaky golden crust never go out of style.

Customizable – Add nuts, caramel drizzle, or even a streusel topping for extra flair.

Ingredients You’ll Need

To make a delicious apple slab pie, you’ll need the following:

For the Crust

4 cups all-purpose flour

2 tablespoons granulated sugar

1 ½ teaspoons salt

1 ¾ cups cold unsalted butter, cut into cubes

¾ cup ice water

(Shortcut: You can also use 2 boxes of store-bought refrigerated pie crusts for convenience.)

For the Filling

10 cups peeled, cored, and thinly sliced apples (about 8–10 large apples; use a mix of Granny Smith and Honeycrisp for tart-sweet balance)

1 cup granulated sugar

½ cup brown sugar

¼ cup all-purpose flour (thickener)

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon allspice

1 tablespoon lemon juice (to balance sweetness and prevent browning)

For the Topping

1 egg, beaten (for egg wash)

2 tablespoons coarse sugar (optional, for sparkle)

Caramel sauce or glaze (optional for drizzling)

Step-by-Step Instructions

1. Make the Crust

In a large mixing bowl, whisk together flour, sugar, and salt.

Cut in the butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.

Gradually add ice water, mixing just until the dough holds together.

Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.

(If using store-bought crust, let it sit at room temperature for 10 minutes before unrolling.)

2. Prepare the Filling

Peel, core, and thinly slice the apples.

In a large bowl, combine apples with sugars, flour, cinnamon, nutmeg, allspice, and lemon juice. Toss until well coated.

3. Assemble the Pie

Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan or baking sheet.

Roll out one portion of dough to fit the bottom and sides of the pan. Lay it carefully into the pan, pressing gently.

Spread the apple filling evenly over the crust.

Roll out the second portion of dough and place it on top of the apples. Trim excess edges, then crimp or tuck to seal.

Cut small slits in the top crust to allow steam to escape.

Brush with egg wash and sprinkle with coarse sugar if desired.

4. Bake

Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling.

If edges brown too quickly, cover with foil.

5. Cool & Serve

Let the pie cool for at least 30 minutes before slicing into squares.

Serve warm with ice cream, whipped cream, or a drizzle of caramel.

Serving Ideas 🍨

Classic Style: Warm squares topped with a scoop of vanilla ice cream.

Caramel Apple Twist: Drizzle caramel sauce over the top before serving.

Nut Lover’s Version: Add chopped pecans or walnuts to the filling.

Holiday Flair: Sprinkle with powdered sugar for a festive look.

Tips & Tricks for the Best Apple Slab Pie

Use a Mix of Apples – Combining tart and sweet apples creates depth of flavor.

Don’t Skip Lemon Juice – It balances sweetness and keeps apples bright.

Keep the Dough Cold – Cold butter = flaky crust. Always chill before baking.

Thicken the Filling – The flour prevents a runny pie; cornstarch works too.

Cool Before Cutting – This allows the filling to set, making neater squares.

Why Slab Pie Beats Regular Pie (Sometimes)

While a round pie is traditional, slab pie has some serious advantages. First, it’s easier to cut into clean slices without the filling spilling out. Second, it’s portable—perfect for picnics, potlucks, and holiday parties. And finally, you get more crust-to-filling ratio, which many crust-lovers appreciate.

It’s the practical, crowd-friendly cousin of the classic apple pie, and once you make it, you’ll see why so many home bakers swear by it.

Storage & Make-Ahead Tips

Room Temperature: Keeps for 2 days covered with foil.

Refrigerator: Store leftovers up to 5 days. Reheat in the oven to crisp the crust.

Freezer: Freeze baked pie in slices, wrapped in foil, for up to 2 months. Thaw and warm before serving.

Make-Ahead: Assemble the pie the night before, refrigerate, and bake the next day.

Final Thoughts

Apple slab pie is proof that sometimes bigger really is better. With its flaky crust, spiced apple filling, and ability to feed a crowd, it’s the ultimate dessert for gatherings. It combines all the nostalgic flavors of a traditional apple pie with a more practical, shareable format.

So next time you’re hosting friends, planning a holiday feast, or simply craving apple pie, try baking a slab pie. It’s cozy, it’s generous, and it guarantees plenty of smiles around the table.

🍎🥧 One bite and you’ll know: this isn’t just pie—it’s a tradition worth sharing.

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