Apple Slab Pie
This Apple Slab Pie is a buttery, flaky sheet-pan pie loaded with cinnamon spiced apples, perfect for feeding a crowd at any fall gathering.
The Fall Dessert That Feeds a Crowd
If you love the flavor of classic apple pie but dread the thought of rolling out crust for six separate pies, this Apple Slab Pie is about to become your new favorite fall pie recipe. It takes everything wonderful about traditional apple pie, buttery crust, warm cinnamon spiced apples, a golden lattice top, and stretches it across a full sheet pan so you can cut it into neat squares for a crowd. Think of it as apple pie meets apple crisp with pie crust, but even easier to serve.
Whether you are hosting Thanksgiving, bringing dessert to a potluck, or just craving one of the best homemade apple desserts around, this recipe with pie crust delivers big flavor with minimal fuss.
Before we get cooking, the right tools and ingredients make a real difference here. A good rimmed sheet pan ensures even baking and prevents any bubbling juices from spilling into your oven, and a sturdy pastry cutter makes quick work of cutting cold butter into the flour for that essential flaky texture.
Why This Easy Apple Pie Crust Works So Well
Unlike a standard round pie, this recipe uses a one crust apple pie technique doubled up, meaning you roll one layer for the bottom and one for the top, both stretched to fit a sheet pan. The result is a higher crust to filling ratio in every bite, which means more of that buttery, flaky goodness you love.
The filling itself is simple: a mix of tart and sweet apples tossed with brown sugar, warm spices, and a touch of cornstarch to thicken the juices as they bake. This is one of those recipes with pie filling that practically makes itself once your apples are sliced.
Chef's Tip: Use a mix of apple varieties, like Granny Smith for tartness and Honeycrisp for sweetness. This combination gives you the most balanced, flavorful filling.
Tips for the Flakiest Crust
The secret to any great apple tart with pie crust or slab pie comes down to temperature. Keep everything cold:
- Cube your butter and return it to the fridge while you measure other ingredients
- Use ice water, and add it gradually so the dough doesn't get sticky
- Chill the dough discs for at least an hour before rolling
- Work quickly once you start rolling, especially in a warm kitchen
These small steps are what separate a soggy, tough crust from one that shatters into flaky layers with every bite.
A Perfect Fit for Fall Gatherings
This recipe is one of the easiest fall pies recipes easy enough for a weeknight but impressive enough for a holiday table. Since it is baked in a sheet pan and cut into squares, it is naturally portioned for serving a crowd without any awkward pie slicing at the table.
Ready to make it? Here is the full step-by-step recipe:
Apple Slab Pie
This Apple Slab Pie is a buttery, flaky sheet-pan pie loaded with cinnamon spiced apples, perfect for feeding a crowd at any fall gathering.
Ingredients
- 5 cups all-purpose flour, plus more for rolling
- 1 tbsp granulated sugar, for the crust
- 2 tsp salt, divided
- 2 cups unsalted butter, cold, cubed
- 1 cup ice water, plus more as needed
- 9 apples, peeled, cored, and thinly sliced (a mix of Granny Smith and Honeycrisp works well)
- 3/4 cup granulated sugar, for the filling
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp lemon juice, freshly squeezed
- 3 tbsp cornstarch
- 1 large egg, beaten, for egg wash
- 2 tbsp coarse sugar, for sprinkling, optional
Instruction
In a large bowl, whisk together the flour, 1 tablespoon sugar, and 1 teaspoon salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea sized bits of butter.
Drizzle in the ice water, a little at a time, mixing gently with a fork until the dough just comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18 inch rimmed sheet pan with parchment paper.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, remaining 1 teaspoon salt, lemon juice, and cornstarch until evenly coated.
On a lightly floured surface, roll out one disc of dough into a large rectangle slightly bigger than your sheet pan. Carefully transfer it to the pan, pressing it into the corners and up the sides.
Spread the apple filling evenly over the crust in the pan.
Roll out the second disc of dough into a matching rectangle and lay it over the apples. Trim the edges, crimp the border to seal, and cut a few slits in the top for steam to escape.
Brush the top crust with beaten egg and sprinkle generously with coarse sugar.
Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
Cool on a wire rack for at least 1 hour before slicing into squares and serving.
Equipment
- 13x18 inch rimmed sheet pan
- Parchment paper
- Pastry cutter
- Rolling pin
- Large mixing bowls
- Pastry brush
Notes
Serving and Storing Your Apple Slab Pie
Let the pie cool for at least an hour before slicing so the filling has time to set. Serve it slightly warm with a scoop of vanilla ice cream, or at room temperature with a dusting of powdered sugar.
Leftovers keep beautifully. Store covered at room temperature for up to two days, or in the refrigerator for up to five. A quick reheat in the oven brings the crust back to life if it has softened in the fridge.
Variations to Try
- Swap in pears for half the apples for a more complex flavor
- Add a handful of dried cranberries to the filling for a holiday twist
- Drizzle with a simple powdered sugar glaze instead of coarse sugar for a different finish
However you serve it, this Apple Slab Pie is guaranteed to disappear fast, and it might just become the dessert everyone requests every autumn from now on.
