Apple Slab Pie
This Apple Slab Pie stacks a buttery, flaky crust with cinnamon spiced apples and a sweet vanilla glaze, all baked in one big sheet pan so you can feed a crowd with ease.
The Easiest Way to Feed a Crowd This Fall
If you love the flavor of a classic apple pie but dread rolling out a perfect circle of dough, this Apple Slab Pie is about to become your new favorite fall dessert. It takes everything you love about traditional apple pie recipes and stretches them across one big sheet pan, so instead of eight slices you get sixteen generous squares. It is one of the easiest apple and pie crust recipes you will ever make, and it happens to be one of the best fall pies recipes easy enough for a weeknight but impressive enough for a holiday table.
Think of this as apple pie meets apple crisp with pie crust energy: buttery layers on the bottom and top, a thick spiced apple filling in the middle, and a sweet vanilla glaze finished on top. It is, hands down, one of the most crowd-pleasing homemade apple desserts you can bring to a potluck.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rimmed sheet pan keeps the crust from leaking, and a good rolling pin makes fitting the dough into the corners so much easier.
Why This Recipe With Pie Crust Works So Well
Using a sheet pan instead of a round pie dish means more crust to filling ratio in every bite, and it bakes a little faster too since the filling is spread out thinner. This is technically a one crust apple pie on the bottom, with a full second layer of crust draped over the top, so you get that classic double crust apple pie experience without needing any special pie-baking skills.
Chef's Tip: Chill your rolled out dough for 10 minutes before adding the filling. Cold dough holds its shape much better in the oven and gives you those crisp, defined edges.
This recipe is also incredibly forgiving. If your dough tears while transferring it to the pan, just patch it with a spare scrap and press it together. Nobody will know once it is baked and glazed.
Building the Perfect Apple Filling
The filling is really where this easy apple pie crust recipe shines. A mix of tart Granny Smith and sweet Honeycrisp apples gives you the best of both worlds: enough structure to hold their shape and enough natural sweetness that you are not relying on sugar alone. Tossing the apples with flour before baking is essential, since it thickens the juices as they cook down so you get a filling that slices cleanly instead of pooling out.
A squeeze of lemon juice does double duty here. It keeps your apple slices from browning while you work, and it brightens up the whole filling so the cinnamon and nutmeg do not feel one-note.
A few apple picking notes:
- Granny Smith brings tartness and holds its shape beautifully.
- Honeycrisp adds natural sweetness and a bit of juiciness.
- Braeburn or Jonagold are great substitutes if that is what your grocery store has.
Ready to make it? Here is the full step-by-step recipe:
Apple Slab Pie
This Apple Slab Pie stacks a buttery, flaky crust with cinnamon spiced apples and a sweet vanilla glaze, all baked in one big sheet pan so you can feed a crowd with ease.
Ingredients
- 2 box refrigerated pie crusts, or homemade double pie crust dough, chilled
- 8 apples, peeled, cored, and thinly sliced, a mix of Granny Smith and Honeycrisp works best
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 tbsp all-purpose flour, to thicken the apple filling
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut into small cubes
- 1 large egg, beaten, for egg wash
- 1 cup powdered sugar, for the glaze
- 2 tbsp milk, plus more as needed for glaze consistency
- 1/2 tsp vanilla extract
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and line a 15x10 inch sheet pan with parchment paper, leaving a little overhang on the sides.
Roll out the pie crusts on a lightly floured surface and press them together into one large rectangle slightly bigger than your sheet pan. Fit the crust into the bottom of the pan, pressing it up the sides.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.
Spread the apple filling evenly over the crust in the pan and dot with the cubed butter.
Roll out the second portion of dough (or lattice strips if using two crusts) and lay it over the apples, sealing and crimping the edges. Cut a few slits in the top for steam to escape.
Brush the top crust with the beaten egg for a golden, shiny finish.
Bake for 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling. Tent with foil if the edges brown too quickly.
Let the slab pie cool on a wire rack for at least 1 hour before glazing and slicing.
Whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled pie.
Slice into squares and serve.
Equipment
- 15x10 inch sheet pan
- Rolling pin
- Large mixing bowl
- Pastry brush
- Wire cooling rack
Notes
Serving, Storing, and Make-Ahead Tips
Once your slab pie has cooled and been glazed, cut it into neat squares for serving. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, especially while it is still slightly warm.
For storage, leave the pie loosely covered with foil at room temperature if you plan to finish it within a couple of days, or move it to the fridge for longer storage. It also freezes well unbaked. Assemble the whole thing in a disposable foil pan, wrap tightly, and freeze for up to 2 months. Bake straight from frozen, just add an extra 15 to 20 minutes to the cook time.
Chef's Tip: If you are serving this at a gathering, hold off on the glaze until an hour or two before guests arrive. It stays glossy and fresh looking that way instead of soaking into the crust overnight.
Final Thoughts
Whether you are searching for easy apple pie crust ideas, new recipes with pie filling, or just a simple, homemade apple dessert that feeds a whole gathering, this slab pie checks every box. It is easier than a traditional pie, just as delicious, and honestly a little more fun to eat. Once you try apple pie in slab form, you may never go back to the round pan again.
