Apple Slab Pie

Warmly spiced apples baked between two layers of flakey buttery crust make this apple slab pie an absolute winner. Perfect for dishing out dessert to a larger crowd!

Why this recipe works

A big juicy apple slab pie stuffed with fresh sliced apples kissed by cinnamon and nutmeg, flakey crust, and a dreamy simple glaze makes the coziest dessert for feeding a crowd! We’re whipping up this beauty with homemade apple pie filling but opting for a store-bought crust to keep stress at a minimum. 

Slab pies are really simple to make and come in all sorts of different flavor variations from apple to strawberry and cherry slab pie. They’re essentially large pies baked in a rectangular sheet pan. Because of this, these kinds of pies are more crust-heavy as opposed to classic circular pies which are deeper instead of longer in length. This also means you get more servings per pie when sliced into squares which is great for holiday parties or potlucks. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

APPLES – Granny Smith apples are ideal when it comes to apple pie, whether it’s circular or rectangular. Their tartness and ability to hold their shape when baked make them the perfect candidate. Other options include Braeburn, Golden Delicious, and Pink Lady – which all have slightly sweeter profiles than Granny Smith.

CRUST – Store-bought crust makes this slab pie a breeze to prepare. However, you can certainly substitute with homemade pie crust if you’re willing to put in the work! You will need to make enough homemade dough Make sure the pie dough is always chilled. It is easier to handle cold dough (it’s less likely to tear and is easier to cut slits into the top), and it will also yield a flakier texture when baked.

GLAZE – Powdered sugar, heavy whipping cream, and almond extract are all you need to make the glaze. You can substitute the almond extract with vanilla if preferred. 

How to Make Apple Slab Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 375°F.
2. Remove the pie dough from its packaging and thaw on the counter.
3. Place the chopped apples in a large bowl and stir in the sugar, flour, vanilla extract, lemon zest, cinnamon, nutmeg, and salt. Allow the apples to soak in the spices while preparing the pie crust.
   
4. On a parchment-lined (or floured) surface, place two pie dough circles on top of each other. Roll them out to create one uniform rectangular shape that measures 12×17 inches. Trim the edges of the pie crust to form straight edges if need be.
   
   EXPERT TIP – Roll the pie dough circles in one direction, outwards from the center, and rotate the dough 180° (repeating the rolling process), until you get a nice even rectangular shape.
   
   
   
   
5. Drape the pie dough over the rolling pin and carefully transfer it to a jelly roll pan measuring 10×15 inches, to create the base of the pie.
6. Gently press the dough into the corners and sides of the pan (there will be some pie dough overhang, do not trim this). Place the pan in the fridge to chill while you prepare the top crust.
7. Repeat step four to create the top crust. The top crust should measure 11×16 inches. Set aside.
8. Place the prepared apples (and any liquid formed) on top of the chilled pie dough and evenly distribute them so there are no large areas of exposed dough.
9. Place the remaining top portion of the pie dough over the apples and trim away any excess dough so the sides don’t get too thick.
10. Fold the outer edges of the base pie dough over the top layer of dough and pinch tightly or crimp with a fork to form a seal.
11. Place the pan in the freezer and allow it to chill while preparing the glaze.

Making the Glaze

1. In a small bowl, stir together the powdered sugar, heavy whipping cream, and almond extract until smooth and clump-free.
2. Remove the pan from the freezer and cut a series of slits into the top layer of pie dough to allow steam to escape during the baking process.
3. Place the pan in the oven and bake for 35 minutes. Check the pie after 20 minutes and if the top is getting too dark, cover it with aluminum foil for the remainder of the bake.
4. Remove the pie from the oven and allow it to cool on a wire rack for 10 minutes before brushing the top of the pie crust with the glaze.
   
   EXPERT TIP – Avoid using a heavy silicone basting brush when applying the glaze, as it can tear the delicate pastry top, instead, use a soft-bristled pastry brush.
   
   
   
   
5. Allow the pie to sit for 1 hour to allow the apple mixture to properly set before cutting and serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

You can serve your apple slab pie with or without glaze on top. If you aren’t serving with the glaze, I would suggest topping with a heaping scoop of vanilla ice cream or caramel drizzle.

I recommend serving this pie at room temperature or warmed slightly in the oven, as the pastry and filling have a wonderful taste and texture when served warm. If the pie has been chilled, leave it on the counter for half an hour or warm it in the oven before enjoying.

More Pie Recipes

• Cherry Slab Pie
• Apple Pie Cookies
• Strawberry Slab Pie
• Deep Dish Peach Pie

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Apple Slab Pie

A big juicy apple slab pie stuffed with fresh sliced apples kissed by cinnamon and nutmeg, flakey crust, and a dreamy simple glaze makes the coziest dessert for feeding a crowd!

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dessert

Cuisine: American

Servings: 15 servings

2 hours hrs 15 minutes mins

Calories: 401

Author: Amanda Davis

Ingredients

• ▢ 9 large Granny Smith apples peeled and chopped into 3/4 inch cubes
• ▢ ¾ cup granulated sugar
• ▢ 3 Tablespoons all purpose flour
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 teaspoon lemon zest
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ⅛ teaspoon salt
• ▢ 28.2 ounces store bought pie crust two 14.1 packages, we used Pillsbury

Glaze

• ▢ 1 cup powdered sugar
• ▢ 3 Tablespoons heavy whipping cream
• ▢ ½ teaspoon almond extract

Things You’ll Need

• ▢
  15×10 jelly roll pan
• ▢
  Rolling pin
• ▢
  Soft bristle pastry brush

Before You Begin

• Make sure the pie dough is always chilled. It is easier to handle cold dough (it’s less likely to tear and is easier to cut slits into the top), and it will also yield a flakier texture when baked.
• You can substitute the almond extract in the glaze with vanilla if preferred. 
• “Pie gap” happens when fruit shrinks as it cooks, while the top crust keeps its shape. This creates a space between the filling and top crust which can result in floppy-looking slices of pie. While a certain amount of gap is unavoidable in pies containing fruit, you can greatly reduce this by making sure you have enough slits cut into the top crust for steam to escape and help the crust to settle during baking.

Instructions

• Preheat the oven to 375°F.
• Remove the pie dough from its packaging and thaw on the counter.
• Place the chopped apples in a large bowl and stir in the sugar, flour, vanilla extract, lemon zest, cinnamon, nutmeg, and salt. Allow the apples to soak in the spices while preparing the pie crust.

  TIP – I like to use a soft silicone spatula to stir the spices into the apples so I don’t damage them.
• On a parchment-lined (or floured) surface, place two pie dough circles on top of each other. Roll them out to create one uniform rectangular shape that measures 12×17 inches. Trim the edges of the pie crust to form straight edges if need be.

  TIP – Roll the pie dough circles in one direction, outwards from the center, and rotate the dough 180° (repeating the rolling process), until you get a nice even rectangular shape.
• Drape the pie dough over the rolling pin and carefully transfer it to a jelly roll pan measuring 10×15 inches, to create the base of the pie.
• Gently press the dough into the corners and sides of the pan (there will be some pie dough overhang, do not trim this). Place the pan in the fridge to chill while you prepare the top crust.
• Repeat step four to create the top crust. The top crust should measure 11×16 inches. Set aside.
• Place the prepared apples (and any liquid formed) on top of the chilled pie dough and evenly distribute them so there are no large areas of exposed dough.
• Place the remaining top portion of the pie dough over the apples and trim away any excess dough so the sides don’t get too thick.
• Fold the outer edges of the base pie dough over the top layer of dough and pinch tightly or crimp with a fork to form a seal.
• Place the pan in the freezer and allow it to chill while preparing the glaze.
• In a small bowl, stir together the powdered sugar, heavy cream, and almond extract, until smooth and clump-free.
• Remove the pan from the freezer and cut a series of slits into the top layer of pie dough to allow steam to escape during the baking process.
• Place the pan in the oven and bake for 35 minutes. Check the pie after 20 minutes and if the top is getting too dark, cover it with aluminum foil for the remainder of the bake.
• Remove the pie from the oven and allow it to cool on a wire rack for 10 minutes before brushing the top of the pie crust with the glaze.

  TIP – Avoid using a heavy silicone basting brush when applying the glaze, as it can tear the delicate pastry top, instead, use a soft-bristled pastry brush.
• Allow the pie to sit for 1 hour to allow the apple mixture to properly set before cutting and serving.

Expert Tips & FAQs

• Store your apple slab pie, covered, in the refrigerator for up to 3 days. 
• Freezing – Simply transfer the slices into an air-tight container and place them in the freezer for up to 3 months. To reheat, warm the frozen slices in a 350°F oven for 10 minutes.

Nutrition

Serving: 1slice | Calories: 401cal | Carbohydrates: 64g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 240mg | Potassium: 202mg | Fiber: 5g | Sugar: 32g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!