When it comes to baking for a crowd, few desserts are as impressive — or as delicious — as an Apple Slab Pie. This oversized version of the classic apple pie is baked in a large sheet pan, making it perfect for feeding a gathering of friends and family. With its flaky crust, sweet-spiced apple filling, and ability to serve many people with ease, the apple slab pie has quickly become a favorite for holidays, potlucks, and special occasions.

But what exactly sets a slab pie apart from a traditional round pie? The main difference lies in the shape and size. Instead of the standard circular pie plate, a slab pie uses a rectangular sheet pan, resulting in thinner layers of crust and filling but much broader servings. This unique format not only makes it easier to cut and serve squares of pie but also allows for a perfect crust-to-filling ratio in every bite.

The concept of slab pies dates back generations, with roots in traditional baking practices where efficiency was key. In farmhouses and large family kitchens, baking a pie that could feed a dozen people at once was practical and necessary. Over time, these hearty pies became a beloved tradition, especially during the harvest season when apples were abundant and celebrations called for generous desserts.

Today, the apple slab pie stands as a delicious blend of old-fashioned comfort and modern convenience. It’s a perfect showcase for the crisp sweetness of apples, enhanced with warm spices like cinnamon and nutmeg, all wrapped in buttery, golden pastry. Whether you’re making it for Thanksgiving, a picnic, or simply to satisfy a craving for homemade goodness, this pie offers both beauty and bounty.

In this guide, we’ll dive deep into everything you need to know about making the perfect apple slab pie — from choosing the right apples to mastering the crust, and exploring creative variations that will make this dessert a standout every time. Let’s get started on crafting a pie that’s as big on flavor as it is on size!

What Makes Apple Slab Pie Special?

Apple slab pie stands out among desserts for its unique combination of practicality, rustic beauty, and irresistible flavor. Unlike a traditional pie, which is typically baked in a round dish and serves a limited number of slices, a slab pie is baked in a rectangular sheet pan. This not only allows for serving more people with a single bake but also results in a thinner, often crisper crust that perfectly complements the tender apple filling.

Another key advantage of the slab pie is its simplicity and ease of serving. Sliced into neat squares or rectangles, it is far less fussy to plate than wedges of a round pie, making it ideal for buffets, potlucks, and large gatherings. Additionally, the ratio of crust to filling is often more balanced, offering a satisfying bite of flaky pastry with every spoonful of fruit.

Apple slab pie also offers versatility in flavors and presentation. It can be dressed up with a drizzle of caramel, a sprinkle of powdered sugar, or even a lattice crust for a beautiful, homemade appearance. In short, apple slab pie captures everything people love about classic apple pie but delivers it in a format that is easier, bigger, and just as delicious.

Essential Ingredients for the Perfect Apple Slab Pie

Crafting a perfect apple slab pie starts with selecting the right ingredients. Every element, from the apples to the spices, plays a crucial role in the flavor and texture of the final dessert.

Choosing the Right Apples
The apples are the star of the pie, and choosing the right varieties makes a big difference. Tart, firm apples like Granny Smith provide a pleasing contrast to the sweetness of the filling and hold their shape well during baking. Sweet apples such as Honeycrisp, Braeburn, or Jonagold can be mixed with tart varieties for a deeper, more nuanced flavor. Avoid apples that break down easily, such as Red Delicious.

The Perfect Crust
A good slab pie starts with a flaky, buttery crust. You can make your own pie dough using simple ingredients like flour, butter, salt, and water, or save time by using a high-quality store-bought crust. For a truly indulgent touch, brushing the top crust with an egg wash before baking creates a beautiful golden finish.

Spices and Sweeteners
Classic apple pie spices like cinnamon, nutmeg, and a touch of allspice are essential for a warm, aromatic filling. Brown sugar adds depth and a slight molasses flavor, while white sugar keeps the filling bright and sweet. Lemon juice is often added to balance the sweetness and keep the apples from browning.

Using fresh, high-quality ingredients ensures that your apple slab pie will not only taste incredible but also look inviting and rustic.

How to Make Apple Slab Pie Step-by-Step

Making an apple slab pie is straightforward when broken down into clear steps. Following these will help you achieve a flaky crust and perfectly spiced apple filling.

Preparing the Dough
If making homemade dough, prepare it in advance to allow it to chill for at least an hour. This ensures a flakier crust. Roll out two large sheets of dough, one for the bottom and one for the top, each slightly larger than the dimensions of your sheet pan to allow for crimping the edges.

Making the Apple Filling
Peel, core, and slice the apples thinly and evenly to ensure they cook at the same rate. Toss the apple slices in a large bowl with brown sugar, white sugar, cinnamon, nutmeg, and a tablespoon of lemon juice. A small amount of flour or cornstarch can be added to the mixture to thicken the filling as it bakes.

Assembling the Pie
Lay one sheet of dough into a greased or parchment-lined sheet pan, letting the edges hang slightly over. Spread the apple filling evenly across the bottom crust. Place the second sheet of dough over the filling. Press and crimp the edges together to seal. Cut several small slits or create a lattice pattern to allow steam to escape during baking.

Baking Instructions
Preheat your oven to 375°F (190°C). Brush the top crust with an egg wash made of beaten egg and a tablespoon of water or milk. Optionally, sprinkle with coarse sugar for extra sparkle and crunch. Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling through the vents. Allow the pie to cool slightly before slicing into squares for serving.

Taking care with each step results in a stunning, crowd-pleasing dessert that captures the essence of traditional apple pie in a more generous format.

Variations and Flavor Twists

One of the best things about apple slab pie is its versatility. By experimenting with different add-ins and flavors, you can tailor the dessert to any occasion or taste preference.

Caramel Apple Slab Pie
Adding a caramel drizzle over the apple filling before covering it with the top crust introduces a rich, buttery flavor that pairs beautifully with the tart apples.

Cranberry-Apple Slab Pie
For a festive touch, especially during the holidays, mix fresh or dried cranberries into the apple filling. The cranberries add a burst of tartness and vibrant color.

Spiced Pear and Apple Slab Pie
Incorporate sliced pears along with apples and adjust the spices by adding cardamom or ginger for a sophisticated twist.

Using Puff Pastry
For a lighter, more delicate crust, use store-bought puff pastry instead of traditional pie dough. It bakes up crispy and golden, offering a different but equally delicious texture.

Gluten-Free or Vegan Options
Substitute gluten-free flour for the crust or use dairy-free butter alternatives to make the pie suitable for a range of dietary needs. The flavor remains wonderfully indulgent with the right adjustments.

Tips for the Best Apple Slab Pie

Creating an apple slab pie that looks as good as it tastes is all about technique and a few insider tips.

Preventing a Soggy Bottom
To avoid a soggy crust, ensure the apple filling is not too wet. Tossing the apple mixture with a bit of flour or cornstarch will help absorb excess juices during baking.

Achieving a Flaky Crust
Use cold butter and ice-cold water when making the dough. Keeping ingredients and dough cold minimizes gluten development and promotes a tender, flaky texture.

Getting Even Baking
Rotate the sheet pan halfway through baking to ensure even browning. Cover the pie loosely with foil if the crust is browning too quickly before the filling is fully cooked.

Cutting and Serving
Let the pie cool for at least 30 minutes after baking. This allows the filling to set and makes it easier to cut clean squares without the filling oozing out.

Storing Leftovers
Cover leftover pie tightly with foil or plastic wrap and store at room temperature for up to two days, or refrigerate for up to four days. Warm slices briefly in the oven for best flavor and texture.

Serving Suggestions

An apple slab pie is incredibly versatile when it comes to serving options, and how you present it can enhance its appeal even more. For a classic pairing, serve warm slices with a generous scoop of vanilla ice cream, letting it melt slightly into the flaky crust and spiced apple filling. Freshly whipped cream is another excellent accompaniment, offering a light and airy contrast to the rich, buttery pastry.

If you want to elevate the dessert for special occasions, drizzle warm caramel sauce over each serving or dust the top lightly with powdered sugar before cutting. Apple slab pie can also be served at room temperature, making it convenient for picnics, potlucks, or dessert tables where refrigeration might not be available.

For a rustic presentation, serve directly from the sheet pan, allowing guests to help themselves. This casual approach captures the homemade charm that makes apple slab pie such a beloved dessert.

FAQs About Apple Slab Pie

What is the difference between a slab pie and a regular pie?
A slab pie is typically larger, rectangular, and baked in a rimmed sheet pan, unlike a regular pie which is round and baked in a standard pie dish. Slab pies have thinner layers of filling and crust, making them easier to slice into uniform squares and ideal for serving a crowd. They also often bake more quickly and evenly compared to traditional pies.

Can I make slab pie ahead of time?
Yes, slab pie can be made ahead of time, making it an excellent choice for busy events and holidays. You can prepare and bake the pie a day in advance, then store it at room temperature, covered loosely with foil. If desired, warm the pie slightly in the oven before serving to refresh the crust and filling.

How do I keep the bottom crust from getting soggy?
Preventing a soggy bottom crust starts with managing moisture. Toss the apple filling with flour or cornstarch to absorb extra juices during baking. Also, preheating the oven properly ensures the crust starts baking immediately, helping it to set before the filling releases too much liquid. Some bakers also recommend par-baking the bottom crust for a few minutes before adding the filling.

What size pan do I need for a slab pie?
The standard pan size for a slab pie is a 10×15-inch rimmed sheet pan, also called a jelly roll pan. However, you can also use a 9×13-inch pan if you prefer a slightly thicker pie. Just keep an eye on the baking time, as a thicker pie may need a few additional minutes in the oven.

Can I freeze apple slab pie?
Yes, apple slab pie freezes very well. To freeze, allow the pie to cool completely after baking. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, thaw the pie in the refrigerator overnight and reheat it in a 300°F (150°C) oven until warmed through.

Apple Slab Pie

Author: Hamza

Print Recipe

Description

This Apple Slab Pie is the perfect dessert for feeding a crowd. Baked in a sheet pan instead of a traditional pie dish, it features a flaky, buttery crust and a sweet, spiced apple filling that’s ideal for holidays, potlucks, and family gatherings. Easy to slice into squares and packed with cozy fall flavors, this slab pie delivers all the comfort of a classic apple pie with the convenience of serving more people. Customize it with variations like caramel drizzle, cranberries, or a puff pastry crust to suit any occasion.

Ingredients

Scale

For the Crust:

2 ½ cups all-purpose flour (plus extra for rolling)

1 tsp salt
1 tbsp granulated sugar
1 cup unsalted butter , cold and cubed 🧈

6–8 tbsp ice water

Optional : Use store-bought pie dough for a quicker version.

For the Filling:

6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced

¾ cup granulated sugar (adjust for tartness)
¼ cup brown sugar
2 tbsp all-purpose flour (for thickening)

1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract

1 tbsp lemon juice (to prevent browning and add brightness)

For Topping:

Egg wash (1 egg beaten with 1 tbsp water)
Coarse sugar (optional, for sparkle)

Instructions

Step 1: Preheat & Prep

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

Step 2: Make the Crust

In a bowl, whisk flour, salt, and sugar. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together. Divide into two equal portions, shape into discs, wrap in plastic, and chill for 30 minutes .

Step 3: Roll Out the Dough

On a floured surface, roll one disc of dough into a rectangle slightly larger than your pan. Transfer to the prepared pan, pressing it gently into the edges.
Roll out the second disc for the top crust and set aside.

Step 4: Prepare the Filling

In a large bowl, toss sliced apples with sugars, flour, cinnamon, nutmeg, vanilla, and lemon juice until evenly coated.

Step 5: Assemble the Pie

Spread the apple filling evenly over the bottom crust. Top with the second rolled-out dough, trimming and crimping the edges to seal.
Cut slits in the top crust to allow steam to escape. Brush with egg wash and sprinkle with coarse sugar if desired.

Step 6: Bake

Bake for 45–55 minutes , until the crust is golden brown and the filling is bubbling. Rotate the pan halfway through for even baking.

Step 7: Cool & Serve

Let cool for at least 30 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.

Notes

Best Apples to Use: For the best flavor and texture, mix tart apples like Granny Smith with sweeter varieties like Honeycrisp or Jonagold.

Prevent a Soggy Bottom: Toss apple slices with a bit of flour or cornstarch before assembling the pie to absorb extra juices during baking.
Make Ahead: The pie can be baked a day in advance and stored at room temperature. Reheat briefly in the oven if desired.
Freezing Instructions: Bake and cool the pie completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat at 300°F (150°C).

Pan Size: Use a 10×15-inch sheet pan or a 9×13-inch baking dish if you prefer a thicker filling.
Serving Suggestion: Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra-indulgent treat.