Apple Slab Pie has everything I love about a classic apple pie, only baked in a large rectangular pan so there’s plenty to share. A flaky crust surrounds layers of tender cinnamon apples, with golden pastry on top and sweet apple juices bubbling around the edges.
This is the kind of dessert I’d choose for Thanksgiving, fall gatherings, potlucks, or anytime one regular pie simply isn’t enough. Cutting it into squares also makes serving much easier when you’re feeding a crowd.
I like using a mixture of tart and sweet apples so the filling has more depth. Granny Smith holds its shape particularly well, while something like Honeycrisp or Pink Lady brings natural sweetness.
Give the slab pie plenty of time to cool before cutting. Straight from the oven, the apple juices are still loose and bubbling, but they thicken beautifully as the pie rests.
Why You’ll Love This Recipe
Apple Slab Pie gives you a much better crust-to-filling ratio than a deep traditional pie. Every square gets flaky pastry on the bottom and top with a generous layer of cinnamon apples in between.
It’s also made for sharing. Instead of carefully cutting eight wedges from a round pie, you can cut this into smaller or larger squares depending on how many people you’re serving.
And although it looks impressive, the technique is familiar. Roll the pastry, add the apple filling, cover with the second crust, and bake until beautifully golden.
Ingredients You’ll Need
You’ll need pastry, plenty of apples, and a few familiar baking ingredients:
- Pie crust dough
- Apples
- Granulated sugar
- Brown sugar
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Fresh lemon juice
- Unsalted butter
- Egg
How To Make Apple Slab Pie
Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 10×15-inch rimmed baking sheet or jelly roll pan.
Step 2: Peel, core, and thinly slice the apples. Place them in a large bowl and toss with the lemon juice.
Step 3: Add the granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Toss gently until the apple slices are evenly coated.
Step 4: Roll one portion of pie dough into a rectangle slightly larger than the baking pan. Carefully transfer it to the pan, pressing the pastry gently across the bottom and up the sides.
Step 5: Spread the apple filling evenly over the bottom crust, making sure the fruit reaches into the corners. Dot the apples with small pieces of butter.
Step 6: Roll out the second portion of pie dough and carefully place it over the apples. Trim any excessive overhang, then pinch the top and bottom crusts together around the edges.
Step 7: Cut several small vents across the top crust. Brush the pastry lightly with beaten egg for a glossy, golden finish.
Step 8: Bake for 40–50 minutes, until the crust is deeply golden and the apple filling is bubbling through the vents and around some of the edges.
Step 9: Let the slab pie cool for at least 1 hour before cutting into squares. This gives the filling time to thicken and makes serving much cleaner.
Common Questions About Apple Slab Pie
What Apples Work Best?
Granny Smith, Honeycrisp, Pink Lady, Braeburn, or a combination work beautifully. Using more than one variety gives the filling a nice balance of tartness and sweetness.
Why Is My Apple Pie Filling Runny?
The pie may have been cut while still too warm. The juices need cooling time to thicken around the apples.
Can I Use Store-Bought Pie Crust?
Yes. Refrigerated pie dough is a convenient shortcut, although you may need several crusts to create rectangles large enough for a slab pie pan.
Can I Make Apple Slab Pie Ahead?
Absolutely. Bake it the day before and let it cool completely before covering. It’s a particularly convenient holiday dessert.
How Do I Know The Apples Are Done?
Look for bubbling filling rather than relying only on crust color. A thin knife inserted through one of the vents should meet very little resistance from the apples.
Do I Need To Peel The Apples?
I recommend it. Peeled apples give the filling a softer, more traditional pie texture.
Apple Slab Pie Variations
Caramel Apple Slab Pie
Drizzle caramel sauce over individual squares just before serving for a richer fall dessert.
Apple Pecan Slab Pie
Add chopped toasted pecans to the apple filling for extra crunch.
Extra-Cinnamon Apple Pie
Increase the cinnamon slightly when you want the warm spice flavor to be more pronounced.
Apple Cranberry Slab Pie
Add dried or fresh cranberries for a tart contrast to the sweet apples.
Apple Pear Slab Pie
Replace some of the apples with firm pears for a slightly softer fruit filling.
Storing Apple Slab Pie
Once completely cool, cover the slab pie tightly. It can stay at room temperature for about 1–2 days or be refrigerated for about 4 days.
For reheating, place individual pieces in a warm oven or air fryer until the crust is crisp again. The microwave works too, although it will soften the pastry.
What To Serve With Apple Slab Pie
- Vanilla ice cream: A scoop melting over a slightly warm square is the classic choice for good reason.
- Whipped cream: Lightly sweetened whipped cream gives you a cool, creamy contrast to the cinnamon apples.
- Caramel sauce: A small drizzle over each serving works especially well when the pie is served warm.
- Hot coffee: Coffee balances the buttery pastry and sweet apple filling nicely.
- Sharp cheddar: A thin piece served alongside the pie gives you a salty, savory contrast to the sweet apples.
- Fresh berries: Raspberries or strawberries add something fresh and slightly tart to a dessert plate.
Don’t pile the apple filling heavily in the center. Spread it evenly all the way into the corners so every square gets plenty of fruit.
And give the finished pie enough cooling time. Waiting at least an hour makes a big difference between neat apple-filled squares and filling that runs out as soon as you cut them.
Apple Slab Pie
Ingredients
- Pie dough for 2 large rectangular crusts
- 3½ pounds apples peeled, cored, and thinly sliced
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ⅓ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg beaten, for brushing
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 10×15-inch rimmed baking pan.
- Toss the sliced apples with the lemon juice.
- Add the granulated sugar, brown sugar, flour, cinnamon, and nutmeg and toss until evenly coated.
- Roll out the bottom crust and fit it into the baking pan, bringing the dough slightly up the sides.
- Spread the apple filling evenly over the crust and dot with butter.
- Cover the apples with the second rolled crust.
- Trim and seal the edges, then cut several vents across the top.
- Brush the crust lightly with beaten egg.
- Bake for 40–50 minutes, until deeply golden and the apple filling is bubbling.
- Cool for at least 1 hour before cutting into squares.
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