Apple slab pie is baked in a sheet pan with flaky, homemade pie crust and a layer of spiced apple filling. It’s an easy, crowd-pleasing dessert that’s perfect for fall gatherings or Thanksgiving dessert.
Apple pie is a classic fall dessert, but when you need to feed a crowd, apple slab pie is the way to go. With a buttery homemade crust and a generous layer of spiced apples, this dessert delivers all the cozy flavors of apple pie in a way that’s simple to slice and serve.
Because it’s baked in a sheet pan, slab pie is both easier and more practical for holidays, potlucks, or family get-togethers. You still get the flavors of apple pie with the tender apples, warm spices, and golden crust but in a big-batch version that’s perfect for Thanksgiving dessert or any fall celebration.
Ingredient notes and substitutions
- Apples: I like to use a mix of baking apples for the best flavor. It’s important to use baking apples, like Granny Smith, so that the apples cook down properly.
- Granulated sugar: Feel free to adjust the amount of sugar according to your tastes and the sweetness of the apples used.
- Butter: If you use salted butter, omit the salt.
- Spices: You can substitute 1 tablespoon of apple pie spice for the individual spices.
How to make apple slab pie
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Prepare the crust by adding the flour and salt to a large bowl. Stir to combine.
Step 2: Add cubed butter. Cut butter into the flour until it forms a crumb mixture. Add the yolks and mix them in until it forms a dough.
Step 3: Separate the dough into 2 equal discs. Cover with plastic wrap and refrigerate for at least 1 hour.
Step 4: Preheat oven to 350 degrees F. Line a half baking sheet with parchment paper.
Step 5: Prepare the filling by adding sliced apples to a large bowl. Add sugar, cornstarch, lemon juice, and spices. Stir to coat.
Step 6: When dough is done chilling, remove from the refrigerator and roll one dough at a time on a floured surface. Place one of the rolled doughs into the prepared baking sheet to form the bottom crust.
Step 7: Spread apples in an even layer on top of the bottom crust, discarding the liquid remaining at the bottom of the bowl.
Step 8: Top with the other rolled out dough to form the top crust. Pinch the two crusts together around the edges.
Step 9: Brush the top of the dough heavy cream. Sprinkle with a light sprinkling of raw sugar on top.
Step 10: Use a knife to cut slits in the top dough to help the steam of the pie vent.
Step 11: Bake pie for about 45-50 minutes, or until the apples soften and the top crust becomes golden brown.
Step 12: Let slab pie cool before slicing and serving.
Recipe Tips!
- Chilling the dough: It’s crucial to chill the pie dough. The dough won’t bake properly (it will end up greasy and baked out) if you don’t chill it.
- Serving suggestions: The pie is delicious served as-is. You can top it with vanilla ice cream or cinnamon ice cream or a dollop of whipped cream.
Storage
Store any leftover apple slab pie in an airtight container at room temperature. It will keep for 2-3 days when properly stored.
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Apple Slab Pie
Equipment
- Half sheet pan
Ingredients
Crust
- 5 cups all purpose flour
- 1 teaspoon kosher salt
- 2 ½ cups cold unsalted butter cut into cubes cut into cubes
- 3 large egg yolks
Filling
- 10 cups peeled and thinly sliced Honey Crisp or Granny Smith apples about 6 apples
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
Assembling
- Heavy cream for brushing
- Raw coarse sugar for sprinkling on top
Instructions
- Prepare the crust by adding the flour and salt to a large bowl. Stir to combine.5 cups all purpose flour, 1 teaspoon kosher salt
- Add cubed butter. Cut butter into the flour until it forms a crumb mixture.2 ½ cups cold unsalted butter cut into cubes
- Add the yolks and mix them in until it forms a dough.3 large egg yolks
- Separate the dough into 2 equal discs. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F. Line a half baking sheet with parchment paper.
- Prepare the filling by adding sliced apples to a large bowl. Add sugar, cornstarch, lemon juice, and spices. Stir to coat.10 cups peeled and thinly sliced Honey Crisp or Granny Smith apples, 1 cup granulated sugar, ¼ cup cornstarch, 1 tablespoon fresh lemon juice, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground cardamom
- When dough is done chilling, remove from the refrigerator and roll one dough at a time on a floured surface. Place one of the rolled doughs into the prepared baking sheet to form the bottom crust.
- Spread apples in an even layer on top of the bottom crust, discarding the liquid remaining at the bottom of the bowl.
- Top with the other rolled out dough to form the top crust. Pinch the two crusts together around the edges.
- Brush the top of the dough heavy cream. Sprinkle with a light sprinkling of raw sugar on top.Heavy cream, Raw coarse sugar
- Use a knife to cut slits in the top dough to help the steam of the pie vent.
- Bake pie for about 45-50 minutes, or until the apples soften and the top crust becomes golden brown.
- Let slab pie cool before slicing and serving.
Notes
- Apples: I like to use a mix of baking apples for the best flavor. It’s important to use baking apples, like Granny Smith, so that the apples cook down properly.
- Granulated sugar: Feel free to adjust the amount of sugar according to your tastes and the sweetness of the apples used.
- Butter: If you use salted butter, omit the salt.
- Spices: You can substitute 1 tablespoon of apple pie spice for the individual spices.
- Nutrition values are estimates.
Nutrition
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