When you need a dessert that marries classic apple‑pie flavor with no‑fuss sheet‑pan convenience, this Apple Slab Pie delivers. A flaky, buttery crust envelops a mound of sweet, spiced apples sliced thin and tossed in brown sugar and warming spices. Baked right in a rimmed jelly‑roll pan, it’s easily sliced into squares—perfect for large families, potlucks, holiday gatherings, or any time you want to feed a crowd with minimal effort.
Why You’ll Love This Recipe
- Large‑Batch Friendly: One 10×15‑inch pan yields plenty of servings—no juggling multiple pies.
- Simple Prep: Make the dough from scratch or shortcut with store‑bought pie crusts.
- Classic Flavors: Tart Granny Smith or crisp Honeycrisp apples meet cinnamon, nutmeg, and vanilla.
- Make‑Ahead Potential: Dough discs can chill overnight; assembled pie can rest briefly before baking.
Ingredients
For the Crust (makes top and bottom)
- 2½ cups all‑purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into ½‑inch cubes
- 6–8 tablespoons ice water
(Shortcut: Two 15‑oz packages of refrigerated pie crust dough)
For the Apple Filling
- 6–8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
- ¾ cup granulated sugar
- ¼ cup packed dark brown sugar
- 2 tablespoons all‑purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
For the Finish
- 1 large egg plus 1 tablespoon water, beaten for egg wash
- Coarse sugar, for sprinkling (optional)
Step‑by‑Step Instructions
1. Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 10×15‑inch jelly‑roll pan or rimmed baking sheet with butter or nonstick spray.
2. Make the Pie Dough
In a large bowl, whisk flour, salt, and sugar. Work in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea‑sized pieces of butter remaining. Drizzle in ice water, one tablespoon at a time, stirring with a fork just until the dough pulls together—avoid over‑mixing. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
3. Roll Out the Bottom Crust
Lightly flour your countertop. Roll one dough disc into a rectangle slightly larger than the pan, about 12×17 inches. Gently transfer it to the pan, pressing into the bottom and up the sides to form a rim.
4. Prepare the Apple Filling
In a large bowl, combine sliced apples, both sugars, flour, cinnamon, nutmeg, vanilla, and lemon juice. Toss until every slice is coated in the spiced mixture.
5. Assemble the Slab Pie
Evenly spread the apple mixture over the prepared bottom crust. Roll out the second dough disc to the same size, then place it on top of the apples. Trim excess dough, pinch and crimp the edges to seal, and cut several 1‑inch slits in the top crust for steam to escape. Brush the entire surface with the beaten egg wash and sprinkle with coarse sugar if desired.
6. Bake Until Golden
Bake in the center of the oven for 45–55 minutes, rotating the pan halfway through, until the crust is deep golden brown and the filling bubbles through the vents.
7. Cool, Slice & Serve
Allow the slab pie to cool on a wire rack for at least 30 minutes—this helps the filling set so you can cut neat squares. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Pro Tips for Success
- Even Slices: Let the pie rest before cutting to prevent runny edges.
- Fruit Choice: A blend of tart and sweet apples balances flavor and texture.
- Spice Variations: Add a pinch of ground ginger or all‑spice for a twist.
- Make‑Ahead Crust: Dough discs can chill up to 2 days in advance or freeze for a month.
Variations & Upgrades
- Caramel Drizzle: Warm store‑bought caramel sauce and drizzle over slices.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
- Raisin & Citrus: Stir in ½ cup raisins and 1 teaspoon orange zest to the filling.
Storage & Reheating
- Room Temperature: Covered on the counter for up to 1 day.
- Refrigerator: Airtight container for up to 3 days; rewarm slices in a 325°F oven for 5–7 minutes.
- Freezing: Freeze cooled, uncut slab pie tightly wrapped for up to 2 months. Thaw in the refrigerator overnight, then reheat.
With its generous portion size, classic apple‑spice flavor, and effortless sheet‑pan format, this Apple Slab Pie is destined to become your go‑to dessert whenever you need to feed a crowd. One bite of its flaky crust and cinnamon‑kissed apples, and you’ll understand why slab pies are the new pie sensation sweeping kitchens everywhere. Enjoy!