Apple Slab Pie: The Ultimate Recipe for a Crowd

Feeding a crowd has never been easier or more delicious than with this incredible Apple Slab Pie recipe. Forget fussing with a traditional round pie dish; this sheet pan version delivers all the classic, comforting flavors of homemade apple pie in a generous, shareable format. It features a tender, flaky crust, a perfectly spiced apple filling, and a sweet vanilla glaze that makes every bite irresistible. Whether you’re planning for a holiday gathering, a potluck, or just a family dessert night, this is the only recipe you’ll need.

We’re covering everything from the perfect all-butter crust to the best apple varieties to use, ensuring you get a flawless result every time. This recipe is designed to be straightforward and rewarding, making it the perfect dessert centerpiece. For a more traditional take, you can also check out this classic homemade apple pie recipe.

Why You’ll Love This Apple Slab Pie

• Feeds a Crowd: Baked in a standard 13×18 inch baking sheet, this pie yields about 24 generous slices, making it perfect for parties and gatherings.
• Amazing Flavor: We use a blend of tart and sweet apples, classic warm spices like cinnamon and nutmeg, and a rich, buttery crust for that nostalgic, unbeatable flavor.
• Perfectly Portable: Once cooled, slab pie is sturdy and easy to transport, making it an ideal choice for potlucks and bake sales.
• Customizable: Whether you prefer a simple glaze, a crumb topping, or a full lattice crust, this recipe is a fantastic base for your creative touches.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients to create a truly spectacular dessert. Here’s what you’ll need to gather.

For the All-Butter Pie Crust:

• All-Purpose Flour: Provides the structure for our flaky crust.
• Granulated Sugar: Adds just a hint of sweetness to the dough.
• Salt: Balances the flavors.
• Unsalted Butter: Make sure it’s very cold and cubed for the flakiest possible texture.
• Ice Water: Essential for bringing the dough together without melting the butter.

For the Spiced Apple Filling:

• Apples: A mix of Granny Smith and a sweeter variety like Honeycrisp or Braeburn works best. You’ll need about 10-12 medium apples.
• Lemon Juice: Keeps the apples from browning and adds a touch of brightness.
• Brown Sugar & Granulated Sugar: A combination provides depth of flavor and the perfect sweetness.
• All-Purpose Flour: Acts as a thickener for the filling.
• Spices: A warm blend of ground cinnamon, nutmeg, and a pinch of allspice.
• Unsalted Butter: Adds richness to the apple filling.

For the Simple Vanilla Glaze:

• Powdered Sugar: The base for our smooth, sweet glaze.
• Milk or Cream: To thin the glaze to the perfect drizzling consistency.
• Vanilla Extract: For a touch of warm flavor.

How to Make Apple Slab Pie Step-by-Step

This recipe is broken down into three main parts: making the crust, preparing the filling, and assembling the pie. Follow these steps for guaranteed success!

Step 1: Prepare the Pie Crust

A food processor makes quick work of this, but you can also use a pastry blender or your hands.

1. Combine Dry Ingredients: In the bowl of a food processor, pulse the flour, sugar, and salt a few times to combine.
2. Cut in the Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add Water: Drizzle in the ice water, one tablespoon at a time, pulsing just until the dough starts to come together. Don’t overmix!
4. Chill the Dough: Turn the dough out onto a lightly floured surface, gather it into a ball, and divide it into two pieces—one slightly larger than the other (about a 60/40 split). The larger piece will be for the bottom crust. Flatten each piece into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 2: Make the Apple Filling

While the dough chills, you can prepare the delicious apple filling.

1. Prep the Apples: Peel, core, and thinly slice the apples. Aim for about ¼-inch thickness. Place them in a large bowl.
2. Mix Ingredients: Add the lemon juice, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and allspice to the bowl with the apples. Toss gently until the apples are evenly coated. Set aside.

Step 3: Assemble and Bake the Apple Slab Pie

Now it’s time to put it all together!

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roll the Bottom Crust: On a lightly floured surface, roll out the larger disk of dough into a rectangle that’s about 15×20 inches, or large enough to fit your 13×18 inch baking sheet with some overhang. Carefully transfer the dough to the baking sheet.
3. Add the Filling: Pour the apple filling onto the bottom crust and spread it into an even layer. Dot the top with small pieces of butter.
4. Add the Top Crust: Roll out the smaller disk of dough into a rectangle that’s slightly larger than the baking sheet (about 14×19 inches). Gently place it over the apple filling.
5. Crimp and Vent: Trim the excess dough from both layers, leaving about a 1-inch overhang. Fold the top layer of dough under the bottom layer and press to seal. Crimp the edges using your fingers or a fork. Cut several slits in the top crust to allow steam to escape.
6. Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with aluminum foil.
7. Cool: Let the pie cool completely on a wire rack before glazing and slicing. This is crucial for the filling to set properly. If you enjoy fruit-based desserts, you might also love this easy Peach Cobbler Poke Cake.

Step 4: Glaze and Serve

Once the pie is cool, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle the glaze over the pie, slice, and serve!

Tips for the Perfect Slab Pie

• Keep it Cold: The key to a flaky crust is cold butter and cold water. Handle the dough as little as possible to prevent the butter from melting.
• Use the Right Apples: A mix of apples provides the best texture and flavor. Granny Smith holds its shape and provides tartness, while a sweeter apple like Honeycrisp or Gala adds sweetness and softens more.
• Cool Completely: I can’t stress this enough! Allowing the pie to cool completely (for at least 3-4 hours) is essential for the filling to set. Slicing it warm will result in a runny mess.
• Shortcut Tip: If you’re short on time, you can use 3-4 boxes of refrigerated store-bought pie crust. You’ll need to patch them together to fit the pan.

Flavor Variations and Toppings

While the classic recipe is a winner, feel free to get creative! For a different texture, try a streusel crumb topping instead of a top crust. If you love warm spices, you’ll adore this Blueberry Coffee Cake which has a wonderful crumb topping. You could also mix in a cup of cranberries with the apples for a tart twist, or add a teaspoon of cardamom for a unique flavor profile. A drizzle of caramel sauce over the glaze before serving is also a decadent addition.

How to Store Apple Slab Pie

You can store the pie, tightly covered, at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 5 days. You can serve it chilled, at room temperature, or gently reheated in a 300°F (150°C) oven for about 10-15 minutes.

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What kind of apples are best for apple slab pie?

The best apple slab pie uses a combination of apples. We recommend using half tart apples, like Granny Smith, which hold their shape well, and half sweet apples, like Honeycrisp, Braeburn, or Gala, which add natural sweetness and a softer texture.

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Can I use store-bought pie crust for this recipe?

Absolutely! To save time, you can use 3-4 packages of refrigerated store-bought pie crust. You will need to unroll the dough and press the seams together to form two large rectangles to fit your 13×18 inch baking sheet.

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How do I store apple slab pie?

Store the pie tightly covered at room temperature for up to 2 days. If you need to store it longer, you can cover and refrigerate it for up to 5 days. It can be served chilled, at room temperature, or reheated.

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Can I make apple slab pie ahead of time?

Yes, this pie is great for making ahead. You can bake the entire pie one day in advance and store it covered at room temperature. You can also prepare the pie dough up to 2 days ahead and keep it refrigerated, or freeze it for up to 3 months.

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What is the difference between a slab pie and a regular pie?

A slab pie is baked in a shallow, rectangular baking sheet (like a jelly roll pan or half sheet pan), whereas a regular pie is baked in a round, deep-dish pie plate. This gives the slab pie a thinner profile and a higher crust-to-filling ratio, and it yields more servings, making it ideal for a crowd.

Enjoy Your Crowd-Pleasing Pie!

This Apple Slab Pie is a testament to timeless flavors, made even better for sharing. It’s a recipe that brings people together, perfect for creating memories around the dessert table. We hope you and your loved ones enjoy every single slice! If you make it, don’t forget to share your creations and tag us on Pinterest!

FL Recipes

Apple Slab Pie: The Ultimate Recipe for a Crowd

The perfect Apple Slab Pie recipe for feeding a crowd! This easy sheet pan pie features a flaky, all-butter crust, a perfectly spiced apple filling, and a sweet vanilla glaze. Ideal for parties, holidays, and potlucks.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 24 slices

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4.5 cups All-Purpose Flour
• 2 tablespoons Granulated Sugar
• 1.5 teaspoons Salt
• 1.5 cups Unsalted Butter very cold and cubed
• 10-12 tablespoons Ice Water
• 12 cups Apples about 10-12 medium apples, peeled, cored, and thinly sliced
• 2 tablespoons Lemon Juice
• 0.75 cup Light Brown Sugar packed
• 0.5 cup Granulated Sugar
• 0.5 cup All-Purpose Flour
• 2 teaspoons Ground Cinnamon
• 0.5 teaspoon Ground Nutmeg
• 0.25 teaspoon Ground Allspice optional
• 0.25 cup Unsalted Butter cut into small pieces
• 1 cup Powdered Sugar
• 2-3 tablespoons Milk or Cream
• 0.5 teaspoon Vanilla Extract

Equipment

• 1 13x18 inch Baking Sheet (Half Sheet Pan)
• 1 Food processor Optional, can use a pastry blender
• 1 Large Mixing Bowl
• 1 Rolling Pin

Method

 

1. In a food processor, pulse flour, sugar, and salt. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
2. Drizzle in ice water, 1 tbsp at a time, pulsing just until dough starts to form. Turn dough onto a floured surface, divide into a 60/40 split, flatten into disks, wrap, and refrigerate for at least 1 hour.
3. In a large bowl, combine the peeled, cored, and thinly sliced apples with lemon juice, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and allspice. Toss gently to coat.
4. Preheat oven to 400°F (200°C).
5. On a floured surface, roll the larger dough disk to fit a 13x18 inch baking sheet with overhang. Transfer dough to the sheet.
6. Pour the apple filling over the bottom crust, spread evenly, and dot with small pieces of butter.
7. Roll out the smaller dough disk and place it over the filling. Trim excess dough, fold the top crust under the bottom, press to seal, and crimp the edges. Cut slits in the top for ventilation.
8. Bake for 45-55 minutes, until the crust is golden and the filling is bubbly. Tent edges with foil if they brown too quickly. Let cool completely on a wire rack.
9. Once cool, whisk together powdered sugar, milk, and vanilla extract. Drizzle the glaze over the pie, then slice and serve.

Nutrition

Calories: 310kcalProtein: 3gFat: 15gFiber: 2g

Notes

Keep it Cold: Use very cold butter and ice water for the flakiest crust.
Let it Cool: Allow the pie to cool completely (at least 3-4 hours) before slicing to ensure the filling is properly set.
Best Apples: A mix of tart (Granny Smith) and sweet (Honeycrisp, Gala) apples provides the best flavor and texture.

Keyword apple pie for a crowd,apple slab pie,sheet pan apple pie

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