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A slice of apple slab pie on a white plate, drizzled with vanilla glaze. The pie has a flaky crust and a thick, spiced apple filling.
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
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 24 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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