Easy Apple Slab Pie: The Ultimate Crowd-Pleasing Dessert Recipe
Prepare to delight your guests with this incredible apple slab pie! Featuring warmly spiced, tender apples baked to perfection between two layers of impossibly flaky, buttery crust, this dessert is an absolute winner. It’s specially designed for dishing out generous slices to a larger crowd, making it perfect for family gatherings, holiday parties, or any occasion where a single round pie just won’t cut it.
Why This Apple Slab Pie Recipe Is a Must-Try
This big, juicy apple slab pie is packed with fresh, thinly sliced apples, lovingly infused with the comforting flavors of cinnamon and nutmeg. All of this goodness is encased in a golden, flaky crust and topped with a simple yet dreamy glaze, creating the coziest dessert imaginable – especially when you need to feed a crowd. We’ve crafted this recipe to give you the best of both worlds: a delectable homemade apple pie filling without the stress, thanks to the convenience of a store-bought pie crust.
Slab pies are inherently simple to make and are incredibly versatile. While we’re focusing on apples today, they can be adapted to various delightful flavor combinations, from strawberry to cherry slab pie. The fundamental concept remains the same: a generously sized pie baked in a rectangular sheet pan, often a standard 10×15-inch jelly roll pan. This design means slab pies offer a higher crust-to-filling ratio compared to traditional, deeper circular pies. This characteristic is a huge plus for crust lovers! Beyond the satisfying crust, the rectangular shape allows for easy cutting into neat squares, yielding significantly more servings per pie. This makes apple slab pie an ideal choice for holiday gatherings, potlucks, or any large assembly where a single dessert needs to go a long way. It’s a truly efficient and delicious way to serve up classic apple pie flavor.
Essential Ingredients for Your Apple Slab Pie
Below you’ll find a detailed breakdown of all the ingredients needed for this delightful apple slab pie. For precise measurements and the full printable recipe, please refer to the recipe card at the end of this post.
Ingredient Spotlight & Smart Substitutions
- APPLES: When it comes to apple pie, whether it’s a traditional round pie or our crowd-pleasing slab version, Granny Smith apples are often the top choice. Their wonderfully tart flavor perfectly balances the sweetness of the other ingredients, and their firm texture ensures they hold their shape beautifully during baking, preventing a mushy filling. If Granny Smith isn’t available or if you prefer a slightly sweeter profile, excellent alternatives include Braeburn, Golden Delicious, Honeycrisp, or Pink Lady apples. For the best results, you can even use a blend of two different apple varieties to create a more complex flavor and texture. Ensure your apples are peeled and chopped into consistent 3/4-inch cubes for even cooking.
- CRUST: To simplify your baking process without compromising on taste or texture, this recipe calls for store-bought pie crusts. This convenience makes preparing a large slab pie an absolute breeze, significantly reducing prep time and stress, especially when you’re baking for a big event. However, for those who enjoy the art of pastry making, feel free to substitute with a homemade pie crust. If you choose the homemade route, you’ll need to prepare enough dough to cover a large rectangular pan (equivalent to about 4 standard pie crusts). Regardless of whether you use store-bought or homemade dough, always remember to keep your pie dough well-chilled. Cold dough is much easier to handle – it’s less prone to tearing, and you can cut slits into the top crust with greater precision. Crucially, a cold dough is key to achieving that desirable flaky texture once baked, creating layers of buttery goodness that elevate the entire pie.
- GLAZE: Our simple yet elegant glaze requires just three ingredients: powdered sugar, heavy whipping cream, and almond extract. This combination creates a smooth, sweet finish that adds an extra touch of deliciousness to your baked pie. If almond flavor isn’t your preference, you can easily substitute the almond extract with an equal amount of pure vanilla extract for a classic, comforting taste. For a hint of citrus, a tiny bit of lemon zest can also be added to the glaze.
- SPICES: The quintessential flavors of apple pie are brought to life with ground cinnamon and nutmeg. These warm spices complement the apples beautifully. A pinch of salt enhances all the flavors, while a touch of vanilla extract deepens the overall aroma and taste of the filling. Don’t forget a little lemon zest in the filling to brighten up the apple flavor!
Step-by-Step Guide to Crafting Your Apple Slab Pie
These step-by-step photos and instructions are designed to help you visualize the entire baking process. For a printable version of this recipe, complete with measurements and detailed instructions, please see the full recipe card below.
- Prepare Your Oven and Dough: Begin by preheating your oven to 375°F (190°C). While the oven heats, remove the store-bought pie dough from its packaging and let it thaw on your counter for a few minutes until it’s pliable enough to unroll without cracking.
- Mix the Apple Filling: In a large mixing bowl, combine the peeled and chopped apples. Stir in the granulated sugar, all-purpose flour, pure vanilla extract, lemon zest, ground cinnamon, ground nutmeg, and a pinch of salt. Gently mix until all the apple pieces are evenly coated with the spice mixture. Allow these seasoned apples to sit and soak in the flavors while you prepare the pie crusts.
Apples coated in a sweet and spicy mixture, ready for the pie. EXPERT TIP: Use a soft silicone spatula or your hands to gently toss the apples with the spices. This helps prevent bruising the apple pieces, ensuring a lovely texture in your final pie.
- Roll Out the Bottom Crust: On a surface lightly dusted with flour or lined with parchment paper, place two pie dough circles side by side, slightly overlapping. Carefully roll them out together to create one large, uniform rectangular shape, aiming for approximately 12×17 inches. If needed, use a sharp knife or pastry wheel to trim the edges, forming clean, straight lines.
Pie dough rolled and trimmed to fit a sheet pan. EXPERT TIP: To achieve a perfectly even rectangle, roll the dough outwards from the center, then rotate the dough 180 degrees and repeat the rolling process. This method helps maintain an even thickness and shape.
- Line the Pan: Gently drape the rolled-out pie dough over your rolling pin. Carefully transfer it to a jelly roll pan measuring 10×15 inches, positioning it to form the base of your pie.
Carefully transferring the dough to the jelly roll pan. - Chill the Base: Gently press the dough into the corners and up the sides of the pan, making sure it fits snugly. Don’t trim any overhanging dough at this stage. Place the pan with the crust in the refrigerator to chill while you prepare the top crust. This helps prevent shrinkage and ensures a flaky texture.
- Prepare the Top Crust: Repeat step four, rolling out two more pie dough circles to create the top crust. This one should measure approximately 11×16 inches. Set it aside for later use.
The second rolled dough, prepared for the top crust. - Add the Apple Filling: Retrieve the chilled pie base from the fridge. Spoon the prepared apple mixture, along with any accumulated liquid, evenly over the pie dough. Distribute the apples so there are no large areas of exposed crust, ensuring every slice gets a generous amount of fruit.
The spiced apple filling spread evenly over the pie crust. - Cap with Top Crust and Seal: Carefully place the rolled top crust over the apple filling. Trim away any excessive dough from the sides, ensuring the edges aren’t too thick. Then, fold the outer edges of the base pie dough over the top layer of dough. Pinch them tightly together or use the tines of a fork to crimp and form a secure seal all around the perimeter of the pie.
The top crust placed over the apples, ready for sealing. The pie crust expertly sealed, preparing for baking. - Chill Before Baking: Place the entire pan into the freezer. Allow it to chill for at least 15-20 minutes while you prepare the glaze. This final chill helps the crust maintain its shape and flakiness during baking.
Crafting the Perfect Glaze and Final Bake
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, heavy whipping cream, and almond extract until you achieve a smooth, lump-free consistency. Set aside.
Smooth and creamy powdered sugar glaze, ready for application. - Vent the Pie: Remove the chilled pie from the freezer. Using a sharp knife, cut a series of several small slits into the top layer of the pie dough. These vents are crucial for allowing steam to escape during the baking process, preventing the crust from becoming soggy and helping the filling to set properly.
Vents cut into the top crust to allow steam to escape. - Bake to Golden Perfection: Place the pan in your preheated 375°F (190°C) oven and bake for 35 minutes. After 20 minutes of baking, check the pie. If the top crust is browning too quickly or becoming too dark, loosely cover it with aluminum foil for the remaining bake time to prevent over-browning.
- Glaze and Cool: Once baked, carefully remove the pie from the oven. Let it cool on a wire rack for 10 minutes before gently brushing the prepared glaze over the top of the warm pie crust.
Freshly baked apple slab pie, golden and inviting. The final touch: a sweet glaze drizzled over the warm pie. EXPERT TIP: When applying the glaze, avoid using a heavy silicone basting brush, which can tear the delicate pastry top. Instead, opt for a soft-bristled pastry brush for a smooth, even application.
- Allow to Set: It’s tempting to slice into this deliciousness immediately, but patience is key! Allow the pie to sit and cool for at least 1 hour. This crucial resting period allows the apple filling to properly set, ensuring clean, beautiful slices when you cut and serve.
Frequently Asked Questions & Expert Tips for Success
To maintain its freshness and delicious flavor, store your leftover apple slab pie covered tightly with plastic wrap in the refrigerator. It will stay wonderfully fresh for up to 3 days. For best flavor, bring it to room temperature or warm slightly before serving.
Absolutely! Apple slab pie freezes exceptionally well, making it a fantastic make-ahead dessert. Once cooled, simply transfer individual slices or larger portions into an air-tight container or wrap them tightly in plastic wrap and then foil. Place them in the freezer for up to 3 months. To reheat, preheat your oven to 350°F (175°C) and warm the frozen slices for approximately 10-15 minutes, or until heated through.
“Pie gap” refers to the space that forms between the top crust and the fruit filling after baking. It happens because fruit naturally shrinks as it cooks and releases moisture, while the top crust retains its original shape. This can sometimes lead to slices that appear a bit “floppy” or hollow. While a small amount of gap is often unavoidable in fruit-filled pies, you can significantly reduce it by ensuring you cut enough slits or vents into your top crust. These openings allow steam to escape efficiently during baking, helping the top crust to settle more closely onto the shrinking fruit filling.
Yes, this apple slab pie is an excellent dessert to prepare in advance! You can assemble the entire pie (without the glaze) and store it tightly covered in the refrigerator for up to 24 hours before baking. Alternatively, you can bake it completely, let it cool, and then store it as described in the storage FAQ. The glaze can be made separately and stored in the fridge, then warmed slightly and brushed on before serving.
If you notice your pie crust browning too quickly, especially the edges, during baking, simply create a “foil tent” over the pie. You can also loosely cover the entire top with a sheet of aluminum foil. This will protect the crust from direct heat and prevent it from burning while allowing the filling to finish cooking.
Delightful Serving Suggestions
Your apple slab pie will be absolutely delicious served with or without the delicate powdered sugar glaze on top. If you opt not to use the glaze, I highly recommend topping each slice with a generous scoop of creamy vanilla ice cream. The cold, melting ice cream beautifully contrasts with the warm, spiced apples. A drizzle of homemade caramel sauce or a sprinkle of chopped pecans or walnuts would also elevate this dessert to new heights.
I find this pie tastes best when served at room temperature or warmed ever so slightly in the oven. The pastry and filling develop an even more wonderful taste and texture when warm. If your pie has been chilled in the refrigerator, simply let it sit on the counter for about half an hour to come to room temperature, or gently warm it in a low oven (around 250°F / 120°C) for 10-15 minutes before you and your guests indulge.
More Irresistible Pie Recipes
If you loved this apple slab pie, be sure to explore more of our fantastic pie creations:
- Cherry Slab Pie: Another crowd-pleasing rectangular delight!
- Apple Pie Cookies: All the flavors of apple pie in a bite-sized cookie.
- Strawberry Slab Pie: A sweet and fruity seasonal favorite.
- Deep Dish Peach Pie: A rich and comforting peach dessert.
I pour my heart into baking and cooking, and I love sharing my kitchen experiences with all of you! To make sure you never miss a new recipe, I offer a convenient newsletter. Simply subscribe today and start receiving free daily recipes directly to your inbox!
Apple Slab Pie Recipe
A big, juicy apple slab pie filled with fresh, spiced apples, a wonderfully flaky crust, and a simple, dreamy glaze. This is the perfect cozy dessert for feeding a crowd!
Rating: 5 out of 5 stars (based on 2 votes)
Course: Dessert | Cuisine: American
Servings: 24 servings | Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 2 hours 15 minutes (includes cooling)
Calories: 251 kcal per serving | Author: Amanda Davis
Ingredients
- 9 large Granny Smith apples, peeled and chopped into 3/4 inch cubes
- ¾ cup granulated sugar
- 3 Tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 28.2 ounces store-bought pie crust (two 14.1 ounce packages, like Pillsbury)
Glaze
- 1 cup powdered sugar
- 3 Tablespoons heavy whipping cream
- ½ teaspoon almond extract (or vanilla extract)
Equipment You’ll Need
- 15×10 jelly roll pan
- Rolling pin
- Soft bristle pastry brush
- Large mixing bowl
- Small mixing bowl
- Wire rack
- Sharp knife
Instructions
- Preheat your oven to 375°F (190°C).
- Remove the pie dough from its packaging and allow it to thaw on the counter until pliable.
- In a large bowl, combine the chopped apples, granulated sugar, all-purpose flour, vanilla extract, lemon zest, cinnamon, nutmeg, and salt. Stir gently until the apples are well coated. Let stand while preparing the crust.
- On a parchment-lined or lightly floured surface, place two pie dough circles, slightly overlapping. Roll them out into a single rectangular shape, approximately 12×17 inches. Trim edges if necessary to create straight lines.
- Carefully transfer the rolled dough to a 10×15 inch jelly roll pan, using your rolling pin to assist.
- Gently press the dough into the corners and sides of the pan, leaving any overhang untrimmed. Place the pan in the refrigerator to chill.
- Repeat step 4 to create the top crust, rolling it to an approximate size of 11×16 inches. Set aside.
- Spoon the prepared apple mixture evenly over the chilled bottom crust in the pan.
- Place the top crust over the apples. Trim any excess dough from the sides.
- Fold the overhanging edges of the bottom crust over the top crust, and pinch tightly or crimp with a fork to seal all around.
- Place the assembled pie in the freezer to chill while you prepare the glaze.
- In a small bowl, stir together the powdered sugar, heavy whipping cream, and almond extract until smooth and free of clumps.
- Remove the pie from the freezer. Using a sharp knife, cut several slits into the top crust to allow steam to escape during baking.
- Bake the pie in the preheated oven for 35 minutes. After 20 minutes, check for browning. If the top is getting too dark, loosely cover with aluminum foil for the remaining bake time.
- Remove the pie from the oven and cool on a wire rack for 10 minutes. Then, gently brush the prepared glaze over the warm pie crust using a soft-bristled pastry brush.
- Allow the pie to cool for at least 1 hour before slicing and serving. This resting period ensures the filling sets properly.
Nutrition Information (per serving)
Serving: 1 slice | Calories: 251 kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 150mg | Potassium: 126mg | Fiber: 3g | Sugar: 20g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
The recipes on this blog are typically tested with a conventional gas oven and gas stovetop. Please note that individual oven performance can vary, especially with age. Using an inexpensive oven thermometer can help ensure your oven heats to the correct temperature. If using a toaster oven, countertop oven, pressure cooker, air fryer, or slow cooker, cooking and baking times may require adjustment. For baking recipes where measurements are given by weight, results may differ if cups are used instead, and success with that method cannot be guaranteed.
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