This yummy Apple Slab Pie is a playful twist on the traditional American pie. Bake this big apple sheet pie for your next outdoor meal, shared meal, special dinner, or whenever you want apple pie because you will really enjoy it!
Apple Slab Pie
Making apple pie in a sheet pan is a really fantastic method because it cooks evenly and is very easy to slice and serve. There are also those who don’t love pie crust, so the middle pieces are absolutely perfect for them. We loved this pie so much, it’s going to be my new go-to apple pie recipe for Thanksgiving!
What You’ll Need
- Pie Crust: You will need my Homemade Pie Crust recipe.
- Apple Pie Filling: This filling is made using granny smith apples, lemon juice, granulated sugar, cornstarch, salt, and heavy whipping cream. It is flavored using cinnamon, nutmeg, and allspice. You can also use apple pie seasoning. Canned apple pie filling can also be used, but we highly recommend using our easy homemade apple filling recipe.
How To Make Easy Apple Slab Pie
- Make the pie crust: Make the pie crust using the recipe. Press the dough into rectangles and wrap it in plastic wrap. Refrigerate for 2 hours or longer.
- The Filling: When the pie crust is almost finished chilling, begin cutting the apples. We cut the apples into quarters, removed the core and the peel, then cut each quarter into three wedges and each of those wedges into about 4 cubes.
- You need 10 cups of apple cubes, which should be equal to about 4 pounds of apples. In a large mixing bowl, combine the lemon juice, sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Add the apples and toss to coat the apples in the sugar and spice mixture.
- Roll the larger piece of pie crust out to about 18×13 inches, then transfer it to the prepared pan. There should be extra pie crust that will overhang over the pan. Pour the apple mixture into the pie crust and spread out evenly.
- Roll the smaller piece of pie crust out to 11×16 inches. Place this piece on top of the pie, covering the apples. Pinch and roll the excess pie crust from the bottom crust up to seal the top and bottom crust together.
- Brush the top of the crust with heavy whipping cream. This gives the crust a really nice color and a slight shine. Bake the apple slab pie at 375ºF for 40-45 minutes until the crust is golden brown.
- Scoop of Vanilla ice cream
- Whipped cream
- Warm caramel sauce
- Dash of cinnamon
- Sprinkle of cinnamon sugar
How Long Will Sheet Pan Apple Pie Stay Fresh?
You can keep the slab pies covered well on your counter for up to one day. After that, keep the pie in your refrigerator for up to three days.
Variations For Apple Slab Pie
Different ways to make Apple Slab Pie:
Caramel Apple: Add caramel sauce on top of the apples before baking.
Streusel Topping: Sprinkle a sweet streusel topping made from butter, sugar, and flour over the apples.
Cheddar Crust: Mix shredded cheddar cheese into the pie crust for a savory twist.
Mixed Fruit: Combine apples with other fruits like pears or berries for a medley of flavors.
Nutty Delight: Mix chopped nuts like pecans or walnuts into the filling for added crunch.
Other Apple Pie Desserts You Will Love
- Traditional Apple Pie
- Apple Pie Bites
- Dutch Apple Pie Cookies
- Apple Pie Cake
- Apple Streusel Slab Pie
- Mason Jar Lid Mini Apple Pies
Apple Slab Pie
- 3 3/4 cup all-purpose flour plus extra for rolling
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 3 sticks unsalted butter cold
- 3/4 cup cold water
- In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Cut the cold butter into cubes and toss them with the flour mixture. Use a pastry cutter, forks, or your hands to work the butter into the flour until completely incorporated and it looks like sand.
- Add 1/2 cup of the cold water and mix into the dough. Slowly continue to add water until the dough comes together into a ball (you may not need all of the water).
- Divide the dough into two pieces, one slightly larger than the other. Place each piece of dough on separate sheets of plastic wrap and press into 1-inch thick rectangles. Wrap the dough triangles up in the plastic wrap and refrigerate for at least 2 hours.
- When the pie crust is almost done chilling, prepare the apples by slicing into quarters, removing the skin and core, slicing each apple quarter into three wedges, then cutting each wedge into about 4 cubes. Pour 1 tablespoon of lemon juice over the apple cubes.
- In a small bowl, combine the 3/4 cup sugar, cornstarch, cinnamon, nutmeg, allspice, and 1/8 teaspoon salt. Add the apples and toss to combine.
- Preheat oven to 375F. Prepare a 10×15 inch jelly roll pan (or cookie sheet with a raised edge) by placing a sheet of parchment paper in the bottom of the pan.
- Roll the larger piece of chilled pie dough out to about 18×13 inches and place in the prepared pan. Pour the apples into the pie crust and spread out evenly.
- Roll the slightly smaller piece of pie crust out to 11×16 inches. Lay this over top of the apples. Roll the excess pie crust dough from the bottom crust up and pinch to seal closed with the top crust to form the edge of the crust.
- Brush the top of the pie crust with heavy whipping cream.
- Bake the pie at 375F for 40-45 minutes. Cool for 30 minutes, then slice and serve.