This delicious Apple Slab Pie is a fun take on the all-American classic pie. Make this sheet pan style pie for your next picnic, potluck, holiday dinner, or anytime just because you love apple pie!
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!
Here’s what you’ll need to make Apple Slab Pie (the exact measurements and full recipe instructions are below in the printable recipe card):
- Flour – all-purpose flour is just right for this recipe.
- Sugar – use granulated sugar. There will be a small amount of sugar in the pie crust and more in the apple filling.
- Unsalted butter – you’ll want to use unsalted butter so you can control the amount of salt in the pie crust for the perfect balance of flavors.
- Very cold water – when making the pie crust, you’ll want to use very cold water so it doesn’t soften the butter.
- Apples – we recommend Granny Smith apples as they have the perfect tartness for an apple pie and soften nicely in the pie without getting too mushy.
- Lemon juice – you can use either fresh squeezed lemon juice or bottled lemon juice.
- Cornstarch – the cornstarch thickens the juices from the apples and keeps the filling from being too runny.
- Heavy whipping cream – brushing the pie with heavy whipping cream gives the crust a great color and shine as it baked.
How To Make Apple Slab Pie
You’ll need to start by making the crust as it will need to chill in the refrigerator for two hours before you assemble the pie.
Cut very cold unsalted butter into cubes. In a large mixing bowl, combine flour, sugar, and salt, then add the butter cubes.
Work the butter into the dry mixture with a pastry cutter, fork, or your hands until all of the chunks of butter are combined into the flour and the texture resembles sand. Add the cold water, a little at a time, until the dough comes together. Cut the dough into two pieces, one slightly larger than the other (the larger piece will be for the bottom crust and the smaller piece for the top crust). Press the dough balls into two rectangles, about 1-inch thick each.
Wrap the dough rectangles in plastic wrap and refrigerate for 2 hours (or longer).
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 (see image below for example):
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.
Prepare a 10×15 inch jelly roll pan (or a sheet pan with a raised rim) with a sheet of parchment paper on the bottom. This ensures the pie won’t stick to the bottom of the pan.
Roll the larger piece of pie crust out to about 18×13 inches, then transfer to the prepared pan. There should be extra pie crust laying over the sides of 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. Roll the excess pie crust from the bottom crust up to seal the top and bottom crust together.
Brush the top pie crust with heavy whipping cream. This gives the crust a really nice color and slight shine.
Bake the apple slab pie at 375ºF for 40-45 minutes until the crust is golden brown.
What Should I Serve with the Pie?
- Vanilla ice cream
- Whipped cream
- Warm caramel sauce
- Dash of cinnamon
- Sprinkle of cinnamon sugar
How Long Will the Pie Stay Fresh?
You can keep the pie covered well on your counter for up to one day. After that, keep the pie in your refrigerator for up to three days.
Other Apple Pie Desserts You Will Love
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
- 10 cups Granny Smith apples peeled, cored, chopped into small cubes
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon salt
- 2 tablespoons heavy whipping cream
- 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.