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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.
Serving:
- 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
- Apple Pie Wontons
- Dutch Apple Pie Cookies
- Apple Pie Cake
- Fireball Apple Pie
- Air Fryer Apple Pie Bombs
Apple Slab Pie
With a flaky, buttery crust and perfectly spiced apple filling baked in a jelly roll pan, this Apple Slab Pie is ideal for holidays and gatherings. Each pie serves 12, so it’s perfect for larger groups.
Servings: 12 slices
Ingredients
Pie Crust
- 3 3/4 cup all-purpose flour plus extra for rolling
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 3 sticks unsalted butter cold
- 2 Tablespoons apple cider vinegar
- 12-15 Tablespoons ice water
Pie Filling
- 10 cups Granny Smith apples (4-5 pounds) peeled, cored, chopped into small cubes
- 1 Tablespoon lemon juice
- 3/4 cup granulated sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 2 Tablespoons heavy whipping cream
- 1-2 Tablespoons turbinado sugar
Glaze
- 1 cup powdered sugar
- 2-3 Tablespoons milk
- ½ teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- 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 2 tablespoons of vinegar. Stir in with a fork. Continue to add 2-3 tablespoons of ice water at a time. Mix until the dough stays together when squeezed in your hand. (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 (Press and Seal works best) and press into 1-inch thick rectangles. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- When the pie crust is almost done chilling, prepare the apples by peeling and cutting into cubes. Pour 1 tablespoon of lemon juice over the apples and toss to coat to prevent browning.
- In a small bowl, combine the 3/4 cup sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Add to the apples and toss to combine.
- Preheat the oven to 375F.
- On a sheet of parchment paper, roll the larger piece of chilled pie dough out to about 18×13 inches. Slide the parchment and dough (parchment side down) into a 10×15 jelly roll pan. Pour the apples into the pie crust and spread out evenly. Place in the fridge while you work on the top layer.
- On a sheet of parchment paper, roll the slightly smaller piece of pie crust out to 11×16 inches. Flip the dough so the parchment paper side is up and lay over the apples. Peel away the parchment paper and discard. Pinch the top and bottom crusts together and tuck the edges into the pan to form a crust.
- Brush the top of the pie crust with heavy whipping cream. Cut vents into the top of the pie. Sprinkle evenly with turbinado sugar.
- Bake the pie at 375F for 40-45 minutes on the lower oven rack. Cool for at least 30 minutes. Before serving, whisk the glaze ingredients together in a small bowl. Drizzle over the top of the pie then slice and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store apple slab pie in the fridge for up to 4 days.
Nutrition
Calories: 319kcal | Carbohydrates: 73g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 296mg | Potassium: 169mg | Fiber: 4g | Sugar: 37g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg
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