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Apple Slab Pie
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5 from 1 vote

Apple Slab Pie

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!
Prep Time2 hrs 45 mins
Cook Time45 mins
Course: pie
Cuisine: American
Servings: 12
Author: Jill


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
  • 3/4 cup cold water

Pie Filling

  • 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 10x15 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 18x13 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 11x16 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.