Apple Slab Pie is a delicious twist on the classic American dessert — perfect for serving a crowd. With a tender, spiced apple filling nestled between two layers of flaky pie crust and topped with a sweet glaze, this easy-to-make pie is ideal for holidays, potlucks, or any time you want a comforting treat that delivers both flavor and nostalgia.
Why You’ll Love This Recipe
This slab pie is everything you love about traditional apple pie, but in a format that’s easier to serve and share. It bakes in a sheet pan, making it perfect for gatherings. The warm, cinnamon-spiced apples paired with a buttery, golden crust and a light vanilla glaze create a satisfying dessert that’s simple to make and always a hit. Plus, using store-bought crusts keeps prep quick without sacrificing that homemade taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie:
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4 refrigerated pie crusts (or 2 batches of your favorite double pie crust recipe)
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9 cups Granny Smith apples, peeled and thinly sliced
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1½ cups granulated sugar
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2 tablespoons cornstarch
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1 tablespoon fresh lemon juice
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon fine sea salt
Glaze:
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6 tablespoons whole milk
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1 tablespoon unsalted butter
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1¼ cups powdered sugar
Directions
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Preheat oven to 425°F. Allow pie crusts to come to room temperature according to package instructions.
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On a lightly floured surface, stack two crusts and roll them into an 18×12-inch rectangle.
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Press the rolled crust into a 10x15x1-inch jelly roll pan, letting the excess dough hang over the edges. Set aside.
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In a large bowl, combine sliced apples, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir until well coated.
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Spoon the apple filling evenly over the bottom crust.
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Roll out the remaining two crusts into another 18×12-inch rectangle and place over the apples. Tuck the top crust under the bottom and crimp the edges.
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Cut slits in the top crust to allow steam to escape during baking.
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Bake for 30–35 minutes. Tent with foil after the first 15 minutes to prevent over-browning. Remove the foil near the end if additional browning is desired.
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Remove from oven and cool on a wire rack for 1 hour.
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Meanwhile, in a small saucepan, warm the milk over medium-low heat until it begins to bubble gently. Remove from heat and whisk in the butter. Let cool to room temperature, then whisk in powdered sugar until smooth.
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After the pie has cooled for 1 hour, brush the glaze over the entire surface using a pastry brush. Wait 30 minutes, then apply a second layer of glaze.
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Let cool for another 30 minutes before slicing and serving.
Servings and timing
This recipe serves 12 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Cooling and glazing time: Approximately 2 hours (recommended for best texture)
Variations
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Fruit Mix: Add thinly sliced pears or berries for a fruity twist.
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Crumb Topping: Swap the top crust for a streusel topping made with oats, flour, butter, and brown sugar.
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Caramel Apple: Drizzle caramel sauce over the apple filling before adding the top crust.
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Spice It Up: Add cloves, allspice, or cardamom for a more robust spiced flavor.
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Gluten-Free: Use a gluten-free pie crust and cornstarch to make it suitable for dietary needs.
Storage/Reheating
Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 20–30 seconds or in a 325°F oven for 10–15 minutes until heated through.
For freezing, wrap unglazed slices tightly and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and add glaze just before serving.
FAQs
What is a slab pie?
A slab pie is a sheet-pan version of traditional pie, baked in a rectangular pan and perfect for feeding a crowd.
Can I use homemade pie crust?
Yes, homemade pie crust works beautifully. Just be sure to make enough for both the top and bottom crusts.
What kind of apples should I use?
Granny Smith apples are preferred for their tartness and firmness, which holds up well during baking.
Can I use other types of apples?
Yes, you can mix in apples like Honeycrisp, Fuji, or Gala for a sweeter flavor.
Do I have to glaze the pie?
The glaze adds sweetness and a nice finish, but it’s optional. You can also dust with powdered sugar instead.
How do I keep the crust from getting soggy?
Be sure to cook the pie at a high enough temperature (425°F) and avoid overly juicy apples or extra liquid.
Can I make this pie ahead of time?
Yes, you can bake and glaze it the day before. Store it covered at room temperature or in the fridge.
Can I make this with a crumb topping instead of a top crust?
Yes, a crumble or streusel topping makes a delicious alternative.
How do I know when the pie is done?
The crust should be golden brown, and the filling should bubble through the slits in the crust.
What’s the best way to serve this pie?
Serve it warm or at room temperature, optionally with whipped cream or a scoop of vanilla ice cream.
Conclusion
Apple Slab Pie is a crowd-pleasing dessert that’s simple to prepare and full of classic flavor. The flaky crust, warm spiced apple filling, and sweet glaze come together to create a treat that’s perfect for gatherings, holidays, or everyday indulgence. Make it once, and you’ll come back to this recipe again and again.
Print
Apple Slab Pie
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Apple Slab Pie is a crowd-pleasing dessert featuring a generous spiced apple filling between two layers of flaky pie crust, topped with a sweet milk glaze. Baked in a sheet pan, it’s perfect for serving a group and ready in under an hour.
Ingredients
- 4 refrigerated pie crusts (or 2 batches of double pie crust recipe of choice)
- 9 cups Granny Smith apples, peeled and thinly sliced
- 1½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 6 tablespoons whole milk
- 1 tablespoon unsalted butter
- 1¼ cups powdered sugar
Instructions
- Preheat oven to 425°F (220°C). Allow pie crusts to come to room temperature according to package directions.
- On a lightly floured surface, stack two pie crusts and roll into an 18×12-inch rectangle. Place in a 10x15x1-inch jelly roll pan, letting excess crust hang over the sides.
- In a large bowl, mix sliced apples, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and sea salt until well combined.
- Spread apple mixture evenly over the prepared crust in the pan.
- Roll out the remaining two pie crusts into another 18×12-inch rectangle and place on top of the filling. Tuck the top crust under the bottom and crimp the edges. Cut slits in the top crust to vent steam.
- Bake for 30 to 35 minutes, tenting with foil after 15 minutes. Remove foil near the end if additional browning is needed. Bake until golden brown.
- Cool pie on a wire rack for 1 hour.
- To make the glaze, heat milk in a small saucepan over medium-low heat until it just begins to bubble. Remove from heat, whisk in butter, then let cool. Once cooled, whisk in powdered sugar until smooth.
- After pie has cooled for 1 hour, brush glaze over the top using a pastry brush. Let set for 30 minutes, then apply a second coat of glaze. Let cool another 30 minutes before slicing and serving.
Notes
- Use a tart apple like Granny Smith to balance the sweetness of the glaze.
- The glaze sets best when applied in two layers with resting time in between.
- Great for holidays, potlucks, or large gatherings.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
