Apple Slab Pie Recipe – Easy Crowd-Pleaser

Apple slab pie is a large-format version of the classic apple pie, baked in a rectangular pan and cut into neat squares—making it ideal for holidays, potlucks, parties, and family gatherings. With a flaky crust and warmly spiced apple filling, this dessert delivers all the nostalgic flavor of traditional apple pie in a form designed to serve a crowd.

Highly popular apple slab pie stands out because it is:

• Easy to portion and transport
  
• Visually impressive and rustic
  
• Perfect for feeding large groups
  
• Make-ahead friendly

Why Apple Slab Pie Is a Crowd-Pleaser

Apple slab pie works so well because it combines:

•  Tender, cinnamon-spiced apples
  
•  Flaky, buttery crust in every bite
  
•  Party-ready portions
  

It offers maximum flavor with minimal fuss compared to multiple round pies.

Apple Slab Pie Ingredients

For the Pie Crust

• 3 cups all-purpose flour
  
• 1 tablespoon sugar
  
• 1 teaspoon salt
  
• 1 cup cold unsalted butter, cubed
  
• ¾ cup ice water (as needed)
  

For the Apple Filling

• 8–10 cups apples (Granny Smith or Honeycrisp), thinly sliced
  
• ¾ cup granulated sugar
  
• ¼ cup brown sugar
  
• ¼ cup cornstarch
  
• 1 teaspoon ground cinnamon
  
• ¼ teaspoon nutmeg
  
• 1 tablespoon lemon juice
  
• 1 teaspoon vanilla extract
  

For Assembly

• 1 egg (for egg wash)
  
• 1 tablespoon milk
  
• Coarse sugar (optional)

Equipment Needed

• 10×15-inch or jelly roll baking pan
  
• Mixing bowls
  
• Rolling pin
  
• Parchment paper
  
• Pastry brush
  
• Sharp knife

How to Make Apple Slab Pie (Step-by-Step)

Step 1: Prepare the Pie Dough

Whisk flour, sugar, and salt.
Cut in butter until crumbly.
Add ice water gradually until dough forms.
Divide dough in half, flatten, wrap, and chill for 1 hour.

Step 2: Prepare the Apple Filling

In a large bowl, toss apples with sugars, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.

Step 3: Roll Out the Crust

Roll one dough portion into a rectangle and fit into the baking pan. Trim edges.

Step 4: Add Filling

Spread apple filling evenly over the crust.

Step 5: Top Crust

Roll out second dough portion and place over apples.
Seal edges and cut small slits for ventilation.

Step 6: Egg Wash

Brush with egg wash and sprinkle with coarse sugar.

Step 7: Bake

Bake at 375°F (190°C) for 40–45 minutes until golden and bubbling.

Step 8: Cool & Slice

Cool completely before cutting into squares.

Expert Tips for Perfect Apple Slab Pie

• Use a mix of tart and sweet apples for balance
  
• Slice apples evenly for uniform baking
  
• Chill dough well for flaky layers
  
• Let pie cool fully to set the filling

Nutrition & Ingredient Notes

• Apples provide fiber and natural sweetness
  
• Large-format baking reduces waste
  
• Easily adaptable for reduced sugar versions
  
• Balanced dessert ideal for sharing

What to Serve with Apple Slab Pie

• Vanilla ice cream
  
• Whipped cream
  
• Caramel sauce
  
• Hot coffee or tea

Make-Ahead, Storage & Freezing

Make Ahead

Prepare and refrigerate unbaked slab pie up to 24 hours.

Storage

• Store covered at room temperature for 2 days
  
• Refrigerate up to 4 days
  

Freezing

• Freeze baked or unbaked pie up to 2 months
  

Apple Slab Pie Variations

Caramel Apple Slab Pie

Drizzle caramel over filling before topping.

Dutch Apple Slab Pie

Replace top crust with crumb topping.

Spiced Apple Slab Pie

Add cloves or allspice for deeper flavor.

Maple Apple Slab Pie

Swap sugar with maple syrup (adjust thickener).