If you’re searching for an easy, crowd-pleasing dessert that delivers all the cozy magic of classic apple pie—with far less fuss—this Apple Slab Pie is your new secret weapon. Imagine buttery, flaky crust cradling a generous layer of cinnamon-dappled apples, all baked on a humble sheet pan so everyone gets a perfect slice. Whether you’re feeding a holiday crowd or just need an autumn pick-me-up, this Apple Slab Pie will soon become your go-to treat. Let’s dive into why it belongs on your fall baking list!
Ingredients You’ll Need
The beauty of Apple Slab Pie is how a handful of familiar ingredients come together to create something truly special. Each component plays an essential role, from texture to flavor and visual appeal, ensuring a dessert that’s as beautiful as it is delicious.
- Refrigerated pie crusts: Skip the stress—these provide a flaky shortcut, though homemade works perfectly if you’re up for it.
- Apples (such as Honeycrisp, Granny Smith, or a mix): Go for a blend! The combination of sweet and tart apples gives your filling depth and complexity.
- Granulated sugar: Sweetens the apples and helps them create that luscious, glossy filling.
- Brown sugar: Offers a bit of molasses-rich warmth for a more craveable flavor.
- All-purpose flour: Thickens the filling so that every bite is perfectly gooey, not runny.
- Ground cinnamon: The backbone spice of every great apple dessert, adding warmth and aroma.
- Ground nutmeg: A little goes a long way to round out the spices with earthy, nutty notes.
- Salt: Just a pinch brings all the flavors to life, balancing sweet and tart beautifully.
- Lemon juice: Brightens everything up and prevents your apples from browning.
- Cold butter: Tiny butter pieces melt into the apples as they bake, adding richness.
- Egg (for egg wash): Brushed on top, it guarantees a gorgeously glossy, golden-brown crust.
- Coarse sugar (optional): Adds an irresistible crunch and bakery-style sparkle once baked.
How to Make Apple Slab Pie
Step 1: Prep Your Baking Sheet
To start your Apple Slab Pie on the right foot, preheat your oven to 375°F and lightly grease a 10×15-inch rimmed baking sheet. This ensures that delicious bottom crust lifts right out without sticking—no regrets, no tears!
Step 2: Roll Out the Bottom Crust
Take your first pie crust and gently roll it out, then press it evenly into the baking sheet, letting the crust reach up the sides just a bit. This will be the sturdy foundation that holds up your mountain of cinnamony apples.
Step 3: Mix Up the Apple Filling
In a big bowl, combine those gorgeous apple slices with both sugars, flour, cinnamon, nutmeg, salt, and lemon juice. Toss them well so each slice is beautifully coated. This mixture is the flavorful heart of Apple Slab Pie, promising juicy bites and just the right level of sweetness and spice.
Step 4: Assemble the Pie
Spoon the apple mixture evenly over the crust, then dot the top with small cubes of cold butter. That butter will melt into the apples as they bake, making the filling extra decadent and moist.
Step 5: Top and Seal
Roll out your second crust and lay it gently over the apples. Tuck the edges under and crimp to seal, ensuring every bit of filling stays where it belongs. Cut a few slits in the top for steam to escape—this helps the crust become crisp and lovely, rather than soggy.
Step 6: Add Shine and Sparkle
Brush the top crust with beaten egg for a golden finish, then shower with coarse sugar if you love a little extra crunch. Both touches add irresistible appeal to your Apple Slab Pie.
Step 7: Bake and Cool
Bake for 40 to 45 minutes until the crust is beautifully golden and the filling is bubbling through the slits. Let your pie cool for at least 30 minutes; this helps the filling set up perfectly for clean, gorgeous slices.
How to Serve Apple Slab Pie
Garnishes
A slice of Apple Slab Pie begs for a flourish! Try a scoop of vanilla ice cream, a drizzle of caramel sauce, or a sprinkle of extra cinnamon right at the table. Even a dollop of fresh whipped cream makes each serving feel celebratory.
Side Dishes
For an autumn gathering, pair each square with a hot mug of apple cider or a cozy cup of strong coffee. If you’re going all-out, serve alongside a platter of assorted cheeses and spiced nuts—the sweet-savory combination is pure joy.
Creative Ways to Present
Cut your Apple Slab Pie into small squares for snackable finger food, or serve larger slices on rustic wooden boards for a casual, communal vibe. If you’re feeling playful, break out festive plates or wrap up cooled pie bars for picnic baskets and lunchboxes—you’ll be the hero of any occasion.
Make Ahead and Storage
Storing Leftovers
Have pie left after a gathering? Keep your Apple Slab Pie fresh by storing slices in an airtight container at room temperature for up to two days, or in the fridge for up to five. The flavors only deepen as it rests!
Freezing
To get ahead of the busy season, bake your Apple Slab Pie, let it cool completely, then wrap tightly and freeze for up to three months. Thaw overnight before serving; you’ll have bakery-quality dessert at a moment’s notice.
Reheating
For a warm slice, pop a piece in a 300°F oven for about 10 minutes or microwave gently for 15-20 seconds. This revives the crust and brings the apples back to that just-baked glory.
FAQs
What’s the best apple variety for Apple Slab Pie?
A mix of Honeycrisp and Granny Smith is perfect—Honeycrisp for sweetness and juiciness, Granny Smith for tartness and structure. Don’t hesitate to use whatever apples you have on hand, though!
Can I make Apple Slab Pie ahead for a party?
Absolutely! You can bake the entire slab pie a day in advance. Simply cool, cover, and store at room temperature or in the fridge, then slice and reheat just before serving.
Can I use homemade pie crust?
Definitely! If you have a favorite pie dough recipe, feel free to use it for extra flavor and a personal touch. Just roll it thinner to fit the large baking sheet.
What’s the difference between slab pie and regular pie?
Apple Slab Pie is baked on a sheet pan and cut into squares—perfect for serving a crowd! It’s less fussy than a round pie and gives you more crust in every bite, which is never a bad thing.
How do I prevent a soggy bottom crust?
Lightly greasing your baking sheet and making sure the filling isn’t too juicy (the flour helps with this) are key. Also, baking until you see bubbling filling ensures the crust gets crisp all the way through.
Final Thoughts
I can’t recommend this Apple Slab Pie enough for your next gathering (or just a cozy weekend at home). With its comforting flavors, easy prep, and unbeatable shareability, it’s the kind of dessert that brings everyone running to the table. Give it a try—you’ll be asked for the recipe again and again!
Print
Apple Slab Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Apple Slab Pie, a perfect dessert for feeding a crowd. Layers of thinly sliced apples spiced with cinnamon and nutmeg, nestled between flaky pie crusts and baked to golden perfection.
Ingredients
Crust:
- 2 refrigerated pie crusts (or homemade equivalent)
Filling:
- 6 cups peeled and thinly sliced apples (such as Honeycrisp, Granny Smith, or a mix)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon cold butter (cut into small pieces)
For Topping:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 10×15-inch rimmed baking sheet.
- Prepare crust: Roll out one pie crust and press it evenly into the bottom and slightly up the sides of the baking sheet.
- Make filling: In a large bowl, toss together the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until well coated.
- Assemble the pie: Pour the apple mixture evenly over the crust and dot with small pieces of butter. Roll out the second pie crust and lay it over the top, crimping the edges to seal. Cut slits in the top to allow steam to escape.
- Finish and bake: Brush with beaten egg and sprinkle with coarse sugar if desired. Bake for 40–45 minutes until golden brown and filling is bubbling. Cool for at least 30 minutes before slicing into squares.
Notes
- Great for serving a crowd!
- For extra flavor, drizzle with caramel sauce or serve warm with vanilla ice cream.
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