Apple Slab Pie is the perfect treat when you want all the cozy apple pie flavors but with less fuss. This big, flat pie is loaded with tender, cinnamon-spiced apples and wrapped in a flaky, buttery crust that’s just begging to be sliced and shared. It’s a simple twist on a classic that always feels like a warm hug on a plate.
I love making this pie because it’s so easy to serve—no cutting little rounds or fussing with fancy shapes. I usually bake it in a big sheet pan, so it comes out golden and perfect every time. Plus, the way the apples soften and soak up the cinnamon sugar makes the whole kitchen smell amazing while it’s baking.
My favorite way to enjoy this apple slab pie is straight from the oven, with a scoop of vanilla ice cream melting on top. It’s the kind of dessert that brings people together, whether it’s for a family dinner or just a sweet treat after a long day. Whenever I make this, I feel like I’m sharing a piece of cozy happiness with everyone around the table.
Key Ingredients & Substitutions
Apples: Using a mix like Granny Smith and Honeycrisp gives your pie a great balance of tartness and sweetness. If you don’t have these, try Fuji or Braeburn. Avoid softer apples that turn mushy quickly.
Sugar: A blend of granulated and brown sugar adds depth. Brown sugar gives a nice caramel note, but you can use all granulated if needed.
Spices: Cinnamon is classic here, with a bit of nutmeg for warmth. Ground cloves or allspice are nice swaps if you want to try something different.
Pie Crust: Store-bought crust works well to save time. For a flakier texture, try making your own with cold butter and minimal handling to keep it tender.
How Can I Make a Flaky, Golden Pie Crust Every Time?
Getting a perfect crust is all about keeping ingredients cold and handling dough gently.
- Use cold butter and cold water when mixing dough.
- Avoid overworking the dough to keep it from getting tough.
- Chill the dough for at least 30 minutes before rolling it out.
- When placing the crust, gently press it into the pan without stretching.
- Brush your top crust with an egg wash (egg + water) for a shiny, golden finish.
Taking these steps helps your pie crust bake up crisp, flaky, and beautiful just like the one in the photo.
Equipment You’ll Need
- 9×13-inch slab pie pan or rimmed baking sheet – perfect size for baking a large, flat pie evenly.
- Mixing bowl – to toss the apples with spices and sugar easily.
- Rolling pin – helps you roll out the pie crust smoothly and to the right size.
- Pastry brush – for brushing the egg wash that makes the crust golden and shiny.
- Sharp knife or pizza cutter – to cut dough strips if you’re making a lattice topping.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the filling for a nice crunch and nutty flavor.
- Stir in dried cranberries or raisins to add bursts of sweetness and chewiness.
- Mix a pinch of ground ginger or cardamom with the cinnamon for a warm, spicy twist.
- Try using pears or a mix of pears and apples for a sweeter, softer filling.
How to Make Apple Slab Pie
Ingredients You’ll Need:
For the Pie:
- 2 pie crusts (store-bought or homemade), enough for a large slab pie pan (about 9×13 inches)
- 6 medium apples (a mix of Granny Smith and Honeycrisp or Fuji is ideal), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tsp lemon juice
- 3 tbsp all-purpose flour (for thickening)
- 1 tbsp unsalted butter, cut into small pieces
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
- Optional: vanilla ice cream or whipped cream, for serving
How Much Time Will You Need?
Plan for about 15 minutes to prepare your ingredients and assemble the pie. Baking takes 45 to 55 minutes, plus allow at least 2 hours for the pie to cool and set before slicing. The total time is roughly 3 hours, mostly hands-off during baking and cooling.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch slab pie pan or rimmed baking sheet to prevent sticking.
2. Make the Pie Base:
Roll out one pie crust and fit it gently into the pan, pressing it firmly into the corners. Leave about a 1/2 inch overhang around the edges and trim any extra dough.
3. Mix the Apple Filling:
In a large bowl, combine the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, lemon juice, and flour. Toss everything together to coat the apples evenly and add flavor.
4. Assemble the Filling:
Pour the apple mixture into the prepared crust, spreading it out evenly. Dot small pieces of the butter all over the filling to add richness.
5. Add the Top Crust:
Roll out the second pie crust. You can either create a pretty lattice pattern by cutting dough strips and weaving them on top or cover the apples completely and cut vents to let steam escape.
6. Seal and Prepare for Baking:
Place the top crust or lattice over the filling and trim any excess dough. Fold the bottom crust over the top edges and press together with your fingers or a fork to seal.
7. Apply Egg Wash:
Whisk together the egg and water to make an egg wash. Using a pastry brush, paint the top crust to give it a lovely golden shine when baked.
8. Bake the Pie:
Put the pie on a baking sheet to catch drips and bake for 45 to 55 minutes. You’ll know it’s done when the crust is golden and the filling is bubbling through.
9. Cool Before Slicing:
Take the pie out of the oven and let it cool for at least 2 hours. This helps the filling thicken and makes slicing easier.
10. Serve and Enjoy:
Serve the Apple Slab Pie warm or at room temperature. For an extra special treat, add a scoop of vanilla ice cream or a dollop of whipped cream on top.
Can I Use Frozen Apples for Apple Slab Pie?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the filling. Pat them dry with paper towels before mixing with the sugars and spices.
How Do I Store Leftovers?
Cover leftover pie tightly with plastic wrap or store in an airtight container. Keep it refrigerated for up to 4 days. Reheat slices gently in the microwave or oven before serving.
Can I Make the Pie Crust from Scratch?
Absolutely! Homemade pie crust adds a wonderful flaky texture. Just be sure to keep your ingredients cold and don’t overwork the dough for best results.
Is It Possible to Make This Pie Ahead of Time?
Yes, you can assemble the pie and refrigerate it uncovered for up to 24 hours before baking. This can help the flavors meld and make baking day easier.