This Apple Slab Pie is loaded with juicy spiced apples and baked in a buttery, flaky crust. Perfect for holidays, potlucks, or when a regular-sized pie just won’t cut it!
I never set out to be the pie person in my family. But after one fateful Thanksgiving, I kind of had no choice.
You know how everyone in the family has their “thing” they bring to every holiday? Aunt Carol does the stuffing, Grandma makes the green bean casserole (with the questionable canned mushroom soup), and Uncle Mike is in charge of bringing the beer (arguably the most important role). Well, pie wasn’t my thing… until the Great Thanksgiving Dessert Crisis of 2019.
Picture this: the turkey had been carved, the mashed potatoes were chef’s kiss, and we were all happily slipping into food comas—until someone went to slice the pie. And we realized… we didn’t have enough.
There was one sad little apple pie. One. For a table of 14 people. Do the math—someone (me) was definitely not getting a slice.
So the next year, I came prepared. Instead of bringing two or three pies (because really, who has time for that?), I made one big Apple Slab Pie—same cozy, cinnamon-spiced filling, same buttery, flaky crust, but way more of it. And guess what? Not only was there enough for seconds, but for leftovers too.
And just like that, I became the Official Pie Baker of the family. So, if you’re tired of running out of pie or just need something way easier to serve, let me introduce you to your new favorite dessert.
Why You’ll Love This Apple Slab Pie Recipe?
- It feeds a crowd. No more awkwardly tiny slices—this pie is made for sharing!
- Flaky, buttery crust. Made from scratch, but totally worth it.
- Warm, spiced apple filling. Like a hug in dessert form.
- Way easier than making multiple pies. Just roll, fill, and bake—done.
- It actually holds up. Perfect for making ahead or taking to a party.
Ingredient Notes:
You know how some recipes make you buy fancy ingredients you’ll never use again? This isn’t one of them. Everything here is simple and probably already in your kitchen.
The Crust (Flaky & Buttery Goodness)
- All-Purpose Flour: The backbone of a solid pie crust.
- Sugar & Salt: Just enough to balance the flavors.
- Cold Butter: The secret to those flaky layers. (And yes, it has to be cold!)
- Ice Water: Helps everything come together without making it tough.
The Apple Filling (The Star of the Show)
- Apples: A mix of tart and sweet apples works best—think Granny Smith + Honeycrisp.
- Lemon Juice: Keeps the apples from turning brown (because sad, mushy apples are a no-go).
- Sugar: Adjust based on how sweet your apples are.
- Cornstarch: Thickens the juices so your pie isn’t a soggy mess.
- Cinnamon, Nutmeg, & Allspice: Basically the smell of fall in spice form.
- Salt: A pinch makes all the flavors pop.
The Finishing Touch
- Heavy Cream or Egg Wash: Gives the crust that golden, bakery-style shine.
Pro Tip: Feeling extra fancy? Sprinkle a little coarse sugar on top before baking for a sweet, crunchy finish!
How To Make Apple Slab Pie?
This pie is way easier than it looks—I promise. Just take it one step at a time.
Step 1. Make the Dough
In a large bowl, mix the flour, sugar, and salt. Add the cold butter cubes and work them into the flour with your hands (or a pastry cutter) until it looks like coarse crumbs. Slowly add ice water, stirring until the dough just comes together.
Want To Save This Recipe?
Divide the dough into two pieces—one slightly larger than the other—wrap them in plastic wrap, and refrigerate for at least 2 hours.
Step 2. Prepare the Apple Filling
Peel, core, and chop your apples into bite-sized chunks. Toss them with lemon juice, sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Let them sit while you roll out the dough—this helps the flavors blend beautifully!
Step 3. Roll Out the Dough & Assemble
Preheat your oven to 375°F (190°C). Roll out the larger portion of dough and carefully fit it into a 10×15-inch baking sheet lined with
Spread the apple mixture evenly over the crust. Roll out the second portion of dough and place it on top, sealing the edges by crimping them together with your fingers or a fork.
Step 4. Bake Until Golden & Delicious
Brush the top with heavy cream or egg wash, cut a few slits for steam to escape, and bake for 40-45 minutes, until golden brown and bubbling.
Let it cool for at least 45 minutes before slicing. (I know, waiting is the hardest part, but trust me—it’s worth it!).
Storage Options:
- Room Temperature: Stays fresh for 2 days if covered.
- Fridge: Keeps for up to 5 days in an airtight container.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months.
- To Reheat: Warm slices in a 350°F oven for 10 minutes (way better than the microwave!).
Variations and Substitutions:
Feeling creative? Try these tweaks:
- Caramel Apple Version: Drizzle caramel sauce over the apples before baking.
- Add Nuts: Chopped pecans or walnuts give it a nice crunch.
- Streusel Topping: Skip the top crust and add a brown sugar crumble instead.
- Switch Up the Fruit: Pears, peaches, or even a mix of berries work beautifully!
What to Serve with Apple Slab Pie?
This pie is amazing on its own, but let’s be real—pairing it with the right extras? Next-level good.
- Vanilla Ice Cream – Because warm pie + melty ice cream = pure happiness.
- Whipped Cream – Light, fluffy, and the perfect finishing touch.
- Cheddar Cheese – Sounds odd, but it’s a classic pairing for a reason.
- Hot Apple Cider – The ultimate cozy combo.
Frequently Asked Questions:
Can I use store-bought pie crust?
Absolutely! Homemade is best, but store-bought will save time.
What’s the best apple for this pie?
A mix of Granny Smith and Honeycrisp gives the best sweet-tart balance.
Can I make this ahead of time?
Yep! Bake it the day before and reheat before serving.
This Apple Slab Pie is everything you love about classic apple pie, but bigger, easier, and perfect for sharing. Whether you’re baking for a holiday, potluck, or just a cozy weekend treat, this pie never disappoints.
So, what do you think? Ready to give it a try? If you do, let me know how it turns out—especially if you put your own twist on it! Can’t wait to hear about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Slab Pie
Ingredients
Crust:
- 3 ¾ cups 470 grams all-purpose flour
- 1 ½ tablespoons sugar
- 1 ½ teaspoons table salt
- 3 sticks 12 oz. or 340 grams unsalted butter, in cold cubes
- ¾ cup icy cold water
Apple Filling:
- 3 ½ to 4 pounds apples prepped and cut into ½-inch pieces (roughly 10 cups)
- A squeeze of lemon juice
- ⅔ to ¾ cup sugar adjust to your preference and apple sweetness
- 3 tablespoons cornstarch
- 1 rounded teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon table salt
Finishing Touch:
- 2 tablespoons heavy cream or 1 whisked egg with 1 tablespoon water
Instructions
Crust:
- In a bowl combine flour, sugar and salt. Add cubes of butter and crumble until they resemble pea pieces.
- Gradually add water until the dough comes together.
- Divide the dough into two portions with one piece. Wrap both in plastic wrap. Refrigerate, for 2 hours.
Filling:
- Toss apple chunks with lemon juice to prevent browning.
- In another bowl mix together sugar, spices and cornstarch. Combine this mixture with the apples.
Assembly & Baking:
- Preheat the oven to 375° F (190° C). Line a baking sheet measuring 10x15 inches (25x38 cm) with parchment paper.
- Roll out the portion of dough to fit the size of the pan. Allow it to chill briefly.
- Spread the apple filling evenly over the rolled-out dough.
- Roll out the portion of dough. Place it on top of the apples. Seal the edges securely.
- Brush the crust with heavy cream or an egg wash. Make slits in it for ventilation purposes.
- Bake on a tray for 40 to 45 minutes or until golden brown, in color.
- Allow it to cool for 45 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
what size pan please. 9X13 or jelly roll is all I have
Hi Janet! Great question! For this Apple Slab Pie, I recommend using a 10×15-inch baking sheet, as mentioned in the instructions. This is slightly larger than a 9×13 pan but smaller than a jelly roll pan, so it should fit the recipe perfectly. If you only have a 9×13 or a jelly roll pan, you might need to adjust the crust size slightly or have a slightly thicker pie. Hope this helps, and happy baking!