Apple Slab Pie

Apple slab pie is hands down one of the easiest ways to feed a crowd of pie lovers. Roll out your crust in a large baking sheet, pile on a huge amount of spiced apples, and bake it until it’s golden brown. It then comes out looking stunning, and can be cut into neat little squares to serve your party.

I make this sheet pan dessert for fall get-togethers because it’s so simple and gives you all the comforting flavors of a regular pie with half the effort. No more worrying about getting the edges to look perfect, or dealing with a pie that bubbles over the sides. And you’ll have plenty of slices for everyone.

Why You Will Love This Recipe

I love the ratio of flaky crust to warm, spiced fruit in each bite of this dessert. It’s perfect for a big family dinner or a potluck where you want to bring something special but don’t have time to spend hours in the kitchen. The vanilla glaze adds a touch of sweetness, and melts right into the flaky crust, giving you a crisp-yet-chewy crust with each bite. 

One of my favorite things about this dessert is how easy it is to serve after it comes out of the oven. I’m such a fan of baking pie in a rectangular pan because you don’t have to stress about trying to slice a messy round pie. Instead, you can just cut it into squares. Plus, this makes it really easy to take and eat while you’re mingling.

What You Need

Here’s what you need to make this amazing dessert: refrigerated pie crusts, fresh apples, sugar, cinnamon, nutmeg, lemon juice, powdered sugar, and milk.

Fresh Apples

Using a combination of apples gives this dessert a variety of flavors and textures. You’ll also want to peel and slice the apples thinly, so they cook evenly. If you prefer a little tang to offset the sweetness, use Granny Smith apples. However, Honeycrisp and Gala also work well.

Refrigerated Pie Crust

My favorite trick for quickly assembling this dessert on a busy weekend is using refrigerated pie crusts from the store. Let the dough sit at room temperature for a few minutes, then roll it out in your pan. You can also make this pie from scratch with your favorite double pie crust recipe.

Cinnamon

A classic baking spice, cinnamon gives the warm, cozy smell of fall to any room you’re baking in. This spice is essential for the baked apples since it draws out the flavor and sweetness of the fruit as it bakes in the crust. Don’t have cinnamon? Try using pumpkin pie spice instead to add a little extra kick.

How to Make It

Follow the simple steps below to make this gorgeous sheet pan dessert today.

Prepare the Bottom Crust

Roll out the two refrigerated pie crusts by stacking them on a lightly floured counter. With a rolling pin, roll them both into a large rectangle and lay it down in the bottom and up the sides of a greased jelly roll pan. Press the crust down into the corners and set aside.

Mix the Apple Filling

Place the sliced apples into a large bowl and drizzle lemon juice over them. Add the sugar, cinnamon, and nutmeg to the apples and toss to coat them evenly.

Assemble the Pie

Spread the apple mixture over the bottom crust. Roll out the remaining two pie crusts into a large rectangle and lay it on top of the apple mixture. Pinch the edges of the top and bottom crusts together.

Bake to Perfection

Using a sharp knife, cut a few slits into the top crust to release some steam. Bake the pie at 375°F for about 40-45 minutes or until the crust is browned. Remove from the oven and set aside.

Glaze and Serve

While the pie is still warm, whisk together the powdered sugar and milk. Pour the glaze over the top crust. Allow it to set for a few minutes before cutting.

My Best Tips

The most important tip to keep in mind when making a pie is to make sure your oven is fully preheated before baking. When the pie hits the high temperature, it’s going to start baking right away and help you avoid a soggy bottom crust.

If you notice your top crust is getting too dark while the fruit is still hard, place a piece of aluminum foil over the pan for the last 15 minutes.

Another great tip is to wait for the pie to cool before cutting. Slicing the pie while it’s hot will make it harder to get nice clean slices. Letting the slab pie cool for at least 45 minutes allows the hot apple juices to reduce and thicken, helping the pie hold its shape.

Apple Slab Pie

Jennifer

This easy apple slab pie features a flaky crust, warmly spiced apples, and a sweet glaze. It is the perfect sheet pan dessert for feeding a hungry crowd!

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Course Dessert

Servings 16

Calories 328 kcal

Equipment

• 15×10 inch Jelly Roll Pan
• Rolling Pin
• large mixing bowl

Ingredients

  

1x2x3x

• 2 boxes refrigerated pie crusts 14.1 oz each, 4 total
• 8 cups apples peeled and thinly sliced
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

 

• Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan.
• Unroll 2 pie crusts onto a floured surface and roll into a large rectangle. Press crust into bottom and up sides of prepared pan.
• Toss apple slices with lemon juice in a large bowl. Stir in granulated sugar, cinnamon, and nutmeg.
• Spread apples evenly in the pan.
• Unroll the remaining 2 crusts and roll into a large rectangle. Place over the apples. Fold the edges of the top crust over the edges of the bottom crust and crimp to seal. Cut slits in the top crust.
• Bake for 40 to 45 minutes or until the crust is golden brown and the filling is bubbling.
• Whisk powdered sugar and milk until smooth. Drizzle glaze over pie while warm. Slice to serve.

Nutrition

Calories: 328kcalCarbohydrates: 50gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 0.2mgSodium: 206mgPotassium: 120mgFiber: 3gSugar: 23gVitamin A: 38IUVitamin C: 3mgCalcium: 17mgIron: 1mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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Storage and Reheating

• To Store: Cover cooled slab pie with plastic wrap or aluminum foil and store at room temperature up to 2 days or in the refrigerator up to 4 days.
• To Freeze: Wrap cooled slab pie tightly in a double layer of plastic wrap and foil and freeze baked slab pie for up to 3 months, then thaw in the refrigerator.
• To Reheat: Reheat individual slices in the microwave for 15 seconds, or place them in a 350°F oven for 5 minutes to crisp up the pastry again.

Serving Suggestions

• A big scoop of creamy vanilla bean ice cream slowly melting into a slice of pie.
• A spoonful of homemade whipped cream lightly sweetened with maple syrup.
• A steaming cup of hot coffee or spiced cider to sip on a cold day.
• A drizzle of warm caramel sauce poured over the top for extra sweetness.

Frequently Asked Questions

Can I use canned apple pie filling instead of fresh apples?

You can definitely substitute canned pie filling if you’re in a real rush. You’ll probably need about 3 cans of pie filling to fill the big jelly roll pan.

What size pan do I need for a slab pie?

Any standard 15×10 inch jelly roll pan or rimmed half sheet baking pan works. You need the pan to have a lip around the edges so that the sweet juices don’t bubble over in your oven.