Apple Slab Pie
Apple Slab Pie has warm, tender spiced apple filling that's sandwiched between a layer of flaky crust and finished off with a coat of glaze! Cooks in just 35 minutes!
Apple Slab Pie has warm, tender spiced apple filling that’s sandwiched between a layer of flaky crust and finished off with a coat of glaze! Cooks in just 35 minutes!
An Easy Pie For Fall
Apple Slab Pie has the same great taste you get from a classic apple pie except it’s made and baked on a large sheet pan! I love making this for large gatherings since it’s a lot easier to cut this up into squares and serve it verse slicing up a traditional pie!
Ingredients For Apple Slab Pie
With only 15 minutes of hands-on prep, this Apple Slab Pie Recipe makes for an easy dessert to bring to all of your Fall gatherings! To whip one up you’ll need 4 pie crusts, Granny Smith apples, granulated sugar, cornstarch, lemon juice, ground cinnamon, ground nutmeg, and fine sea salt.
While the apple dessert is cooling, you’ll heat and whisk together the homemade glaze! All that’s needed for this sweet topping is whole milk, unsalted butter, and powdered sugar.
Feel free to use your favorite baking apple for this recipe! I chose to use Granny Smith, but Honeycrisp, Braeburn, and Pink Lady apples would all be delicious choices as well!
Required Kitchen Tools
- 10x15x1 jelly roll pan
- Rolling pin
- Rubber spatula
- Mixing bowl
- Whisk
- Saucepan
- Wire rack
How To Make Apple Slab Pie
Unlike some Pie Recipes, this slab pie is simple to make! Let’s go over it together step-by-step!
- Place the pie crusts out to allow them to come to room temperature. Then put two pie crusts on top of each other and roll them out into a rectangle using a rolling pin.
- Place the rolled-out crust onto a jelly roll pan. Allow the excess crust to overlap the sides of the pan. Set it aside.
- Stir together the sliced apples, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt in a large bowl. Then spoon the apples evenly onto the crust.
- Roll out the last two pie crusts into a rectangle and place them on top of the filling. Tuck the top crust under the bottom crust and crimp the edges together.
- Bake for 30 minutes, tenting it with foil after the first 15 minutes. Bake the Apple Slab Pie until it’s golden brown.
- Cool on a wire rack. While the dessert cools add milk to a saucepan and heat over medium-low heat, remove as soon there’s any bubbling.
- Whisk in the butter and let it cool to room temperature before adding in the powdered sugar.
- Brush the glaze all over the Apple Slab Pie. Wait 30 minutes and brush another layer on.
How To Store Apple Slab Pie
Keep any leftover Apple Slab Pie covered with plastic wrap. Store at room temperature and enjoy within 2 to 3 days.
How To Freeze Apple Slab Pie
Freeze fully baked and cooled pie for up to 3 months. Wrap tightly in a double layer of plastic wrap, then in aluminum foil. Thaw in the fridge, then let it get to room temperature before serving.
Check out more popular Apple recipes that everyone will love just as much!
- Apple Hand Pies – Premade pie crust is packed with a thick spiced apple filling!
- Crockpot Apple Butter – A great way to save away those warm flavors of fall to enjoy year-round!
- Dutch Apple Pie – Spiced apple filling piled into a flaky pie crust and covered in a crumb topping!
- Caramel Apple Pie Dip – Apple chunks smothered in a brown sugar and caramel sauce!
- Easy Old Fashioned Apple Cake – Filled with warm spices, oatmeal, and apple jelly!
Steps
Preheat the oven to 425°F. Leave the pie crusts out to come to room temperature per the directions on the box. Place two of the pie crusts on top of each other on a lightly floured work surface. Using a rolling pin, roll it out to a rough rectangle that is 18x12 inches.
Using a 10x15x1 jelly roll pan, place the crust in the pan, forming it in the pan with the excess crust overlapping the sides. Set aside.
In a large bowl, add the sliced apples, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir together until fully combined. Spoon the apples evenly onto the crust.
Again, roll out the last two pie crusts into an 18x12-inch rectangle. Place the on top of the pan. Tuck the top crust under the bottom and crimp the edges. Slice slits in the top crust so air can escape while baking.
Bake for 30 to 35 minutes, tenting with foil after the first 15 minutes. Bake until golden brown. If you think it needs more browning after 35 minutes, take the foil off and watch closely until your desired color is reached.
Place on a wire rack to cool for 1 hour.
While the pie is cooling, place the milk in a small saucepan and place it on the stove over medium-low heat. Stir occasionally, at the very first sign of any bubbling, take it off the what, and whisk in the butter. Let it cool to room temperature and then whisk in the powdered sugar.
After the pie has cooled for 1 hour, brush it all over with the glaze with a pastry brush. Wait 30 minutes, brush another layer of glaze on. Let cool 30 more minutes, slice and serve.
Notes
- There are 2 pie crusts in each refrigerated box, so you only need two boxes to get the 4 crusts needed for this recipe.
- You will have glaze leftover, save it to serve as a drizzle over the pie if desired. Or, you can continue to glaze it every 30 minutes until you have used it all up.
- You can use any baking apples for this recipe including, Honeycrisp, Braeburn, or pink lady!
- Add whipped cream or ice cream for serving!
- How To Store: Keep any leftover Apple Slab Pie covered with plastic wrap. Store at room temperature and enjoy within 2-3 days.
- How To Freeze: Freeze fully baked and cooled pie for up to 3 months. Wrap tightly in a double layer of plastic wrap then in aluminum foil. Thaw in the fridge then let get to room temperature before serving.
- Can I Use This Filling With A Puff Pastry Instead? Yes, you can! This filling would go great inside a buttery, flaky puff pastry!
- What If I Don’t Have A Jelly Roll Pan? If you don’t have a jelly roll pan you could also use a baking half sheet pan. Just make sure the size pan you use is as close to a 10x15x1 baking sheet as possible.
- Can I Leave The Nutmeg Out Of This Recipe? You sure can! I would just recommend replacing it with more cinnamon
Nutrition
- Calories472
- Carbs80g
- Protein4g
- Fat16g
- Saturated fat5g
- Fiber4g
- Sugar47g
- Sodium285mg
Estimates per serving, when a serving size is listed.
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