The Ultimate Apple Slab Pie Recipe

Apple Slab Pie is the only dessert recipe you’ll ever need for holidays, parties, or family gatherings. It’s easier than baking several round pies, feeds a large group, and guarantees a crisp, golden crust every time.

You get tender spiced apples, a buttery base, and options to make it just the way you like. Whether you want a crumb topping, puff pastry, or classic glaze, this recipe covers it all. With simple steps and zero soggy crusts, this pie is built to impress and built for real life. Let’s make your go-to apple dessert truly standout.

Apple Slab Pie Recipe

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• Author: Callie Brooks
• Total Time: 2 hours 30 minutes
• Yield: 15 servings 1x
• Diet: Vegetarian

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Description

A rustic and crowd-pleasing twist on traditional apple pie, this Apple Slab Pie is baked in a sheet pan and topped with a maple glaze for the perfect seasonal dessert.

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Ingredients

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For the Pie Crust:

• 2 ¾ cups all-purpose flour
• 1 tsp table salt
• 2 tbsp granulated sugar
• 12 tbsp (1 ½ sticks) unsalted butter, cold, cut into small cubes
• 6 tbsp vegetable shortening, cold, divided into chunks
• ¼ cup cold vodka
• ¼ cup cold water

 

For the Apple Filling:

• 2 tbsp unsalted butter
• 5 pounds fresh apples, peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp works best)
• ½ cup packed light brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 tsp fresh lemon juice
• 1 large egg, beaten with 1 tablespoon of milk (for egg wash)
• 1 tbsp demerara or turbinado sugar (for sprinkling)

 

For the Maple Icing:

• ½ cup confectioners’ sugar, sifted
• 2 tbsp pure maple syrup
• 1 tbsp whole milk

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Instructions

1. Make the Dough: Place the flour, salt, and sugar into a food processor and pulse twice. Add the cold butter and shortening and pulse about ten times until the mixture resembles coarse crumbs. Sprinkle the cold vodka and water over the dough and pulse 4 to 6 more times until it starts clumping. Turn the dough onto a floured surface, form into a disk, wrap tightly, and chill for at least 45 minutes.

2. Prepare the Apple Filling: While the dough chills, melt the butter in a large sauté pan over medium-high heat. Add the apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring often, until the apples have softened but still hold their shape, about 15 minutes. Transfer to a colander to drain and cool for at least 15 minutes.

3. Roll Out the Dough: Let the chilled dough sit at room temperature for 10-15 minutes. Preheat your oven to 425°F (220°C) and position a rack in the lower-middle. Roll the dough into a 20 by 12-inch rectangle and carefully transfer it to a 10×15 inch jelly roll pan, pressing it into the corners.

4. Fill and Seal the Pie: Stir the lemon juice into the cooled apples and spread the filling evenly over the dough. Fold the overhanging dough edges slightly over the filling. Brush the crust with the egg wash and sprinkle with demerara sugar. Cut 6 to 8 small slits in the top for steam to escape.

5. Bake and Cool: Bake for 25 to 30 minutes, or until the crust is a deep golden brown and the filling is bubbling across the surface. Transfer the pie to a wire rack and let it cool completely, for at least 90 minutes, before icing.

6. Add the Maple Icing: In a small bowl, whisk together the sifted confectioners’ sugar, maple syrup, and milk until smooth. Drizzle over the cooled pie. Let it set before slicing and serving.

Notes

Pro Tips for a Perfect Pie:

• “Crust Dust” Trick: Sprinkle a mix of 1 tbsp flour and 1 tbsp sugar on the bottom crust before adding the filling to prevent sogginess.
• Lower Rack Baking: Baking on a lower oven rack ensures the bottom crust gets crisp and golden.
• Don’t Underbake: Make sure the filling is bubbling across the entire surface. This indicates the pie is fully cooked and the thickener has activated.

Recipe Variations:

• Crumb Topping: Instead of the icing, top the unbaked pie with a mixture of ½ cup oats, ⅓ cup brown sugar, ⅓ cup flour, ½ tsp cinnamon, and 4 tbsp cold butter, crumbled together.
• Store-Bought Crust: For a shortcut, use 2 refrigerated pie crusts, rolled together to fit the pan.

Storing and Freezing:

• Store: Cover and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freeze: Wrap the cooled, baked pie tightly and freeze for up to 2 months. Bake directly from frozen, adding extra time.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 170mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 35mg

Why This is the Best Slab Pie Recipe

• Feeds a Crowd: One 10×15 inch jelly roll pan easily serves between 15 and 20 people. It’s much more efficient than baking two or three round pies, making it the top choice for holidays or big gatherings.
• The Perfect Crust: Expect a buttery, flaky crust that stays crisp underneath the filling. This recipe includes smart techniques to avoid the dreaded soggy bottom and create a crust that holds its shape beautifully.
• The Perfect Filling: The apples cook down just enough to become tender without turning to mush. The flavor balances sweet and tart with hints of cinnamon and nutmeg for that warm, classic taste.
• Completely Customizable: From crust options to toppings, this guide lets you build the pie that suits your style. Whether you go for puff pastry, store-bought dough, a crumb finish, or a sugar glaze, it’s all covered.
• Make-Ahead Friendly: This recipe works great when prepped in advance. Whether you’re preparing the full pie a day before or storing the components separately, it’s ideal for busy baking schedules.

Ingredients and Key Equipment

For the Pie Crust:

• 2 ¾ cups all-purpose flour
• 1 tsp table salt
• 2 tbsp granulated sugar
• 12 tbsp (1 ½ sticks) unsalted butter, cold, cut into small cubes
• 6 tbsp vegetable shortening, cold, divided into chunks
• ¼ cup cold vodka
• ¼ cup cold water

For the Apple Filling:

• 2 tbsp unsalted butter
• 5 pounds fresh apples, peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp works best)
• ½ cup packed light brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 tsp fresh lemon juice
• 1 large egg, beaten with 1 tablespoon of milk (for egg wash)
• 1 tbsp demerara or turbinado sugar (for sprinkling)

For the Maple Icing:

• ½ cup confectioners’ sugar, sifted
• 2 tbsp pure maple syrup
• 1 tbsp whole milk

Key Equipment:

• Jelly roll pan, ideally 10×15 inches
• Rolling pin
• Food processor (or pastry blender/forks)
• Large sauté pan or Dutch oven
• Wire rack for cooling

How to Make Apple Slab Pie (Step-by-Step)

1. Make the Dough

Place the flour, salt, and sugar into a food processor and pulse twice to mix. Add the cold butter and shortening. Pulse about ten times until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.

Sprinkle the cold vodka and water evenly over the dough. Pulse four to six more times until it starts clumping together. The dough should hold its shape when pressed but not be overly sticky.

Turn the dough onto a lightly floured surface. Bring it together into a ball and flatten it into a disk. Wrap tightly in plastic wrap and chill for at least 45 minutes or up to two days.

2. Prepare the Apple Filling

While the dough chills, peel, core, and slice the apples into quarter-inch thick pieces. Melt the butter in a large sauté pan over medium-high heat. Add the apples, brown sugar, cinnamon, nutmeg, and salt.

Stir often and cook until the apples have softened but still hold their shape, about 15 minutes. Transfer the mixture to a colander placed over a bowl to let excess liquid drain. Let it cool for at least 15 minutes.

3. Roll Out the Dough

Take the dough out of the fridge and let it sit at room temperature for 10 to 15 minutes to soften slightly. Preheat your oven to 425°F (220°C) and move the rack to the lower-middle position.

Roll the dough on a floured surface into a rectangle about 20 by 12 inches. Carefully roll the dough onto your rolling pin and unroll it over a 10×15 inch jelly roll pan. Gently press the dough into the corners and up the sides.

4. Fill and Seal the Pie

Add the lemon juice to the drained apples and stir to combine. Spread the apples evenly over the crust in the pan. Fold the overhanging dough edges slightly inward over the filling.

Brush the crust with the egg and milk mixture, then sprinkle with demerara sugar for crunch and shine. Cut six to eight small slits in the top with a paring knife to allow steam to escape.

5. Bake and Cool

Bake for 25 to 30 minutes until the crust is a deep golden brown and the filling is bubbling. This bubbling is a sign that the pie is fully baked.

Transfer the pie to a wire rack and let it cool for at least 90 minutes before icing or slicing.

6. Add the Maple Icing

In a small bowl, whisk together the sifted confectioners’ sugar, maple syrup, and milk until smooth. Drizzle the icing over the cooled pie in thin ribbons. Let it set before serving.

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Recipe Variations: Make It Your Own

Topping Variations

• Cinnamon Oat Crumb Topping: This topping adds a sweet crunch. Combine ½ cup of rolled oats, ⅓ cup of packed brown sugar, ⅓ cup of all-purpose flour, ½ teaspoon of ground cinnamon, and a pinch of salt. Cut in 4 tablespoons of cold unsalted butter until the mixture forms coarse crumbs. Sprinkle evenly over the apple filling before baking.
• Simple Vanilla Glaze: For a lighter finish, mix ½ cup of sifted powdered sugar with 1 tablespoon of milk and ¼ teaspoon of pure vanilla extract. Stir until smooth and drizzle over the cooled pie.

Crust Variations

• Store-Bought Pie Crust: For an easy shortcut, use two refrigerated pie crusts. Unroll them and slightly overlap on a floured surface. Gently press them together and roll out to a large rectangle. Use one crust for the bottom and the second for the top, or fold the edges over the filling for an open-faced version.
• Puff Pastry: Thawed puff pastry sheets offer a flaky, buttery alternative. Use two sheets, rolling them slightly to fit your pan. Line the pan with one sheet and use the second to cover the filling or cut into strips for a lattice top. Bake at the same temperature but check for browning around the 20-minute mark, as puff pastry browns faster.

Pro Tips for a Perfect, Never-Soggy Pie

• Use the “Crust Dust” Trick: Sprinkle a mix of 1 tablespoon flour and 1 tablespoon sugar onto the bottom crust before adding the filling. This thin layer absorbs extra moisture and acts as a barrier, keeping the crust crisp.
• Bake on a Lower Rack: Position your oven rack in the lower third. This brings the bottom crust closer to the heat source, encouraging a golden, fully baked base.
• Master the “Tenting” Technique: If the crust edges brown too quickly, loosely cover the pie with aluminum foil. Create a gentle foil “tent” that sits above the filling without touching it. This shields the crust while the center continues to bake.

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• Don’t Underbake: Wait until the filling is bubbling across the entire surface, especially near the center. This means the thickener has activated and the crust is done.

Storing, Freezing, and Reheating

• Storing: If you plan to eat the pie within two days, cover it loosely and keep it at room temperature. For longer storage, refrigerate in an airtight container for up to five days. Reheat before serving for the best texture.
• Freezing: To freeze a baked pie, let it cool completely. Wrap tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to two months. To freeze unbaked, assemble the pie in a metal pan, wrap well, and freeze. Bake directly from frozen, adding extra time until golden and bubbly.
• Reheating: For best results, warm slices in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispness. An air fryer also works well. Avoid microwaving, as it makes the crust soggy.

A Keeper for Your Kitchen

You now have everything you need to bake a show-stopping Apple Slab Pie. With these tested techniques and customizable options, you can confidently create a dessert that’s not just delicious, but perfectly tailored to your taste. Enjoy the praise!

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