Apple Slab Pie

This is the perfect dessert for a crowd! An Apple Slab Pie gives you all the wonderful, comforting flavors of a traditional apple pie, but in a convenient rectangular shape that’s easier to make, serve, and transport. It’s ideal for potlucks, holiday gatherings, or any time you need a lot of pie without the fuss of a deep-dish pan.

Here is a recipe for Apple Slab Pie.

Apple Slab Pie

This recipe features a buttery, flaky crust (homemade or store-bought) piled high with a spiced apple filling and finished with a simple vanilla glaze. It’s everything you love about apple pie, in a convenient, shareable form.

Yields: 12-15 servings
Prep time: 30 minutes
Cook time: 45-50 minutes

Ingredients

For the Crust:

• 2 boxes (14.1 oz each) refrigerated rolled pie crusts (or your favorite homemade pie crust recipe, enough for 2 double-crust pies)

• Note: You’ll need 4 crusts total (2 for the bottom, 2 for the top).

For the Apple Filling:

• 6-7 large apples (about 4-4.5 lbs), a mix of Granny Smith and Honeycrisp or Fuji works well

• ¾ cup granulated sugar

• ½ cup light brown sugar, packed

• ¼ cup all-purpose flour

• 1 tablespoon lemon juice

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon salt

• 2 tablespoons cold unsalted butter, cut into small pieces

For the Egg Wash:

• 1 large egg

• 1 tablespoon water

For the Vanilla Glaze (Optional, but Recommended):

• 1 cup powdered sugar, sifted

• 2-3 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Have a 13×18-inch rimmed baking sheet (a half-sheet pan) ready. You do not need to grease it if using a standard non-stick pan.

2. Prepare the Crust:

   • Let the refrigerated pie crusts sit at room temperature for about 15 minutes to make them pliable.

   • On a lightly floured surface, roll out two of the crusts. Overlap them slightly on the long side and press the seam together to form one large rectangle. Roll over the seam with a rolling pin to smooth it out and make it even.

   • Gently transfer the large crust to the baking sheet. Press it into the bottom and up the sides of the pan, letting the excess hang over the edges. It’s okay if it doesn’t perfectly cover the entire pan; you can patch any gaps with dough from the overhang.

   • Repeat with the remaining two crusts for the top layer. Set the top crust aside on a piece of parchment paper.

3. Make the Filling:

   • Peel, core, and slice the apples thinly (about ⅛-inch thick). Place them in a huge bowl.

   • Add the granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss thoroughly until every apple slice is well coated.

4. Assemble the Pie:

   • Pour the apple mixture into the bottom crust in the pan. Spread it out into an even layer. Dot the top of the apples with the small pieces of cold butter.

   • Carefully place the second large crust rectangle over the apples. Trim the overhang from both the top and bottom crusts to about 1 inch all around. Tuck the overhang under itself and crimp or flute the edges to seal. You can also just press it down with the tines of a fork.

   • Cut several slits in the top crust to allow steam to escape.

5. Bake:

   • In a small bowl, whisk the egg with the water to make the egg wash. Brush it evenly over the top crust. This will give it a beautiful golden color.

   • Place the baking sheet on the center rack of the oven. Bake for 45-55 minutes, until the crust is deeply golden brown and the filling is bubbly. If the edges are browning too quickly, you can tent them loosely with foil.

   • Place the baking sheet on a wire rack and let the pie cool completely. This is important for the filling to set, otherwise it will be runny.

6. Glaze and Serve:

   • Once the pie is completely cool, make the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and the vanilla extract. Add the remaining milk, a tiny bit at a time, until you reach a drizzling consistency.

   • Drizzle the glaze back and forth over the top of the pie.

   • Let the glaze set for about 15 minutes before slicing into squares and serving.

Tips for Success

• Apple Choice: Using a mix of apples gives a better flavor and texture. Granny Smith hold their shape well and provide tartness, while Honeycrisp or Fuji add sweetness.

• Slice Apples Thinly: Thin, even slices will cook evenly and stack nicely in the pie. A mandoline slicer is very helpful here.

• Cool Completely: This is the hardest part! If you cut into the pie while it’s still warm, the filling will not be set and will run everywhere. Patience is key.

• Make Ahead: You can bake the pie a day ahead, cool it completely, and keep it at room temperature covered loosely with foil. Add the glaze on the day you plan to serve it.