If you love apple pie, but need a dessert that feeds a crowd, an apple slab pie is the perfect solution. This oversized version of the classic apple pie is baked in a large rectangular pan, making it easy to cut into squares and serve at parties, holidays, or family gatherings. With a buttery, flaky crust and a perfectly spiced apple filling, this dessert is sure to impress. Plus, the thin layers of crust and filling give you the ideal balance of textures and flavors in every bite.
Why You’ll Love This Apple Slab Pie
- Feeds a crowd – Perfect for potlucks, parties, and holiday gatherings.
- Easier than a traditional pie – No need for a pie dish; a baking sheet works perfectly.
- Flaky, golden crust – Made with real butter for the best texture.
- Perfectly spiced apple filling – A mix of cinnamon, nutmeg, and allspice enhances the natural sweetness of the apples.
Ingredients & Their Roles
For the Crust:
- 3 ¾ cups all-purpose flour (470g) – The base of the crust, providing structure and flakiness.
- 1 ½ tablespoons sugar – Adds a slight sweetness to the dough.
- 1 ½ teaspoons table salt – Balances the flavors and enhances the butter's richness.
- 3 sticks unsalted butter (12 oz each, 340g total) – Keeps the crust tender and flaky. The butter must be very cold to create those signature layers.
- ¾ cup very cold water – Helps bind the dough while keeping it light and crisp.
For the Apple Filling:
- 3 ½ to 4 pounds of apples (about 10 cups) – Choose a mix of Granny Smith, Honeycrisp, or Fuji apples for the best balance of sweet and tart flavors.
- Juice of 1 lemon – Prevents apples from browning and enhances their natural taste.
- ⅔ to ¾ cup sugar – Adjust depending on the sweetness of your apples.
- 3 tablespoons cornstarch – Thickens the filling to keep it from becoming too runny.
- 1 teaspoon ground cinnamon – The key spice that gives apple pie its warm, comforting flavor.
- ¼ teaspoon nutmeg powder – Adds depth and a slightly nutty aroma.
- ¼ teaspoon ground allspice – Provides an extra layer of warmth and complexity.
- ⅛ teaspoon table salt – Enhances the overall flavor and balances the sweetness.
For the Finishing Touch:
- 2 tablespoons heavy cream OR 1 beaten egg mixed with 1 tablespoon of water – This creates a golden, glossy finish on the crust.
Step-by-Step Instructions
1. Make the Pie Crust
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the cold butter pieces and toss them in the flour to coat. Using your fingers, a pastry blender, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add ½ cup of cold water, stirring with a rubber spatula until the dough starts to come together. If it’s still too dry, add a little more water, 1 tablespoon at a time, until it forms a soft but not sticky dough.
- Divide the dough into two portions, making one slightly larger than the other (for the bottom crust). Shape each into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
2. Prepare the Apple Filling
- In a large bowl, toss the chopped apples with lemon juice.
- In a separate bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
- Sprinkle the spice mixture over the apples and stir until evenly coated. Set aside while you roll out the dough.
3. Assemble the Apple Slab Pie
- Preheat your oven to 375°F (190°C). Line a 10x15-inch baking sheet with parchment paper.
- On a lightly floured surface, roll out the larger piece of dough into an 18x13-inch rectangle. Carefully transfer it to the prepared baking sheet, pressing it into the corners and up the sides.
- Spread the apple filling evenly over the crust, including any juices that have collected.
- Roll out the smaller piece of dough into a 16x11-inch rectangle and place it over the apples.
- Trim the excess dough, leaving about ¾ inch of overhang, then pinch and crimp the edges to seal.
- Brush the top with heavy cream or egg wash for a golden finish.
- Use a sharp knife to cut several 1-inch slits in the top crust to allow steam to escape.
- Place the baking sheet on a larger baking tray (to catch any drips) and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
4. Cool & Serve
- Let the pie cool on a wire rack for at least 45 minutes before cutting into squares. This allows the filling to set.
- Serve warm or at room temperature, optionally topped with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Pro Tips for the Best Apple Slab Pie
✔ Keep your butter and water cold – This is the key to a flaky, tender crust. You can even chill your flour for extra insurance.
✔ Use a mix of apples – Combining tart and sweet apples gives the best flavor and texture.
✔ Chill the dough before rolling – This prevents shrinking and makes handling easier.
✔ Don’t skip the egg wash or cream – It creates a beautiful golden crust.
✔ Let it cool before slicing – Cutting too soon will cause the filling to run out.
Serving Suggestions
Apple slab pie is delicious on its own, but here are a few ways to take it up a notch:
- With vanilla ice cream – The warm pie + cold ice cream contrast is unbeatable.
- Drizzled with caramel sauce – Adds an extra layer of richness.
- Topped with whipped cream – Light and airy, it balances the dense filling.
- Paired with cheddar cheese – A classic sweet-savory combo for those who love an extra twist.
Final Thoughts
This apple slab pie is the ultimate dessert for feeding a crowd, offering all the warm, spiced flavors of a classic apple pie with half the effort. The buttery, flaky crust and tender apple filling make it a guaranteed hit at any gathering. Whether served warm with ice cream or enjoyed as a grab-and-go treat, this dessert is one you'll want to make again and again.
Make this apple slab pie once, and you’ll never go back to regular apple pie for big gatherings!