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If you’re feeding a crowd or just love a generous slice of pie, this apple slab pie is the way to go. It has everything you love about classic apple pie, from warm spiced apples and brown sugar sweetness to a golden, flaky crust that bakes up beautifully. The easy sheet pan format makes it simple to slice and serve, and a drizzle of vanilla glaze takes it over the top. Perfect for holiday gatherings, bake sales or just because, this pie is always a hit and rarely lasts long.
This apple slab pie features a flaky crust, warm spiced apple filling and sweet vanilla glaze. It’s easy to prepare, simple to slice and just perfect for feeding a crowd.
You might also like cherry slab pie, strawberry slab pie, these mini strawberry pies, apple pie cupcakes, and pumpkin slab pie.
Why You’ll Love It
Great for a crowd: Serves more people than a standard round pie.
Easy to serve: Cuts neatly into squares for parties or potlucks.
Classic flavor: Brown sugar, cinnamon and apples create a timeless combo.
Freezer-friendly: Bake ahead and freeze for later.
Shortcut crust: Store-bought pie crusts save time without sacrificing taste.
Apple Slab Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Refrigerated pie crusts: A time-saving shortcut that bakes up flaky and golden.
Fresh apples: Provide sweet, tart flavor and tender texture. Frozen sliced apples (thawed and patted dry) or canned pie filling may be used if needed. I used granny smith apples for the texture and the tart flavor it brings the pie, but you can use other apples if you prefer. Softer apples like McIntosh will cook down more, while firmer apples keep their shape. Choose based on the texture you like most in a pie. I used about 5 large apples in this recipe, but this can vary depending on the size of your apples.
Light brown sugar: Adds rich sweetness and depth to the filling.
Cinnamon: Brings warm spice that pairs perfectly with apples.
Nutmeg: Enhances the flavor with a hint of cozy spice.
Cornstarch: Thickens the filling to keep it from being runny.
Salted butter: Adds richness and moisture to the apple filling. Unsalted butter can be used instead, just add in ¼ teaspoon of salt.
Egg and milk: Used to brush the crust for a golden finish.
Powdered sugar: Forms the base of the glaze.
Vanilla extract: Adds warm flavor to the glaze.
How to Make Slab Pie with Apples
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the bottom crust: Roll two crusts together and fit into a greased baking sheet.
Mix the filling: Combine apple chunks, sugar, spices and cornstarch in a medium bowl.
Assemble the pie: Spread apple mixture over crust, dot with butter, top with remaining crust and seal.
Apply egg wash: Brush the top crust and cut steam vents.
Bake and cool: Bake until golden brown and bubbly, then cool completely.
Glaze the pie: Stir together the glaze ingredients and drizzle over the cooled pie.
Substitutions and Variations
Pastry dough: Use puff pastry for a flakier, lighter crust. A homemade puff pastry dough or pie crust recipe can be used instead. Depending on how much your pie dough recipe produces, you may need to double or triple the batch if you decide to use homemade dough.
Gluten-free option: If you want a gluten-free version, use gluten-free pie dough.
Try different apples: Mix tart and sweet varieties for complex flavor. Another idea is to use canned apple pie filling instead but, if you do this, you should reduce the sugar so it’s not too sweet.
Dutch apple pie: Swap the pie crust on top for a streusel topping.
Add chopped nuts: Walnuts or pecans add crunch to the filling.
Flavor the glaze: Add maple extract, lemon juice or a pinch of cinnamon to the glaze.
Omit the glaze: The pie is still delicious without it, especially if serving with ice cream.
Egg wash: Substitute cream or even water for the milk in the egg wash.
Serving Suggestions
Appetizers: Begin your meal with turkey tacos or burrata with pesto and tomatoes.
Main dishes: Enjoy one pot chicken and rice or cheesy taco pasta with an Italian chopped salad.
Dessert: Serve this apple slab pie for dessert, as it is or with vanilla ice cream or whipped cream.
How to Store Slab Apple Pie
Store: Leftover apple slab pie can be covered and stored in the refrigerator for up to 4 days.
Freeze: For longer storage, wrap individual slices or the whole pie tightly in plastic wrap and foil, then freeze for up to 2 months. Glaze after thawing for the best texture.
Thaw: Thaw overnight in the refrigerator and enjoy chilled or reheated.
Reheat: Warm it back up in the oven at 300°F until warmed through.
Top Tips
Use firm apples: They hold their shape better during baking.
Seal the edges well: Prevents the filling from leaking out.
Let it cool fully: This helps the filling set and makes slicing easier.
Glaze just before serving: Keeps the topping fresh and glossy.
Don’t skip the cornstarch: It keeps the filling from getting too wet.
Sheet Pan Apple Pie FAQs
Peeling is recommended for a smoother filling, but it’s up to your preference.
I used a 9 x 13-inch baking sheet. A 9 x 13-inch baking pan can be used, but be aware that the crust might not be quite as crisp because the sides are taller and may trap more steam. I recommend using a metal baking dish over using a glass baking dish for best results. Or you could try a 10 x 15-inch jelly roll pan if you don’t mind a thinner, crispier pie. You should be able to use the same amount of filling, but you’ll need 6 crusts (3 on the bottom and 3 on the top) instead of 4.
Easy Apple Slab Pie Recipe
Apple Slab Pie
Equipment
- Baking Sheet 9 x 13-Inch Rimmed
Ingredients
- 2 Boxes refrigerated pie crusts, 14-Ounce boxes, 4 crusts total
- 5 Cups apples, fresh, peeled and thinly sliced
- ¾ Cup brown sugar, lightly packed
- 2 Teaspoons ground cinnamon
- ¼ Teaspoon ground nutmeg
- 3 Tablespoons cornstarch
- ½ Stick salted butter, ¼ Cup, sliced
- 1 egg, beaten
- 1 Tablespoon milk
- nonstick cooking spray, or melted butter
For the Glaze
- ½ Cup powdered sugar
- ½ to 1 Tablespoon milk
- ½ Teaspoon vanilla extract
Instructions
Prepare the Pie Crust
- Preheat the oven to 375°F and lightly grease a rimmed 9 x 13-inch baking sheet that has raised sides on all 4 corners of the pan.
- Press 2 pie crusts together and roll them out until just a little larger than the baking dish.
- Fit them into the bottom of the pan, allowing the edges to slightly overhang.
Prepare the Apple Filling
- In a large bowl, combine apples, brown sugar, cinnamon, nutmeg, and cornstarch.
- Stir until the apples are evenly coated.
Assemble the Pie
- Spread the apple mixture over the crust and dot with butter.
- Press together the remaining 2 pie crusts, roll them out and place on top of the filling. Trim and pinch edges to seal.
- Whisk together egg and milk, then brush the top crust with the egg wash.
Bake the Pie
- Cut slits in the pie top to allow steam to escape.
- Bake for 35 to 40 minutes or until the crust is golden brown and the filling is bubbling.
- Let the apple slab pie cool completely.
Glaze the Pie
- To make the glaze, whisk together powdered sugar, ½ Tablespoon milk and vanilla until smooth. Whisk in more milk, if needed, to achieve a pourable consistency.
- Drizzle the glaze over the cooled pie before slicing into squares.
Notes
Seal the edges well: Prevents the filling from leaking out.
Let it cool fully: This helps the filling set and makes slicing easier.
Glaze just before serving: Keeps the topping fresh and glossy.
Don’t skip the cornstarch: It keeps the filling from getting too wet.
Nutrition
Apple slab pie is a go-to recipe when you want something easy, cozy and crowd-friendly. With its buttery crust, spiced chopped apples filling and sweet vanilla glaze, it’s everything you love about traditional apple pie in a simple slab form. Perfect for holidays, potlucks or weekday baking, this recipe is easy to customize and great to make ahead. Slice this delicious pie into squares, serve it with coffee or a scoop of ice cream, and enjoy a bite of comfort in every forkful.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Huge hit with my family! Thanks!