Apple Slab Pie
This easy sheet pan pie features tender apples baked between two flaky crusts and topped with a light glaze. It’s great for gatherings or anytime you need a fuss-free dessert.
Servings: 12
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
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.
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
Calories: 453kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 314mg | Potassium: 151mg | Fiber: 3g | Sugar: 24g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
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