Irresistible Apple Slab Pie Recipe : A Perfect Pie Crust Apple Dessert

Few desserts say comfort like a warm, golden-brown apple slab pie straight from the oven. This crowd-sized pie uses buttery, flaky crust and cinnamon-kissed apples to deliver all the goodness of a traditional apple pie—but in an easy-to-serve slab format. Whether you’re hosting a gathering or want an everyday indulgence, this recipe is perfect for those exploring apple and pie crust recipes or wondering how to use pie crust in new and creative ways.

Perfect for bakers of any skill level, this apple slab pie pairs beautifully with autumn flavors and makes a standout addition to any dessert table. Plus, we’ll walk you through clever variations like chocolate apple pie, using frozen apples, and even how to transform this into an apple crisp with pie crust hybrid.

If you love cozy desserts like our apple crisp with oatmeal or apple fritter donuts, you’re going to fall hard for this rustic favorite.

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What Is Apple Slab Pie?

An apple slab pie is essentially a large rectangular version of traditional apple pie, baked in a rimmed baking sheet instead of a round pie dish. The thinner profile makes for a crispier crust and faster bake time. With more surface area, you also get that perfect crust-to-filling ratio in every bite—ideal for fans of pie crust apple desserts.

This dessert is also highly adaptable. You can make it with fresh apples or go the easy route with apple pie using frozen apples, just like in our apple pie dip with cinnamon sugar chips.

Ingredients for Apple Slab Pie

These are the exact ingredients used in this classic recipe. No need to change a thing—just follow along for guaranteed success.

For the Pie Crust:

• 2 1/2 cups all-purpose flour (312g)
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed (226g)
• 6 to 8 tablespoons ice water

For the Filling:

• 10 cups apples, peeled, cored, and sliced (about 1.2 kg)
• 1 1/4 cups granulated sugar (250g)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour (24g)
• 1 tablespoon lemon juice
• 1 tablespoon butter, diced (14g)

Optional Topping:

• 1 tablespoon milk
• 1 tablespoon coarse sugar

Kitchen Equipment You’ll Need

To make this pie successfully, have the following ready:

• Large mixing bowl
• Pastry blender or food processor
• Rolling pin
• Rimmed 10×15-inch baking sheet
• Parchment paper
• Measuring cups and spoons
• Sharp knife or apple slicer
• Pastry brush
• Wire rack for cooling

If you enjoy making desserts with a rustic flair, you might also like pumpkin dump cake or these muffin tin mini apple pies for something bite-sized and equally delicious.

Step-by-Step Preparation Guide for Apple Slab Pie

1. Make the Dough

In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until the dough holds together. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.

2. Preheat and Prep

Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.

3. Roll Out the Bottom Crust

On a lightly floured surface, roll one dough disk to slightly larger than your baking sheet. Gently lay it into the pan and press it into the corners.

4. Make the Filling

In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice.

5. Assemble

Spread the apple mixture evenly over the crust. Dot with butter pieces. Roll out the second dough disk and place it over the apples. Seal the edges and cut slits in the top to vent.

6. Add Final Touches

Brush the top crust with milk and sprinkle with coarse sugar for a golden, sparkly finish.

7. Bake

Bake for 50–60 minutes, until the crust is golden brown and the filling is bubbling.

8. Cool and Serve

Cool on a wire rack for 30 minutes before slicing into squares or bars.

Want to go further with your fall baking? Try these pumpkin twists or the soft and chewy gluten-free pumpkin donuts.

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Tips for the Perfect Pie Crust Apple Dessert

• Keep ingredients cold, especially the butter.
• Don’t overwork the dough—just mix until combined.
• Mix apple varieties (Granny Smith and Honeycrisp work beautifully).
• Allow your slab pie to rest before cutting for clean slices.

These baking tips are also handy for other treats like pumpkin cheesecake cookies or cheesy mashed potato puffs.

Common Mistakes to Avoid

• Using only one apple type: leads to flat flavor.
• Not venting the top crust: steam will build up.
• Overfilling: results in leakage and soggy crust.
• Underbaking: always bake until the filling bubbles through vents.

For similar no-fuss treats with maximum flavor, you might enjoy chocolate chip pumpkin pancakes or a quick fruit dip for a refreshing twist.

Creative Variations: Chocolate Apple Pie and More

• Chocolate Apple Pie: Add ½ cup mini chocolate chips to the filling.
• Candy Apple Pie: Mix in crushed caramel candies or a caramel drizzle.
• Apple Crisp With Pie Crust: Swap the top crust with an oat crumble.
• Frozen Apple Version: Use thawed, drained frozen apples instead of fresh.

Want more apple ideas? Don’t miss apple nachos for a fun snack or dessert board addition.

Serving Suggestions and Presentation Ideas

Cut your slab pie into squares for a bar-style dessert. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. Add a sprinkle of cinnamon or a mint garnish for elegant presentation.

Pair it with a cozy fall drink like lavender lemonade or a warm breakfast option such as crack breakfast casserole for a hearty brunch.

Storing Leftovers and Reheating Tips

Store your cooled apple slab pie in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. To reheat:

• Oven: 300°F for 10–15 minutes
• Microwave: 20–30 seconds for individual slices

You can also freeze portions individually for up to 2 months. Reheat before serving for the best texture.

Food Pairings That Go Well with Apple Crust Desserts

This pie pairs well with:

• Whipped cream or Greek yogurt
• Spiced chai or cinnamon tea
• Honey-glazed carrots and green beans if serving after dinner
• A fresh fruit platter or cucumber-dill salad

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FAQs About Apple Slab Pie and Pie Crust Apple Desserts

Can I use store-bought pie crust?
Yes! It’s a great time-saver and works beautifully for this recipe.

Can I make it ahead of time?
Absolutely. Bake it the night before and store covered at room temp or chilled.

What kind of apples work best?
A mix of tart and sweet, like Granny Smith and Honeycrisp.

Can I freeze leftovers?
Yes. Wrap individual slices and freeze for up to 2 months.

Can I use frozen apples?
Definitely. Just thaw and drain them to avoid excess moisture.

If you love seasonal pies, try the homemade apple pie recipe next—it’s a timeless classic!

Final Thoughts: Try This Apple Slab Pie Today!

This apple slab pie delivers everything you love about traditional apple pie—only easier, crispier, and made for sharing. Whether you’re feeding a holiday crowd or craving a slice of cozy comfort, this recipe offers the perfect pie crust apple dessert. Best of all, it’s endlessly adaptable and can even be made ahead or frozen.

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