This Apple Slab Pie recipe is a simple way to make an apple pie that feeds a crowd and is 100% delicious with warm spices of cinnamon, nutmeg, and cloves. Using ready-made crusts speeds up the process and delivers a fabulous pie every one will love.
And… if you want to, it’s easy to get creative with decorative leaves and shapes made from another ready-made pie crust. It’s a festive pie worthy of Thanksgiving, the holidays… or honestly, anytime you’re craving a simple to make homemade pie!
While I’m not at all good at creating edible works of art, working with pastry and a couple of cookie cutters is a fun way to add flair to your baked goods.
This slab pie comes together quickly and easily. Much like my Blueberry Slab Pie, it’s a rather quick and easy recipe using simple ingredients and bakes in no time at all.
What is a Slab Pie?
A slab pie is simply a pie that’s baked in a sheet pan or baking pan rather than a round pie plate.
And instead of cutting wedges of pie, slab pies are traditionally cut into squares or rectangles if your people want larger portions.
But just like a traditional pie, it’s so incredibly delicious warm from the oven, and in this case, with a scoop of vanilla ice cream that melts into the warm cinnamon spiced apples.
Do you have to decorate the top of the pie?
Absolutely not. You can simply lay pastry over the prepared apples, cut a couple of vents in the top of the crust, flute the edges and call it… rather yummy!
But if you’re feeling creative, you can:
- Create a lattice top, like I did in the Blueberry Slab Pie.
- Cut additional shapes from the pastry and lay them over the crust, as I’ve done here.
- Eliminate the top pastry crust altogether
Helpful Kitchen Tools
Here’s what you need to make a slab pie:
- Baking pan size: 15x10x1-inch sheet pan although a quarter-size sheet pan may work as well.
- An Apple Peeler, Corer, and Slicer is a helpful tool. For this recipe, it takes me five minutes or less to prepare all of the apples needed.
- Rolling pin for the refrigerated pie crusts.
- Pastry brush to apply an egg wash
- Leaf shaped cut-out cutters or leaf-shaped cookie cutters for decorative embellishments
How to Make an Apple Slab Pie
Here are the steps for making an easy slap pie. Detailed step-by-step instructions are in the recipe card at the bottom of this post.
Step 1: Roll out the bottom crust
Stack two crusts on top of each other and roll out. Place in an ungreased baking pan.
Step 2: Make the filling
In a large bowl, combine peeled, cored, and sliced apples along with the filling ingredients of cornstarch, lemon juice, ground cinnamon, nutmeg, cloves, and salt. If you prefer to chop the apples instead of slicing them, that works too!
Spread the apples evenly on the sheet pan.
Step 3: Top with pastry, seal, and crimp edges
Roll out the remaining 2 sheet of pastry and lay over the apples. I like to pinch the two layers of crust together and roll upward toward the pie. Then, crimp the edges or seal with a fork design. Cut vent holes in the top crust before moving on to step 3.
Step 4: Bake the Apple Slab Pie
Brush the top crust with an egg wash, paying close attention to the edges for a deeply golden finish.
Bake for 35 to 40 minutes, or until the crust is golden, the filling is bubbly, and the apples are soft.
How to Serve Apple Slab Pie
Let the pie cool completely before cutting it into squares or rectangles. The pie can easily serve 24 and keeps well in the refrigerator for up to 4 days.
For individual servings, I love to top each with vanilla ice cream for a decadent, deliciously wonderful treat!
More Pie Recipes You May Also Enjoy
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- 2 boxes refrigerated pie crusts (4 crusts total)
- 9 cups sliced apples (about 7 to 8 apples)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 egg, beaten
- Preheat the oven to 375°F. Unroll and stack 2 pie crusts on top of each other on a lightly floured surface. Roll to an 18 x 12-inch rectangle. Lay the crust into an ungreased 15x10x1-inch pan, and press into the corners. Do not trim pie crust edges.
- In a large bowl, mix apple slices, sugar, cornstarch, cinnamon, nutmeg, cloves, and salt until well-mixed. Spread the apples evenly in the pastry-lined pan.
- Unroll and stack the remaining 2 pie crusts on a lightly floured surface. Roll to an 18 x 12-inch rectangle and lay carefully over the apples in the pan.
- Trim the edges if needed and roll the pastry up to seal the edges together, forming a rolling. The corners can get skimpy so you may need to add additional pastry and pinch them together. Then flute or crimp the pastry edges. Brush with the beaten egg and sprinkle with an additional 2 teaspoons of sugar if desired.
- Bake for 40 to 45 minutes or until the crust is golden, the filling is bubbly, and the apples are soft. Cool completely before cutting into servings; about 1 hour.
Storing the Slab Pie
The pie can easily serve 24 and keeps well in the refrigerator for up to 4 days.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 86mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 1g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.