Name: Best Apple Slab Pie Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 3 ¾ cups (470 grams) all-purpose flour; 1 ½ tbsp sugar; 1 ½ tsp table salt; 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold; ¾ cup very cold water; 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups); Squeeze of lemon juice; ⅔ to ¾ cup sugar; 3 tbsp cornstarch; 1 rounded tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp table salt; 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Jump to Recipe· 4.9 from 11 reviews

If you’re looking for a dessert that’ll wow your family and friends without turning you into a stressed-out baker, grab your apron — I’ve got the Best Apple Slab Pie Recipe that’s as impressive as it is approachable. It’s the kind of pie that fills your house with that cozy, just-picked-from-the-orchard aroma and slices into perfect portions for an easy share. Trust me, once you try this, slab pies will be your new go-to for holidays, potlucks, or any time you want a slice of pure happiness.

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Why This Recipe Works

Perfect balance of crust and filling: A buttery, flaky crust holds a juicy, warmly-spiced apple filling without getting soggy.
Easy slab format: It’s baked in a jelly roll pan, so you effortlessly serve a crowd with neat, generous squares.
Built for busy bakers: Make the dough ahead, prep the filling quickly, and bake when you’re ready—minimal fuss with maximum payoff.
Flavor-forward but straightforward: Simple spices like cinnamon, nutmeg, and allspice bring the apples to life without overpowering their natural sweetness.

Best Apple Slab Pie, easy apple slab pie recipe, homemade apple slab pie, flaky apple pie bake, orchard-style apple slab dessert - This image shows a close-up of a square slice of apple pie lifted with a spatula above a white marbled surface. The slice has three main layers: a golden-brown, flaky crust on top with uneven edges and a slightly crispy texture, a thick middle layer filled with chunky cooked apple pieces in a light brown syrupy sauce, and a golden base crust that looks firm but soft. The background shows the rest of the pie still in a baking tray with the same golden crust, and the lighting highlights the pie’s warm colors and textures. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how the ingredients in this Best Apple Slab Pie Recipe come together to create layers of texture and flavor—the buttery crust contrasts with tender, spiced apple chunks beautifully. Plus, simple pantry staples make it easy to source everything you need without a special trip.

Best Apple Slab Pie, easy apple slab pie recipe, homemade apple slab pie, flaky apple pie bake, orchard-style apple slab dessert - Flat lay of a large simple white ceramic bowl filled with peeled, cored, and chopped fresh apples in half-inch chunks, a small white bowl of granulated sugar, a small white bowl of cornstarch, a small white bowl containing a spice mix of ground cinnamon, ground nutmeg, ground allspice, and table salt, a few cubes of cold unsalted butter arranged neatly on a plain white ceramic plate, a small white bowl of all-purpose flour, a small white bowl of sugar, a small white bowl of table salt, a whole lemon cut in half nearby with some lemon juice visible on a small white bowl, a few whole brown eggs with clean uncracked shells resting on a white ceramic plate, a small white bowl of heavy cream, and a small white bowl of very cold water, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of our dough for a tender yet sturdy crust that can hold up to juicy filling.
Unsalted butter: Cold and cubed, it flakes into the dough creating that melt-in-your-mouth texture we all crave.
Cold water: Keeps dough cohesive without warming the butter too much, which is key for flakiness.
Apples: Choose a mix of sweet and tart (like Granny Smith and Fuji) for balanced flavor and texture.
Lemon juice: Prevents apples from browning and adds a bright note to the filling.
Sugar: Adjust this based on your apples’ sweetness; it caramelizes beautifully during baking.
Cornstarch: The unsung hero to thicken the filling so it’s luscious but not runny.
Warm spices (cinnamon, nutmeg, allspice): A warm, comforting flavor combo that’s classic for apple pies but subtle enough not to mask the apples.
Heavy cream or egg wash: Brushed on top for a golden, glossy crust that makes this slab pie picture-perfect.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about this Best Apple Slab Pie Recipe is how versatile it is—I often customize the spices or add a little something extra depending on the season or occasion. I encourage you to play around with it too and make it your own!

Variation: I sometimes toss in a handful of dried cranberries or chopped pecans into the filling for a little tartness and crunch; it’s a game changer for fall gatherings.
Dietary swaps: Swap the all-purpose flour in the crust for a gluten-free blend, and use coconut oil instead of butter for a dairy-free twist that still tastes fantastic.
Seasonal tweaks: In spring or summer, swapping apples for a mix of berries or stone fruits can delight and surprise everyone at the table.

Step-by-Step: How I Make Best Apple Slab Pie Recipe

Step 1: Crafting the Flakiest Crust

Start by whisking together your flour, sugar, and salt in a wide bowl, then toss in the cold butter cubes. I love to use my fingertips for mashing the butter into pea-sized bits—this takes a little patience but it’s worth every second. The cold butter bits are what create that flakey crust texture we all dream about. Add in the ice-cold water gradually, folding just until the dough starts to clump. It should feel soft but not sticky. Divide the dough into two rectangular blocks, wrap them tightly, and pop them in the fridge for at least two hours—or if you’re like me and pressed for time, the freezer works too for a quicker chill.

Step 2: Preparing the Juicy Apple Filling

While your dough chills, peel, core, and chop your apples into about half-inch chunks—perfect chunk size for even cooking and bite-friendly pieces. Toss them immediately with a squeeze of lemon to keep those pretty colors popping and mix the sugars and spices separately before sprinkling it all over the apples. Give it a good toss so every piece is coated—this is where the magic begins as the sugar mingles with spices creating that irresistible aroma in your kitchen.

Step 3: Rolling and Assembling Like a Pro

Get your counter well-floured and roll out the larger dough piece into an 18×13-inch rectangle. The size might seem intimidating, but rolling large square-shaped dough is easier than you think—go slow, turn the dough often to keep it from sticking. Carefully drape this dough over your parchment-lined jelly roll pan, letting the edges hang over the sides—it’s better to have too much dough than not enough. Chill it briefly in the fridge or freezer while you roll out the second piece for the top.

Step 4: Piling on the Filling and Sealing

Take that chilled bottom crust and avoid pushing down too hard in the corners—you want it snug but not compressed. Pile your spiced apple mixture in generously; I promise, it looks like a mountain now but it cooks down beautifully. Next, gently lay the second dough rectangle over the apples, trim the edges so both crusts hang about three-quarters of an inch beyond the pan’s edge, and seal by pinching the edges together. Brush the top with heavy cream or your egg wash for that golden finish. Don’t forget to make lots of slits on top to let the steam escape—that’s key for a crust that’s crisp, not soggy.

Step 5: Baking & Waiting Patiently (Trust Me!)

Bake your slab pie at 375°F for about 40-45 minutes until the crust is golden and you can see the filling bubbling through the slits. Now, here’s the hardest part: let it cool for at least 45 minutes before cutting. I know it smells amazing and you’ll want a slice right away, but this cooling time lets the filling set so the slices won’t be a gooey mess. Trust me, patience pays off big time here.

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Tips from My Kitchen

Keep everything cold: Cold butter and water in your crust are key players—warm dough misses that flaky mark.
Don’t overmix dough: Mix just until it comes together; overworking develops gluten and leads to tough crusts.
Slice apples evenly: This helps them cook uniformly and prevents some pieces from turning to mush while others are still firm.
Cooling is crucial: I once bit into my pie too soon and got filling all over—cooling lets everything set perfectly for clean slices.

How to Serve Best Apple Slab Pie Recipe

Best Apple Slab Pie, easy apple slab pie recipe, homemade apple slab pie, flaky apple pie bake, orchard-style apple slab dessert - A white plate with a green rim holds a slice of apple pie topped with a scoop of cinnamon ice cream. The pie slice has several golden, flaky layers of crust on top and bottom, filled with soft, light brown cooked apple pieces surrounded by a glossy syrup. On the ice cream, dark brown caramel sauce slowly drips down the sides. In the background, part of the remaining pie sits on a baking tray on a white marbled surface, with a silver fork nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple: a scoop of vanilla ice cream is my holy grail combo with this Best Apple Slab Pie Recipe. Sometimes, I sprinkle a little cinnamon sugar right on top of the crust after brushing with cream for that extra sparkle and sweet crunch—trust me, your guests will take notice.

Side Dishes

Pairing this with coffee or a warm spiced tea is my personal favorite. If you’re serving it after dinner, it also pairs wonderfully with a sharp cheddar cheese platter—don’t knock it till you try it; the savory and sweet combo will amaze you.

Creative Ways to Present

For holiday tables, I like to serve this pie on a rustic wooden board with fresh cranberries and sprigs of rosemary for that festive vibe. Or, cut into smaller bite-size squares and served on pretty platters as party finger food—it’s a crowd-pleaser either way.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly in plastic wrap or store in an airtight container and keep at room temperature if you plan to eat them within a day. My experience is that the crust holds up well, and the filling stays flavorful without drying out.

Freezing

I’ve successfully frozen unbaked assembled pies (wrapped tightly), then baked them from frozen—just add 10-15 minutes to baking time. You can also freeze cooled slices, wrapped individually, for up to 2 months; just thaw overnight in the fridge before reheating.

Reheating

To refresh leftover slices, pop them in a 300°F oven for 15-20 minutes until warmed through. This keeps the crust crisp and the filling bubbling just like fresh-baked. Avoid microwaving if you can—it tends to make the crust chewy and the filling watery.

FAQs

Can I use store-bought pie crust in this Best Apple Slab Pie Recipe?

Absolutely! Using store-bought crust can save time, especially if you’re new to baking. Just make sure you select a good-quality, all-butter crust for the best flavor and texture. Adjust the quantities slightly if your crust sheets are smaller than the jelly roll pan, and watch baking times as they might differ slightly.
What types of apples work best for this slab pie?

For a balanced flavor with the right texture, I recommend mixing tart Granny Smiths with sweeter varieties like Fuji or Honeycrisp. This combo ensures the filling isn’t overly sweet and holds up well after baking without turning mushy.
Can I make the dough ahead of time?

Yes! In fact, chilling the dough overnight makes it easier to roll and often improves the crust’s texture. Just keep it wrapped tightly in plastic wrap in the fridge, and bring it to room temperature for a few minutes before rolling.
Why is it important to let the pie cool before serving?

Cooling allows the apple juices to thicken and set, which means you get clean, sturdy slices instead of filling that spills everywhere. It’s tempting to dig in right away—I’ve been there!—but waiting at least 45 minutes makes a huge difference.

Final Thoughts

This Best Apple Slab Pie Recipe isn’t just a dessert; it’s a warm, comforting experience that brings people together around the table. I love how it’s fuss-free enough for weeknight baking but still feels special enough to serve for celebrations. I really hope you’ll give it a try and discover how such a simple sheet pan pie can become a signature recipe in your kitchen, just like it did in mine. Nothing beats the joy of sharing slices of that sweet, spiced apple goodness—I can’t wait to hear what you think!