As a chef who thrives on feeding a full table, this apple slab pie is my ultimate go to for gatherings, holidays, and Sunday afternoons that need a sweet finish. It’s got everything I love about pie tender spiced apples, buttery crust, and that golden, melt in your mouth top but in a slab format that’s easy to serve and even easier to love.
“Slab pie is the pie lover’s sheet cake. Big, beautiful, and begging to be sliced.” – @PiePioneer
Why Apple Slab Pie Belongs on Your Table
If you’ve ever struggled slicing perfect wedges of round pie for guests, this one’s your new best friend. It’s everything a traditional apple pie should be, scaled up for real life. The crust to filling ratio? Spot on. The portability? A dream. The ability to feed ten people with one pan? Game changer.
- Feeds a crowd: Perfect for potlucks, family dinners, or special occasions.
- Flaky, tender crust: Made from scratch with shortening for unbeatable texture.
- Deep apple flavor: Thanks to a mix of cinnamon, nutmeg, and slow baking.
- Easy to slice and serve: No mess, no pie dish just slab, slice, and share.
- Endlessly customizable: Swap apples, add raisins, or drizzle with caramel.
Serve it warm with vanilla ice cream or pair with zesty lemon cake or strawberry cheesecake for a full dessert bar experience.
Step by Step Guide to Making Apple Slab Pie
No fancy skills or tools required just a big pan, a good rolling pin, and a little love.
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 cup shortening, chilled
- ½ cup cold water
- 8 cups peeled, cored, and sliced apples
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter, diced for dotting
Directions
1: Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Grease or line a 15x10x1 inch baking sheet this will be your pie dish.
2: Make the Crust
- In a large bowl, combine flour and salt.
- Cut in the chilled shortening using a pastry cutter or fork until the mix resembles coarse crumbs.
- Gradually stir in cold water with a fork, adding just enough until a soft dough forms a ball.
3: Roll and Fit the Dough
- Divide the dough in half. Roll out one portion to fit the bottom and sides of your baking pan.
- Gently place into the pan, trimming and patching as needed.
4: Make the Filling
- In a large bowl, combine sliced apples with sugar, cinnamon, and nutmeg.
- Mix until evenly coated, then pour into the crust lined pan and spread evenly.
- Dot with small pieces of butter across the surface.
5: Top and Bake
- Roll out the second half of the dough and place it over the apples.
- Seal the edges and cut a few slits in the top to allow steam to escape.
- Bake for 45 minutes, or until the crust is golden brown and the apples are tender.
6: Cool and Serve
- Let cool in the pan for 10-15 minutes before slicing into squares.
- Serve warm with ice cream or at room temperature for easier cutting.
“Golden crust, gooey filling, perfect squares this slab pie is everything I love about apple season in one pan.” – @SheetPanSweets
Chef’s Tips for a Perfect Apple Slab Pie
After baking this dozens of times for clients, friends, and family, here are my essential tips for flawless results every time.
- Keep everything cold: The colder your shortening and water, the flakier your crust. You can even chill the flour!
- Use a mix of apples: Combine tart apples like Granny Smith with sweet ones like Honeycrisp or Fuji for depth of flavor.
- Even slices = even baking: Aim for uniform thickness so all the apples cook through at the same time.
- Dot with butter: This little step adds richness to the filling and helps everything caramelize.
- Don’t skip the vents: Those slits in the top crust release steam, keeping your crust from going soggy.
For more buttery bakes, check out our soft and flaky buttermilk biscuits or the ultra soft cinnamon rolls for morning sweetness.
“Your crust should be like a cozy blanket flaky, golden, and hugging every apple slice.” – @CrustFirstBaker
Slab Pie vs. Traditional Round Pie
Wondering what makes a slab pie so special? Here’s a quick breakdown that shows why it’s the right move when you need more servings and less mess.
| Feature | Slab Pie | Traditional Pie |
|---|---|---|
| Shape | Rectangular, fits sheet pans | Round, fits 9 inch pie plates |
| Servings | 12-15 | 6-8 |
| Ease of Slicing | Simple squares, cleaner cuts | Wedges, more fragile crust edges |
| Best For | Events, potlucks, family gatherings | Classic presentation, smaller dinners |
| Crust Ratio | More even across each bite | Thicker crust edges |
“Slab pies are pie, but smarter. More slices, easier serving, and still all the flavor.” – @BigBatchBaker
Flavor Twists and Seasonal Variations
Get Creative With the Filling
While classic cinnamon spiced apple is always a win, there’s so much room to play with this apple slab pie recipe. Depending on the season, occasion, or just what’s in your fruit bowl, you can easily tweak it into something new.
- Apple Cranberry: Add 1 cup of fresh or dried cranberries to the apple filling for a tart holiday spin.
- Caramel Apple: Drizzle a few spoonfuls of caramel sauce over the apples before topping with the crust. Finish with sea salt for a sweet salty touch.
- Apple Pear: Swap out 2-3 cups of apples for thinly sliced ripe pears for a more delicate, floral flavor.
- Maple Spice: Replace ¼ cup of sugar with pure maple syrup and add ¼ teaspoon of ground cloves.
Want to explore more fruit forward bakes? Try our buttery soft pineapple quick bread or fluffy banana bread without a mixer.
“This is the kind of recipe you can reinvent every season and it still tastes like home.” – @BakeItFresh
Crust Enhancements and Toppings
Even a humble crust can take center stage with the right finish. I like to treat the top of my slab pie like a blank canvas here are a few finishing touches that’ll take it from rustic to refined:
- Sugar crunch: Brush the top crust with milk or egg wash, then sprinkle coarse turbinado sugar for sparkle and crunch.
- Glazed finish: After baking, drizzle a simple icing (powdered sugar + milk) for a sweet finish especially if serving cold.
- Lattice top: Instead of a full top crust, create a lattice with strips of dough for a classic, bakery style look.
- Crumb topping: Replace the top crust with a crumble made of butter, flour, sugar, and cinnamon for a crispier texture.
Need help nailing that crust? Try the techniques I use for homemade buttery dinner rolls that same softness and rise apply here, too.
“A buttery, golden top is the crown your apples deserve.” – @CrustIsKing
How to Store and Reheat Apple Slab Pie
Make It Ahead or Keep It Fresh
This slab pie holds up beautifully over a few days and even freezes well if you want to bake in bulk. Here’s how to get the most out of each batch:
- Room temperature: Store covered with foil for up to 2 days.
- Refrigerate: Wrap slices or the whole pie and refrigerate for up to 5 days. Bring to room temp or reheat before serving.
- Freeze: Wrap individual slices in plastic wrap, then foil. Freeze for up to 2 months. Reheat at 350°F until warm.
“I’ve made this pie 24 hours ahead, stored it chilled, and it sliced like a dream at the dinner table.” – @PlatedWithPrep
Reheating for Best Texture
Whether serving to guests or sneaking a late night slice, here’s how to keep that crust crisp and the filling luscious:
- Oven: Place slices on a baking sheet at 350°F for 10-15 minutes until warmed through and the crust crisps up again.
- Microwave: Reheat individual slices for 20-30 seconds. The crust may soften, but it’s still delicious.
- Toaster oven: Great for smaller portions. Reheat for 8-10 minutes for the best balance of crisp and warmth.
For more freezer ready recipes, check out our jam filled baked paczki or no knead baked donuts both sweet treats that store beautifully.
“Reheated, this pie is even better like the flavors had time to settle and deepen overnight.” – @MidnightBakery
Serving Ideas and Perfect Pairings for Apple Slab Pie
Delicious Ways to Serve Apple Slab Pie
When you bake a big, golden tray of apple slab pie, the next big question is: how will you serve it? Whether warm and cozy or cool and crisp, this pie plays well with a wide variety of textures and flavors. Here are some of my favorite serving styles that have wowed guests time and again.
- Warm with vanilla ice cream: Classic and unbeatable. The contrast of cold ice cream and warm, spiced apples is heavenly.
- With whipped cream: A cloud of lightly sweetened whipped cream makes each bite feel lighter and extra luxurious.
- Drizzled with caramel sauce: For a decadent touch, drizzle warm caramel over each slice right before serving.
- Dusted with powdered sugar: Keep it rustic and elegant with just a simple snow of powdered sugar on top.
“Apple slab pie and vanilla ice cream is the kind of pairing that makes you pause and smile between bites.” – @SliceSerenity
What to Serve Alongside Apple Slab Pie
Balance out your dessert table or dinner spread with some complementary dishes. A good apple pie doesn’t need much, but a smart pairing can elevate your whole menu.
| Dish | Why It Works |
|---|---|
| Cinnamon Rolls | The spiced flavors echo the apple pie filling, making it feel like a bakery brunch |
| Milk Custard Rice Cake | Soft and creamy the opposite texture of flaky pie crust |
| Orange Blender Cake | Citrusy and bright, it balances the deeper, spiced notes of the pie |
| Vanilla Cupcakes | Simple, light, and kid friendly next to the rich and fruity pie |
Apple Slab Pie for Every Season and Occasion
When to Bake It Spoiler: Anytime
Although apples are at their peak in fall, this pie isn’t limited to one season. I’ve made it in spring with floral touches, in summer with a scoop of frozen yogurt, and even during winter holidays with caramel and pecans.
- Fall: Go classic with cinnamon, nutmeg, and local orchard apples. Serve at Thanksgiving or fall potlucks.
- Winter: Add cloves or cardamom and serve warm with hot tea or mulled cider. Perfect for holiday gatherings.
- Spring: Brighten it up with lemon zest or swap in part pear for a floral, light twist.
- Summer: Serve chilled with whipped cream or frozen vanilla Greek yogurt refreshing and crowd friendly.
“This pie isn’t just for fall it’s for every time your kitchen needs the smell of cinnamon and butter.” – @PieAllYear
Occasions That Call for a Slab Pie
This slab style dessert is ideal for more than just your typical dinner. Here are some events where this pie steals the show:
- Family Gatherings: Slices easily into squares no uneven wedges or messy plates.
- Bake Sales: Package slices individually for a high yield, high value treat that always sells out.
- Picnics: No refrigeration needed and easy to transport the crust holds up beautifully.
- Brunch Spreads: Serve alongside muffins, fruit, and egg dishes for a sweet centerpiece.
- Holidays: Add holiday spices or festive glaze to transform it into a showstopper dessert.
Looking for more brunch friendly ideas? Pair this with fluffy egg cups or bombolini donuts to round out your table.
“There’s no wrong time for slab pie just different toppings and trimmings.” – @SlabPieSeason
Smart Prep and Leftover Ideas
Making Slab Pie in Advance
One of the biggest wins with this recipe is how well it holds up for make ahead plans. Whether you want to prep in stages or bake entirely ahead of time, here’s what works best:
- Dough: Make up to 3 days in advance. Keep wrapped and chilled. Let sit at room temp 10 minutes before rolling.
- Filling: Slice apples and toss with lemon juice and sugar. Store covered in the fridge for 24 hours max.
- Full Pie: Bake and let cool. Cover tightly with foil and reheat whole or slice by slice.
- Unbaked Pie: Assemble the full pie and freeze. Bake directly from frozen, adding 10-15 minutes to the time.
Need another freezer friendly dessert? Try our fluffy baked paczki or buttery butter piped cookies that keep just as well.
“I bake two at once one for now, one for later. Slab pie keeps giving even from the freezer.” – @FrozenForFlavor
What to Do With Leftovers
If you’re lucky enough to have leftover pie (not always the case in my kitchen), here are a few smart ways to enjoy it again:
- Apple Pie French Toast: Chop leftover pie into cubes and mix into a French toast casserole. Sweet, spiced, and utterly indulgent.
- Pie Milkshake: Blend a slice with vanilla ice cream and a splash of milk for a fall milkshake that tastes like pie à la mode.
- Pie Crust Parfaits: Crumble crust and mix with whipped cream and fresh apples for a fun twist on trifle.
- Pie Waffles: Press a slice into a hot waffle iron for a caramelized crust and gooey center a brunch favorite.
“This pie doesn’t go stale it just finds new ways to be irresistible the second time around.” – @LeftoverLegend
Calories and Nutrition (Per Serving – 1 Square)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Sugar: 23g
- Protein: 2g
- Fiber: 3g
- Sodium: 160mg
“At just 320 calories, you get all the comfort of pie without the guilt of seconds.” – @MindfulDesserts
Frequently Asked Questions About Apple Slab Pie
Can I use store bought crust?
Yes! While homemade yields the best texture, refrigerated pie crusts work in a pinch. Just make sure to roll them large enough to fit the pan.
What are the best apples to use?
A mix of Granny Smith (for tartness) and Honeycrisp or Gala (for sweetness) offers the best flavor and texture balance.
Can I make this gluten free?
Yes. Use a 1:1 gluten free flour blend and ensure your shortening is gluten free. The texture will be slightly different but still tasty.
Do I need to blind bake the bottom crust?
Not for this recipe. The long bake time and even heat of a rimmed sheet pan help fully cook the bottom crust without blind baking.
How do I know when the pie is done?
The crust should be deep golden and the filling bubbling up through the slits. If the top is browning too fast, cover loosely with foil.
Can I make this pie dairy free?
Yes. Use a plant based shortening or vegan butter, and skip the butter dots or replace them with a dairy free alternative.
Can I make it with other fruits?
Absolutely. Try swapping apples for firm pears, peaches, or even berries just adjust sugar depending on the fruit’s sweetness.
Should I peel the apples?
Yes, peeling helps the apples soften uniformly and gives the filling that classic, silky texture.
Can I use frozen apples?
You can, but thaw them fully and drain excess liquid to avoid a soggy crust.
Why is my crust cracking?
It may be too dry add a touch more water when mixing next time, and always chill before rolling for best results.
“Big flavor, bigger portions slab pie is how you feed a full house with elegance and ease.” – @GoldenCrustChronicles