October 19, 2024
Review RecipeApple Slab Pie
Brimming with fresh apples and a flaky crust, this apple slab pie is a delicious choice when you have a large crowd to feed.
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Apple slab pie is an easy and cozy dessert recipe that will feed a crowd. So much more forgiving than traditional apple pie, this recipe boasts a simple flaky crust filled with apples and spices that is baked until bubbling and topped with a simple glaze.
Apple Slab Pie Ingredients
This pie features a combination of sweet and tart McIntosh apples, enriched with warm spices like cinnamon and nutmeg and brightened with fresh lemon.
To finish, a citrusy powdered sugar glaze with hints of lemon and vanilla ties the flavors together, creating a dessert that’s sure to satisfy with each bite.
You’ll need:
For The Apple Slab Pie:
- 14.1-ounce box (2 rolled crusts per box) of Pillsbury pie crusts
- 8 cups of McIntosh apples, peeled and sliced into ⅛-inch slices
- ¾ cup of light brown sugar, lightly packed
- ¼ cup of cornstarch
- ¼ cup of unsalted butter, melted
- 2 teaspoons of apple pie spice blend
- 1 teaspoon of fresh lemon zest (from a small lemon)
- ½ teaspoon of vanilla extract
- ¼ teaspoon of salt
For The Glaze:
- 1 cup of powdered sugar
- 1 tablespoon of unsalted butter, melted and cooled
- 1 tablespoon of fresh lemon juice (from the small lemon that was zested for the pie)
- 1 tablespoon of heavy cream (plus additional if needed to thin the glaze)
- ½ teaspoon of vanilla extract
- ⅛ teaspoon of salt
PRO TIP:
I like to buy 3 pound bags of apples at my grocery store that they sell for school lunches. The smaller size of those apples is perfect for this recipe. This size bag yields approximately 8 cups peeled and sliced. If you can only find the 5 pound bags, you can use the extras to pack lunches for the kids.
Substitutions And Additions
APPLES: I really like the taste and texture of the McIntosh apples (they are crisp with a slightly sweet & tart taste) or Granny Smith apples for this easy apple slab pie.
Honeycrisp, Pink Lady, Golden Delicious, or even Gala apples also work well for this great recipe.
I do not recommend a red delicious or other softer apple as they get too mushy when baked.
PIE CRUST: Using the refrigerated rolled pie dough for this slab apple pie makes it super easy to get a quick, easy, and delicious dessert on the table on a busy night.
If you have some extra time, you can substitute it for your favorite recipe for a homemade pie crust.
You want to make sure that your recipe yields two crusts. When rolling your dough, you will just roll it in the shape of a large rectangle instead of the standard circles.
SPICES: As with many apple pie recipes, you can adjust your spices according to your taste.
You can swap out the apple pie spice blend for just cinnamon.
You can also make your own spice blend by mixing together 1¼ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
You can either increase or decrease the amount of spice according to your tastes as well.
LEMON: I love adding lemon juice to the glaze in this recipe. I think lemons and apples work very well together flavor-wise.
However, if you prefer to omit the lemon, you can just use water instead.
How To Make This Apple Slab Pie Recipe
It’s so easy to make this pie, and we will show you how with our step-by-step instructions.
STEP ONE: Preheat the oven to 425°F. You will need a 10×15-inch standard jelly roll pan.
OUR RECIPE DEVELOPER SAYS
Make sure you are using an actual jelly roll pan. You cannot substitute a cookie sheet for a jelly-roll pan as it will not produce the pie you are hoping for.
STEP TWO: Remove your box of Pillsbury pie crusts from the fridge and let them come to room temperature, according to the package directions, before unrolling each crust.
Once they can each be unrolled, you will lay the crusts, slightly overlapping in the center, onto your jelly roll pan.
Make sure that you have about two to three inches or so of excess dough hanging off the shorter sides of the pan.
STEP THREE: With a sharp knife, you will need to trim off the larger amount of excess dough hanging off the shorter sides of the pan.
STEP FOUR: Place those two pieces of excess dough, one on each of the longer sides of the pan, so that you fill in the gaps on the pan where the dough does not cover.
You want to face the rounded edge towards the center of the pan, and the straight edges will fill in the edges of the crust.
STEP FIVE: With your fingers, gently press the dough to seal all the seams together and tuck the border edges of the dough slightly under so you have an even edge all around your pan.
Crimp the outer crust the same as you would for a standard round pie. Set aside.
STEP SIX: In a large mixing bowl, add the sliced apples, brown sugar, cornstarch, melted butter, apple pie spice blend, fresh lemon zest, vanilla extract, and salt.
Stir to evenly coat all the apple slices with the other ingredients.
STEP SEVEN: Spread your coated apple mixture in an even layer onto the prepared pie crust.
STEP EIGHT: Bake for 25-30 minutes. Your crust should be lightly golden brown, your apple filling should be slightly bubbly, and your apple slices fork tender.
STEP NINE: Allow your apple slab pie to cool on the counter for 30 minutes before adding the glaze.
STEP TEN: To make the glaze, in a small bowl, whisk together the powdered sugar, unsalted butter, fresh lemon juice, heavy cream, vanilla extract, and salt.
Whisk until smooth. You may need to add a little more heavy cream to thin out your glaze enough to be thick yet pourable.
STEP ELEVEN: Drizzle the glaze over the top of the pie.
Allow your pie to continue to cool completely on the counter for another 30-45 minutes to allow your apple pie filling and glaze to firm up before slicing and serving.
PRO TIP:
You can slice your apple slab pie directly in the pan, or if you are very careful, you can transfer it onto a large wooden cutting board to slice and serve. Make sure you use a very sharp serrated knife to get a nice clean cut when slicing your apple pie.
How To Serve
I like to serve my slab apple pie at room temperature.
You can slightly warm individual servings and serve this perfect dessert with a scoop of vanilla ice cream if desired.
A drizzle of caramel sauce would also make this pie an extra special treat.
Make this pie the star of your holiday dessert table. Serve it alongside traditional favorites like pumpkin pie and pecan pie for a delightful variety.
Our blueberry pie and custard pie are two easy recipes that you will enjoy making and serving.
Storage
Here’s how to store your pie and keep it tasting just as delicious:
MAKE AHEAD: While you can’t prepare the entire pie ahead of time since the crust may become soggy, you can save some time by preparing the apple filling in advance.
Simply follow the filling instructions, cool it down completely, and store it in an airtight container in the refrigerator for up to two days.
When you’re ready to bake, assemble your pie, bake as directed, and you’ll have a freshly baked, time-saving treat.
ON THE COUNTER: If you keep your apple slab pie in the pan, you can cover it with plastic wrap and store it at room temperature for up to two days.
IN THE FRIDGE: You can store your pie in the refrigerator, but you will need to note that the crust will start to get soft.
IN THE FREEZER: This apple slab pie will keep in the freezer for up to four months as long as you wrap it well.
Why We Love This Recipe
GENEROUS SERVINGS: This recipe yields a generous slab of pie, making it perfect for feeding a crowd at gatherings, potlucks, or holiday celebrations.
EASY TO MAKE: With its simple, step-by-step instructions and the use of pre-made pie crusts, this pie is incredibly easy to make.
CLASSIC COMFORT: The combination of sweet, cinnamon-spiced apples and flaky pie crust evokes the comforting flavors of a classic apple pie.
Instead of a traditional round pie, when you have a crowd to feed, this apple slab pie is the answer. It has all the warm spiced deliciousness of a classic apple pie but is so much easier to make. The next time you are entertaining, whip up this dessert for the ultimate treat.
Frequently Asked Questions
What is the best variety of apples to use for this pie?
I like nice tart apples such as McIntosh or Granny Smith, but Honeycrisp, Pink Lady, Golden Delicious, or even Gala apples also work well in this pie.
Can I use a homemade pie crust in this recipe?
This easy apple pie would taste delicious with either a store-bought or homemade pie crust.
Is a jelly roll pan the same thing as a sheet pan?
A jelly roll pan is a 10×15-inch pan, while a sheet pan measures 18×13 inches, so they are not quite the same size.
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Apple Slab Pie
Brimming with fresh apples and a flaky crust, this apple slab pie is a delicious choice when you have a large crowd to feed.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Ingredients
Apple Slab Pie
- 14.1 ounces Pillsbury pie crusts, 2 rolled crusts per box
- 8 cups McIntosh Apples, peeled and sliced into ⅛-inch slices
- ¾ cup light brown sugar, lightly packed
- ¼ cup cornstarch
- ¼ cup unsalted butter, melted
- 2 teaspoons apple pie spice blend
- 1 teaspoon fresh lemon zest, from a small lemon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted and cooled
- 1 tablespoon fresh lemon juice, from the small lemon that was zested for the pie
- 1 tablespoon heavy cream, plus additional if needed to thin the glaze
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F. You will need a 10×15-inch sized standard jelly roll pan.
- Remove your box of Pillsbury pie crusts from the refrigerator and let them come to room temperature, according to the package directions, before unrolling each crust. Once they can each be unrolled, you will lay the crusts, slightly overlapping in the center, onto your jelly roll pan so that you have about 2 to 3 inches or so of excess dough hanging off the shorter sides of the pan.
- With a sharp knife, you will need to trim off the larger amount of excess dough hanging off the shorter ends of the pan.
- You will need to place those two pieces of excess dough, one on each of the longer sides of the pan so that you fill in the gaps on the pan where the dough does not cover. You will want to face the rounded edge towards the center of the pan, and the straight edges will fill in the edges of the crust.
- With your fingers, gently press the dough to seal all the seams together, tuck the border edges of the dough slightly under so that you have an even edge all around your pan. Crimp the outer crust the same as you would for a standard round pie. Set aside.
- In a large mixing bowl, add the McIntosh apple slices, light brown sugar, cornstarch, melted unsalted butter, apple pie spice blend, fresh lemon zest, vanilla extract, and salt. Stir to evenly coat all the apple slices with the other ingredients.
- Spread your coated apple slices in an even layer onto the prepared pie crust.
- Bake for 25 to 30 minutes. Your crust should be lightly golden, your apple slab pie filling should be slightly bubbly, and your apple slices fork tender.
- Allow your apple slab pie to cool on the counter for 30 minutes before adding the glaze.
- To make the glaze whisk together the powdered sugar, unsalted butter, fresh lemon juice, heavy cream, vanilla extract, and salt. Whisk until smooth. You may need to add a little more heavy cream to thin out your glaze enough to be thick yet pourable.
- Drizzle your glaze over your apple slab pie and allow your pie to continue to cool completely on the counter for another 30 to 45 minutes to allow your apple pie filling and glaze to firm up before slicing and serving.
Notes
- I like to buy 3 pound bags of apples at my grocery store that they sell for school lunches. The smaller size of those apples is perfect for this recipe. This size bag yields approximately 8 cups peeled and sliced. If you can only find the 5 pound bags, you can use the extras to pack lunches for the kids.
- Make sure you are using an actual jelly roll pan. You cannot substitute a cookie sheet for a jelly-roll pan as it will not produce the pie you are hoping for.
- You can slice your apple slab pie directly in the pan, or if you are very careful, you can transfer it onto a large wooden cutting board to slice and serve. Make sure you use a very sharp serrated knife to get a nice clean cut when slicing your apple pie.
Nutrition
Calories: 519kcal | Carbohydrates: 81g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 323mg | Potassium: 220mg | Fiber: 4g | Sugar: 48g | Vitamin A: 318IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg
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Comments
Diann Riepen says
Your slab apple pie will taste great with Winesap apples too โฆ.they are old fashioned apples with a tart wonderful taste, great for pies!! You mentioned lemon juiceโฆI ran out once and substituted orange juiceโฆhave used it ever sinceโฆ.tastes wonderful!!!
Jill says
Delicious and beautiful!