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Apple Slab Pie

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overhead shot of a slice of Apple Slab Pie drizzled with glaze
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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Table of Contents
  1. Apple Slab Pie Ingredients
  2. How to Make This Apple Slab Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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 sweet glaze.

overhead shot of a Apple Slab Pie drizzled with glaze in a baking dish

Apple Slab Pie Ingredients

Apple Slab Pie raw ingredients that are labeled

You’ll need:

For the Apple Slab Pie

  • 14.1-ounce box (2 rolled crusts per box) Pillsbury pie crusts
  • 8 cups McIntosh apples, peeled and sliced into ⅛-inch slices
  • ¾ cup light brown sugar, lightly packed
  • ¼ cup cornstarch
  • ¼ 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

For the 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

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; however, a honey crisp, pink lady, golden delicious, or even gala apples 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 will 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, or you can 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.

kitchen tools you actually need

How to Make This Apple Slab Pie Recipe

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 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 2-3 inches or so of excess dough hanging off the shorter sides of the pan. 

dough layered in a baking dish

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. 

extra dough placed on the baking dish

STEP FOUR: 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.

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 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.

dough designed in the shape of a pie crust

STEP SIX: In a large mixing bowl, add the sliced apples, 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.

apple pie filling ingredients combined in a bowl

STEP SEVEN: Spread your coated apple mixture in an even layer onto the prepared pie crust.

apple pie filling placed on top of the dough in the baking dish

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. 

glaze ingredients combined together

STEP ELEVEN: Drizzle your glaze over the top of the pie and 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.

apple slab pie drizzled with glaze

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.

Our blueberry pie and custard pie are two easy recipes that you will enjoy making and serving.

Storage

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 2 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.

close up shot of a slice of Apple Slab Pie topped with a scoop of vanilla ice cream on a plate

Instead of a traditional round pie, when you have a crowd to feed, this 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 honey crisp, 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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overhead shot of a slice of Apple Slab Pie drizzled with glaze

Apple Slab Pie

5 from 1 vote
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
  • 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

Sodium: 323mg | Calcium: 42mg | Vitamin C: 7mg | Vitamin A: 318IU | Sugar: 48g | Fiber: 4g | Potassium: 220mg | Cholesterol: 21mg | Calories: 519kcal | Trans Fat: 1g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 2g | Saturated Fat: 9g | Fat: 21g | Protein: 4g | Carbohydrates: 81g | Iron: 2mg
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  1. Diann Riepen says

    Your slab apple pie will taste great with Winesap apples too ….they are old fashioned apples with a tart wonderful taste, great for pies!! You mentioned lemon juice…I ran out once and substituted orange juice…have used it ever since….tastes wonderful!!!

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