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Apple Slab Pie

Apple slab pie is an American-style dessert baked on a full 15x10 rimmed baking sheet, with a flaky lattice-like top and bubbling spiced apple filling. This crowd-friendly method bakes until deeply golden, then finishes with a simple powdered sugar glaze drizzle.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 4 refrigerated pie crusts Use refrigerated or homemade for a 15x10 pan.
Apple filling
  • 6 large apples Peeled and thinly sliced.
  • 2 tbsp granulated sugar Measure 2/3 cup total; split as needed.
  • 3 tbsp brown sugar Use 3 tablespoons packed brown sugar.
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp butter Dice into small pieces.
Top
  • 1 egg Beaten for egg wash.
  • 2 tbsp sugar For cinnamon sugar topping.
  • 1 tsp cinnamon For cinnamon sugar topping.
Drizzle
  • 1 cup powdered sugar
  • 2 tbsp cider or milk Use cider or milk to thin the glaze.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F so it reaches full heat before baking.
  2. Press two pie crusts together into a lightly greased 15x10 rimmed baking sheet and prick the bottom with a fork.
  3. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated.
  4. Spread the apple filling over the crust and dot with the diced butter.
  5. Top with the remaining two pie crusts pressed together and crimp the edges to seal.
Bake and finish
  1. Brush the top with the beaten egg, then sprinkle with cinnamon sugar for a crisp, golden finish.
  2. Cut steam vents into the top so trapped steam can escape during baking.
  3. Bake for 40-45 minutes at 400°F until the slab pie is golden and bubbling around the edges.
  4. Let the slab pie cool, then drizzle with the powdered sugar glaze made with cider or milk.

Notes

For the neatest slab slices, cool the pie fully before cutting; it helps the bubbling juices set so each rectangle holds. Store covered in the refrigerator up to 4 days; freeze baked leftovers up to 2 months. For a lighter option, you can reduce the sugar in the filling by 2 to 4 tablespoons while keeping the cornstarch unchanged.