Go Back

Apple Slab Pie

Apple slab pie with a golden, flaky pastry crust and a full-sheet lattice-style top. Thinly sliced apples are tossed with cinnamon spices and cornstarch, baked until bubbling, then finished with a powdered sugar glaze drizzle.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 420
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.
  • 0.6666666667 cup granulated sugar
  • 3 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp butter Diced.
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 glaze.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F.
  2. Press two pie crusts together into a lightly greased 15x10 rimmed baking sheet and prick the bottom with a fork.
Make the apple filling
  1. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice.
  2. Spread the apple filling over the bottom crust and dot with diced butter.
Assemble
  1. Top with the remaining two pie crusts pressed together, crimp the edges to seal, and press lightly to even out.
  2. Brush the top with egg wash, sprinkle with cinnamon sugar, and cut steam vents to let steam escape.
Bake and glaze
  1. Bake for 40-45 minutes, until the slab pie is golden and bubbling.
  2. Drizzle with powdered sugar glaze when cool.

Notes

For clean slices on a 15x10 slab, let the pie cool fully before glazing and cutting into rectangles. Refrigerate leftovers in an airtight container for up to 4 days; freezing is yes—freeze slices airtight up to 2 months and thaw in the fridge before serving. For a lighter option, use a reduced-sugar pie crust and swap part of the granulated sugar for a sugar substitute that measures like sugar.