Description
Apple Slab Pie is a larger, sheet-pan version of the classic dessert—perfect for serving a crowd. With a flaky crust, sweet cinnamon-spiced apples, and a golden finish, it’s a must for holidays, potlucks, and fall feasts!
Ingredients
For the crust:
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2 refrigerated pie crusts (or homemade, rolled out to fit a 15×10-inch jelly roll pan)
For the filling:
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6 cups thinly sliced peeled apples (Granny Smith, Honeycrisp, or a mix)
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¾ cup granulated sugar
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¼ cup brown sugar
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¼ cup all-purpose flour
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1½ tsp ground cinnamon
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¼ tsp nutmeg
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1 tbsp lemon juice
For the topping:
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1 egg, beaten (for egg wash)
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1 tbsp coarse sugar (optional)
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Optional: vanilla glaze (powdered sugar + milk)
Instructions
1️⃣ Preheat oven: Set to 375°F (190°C). Lightly grease or line a 15×10-inch jelly roll pan with parchment paper.
2️⃣ Prepare crust: Roll out pie crusts and press into the bottom and up the sides of the pan, trimming excess.
3️⃣ Make the filling: In a large bowl, combine apples, sugars, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.
4️⃣ Assemble: Spread apple mixture evenly over the crust. Roll out and lay the second crust on top, or cut into strips for a lattice pattern. Seal edges and crimp.
5️⃣ Brush and bake: Brush top crust with beaten egg and sprinkle with coarse sugar. Bake for 35–40 minutes, or until crust is golden and filling is bubbly.
6️⃣ Cool and serve: Let cool slightly before slicing. Drizzle with glaze if desired.
Notes
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Perfect served warm with vanilla ice cream.
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Can be made a day ahead and reheated.
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Try adding chopped pecans or raisins to the filling for variation.
- Prep Time: 20 min
- Cook Time: 40 min