First of all, thank you for being here. Truly. Whether you’ve come looking for a crowd-sized dessert for the holidays or just love the idea of a giant apple pie that’s easier to slice and serve, I’m so glad you’ve found your way here.
And oh — this one is special. Imagine the cozy aroma of cinnamon apples filling the kitchen, the golden buttery crust baked to perfection, and enough slices to keep everyone happy without fighting over the last piece. This apple slab pie is the dessert that makes people hover near the kitchen and “just check” if it’s ready yet.
If you’ve got a potluck, family gathering, or Friendsgiving on the calendar — this is your recipe.
(If you enjoy baking for a crowd, you’ll love getting my free collection of big-batch desserts straight to your inbox — subscribe so you don’t miss the next one!)
What Is an Apple Slab Pie?
An apple slab pie is simply a supersized apple pie baked in a rectangular sheet pan. Instead of a round pie that serves 8, you get a generous tray that can feed up to 20 — without losing any of the flaky crust or juicy apple filling we all love.
It’s practical, beautiful, and perfect for slicing into neat squares for parties, bake sales, or holiday dessert tables.
Why You’ll Love This Recipe
- Feeds a crowd – great for potlucks, reunions, and holiday feasts.
- Easy to serve – no fiddly pie wedges; just cut and pass.
- Make ahead friendly – bake earlier in the day, then serve at room temp.
- Seasonal perfection – warm cinnamon-spiced apples wrapped in golden crust.
- Freezer-friendly – save leftovers (if there are any!).
What It Tastes Like
Every bite gives you the classic flavor of homemade apple pie — sweet-tart apples, warm cinnamon and nutmeg, and a buttery, flaky crust. Because it’s a slab pie, there’s a wonderful crust-to-filling ratio in each square… more flaky pastry in every mouthful!
Ingredients
For the Crust:
- 3 ¾ cups (470 g) all-purpose flour
- 1 ½ tablespoons granulated sugar
- 1 ½ teaspoons salt
- 3 sticks (340 g total) unsalted butter, cold and cut into cubes
- ¾ cup ice-cold water
For the Filling:
- 3 ½ to 4 pounds apples (about 10 cups), peeled, cored, and diced into ½-inch chunks
- Fresh lemon juice (to toss with apples)
- ⅔ to ¾ cup sugar (adjust to apple sweetness)
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
For the Topping:
- 2 tablespoons heavy cream OR
- 1 egg beaten with 1 tablespoon water (for egg wash)
Tools You’ll Need
- Large sheet pan (about 10x15 inches)
- Rolling pin
- Mixing bowls
- Pastry blender or food processor (for crust)
- Pastry brush
Ingredient Tips & Variations
- Apple Choices: Granny Smith for tartness, Honeycrisp for sweetness, or a mix for balance.
- Spice Swap: Add a pinch of ginger or cardamom for a twist.
- Shortcut Crust: Use refrigerated pie dough if you’re short on time.
- Topping Idea: Sprinkle coarse sugar over the egg wash for sparkle and crunch.
Step-by-Step Instructions
- Make the Crust – In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter until you have pea-sized pieces. Slowly add ice water, mixing until dough just comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling – Toss diced apples with lemon juice, sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Set aside.
- Assemble – Roll out one disk of dough to fit the sheet pan, letting excess hang over edges. Spread apple filling evenly. Roll out second disk and place over apples. Trim, fold, and crimp edges.
- Add Topping – Brush with heavy cream or egg wash.
- Bake – Bake at 375°F (190°C) for 45–55 minutes, until crust is golden and filling is bubbling.
- Cool & Serve – Let cool for at least 30 minutes before slicing into squares.
Serving Suggestions
- A scoop of vanilla ice cream or cinnamon ice cream.
- Freshly whipped cream.
- A drizzle of caramel sauce for extra indulgence.
Tips for the Best Slab Pie
- Keep the butter cold – cold butter = flaky crust.
- Don’t skip chilling – chilled dough holds its shape better while baking.
- Watch the edges – if they brown too quickly, cover with foil strips.
Storage Instructions
- Room Temp: Covered, up to 2 days.
- Fridge: Up to 5 days, well wrapped.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw in fridge before reheating at 300°F.
FAQ
Can I make this the day before?
Yes — it’s perfect for baking ahead and serving at room temperature.
What apples work best?
A mix of tart and sweet apples gives the best flavor and texture.
Can I halve the recipe?
Yes, just use a smaller pan and cut ingredient amounts in half.
Final Thoughts
This Party-Perfect Apple Slab Pie is everything we love about apple pie — just in a bigger, more shareable format. It’s simple to make, a joy to serve, and guaranteed to disappear from the dessert table.
If you’re ready to be the person who brings the dessert everyone talks about, this is it.
More Crowd-Pleasing Desserts You Might Like:
- Peach Crumble Bars
- Pumpkin Sheet Cake with Cream Cheese Frosting
- Cherry Almond Coffee Cake
If you bake this, I’d love to see your results! Share a picture on Pinterest and tag me — your creations truly make my day.
Nutritional Info (per serving, based on 20 servings):
Approx. 290 kcal | 14g fat | 38g carbs | 3g protein
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