Slab pies use a rectangular baking sheet to make a larger pie. This is much larger than a traditional pie, which is excellent when serving a more significant number of people.

What are the best apples to use for apple slab pie?

Granny Smith apples are great because they bake up well and offer a tart flavor that complements the sweet flavors. Other great apples are Honeycrisp, Gala, Braeburn, and Pink Lady.

Apple Slab Pie

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Slice and serve this apple slab pie for an upcoming party or gathering. This buttery pie crust is filled with fresh apple pie filling and baked to golden perfection. It’s a double-crust slab pie that is great for serving a crowd.

A baked pan of glazed apple bars, reminiscent of a classic Apple Slab Pie, cut into squares with a few pieces served on nearby plates, viewed from above.

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People can’t get enough of this slab apple pie recipe. Each slice is loaded with warm, spiced, and tender apples. Serve with a scoop of vanilla ice cream or whipped cream, or eat it just as it is.

If you want a classic apple pie, I have a recipe for you. You can even try my apple pie bread for another crave-worthy apple dessert.

Reasons to Make This Apple Slab Pie Recipe

Great for Crowds: This is a fantastic way to make a large apple pie for potlucks, larger gatherings, or even a family dinner dessert.
Customize: You can add different fillings, spices, a variety of fruit to add more flavor, etc. This is an easy dessert that can be altered to fit your preferences.
Make Ahead Friendly: You can make this apple pie the day before you want to serve it up. Great for when you want a convenient dessert that you can make to fit your busy schedule.

Ingredients Needed

Labeled ingredients for Apple Slab Pie filling and crust are arranged on a white surface, including sliced apples, sugars, spices, corn starch, butter, lemon juice, vanilla, milk, and rolled pie crust.

See the recipe card at the bottom of the post for all ingredients and quantities.

Pie Crust: I used store-bought pie crust for this recipe. You can also make homemade pie crust if you prefer.
Apples: I used Granny Smith apples for this recipe. Make sure to peel, core, and slice the apples evenly.
Sugar: Granulated sugar and brown sugar are used for the pie filling. Then, powdered sugar is used for the glaze, which is drizzled over the top of the pie.
Cornstarch: Cornstarch is used as a thickening agent for the filling. It helps create that thick, gooey texture.
Lemon Juice: A splash of lemon juice adds the perfect acidic component to the filling. It balances all the sweetness in the pie.
Spices: Ground cinnamon and ground nutmeg. Add warm spices to the apple filling.
Vanilla: A splash of vanilla will elevate the pie filling and add a pleasant aroma of flavor.
Butter: Butter is used for the glaze, which you will drizzle on top of the pie once fully baked and cooled.
Milk: I recommend reaching for whole milk to make a richer glaze flavor.

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Substitutions and Variations

Baking Dish: If you don’t have a 10×14 baking dish, a 9×13 will work fine.
Gluten-Free Crust: You can use a gluten-free crust for a gluten-free pie.
Apples: For this recipe, you can use any variety of baking apples. You can also mix 2 varieties of apples to add even more flavor to the pie filling.
Fruit: You could also add sliced pears, berries, peaches, or even plums to the apples, berries, or fruit filling. Feel free to adjust the fruit filling as you like.
Orange Juice: Use orange juice to replace the lemon juice in the recipe. It will work as the acidic component and add a citrus twist.
Apple Pie Spice: Instead of just cinnamon and nutmeg, you can swap them with an apple pie spice if you would like.
Skip the Glaze: If you don’t want the glaze on top of the pie, skip it. Just leave it off if you prefer.
Nuts: Consider adding 1/2 cup of chopped nuts to the apple filling. Walnuts, pecans, or almonds are great for mixing with the apples for a crunchy and nutty twist.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Apple Slab Pie

Step-by-step images show: an Apple Slab Pie crust in a pan, sliced apples with sugar and spices in a bowl, apples arranged in the crust, and the pie topped with another layer of crust before baking.

Step 1: On a floured surface, roll out (2) pie crusts or a recipe that makes 2 into a 12×16-inch rectangle. Roll the dough up onto a rolling pin and unroll it into a 10×14-inch pan.

Step 2: Add the diced apples, sugars, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla to a bowl. Stir well, and then set it to the side.

Step 3: Pour the apple mixture into the pie crust and spread it for an even layer.

Step 4: Roll out your next 2 pie crusts and place it over the apples. Pinch off the excess crust and tuck the crust under the bottom crust. Cut holes in the crust so the pie vents as it bakes. Then place in oven and bake as directed.

A mixing bowl with white batter and a whisk, labeled “5,” sits next to a rectangular Apple Slab Pie topped with a glossy white topping, labeled “6.”.

Steps 5 & 6: Once the pie is done and it cools, you will mix up the glaze and drizzle over the top.

A slice of Apple Slab Pie with a golden crust and visible apple filling sits on a white speckled plate.

Tips and Tricks

Peel the apples and then slice them into even slices. This will help ensure that the apples cook thoroughly.
I like to mix the apple mixture and let it sit while I roll out the pie crust. This helps the cornstarch mixture thicken before I pour it into the pan.
The slits on the top of the pie crust are essential, as steam needs to be released as the pie bakes up.
You can fold the excess crust together to seal it around the edges or cut off excess dough if needed.

Storing and Freezing

You can store the pie at room temperature for 2-3 days, or you can refrigerate the pie for 4-5 days.

Wrap the pie tightly in two layers of plastic wrap and then a layer of heavy duty aluminum foil. Freeze for up to 3 months. Then, thaw in the fridge overnight, defrost straight from the freezer, or thaw on the counter. You can also freeze individual slices in a freezer-safe container.