Imagine all the cozy, cinnamon-spiced apple goodness of a classic apple pie—but baked in a rectangular sheet pan for maximum crust-to-filling ratio, effortless slicing, and zero fiddly crimping. That’s Apple Slab Pie: a rustic, generous dessert perfect for potlucks, holiday gatherings, or feeding a hungry family.
With two layers of flaky, buttery crust and a hearty filling of tender apples, it’s simpler to assemble than a traditional pie (no rolling, no tucking, no lattice stress!)—yet it looks impressive and feeds 12–16 people with ease.
Why You’ll Love Apple Slab Pie
🍎 Uses 5–6 apples—no peeling required if you prefer rustic skin!
🥧 Easier than round pie—no pie dish, no crimping, no stress
🧈 Extra flaky crust—more butter, more crunch
⏱️ Ready in under 2 hours (mostly hands-off)
💛 Perfect for holidays, bake sales, or “wow” desserts
If you believe pie should be generous, forgiving, and deeply comforting, this is your new go-to.
Ingredients You’ll Need
For the Crust (or use 2 store-bought sheets):
4½ cups (560g) all-purpose flour
2 tbsp granulated sugar
1½ tsp salt
2¼ cups (4½ sticks / 510g) very cold unsalted butter, cubed
1¼–1½ cups ice water
For the Filling:
5–6 cups peeled & sliced apples (about 5–6 medium; mix of Granny Smith + Honeycrisp or Fuji)
¾ cup (150g) granulated sugar
¼ cup (55g) light brown sugar
3 tbsp all-purpose flour (or cornstarch for clearer filling)
1½ tsp ground cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
2 tbsp unsalted butter, diced
For Assembly:
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (for sprinkling)
💡 Pro Tips:
Keep butter and water ICE COLD—key to flaky layers.
Don’t overmix dough—stop when it just holds together.
Slice apples ¼-inch thick—uniform pieces = even cooking.
Step-by-Step Instructions (Simple, Rustic, Foolproof)
see next page
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