Fiddly crusts
Crimped edges that burn or shrink
Limited servings
Apple slab pie changes the game.

Easy to slice
Cut into squares or rectangles — no wedge-shaped stress
Perfect for crowds
Feeds more people in one go
Simple assembly
No pie tins = less pressure to get the shape right
Great texture balance
Flaky crust, cinnamon-sugar apples, buttery finish

It’s also ideal if you're new to baking — no pastry skills required.

🥣 Ingredients (Makes One Large Slab Pie – Serves 10–12)
For the Crust:
2½ cups all-purpose flour
1 tsp salt
1 tbsp sugar (for a touch of sweetness)
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tbsp ice water
For the Filling:
6–7 medium apples (a mix of Granny Smith and Honeycrisp works well)
¾ cup brown sugar
½ cup granulated sugar
1 tsp ground cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tbsp lemon juice
1 tbsp flour (to thicken the filling)
1 egg wash (1 egg + 1 tbsp milk) for brushing the top
Turbinado sugar (optional, for sparkle and crunch)
🍰 Step-by-Step Guide to Making Apple Slab Pie
Step 1: Make the Dough
In a large bowl or food processor, combine flour, salt, and sugar.

Cut in the cold butter until the mixture looks like coarse crumbs.

Add ice water one tablespoon at a time, mixing gently until the dough comes together.

Divide the dough in half and press into disks. Chill for at least 30 minutes before rolling.

Step 2: Roll and Line the Pan
On a floured surface, roll out one disk to fit a half-sheet pan or jelly roll pan (about 18x13 inches) .

Gently press into the pan, letting the edges hang slightly over the sides.

Step 3: Prepare the Apples
Peel, core, and thinly slice the apples.

Toss with sugars, spices, lemon juice, and flour until evenly coated.

Sprinkle into the crust-lined pan, leaving about a ½-inch border around the edges.

Step 4: Top and Seal
Roll out the second half of the dough and place it over the apples.

Trim and fold the excess dough to seal the edges.

Use a sharp knife to cut small slits in the top for steam to escape.

Brush the top with egg wash and sprinkle turbinado sugar for a bakery-style finish.

Step 5: Bake Until Golden
Place the pan in a preheated oven at 375°F (190°C) .

Bake for 35–45 minutes , until the crust is deep golden and the filling is bubbling.

Let cool completely before slicing into bars or squares.

🧁 Final Touches That Elevate This Pie
Caramel drizzle
Adds richness and decadence
Vanilla ice cream
Classic combo with warm apple spice
Chopped pecans or walnuts
For extra crunch and autumn flair
A sprinkle of sea salt
Enhances the sweet-and-salty contrast
Maple glaze
Drizzle over the top for a fall-inspired twist

Even better? Leftovers keep well — store them in an airtight container for up to 3 days.

🧑‍🍳 Tips for Perfect Results Every Time
Use a rimmed baking sheet
Prevents leaks and ensures even baking
Keep the butter cold
Leads to a crisp, flaky crust
Don't skip the chilling step
Helps prevent shrinking during baking
Let it cool before cutting
Ensures cleaner slices and prevents sogginess
Double the batch
Freeze unbaked slab pies for easy future desserts

This pie is also great for meal-prepping — just wrap tightly and reheat individual slices in the toaster oven for a fresh-out-of-the-oven taste anytime.

🍂 Final Thoughts: Sometimes Big Pies Are Better
Slab pie isn’t just a shortcut — it’s a celebration of everything we love about apple pie… just bigger, bolder, and built for sharing.

It’s:

Cozy
Crispy
Full of cinnamon-spiced goodness
And made for potlucks, family dinners, or weekend baking rituals
So next time you’re craving apple pie but don’t feel like wrestling with a round tin…

Grab a baking sheet.
Dust off your rolling pin.
And make something unforgettable. 

Because sometimes, the best pies aren’t shaped like you expect — they're big, bold, and meant to be shared.