Apple Slab Pie is like your favorite apple pie but bigger and easier to share. It’s filled with tender, cinnamon-spiced apples and has a flaky, buttery crust that’s baked right in a big rectangular pan. The slices come out perfectly with a crisp edge and all that gooey, sweet apple filling inside.
I love making this pie because it’s simple to put together and feeds a crowd without any fuss. I usually sprinkle a little sugar on top before baking for a nice, crunchy finish. It’s the kind of dessert that fills the kitchen with a warm cinnamon smell that everyone instantly loves.
My favorite way to enjoy Apple Slab Pie is warm, with a scoop of vanilla ice cream melting over the top. It’s perfect for family dinners or any cozy occasion where you want a sweet treat everyone can grab a piece of. I always find that it brings a little extra happiness to the table.
Key Ingredients & Substitutions
Apples: I recommend mixing Granny Smith with Honeycrisp or Fuji. Granny Smith adds tartness and holds shape well, while Honeycrisp or Fuji bring sweetness and softness. If you want an all-tart pie, just use Granny Smith.
Sugars: Brown sugar adds a warm flavor depth. You can swap the granulated or brown sugar for coconut sugar to reduce refined sugar, or use maple syrup but cut back on the liquids.
Pie Crust: Using a refrigerated pie crust saves time and still gives a flaky texture. If you prefer, homemade pie dough will be delicious too—just keep it well chilled before rolling out.
Spices: Cinnamon and nutmeg are classic, but you can add a pinch of ground cloves or allspice if you like a spicier twist.
How Do I Make a Lattice Top That Looks Great and Bakes Perfectly?
Making a lattice top can be tricky but following these simple steps helps:
- Roll your second crust evenly and cut into strips that are about 1 to 1 ½ inches wide.
- Lay half the strips horizontally across the pie.
- Weave the other strips vertically, lifting alternating horizontal strips as you place each vertical strip. This creates the classic woven look.
- Trim any extra dough around the edges and press the edges of the crusts together to seal, then crimp with a fork or your fingers.
- Brush the lattice with beaten egg to get a golden color and sprinkle with sugar for a nice crunch.
Keep the dough cool before baking to avoid shrinking, and watch closely in the oven so the crust doesn’t burn—cover edges with foil if needed.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for a big slab pie that feeds a crowd evenly.
- Mixing bowl – to toss your apples and spices easily in one place.
- Rolling pin – helps you roll out the pie crust smoothly for an even bake.
- Sharp knife or pizza cutter – great for cutting the dough into strips for the lattice top.
- Pastry brush – used to brush the egg wash on the crust for a golden shiny finish.
- Wire cooling rack – lets the pie cool evenly and prevents soggy crust bottom.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans into the apple filling for a nice crunch and nutty flavor.
- Mix in dried cranberries or raisins for a tart-sweet contrast that brightens the pie.
- Stir in half a teaspoon of ground ginger or cardamom along with cinnamon for a spiced twist.
- Swap half the apples with peeled pears for a softer, floral note that balances well.
How to Make Apple Slab Pie
Ingredients You’ll Need:
For The Filling:
- 2 ½ pounds (about 6 medium) apples (a mix of Granny Smith and Honeycrisp or Fuji), peeled, cored, and sliced
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For The Crust and Topping:
- 1 package (14 oz) refrigerated pie crusts (or homemade pie dough), 2 crusts total
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 50 minutes to bake. After baking, it’s best to let the pie cool for at least 30 minutes so the filling can set properly before slicing and serving.
Step-by-Step Instructions:
1. Preparing the Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mixing the Apple Filling:
In a large bowl, mix together the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract. Toss gently until all the apples are evenly coated with the sweet and spiced mixture.
3. Lining the Baking Dish:
Roll out one pie crust and press it evenly into the bottom of your greased baking dish, creating a nice base for the filling.
4. Adding the Filling:
Pour the apple mixture into the prepared crust, spreading it out evenly so every slice will have a good amount of filling.
5. Making the Lattice Top:
Roll out the second pie crust and cut it into strips about 1 to 1 ½ inches wide. Lay half the strips horizontally over the apples, then weave the remaining strips vertically, lifting every other horizontal strip as you go to create a classic lattice pattern. Trim any extra dough from the edges, then press and crimp the edges to seal the pie.
6. Adding the Finishing Touches:
Brush the top lattice crust with beaten egg to give it a shiny, golden finish when baked. If you like, sprinkle coarse sugar over the top for a sweet crunch.
7. Baking the Pie:
Bake in your preheated oven for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling happily beneath.
8. Cooling and Serving:
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. This helps the filling set, making it easier to cut clean slices. Serve warm or at room temperature. It’s extra delicious with a scoop of vanilla ice cream or a dollop of whipped cream!
Can I Use Frozen Apples for This Slab Pie?
Yes, you can use frozen apples, but be sure to thaw them completely and drain any excess liquid before mixing with the sugars and spices. This helps prevent a soggy crust.
How Should I Store Leftover Apple Slab Pie?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat by warming slices gently in the microwave or oven to bring back that fresh-baked feel.
Can I Substitute the Pie Crust with a Gluten-Free Option?
Absolutely! Use your favorite gluten-free pie crust or dough. Just keep an eye on baking time, as some gluten-free crusts brown faster or require different baking temperatures.
Is There a Way to Make This Pie Ahead of Time?
Yes! Assemble the pie without the egg wash and sugar topping, then cover and refrigerate for up to 24 hours. When ready, brush with egg wash, sprinkle sugar, and bake as directed.
