Apple slab pie is the best way to make apple pie for a crowd. If you’ve never made apple pie on a sheet pan, you’re missing out! Even better, my version of this classic all American dessert is made easier with a pre-made pie crust.
Here’s the thing.
To take your apple pie to the next level, you’ve GOT to make my Mom’s recipe for apple slab pie! I wish I could claim this amazing apple recipe as my own, but it’s all Mom.
Don’t worry, she’s okay with me sharing this with the world!
If you want to make pie to serve a crowd, this is your dessert. It can feed 24 or more, and it’s incredibly delicious!
Why is it called Apple Slab Pie?
A slab pie is made out of any type of pie – apple, peach, cherry, blueberry apple, strawberry rhubarb. Shall I go on?
Instead of the circle pie we traditionally think of, we’re baking slab pie in a jelly-roll pan. You can cut it into “slabs” or rectangles, squares, you name it. Some people call these pie bars, too. If you really want, you could turn this apple pie dessert into a walking hand pie.
I wouldn’t blame you one bit if you wanted to eat it on the go.
It’s basically love on a plate, you know???
Ingredients for Apple Slab Pie
There are no fancy ingredients here, just multiple kinds of sugar and apples tossed together with a little cinnamon and vanilla. I use two varieties of apples for the best results and a complexity of flavor.
Pictured below are Pink Lady and Gala apples. The Pink Ladies are a bit on the juicy side but everything firms up nicely after sitting a bit.
Apple Pie Recipe with Pre-made Crust
Yes, you can make a pie dough from scratch. If you want to, by all means go for it.
But I can tell you that when I walk through aisle 11 at the grocery store, the Pillsbury dough boy points his chubby finger at the pre-made pie crust. I take his help, thank you very much!
To make this recipe, you need four ready to use, pre-made crusts – two for the top and two for the bottom. If you don’t feel like rolling them together to fashion into a rectangle, just put the two round crusts on top.
I place one in the center of my pan and cut the other one in half, placing the flat sides touching the ends of the pans.
Apple Pie Bake Time
Cook the apple slab pie for about 60-70 minutes, until the top starts to get a light golden brown.
Let it cool before you add the glaze.
It’s up to you when you glaze the pie squares. You can frost the whole sheet pan at one time, or you can cut it into squares first and then glaze the top.
Either way, it’s an extra layer of flavor to love!
Made with love,
Mom’s Apple Slab Pie
- 3 packages ready to use pie crust (each containing 2 for 6 total)
- 14 c. sliced peeled tart apples
- 4 tsp lemon juice
- 1 tsp vanilla
- 3/4 c. sugar
- 3/4 c. brown sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 3 T butter
- 2 T milk
- 1/2 c. powdered sugar
- 1 T T water
- 1/8 Tsp vanilla
- Roll 2 sheets of pie dough to fill the bottom of a 15 x 10 x 1 baking pan. Use pieces of third crust to patch in areas as necessary.
- Mix apples, lemon juice, and vanilla. Pour half of apple mixture into pan.
- Combine sugars, cinnamon and salt. Top first half of apples. Add remainder of apple mixture, cover with remaining sugar mixture and dot with butter.
- Roll out remaining crust and cover apple mixture. Seal edges. Brush with milk.
- Bake at 375 degrees for 60-70 minutes or until golden brown.
- Cool for ten minutes. Combine glaze ingredients and drizzle.
As seen on Weekend Potluck.