Desserts/ Holidays

Apple Slab Pie – My Mom’s Recipe

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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???

apple slab pie

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!

apple slab pie

Give my Mom’s apple slab pie a try – you can thank me later! And if you like this recipe, you’re sure to love Mom’s Cinnamon Rolls,  Pumpkin Roll Cake, and Mini Pumpkins Pies too!

Made with love,
Deanne

Mom’s Apple Slab Pie

Apple Slab Pie is the perfect dessert for a crowd. Here's how to make mom's easy dessert recipe with tender apples, flaky crust and a glazed top.
Prep Time20 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: apple slab pie
Servings: 24 servings
Calories: 262kcal
Author: Deanne Frieders, This Farm Girl Cooks

Ingredients

  • 3 packages ready to use pie crust (each containing 2 for 6 total)

Filling:

  • 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

Glaze:

  • 1/2 c. powdered sugar
  • 1 T T water
  • 1/8 Tsp vanilla

Instructions

  • 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.

Notes

You can use refrigerated pie dough. I rolled it into a rectangle very thin as many people don’t like the crust. Patched in but using 3 pieces (1-1/2 packages) would be plenty to cover the pie.
Super fast shortcut – If you don’t want to mess with rolling the dough, you can use two crusts and place on bottom and top. There will be some areas without crust, but the results are still really yummy!

As seen on Weekend Potluck.

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3 Comments

  • Reply
    Val - Corn, Beans, Pigs & Kids
    September 15, 2017 at 10:39 am

    Pinning! I can’t wait to try this sometime this fall, or maybe for Thanksgiving!

    • Reply
      Deanne
      September 15, 2017 at 11:30 am

      Thanks for pinning! Yes, it is perfect for anytime and will keep for several days. You may want to add ice cream, too 😉

  • Reply
    30 Pie Recipes For The Holiday Season - The Farmwife Feeds
    November 3, 2019 at 7:32 pm

    […] Apple Slab Pie – This Farm Girl Cooks […]

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