Old Fashioned Apple Slab Pie

There is something deeply nostalgic about a homemade apple pie cooling on a wire rack. While a traditional round pie is lovely, the Old Fashioned Apple Slab Pie is the ultimate solution for feeding a crowd. It features a flaky, buttery crust and a perfectly spiced apple filling, all baked in a large rectangular sheet pan. It is easier to slice, easier to serve, and provides the perfect crust-to-filling ratio in every single bite.

Whether you are hosting a family reunion, a holiday dinner, or a backyard potluck, this slab pie is a guaranteed hit. It brings all the warm, comforting flavors of autumn into a practical format that makes everyone reach for a second piece. Get ready to fill your kitchen with the heavenly scent of cinnamon and baked apples.

Recipe Information

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Servings: 24 servings
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: 285 kcal
• Protein: 3g
• Carbohydrates: 42g
• Fat: 12g
• Fiber: 2g
• Sugar: 22g
• Sodium: 180mg

Why Make This Old Fashioned Apple Slab Pie

This recipe is a game-changer for anyone who loves baking for large groups. Unlike a deep-dish pie that can sometimes get soggy or fall apart when sliced, a slab pie stays sturdy. The thin layers of apple cook evenly, and the large surface area allows the top crust to get incredibly golden and crisp.

It is also a very forgiving recipe. You do not need a fancy pie dish—just a standard jelly roll pan or rimmed baking sheet. The rustic look of a slab pie is part of its charm, so you do not have to worry about perfect crimping. Plus, the simple vanilla glaze drizzled over the top adds a touch of sweetness that balances the tartness of the apples beautifully.

How to Make Old Fashioned Apple Slab Pie

Making a slab pie is a rewarding process that starts with a reliable pastry dough and ends with a shimmering glaze. Follow these steps to create a dessert that looks as good as it tastes.

Ingredients

• 5 cups all-purpose flour
• 2 teaspoons salt
• 2 cups cold unsalted butter, cubed
• 3/4 cup ice water
• 1 large egg (for egg wash)
• 10 cups tart apples (like Granny Smith), peeled, cored, and sliced thin
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup all-purpose flour (for filling)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions

Step 1: Prepare the Pastry Dough

In a large bowl, whisk together the 5 cups of flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two pieces (one slightly larger for the bottom) and wrap them in plastic. Chill in the refrigerator for at least 30 minutes.

Step 2: Preheat and Prepare the Pan

Preheat your oven to 375°F (190°C). Lightly grease a 15×10-inch jelly roll pan or rimmed baking sheet with butter or non-stick spray to ensure easy removal later.

Step 3: Roll the Bottom Crust

On a floured surface, roll out the larger piece of dough into a rectangle slightly larger than your pan (about 17×12 inches). Carefully wrap the dough around your rolling pin and transfer it to the pan. Press the dough into the bottom and up the sides. Trim any excessive overhang.

Step 4: Prepare the Apple Filling

In a very large mixing bowl, toss the sliced apples with the granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice. Ensure all the apple slices are evenly coated with the spice mixture.

Step 5: Assemble the Pie

Spread the apple mixture evenly over the bottom crust in the pan. Roll out the second piece of dough to fit the top of the pan. Place it over the apples. Fold the bottom crust edges over the top crust and pinch them together to seal. Cut several small slits in the top crust to allow steam to escape.

Step 6: Egg Wash and Bake

Beat the egg with a tablespoon of water and brush it over the top crust. Bake in the preheated oven for 45 to 55 minutes, or until the crust is a deep golden brown and the filling is bubbling through the slits.

Step 7: Glaze and Cool

While the pie is cooling slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm pie. Allow the pie to cool significantly before slicing into squares.

How to Serve Old Fashioned Apple Slab Pie

This pie is best served slightly warm or at room temperature. Because it is baked in a sheet pan, it is easiest to cut into neat squares or rectangles. For a truly decadent experience, serve each slice with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream. It is also excellent on its own with a hot cup of coffee or tea.

How to Store Old Fashioned Apple Slab Pie

If you have leftovers, you can store the pie at room temperature, covered with foil or plastic wrap, for up to two days. For longer storage, keep it in the refrigerator for up to five days. To regain that fresh-baked crispness, you can reheat individual slices in a 350°F oven for about 5-10 minutes.

Expert Tips for Perfect Old Fashioned Apple Slab Pie

To get the best results, always use cold butter and ice-cold water for your crust; this creates those sought-after flaky layers. When slicing your apples, try to keep them uniform in thickness so they cook at the same rate. If you find your crust is browning too quickly, you can loosely tent the pan with aluminum foil for the last 15 minutes of baking. Lastly, let the pie rest for at least 30 minutes after glazing; this helps the filling set so the slices come out clean.

Delicious Variations

You can easily customize this recipe by adding a handful of dried cranberries or raisins to the apple mixture for extra texture. If you love crunch, try replacing the top crust with a buttery streusel crumble made of oats, brown sugar, and flour. For a salted caramel twist, drizzle store-bought or homemade caramel sauce over the pie instead of the vanilla glaze.

Frequently Asked Questions

Q: What are the best apples to use for a slab pie?

A: A mix of tart and sweet apples works best. Granny Smith apples provide great structure and tartness, while Honeycrisp or Braeburn add sweetness and a lovely aroma.

Q: Can I use store-bought pie crust?

A: Yes, you can. You will likely need two boxes (four rolls total) of refrigerated pie crust. You may need to press them together to create a large enough rectangle for the slab pan.

Q: Can I make the dough in advance?

A: Absolutely. You can make the pie dough up to two days in advance and keep it in the fridge, or freeze it for up to three months. Just let it thaw in the fridge before rolling.

Q: Why is my slab pie soggy on the bottom?

A: This usually happens if the apples were too juicy or the oven wasn’t hot enough. Make sure to toss the apples with a bit of flour to thicken the juices and bake the pie on the lower rack of the oven.

Q: Can I freeze the baked slab pie?

A: Yes. Once the pie has cooled completely, wrap individual slices or the whole pan tightly in plastic wrap and foil. It will stay fresh in the freezer for up to 3 months.

Conclusion

The Old Fashioned Apple Slab Pie is a timeless dessert that celebrates the simple joy of home baking. It is practical, delicious, and brings people together around the table. With its golden crust and tender apple filling, it is sure to become a staple in your recipe collection for holidays and gatherings. Enjoy the process of baking this classic treat and the smiles it brings to your guests!

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