Apple Slab Pie is my favorite kind of pie: it’s baked in a sheet pan so there is more crust/crumble ratio to apples. This recipe is completely from scratch – I’ve done all the math for you to convert my favorite dutch apple pie to a slab pie!
Do you love pie? I do. Obviously. You know what I love even more? SLAB pie. They’re like pie bars, but it makes more. More pie = win. Apple slab pie? Totally #pieforthewin.
Two Thanksgivings ago I made Blueberry Slab Pie because I was going to a potluck and omg slicing a pie at a potluck makes me want to shoot myself and cry all at the same time. The mess. The gooey. The plates and forks. !!!
Plus I love crust and crumble more than I love apples, so the ratio on a slab pie is a huge win. You’re going to love this EASY sheet pan dessert!
Table of Contents
Can you make pie in a cake pan?
You can adapt your pie recipes to fit almost any rectangular pan, but this one is written expressly for a 10×15-inch pan with 1-inch sides.
It’s also possible to make apple pie in a 9×13-inch pan and a half sheet pan, but those are different recipes.
Dutch Apple Pie vs Regular Apple Pie
What is the difference between a Dutch apple pie and a regular apple pie? Basically, the top. My favorite kind of apple pie is a Crumb Apple Pie with a buttery homemade crust, sweet apple filling, and a buttery sweet crunchy topping.
There are three parts to this slab pie recipe:
- The homemade crust
- Sweet apple filling
- Crumble Topping
Making the Crust
Since we aren’t making a regular 9-inch pie, we need to adjust the crust. You can’t fit a regular pie crust into a 10×15-inch pan.
How do you make a pie crust fit a sheet pan? You make more of it!
For this recipe I made 1 ½ times the amount of my all butter pie crust. That was perfect for this size pan.
Make your crust in the food processor (see my ultimate guide to making pie crust) and then roll it into a rectangle instead of a circle. Then fit and press it into the bottom and up the sides of your pan. Chill until it’s ready to fill.
I always cook my apples when I make pie. It is SO MUCH BETTER! If you’ve ever asked yourself why are my apples hard in my apple pie? it’s because you didn’t pre-cook them!
Make sure you peel, core and slice your apples the same size (I use my handy dandy apple peeler and it takes all the time out of it).
Add the apples to a pot with about 2-inches of water, then boil and stir occasionally until the apples just start to get translucent. Drain well before adding to the pie.
The topping for my apple slab pie is a lot like my universal crumble topping but I added oats. It’s really easy to do with a mixer, but you might need to get your hands in there.
Mix the sugar and butter until crumbly, then add the flour and oats and salt and mix until it’s nice and crumbly. Sometimes I use my pastry cutter too instead of the mixer.
Assembling and Baking Slab Pies
Add your apples to your pie crust then top with your crumble topping. Apple pie doesn’t usually bake over but be sure to leave some wiggle room in your pan just in case.
Bake until the crust and crumble are golden. The crust will fully cook through because it is thinner than a traditional pie crust in a 9-inch pie, and because the apples are in a thinner layer. No soggy bottoms!
Serving and Storing
I love serving this pie with ice cream (and caramel sauce). It’s also great plain or served warm or cold.
Store the pie in the refrigerator or you can even FREEZE it whole or as slices.
Other Apple Recipes
- Salted Caramel Apple Pie
- Apple Cider Pie
- Apple Crumble Bars
- Apple Strudel
- 100 Pie Recipes by Something Swanky
Have you made this recipe?
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Apple Slab Pie
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 cups unsalted butter diced and cold
- 2-3 tablespoons ice water
- 3 pounds Granny Smith Apples
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup oats (quick or old fashioned)
- Make your crust: Pulse flour and salt in a food processor for a second. Add butter and pulse until butter has been worked through the flour. Add water, 1 tablespoon at a time, until the dough comes together (I used 2 ½ tablespoons water).
- Carefully roll out dough on a lightly floured nonstick surface (like a silicone mat). Roll into a large rectangle. Spray a jelly roll pan (10×15”) with cooking spray. Press into the bottoms and up the sides of your pan. Chill until apples are ready, or cover with plastic wrap and chill for as long as overnight.
- Preheat oven to 350°F.
- Peel, core, and slice apples to a small dice. Place 1-2 inches of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
- Mix ¼ cup sugar and cinnamon in a small bowl and set aside.
- Using a hand mixer, mix crumble ingredients in a large bowl. You may need to use your hands or a pastry cutter to break up the large bits of butter.
- Once apples are cooked, drain them well. Spread apples evenly over the crust and then sprinkle the apples with the cinnamon sugar.
- Sprinkle the crumble over the top of the apples and press to compact.
- Bake for 40-50 minutes until topping begins to brown. Cool before cutting. Serve with ice cream or whipped cream.
- Store covered in the refrigerator for up to 4 days, or wrap slices with plastic and seal in a ziploc bag, and freeze for up to one month.
Nutritional information not guaranteed to be accurate
This easy crumb topped Apple Slab Pie is a sheet pan dessert recipe that’s homemade with a from scratch pie crust and fresh apples. It’s a dutch apple pie that’s easier to serve and feeds a crowd.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 19, 2020