Apple 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.

Apple Slab Pie - the perfect pie to feed a crowd!

I have a love/hate relationship with the comments on this blog. I love getting them, reading them, and often responding to them. I don’t love when I get mean and nasty comments. I mean, I’m so controversial here on Crazy for Crust. I talk all about politics and religion and all and stir up provoking convos about reproductive rights.


Thankfully, most of the comments I get here are wonderful, sweet, and make me smile. Often they make me realize that I have a far and wide reach and there is not, in fact, only three creepy dudes in a basement creating all those pins. (Really, I actually feel that way sometimes.)

This happened on this past Tuesday evening when I got a comment from JP on my M&M Sugar Cookies. Working on an oil rig in the Gulf of Mexico, he (she?) told me how much they loved my recipes and that they made them all the time, to feed all the people working on the rig. I almost cried, when I read it, no joke.

{In my defense…I was still a little jet-lagged from Miami.}

So, thanks JP, for reading this blog and for using my recipes. And for, you know, gathering all the oil so I can drive my car and stuff. 🙂

What does this slab apple pie have to do with comments? Well, it would be perfect for feeding a crowd on an oil rig…or just a bunch of your family members at a party.

It feeds a lot of people, in other words.

Apple Slab Pie

I really, really love apple pie. In fact, it’s why I started this blog. I loved it so much that I re-did the photos because the others sucked. Then I made them into mini pies last Thanksgiving.

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. !!!

Shortly after I turned my beloved apple pie into a slab, but I never photographed or posted it. *gasp*

Now I have. And it’s perfect for any time of year – especially Memorial Day and 4th of July.

There’s nothing more american than apple pie, after all.

{Please don’t go there, mmkay?}

Apple Slab Pie

The crust is a double batch of my all-butter pie crust, and is pressed into a jelly roll pan. (A rimmed 10×15 baking pan, one that you’d use for a cake roll.) You roll it as usual, before chilling, into a large rectangle and press it into the bottom and up the sides of the pan. This can be done up to a day before (just wrap it well in plastic before chilling).

As usual, I cook my apples before adding them to the crust. I hate a chewy, springy apple in a pie. They need to be soft (but not applesauce). I cook them for just a few minutes in a little water, then drain well and add them to the crust. You top the apples with cinnamon and sugar, of course.

The top is a crumble. Is there any other topping to a pie? As much of a crust girl as I am, I’m a crumble fan through and through. Butter, sugar, oats, and flour, all mixed up and sprinkled over the apples. Perfection.

Once baked, this apple slab pie slices easily into bars or slices. Make them as little (or BIG) as you like them. Smaller bars can be eaten with your hands. Larger ones? Serve them on a plate with ice cream. They also freeze well!

Slab pies are my favorite way to eat apple pie, hands down. I hope you love it too!

My favorite Apple Slab Pie!

Apple Slab Pie

An apple pie in bar form - eat it with a fork or your hands! Perfect for easy serving at parties.
Yield 12 -16 servings
Serving Size



  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter diced and cold
  • 2-3 tablespoons ice water

Filling & Crumble:

  • 6 medium Granny Smith Apples
  • 3/4 cup sugar divided
  • 1/2 cup 1 stick butter, softened
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1/2 cup oats
  • 1/2 teaspoon ground cinnamon


  • 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 3 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 (10x15”) 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 one inch 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.
  • Using a hand mixer, mix remaining topping ingredients (butter, salt, flour, oats, and 1/2 cup sugar) in a large bowl. You may need to use your hands 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 1/4 cup granulated sugar and ground cinnamon.
  • Sprinkle the crumble over the top of the apples and press to compact.
  • Bake for 25-35 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

Apple Slab Pie with crumble topping is the perfect pie recipe for a crowd! It's easy to slice, easy to serve and even easier to eat!

Mini Crumb Apple Pies

Mini Crumb Apple Pies (3 of 5)w

 Almond Chocolate Chip Cherry Pie Bars

Almond Chocolate Cherry Pie Bars (2 of 4)w

Blueberry Slab Pie

Blueberry Slab Pie

Check out my Pie Pinboard!

Follow Crazy for Crust’s board Crazy for Pie on Pinterest.
Sweets from friends:
Southern Buttermilk Slab Pie by Foodness Gracious
Raspberry Slab Pie by Buns In My Oven
Cherry Pie Bars by Julie’s Eats and Treats
100 Pie Recipes by Something Swanky

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