Apple Slab Pie

Apple Slab Pie is my favorite kind of pie: it’s baked in a sheet pan so there is more crust and 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 apple pie! They’re like pie bars, but it makes more. More pie = win. Apple slab pie? Totally #pieforthewin.

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 apple pies last Thanksgiving. And now I’m turning into an easy-to-serve SLAB pie that feeds a crowd.

How to make Apple Slab Pie

• Pie Crust – This is basically one and a half times my all butter pie crust recipe. You’ll need butter, salt, all-purpose flour, and ice water to make it.
• Apples – I use Granny Smith Apples for my pies because I like the combination of the tart apple with sweet crumble.
• Sugar – Granulated sugar for the apples and the crumble.
• Cinnamon – It wouldn’t be an apple pie without cinnamon!
• Salt – a pinch for the crust and topping.
• Flour – You’ll need all-purpose flour to make the crumble
• Oats – Also for the crumble topping. This is different than my all purpose crumble recipe, but I love the texture oats add (not pictured above).
• This pie is baked in a 10×15-inch Jelly Roll pan. (For those of you who have made one of my cake rolls, you already have this pan!)

Dorothy’s Expert Tips

• 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.
• I always cook my apples when I make pie. It is SO MUCH BETTER!
• 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).
• How to serve apple slab pie: Serve this with whipped cream or ice cream. I love serving it warm – reheat in a 200°F oven until warm, or heat slices in the microwave. It’s also great topped with caramel sauce!

5 from 10 votes

Apple Slab Pie Recipe

By: Dorothy Kern

An apple pie in bar form – eat it with a fork or your hands! Perfect for easy serving at parties.

Prep Time: 30 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 20 minutes mins

Servings: 16 servings

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Ingredients

Crust:

• ▢ 1 ¾ cups + 2 tablespoons (233g) all-purpose flour
• ▢ ¾ teaspoon salt
• ▢ 1 ½ cups (339g) unsalted butter, diced and cold
• ▢ 2-3 tablespoons (30-45ml) ice water

Filling:

• ▢ 3 pounds Granny Smith Apples
• ▢ ¼ cup (50g) granulated sugar
• ▢ ½ teaspoon ground cinnamon

Crumble

• ▢ ½ cup (113g) unsalted butter, softened
• ▢ ½ cup (100g) granulated sugar
• ▢ ¼ teaspoon salt
• ▢ 1 cup (124g) all-purpose flour
• ▢ ½ cup (44g) oats, (quick or old fashioned)

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Instructions 

• 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 1/2 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 1/4 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.

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 39g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 150mg | Potassium: 128mg | Fiber: 3g | Sugar: 18g | Vitamin A: 755IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

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How to Make Slab Pie Crust

1. For this recipe I made 1 1/2 times the amount of my all butter pie crust. That was perfect for this size pan.
2. 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.
3. Semi-homemade option: You can also use two refrigerated Pillsbury pie crusts (one box). Bring them to room temperature, place one on top the other and roll them together until they’re the size that will fit the pan.

How to make Crumble for Pie

1. Mix the sugar and room temperature butter until crumbly.
2. Add the flour and salt and mix.
3. Then mix in the oats until it’s nice and crumbly. Sometimes I use my pastry cutter too instead of the mixer.
4. You’ll end up with a crumbly mixture!

How to cook apples and assemble slab pie

1. 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.
2. Add your apples to your pie crust.
3. Sprinkle with cinnamon and sugar.
4. Top with your crumble topping.
5. 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 bottom pie crust!

Other Apple Recipes

• Salted Caramel Apple Pie
• Apple Cider Pie
• Apple Crumble Bars
• Apple Strudel