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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!

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sliced apple slab pie in sheet pan with spatula
Table of Contents
  1. Dutch Apple Slab Pie
  2. Ingredients in Dutch Apple Slab Pie
  3. How to Make Slab Pie Crust
  4. Can you make apple slab bars in a cake pan?
  5. How to make Apple Filling for Pie
  6. How to make Crumble for Pie
  7. Assembling and Baking Slab Pies
  8. Apple Slab Pie Recipe Recipe
  9. Other Apple Recipes

Dutch Apple 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 pies last Thanksgiving.

Why you’ll love this recipe

If you’re like me and love crust and crumble more than apples, then the ratio on a slab pie is a huge win. You’re going to love this EASY sheet pan dessert!

sliced apple slab pie in sheet pan with spatula

Ingredients in Dutch 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.
collage of 4 photos making pie dough for slab pie

How to Make Slab Pie Crust

  • For this recipe I made 1 1/2 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.
  • 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.

Can you make apple slab bars in a cake pan?

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!)

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.

How to make Apple Filling for Pie

  • 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).
  • 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.
collage of 4 photos making crumble topping

How to make Crumble for Pie

  • Mix the sugar and room temperature butter until crumbly.
  • Add the flour and salt and mix.
  • Then mix in the oats until it’s nice and crumbly. Sometimes I use my pastry cutter too instead of the mixer.
  • You’ll end up with a crumbly mixture!
collage of 3 photos adding apples, cinnamon sugar and crumble to pan

Assembling and Baking Slab Pies

  • Add your apples to your pie crust.
  • Sprinkle with cinnamon and sugar.
  • Top with your crumble topping.
  • 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!
slice of square apple pie on white plate with ice cream and caramel sauce

FAQs

Can I make apple slab pie with glaze?

If you want a glaze on top mix 1/2 cup powdered sugar with about 2-3 tablespoons heavy whipping cream. Whisk and then drizzle over the top of the cooled pie.

Can you freeze apple slab pie?

Freeze the entire cooled pie (wrapped well with plastic) for up to 2 months. You can also freeze slices of leftover pie.

How to serve slab apple 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!

What is the difference between Apple Crumb Pie and Dutch Apple Pie?

These are basically the same kind of pie with that crumble topping. Traditional apple pies are two crust pies or sometimes lattice topped pies. Apple Pies with crumble topping are often called Dutch Apple Pie. 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.

Is it better to slice or cube apples for pie?

That depends on how you make your pie. If you are pre-cooking your apples like I do you can do cubes, chunks or slices. If you are not par-boiling your apples you should do thin slices so they cook through in the oven.

Have you tried this recipe?

Give it a star rating below!

sliced apple slab pie in sheet pan with spatula

Apple Slab Pie Recipe

5 from 4 votes
An apple pie in bar form – eat it with a fork or your hands! Perfect for easy serving at parties.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Yield 16 servings
Serving Size 1 serving

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)

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.

Recipe Video

Recipe 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
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword apple

Other Apple Recipes

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.

Last Updated on October 31, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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45 Comments

  1. I just came across this recipe and must make it!! It looks delicious and easy! Thanks for the great recipes :O)

  2. I totally understand that love/hate relationship with the comments! The people who leave mean and nasty comments should eat a slice of this pie. Then maybe they would turn into a happier person! Lol! I know I would be happier after a piece of this! 🙂

  3. Ok, I know this recipe was posted a few days ago, but we have been busy putting away groceries and supplies for the 90 day transit. I finally converted this recipe for my baker yesterday, and he made 3 – 18″ x 26″ full sized sheetpans of your Apple Pie Slab’s. This was the first time he ever made such a dessert! The closest thing he knew were Fruit Tart’s. (European training…go figure) The crew went nut’s and they are all gone! We started out by serving one whole sheetpan for breakfast (still warm) and the rest were gobbled up @ lunch. We have 197 crew onboard from S.Africa, Korea, Romania, USA & the Phillipines to name a few, and NOW they want a Peach Slab tomorrow. BTW…the 16 Romanian’s onboard destroyed about one whole sheet pan themselves (homesick?) Sorry Dorthy that I don’t have a website/blog so I could send you some pictures….It is a real hoot over here and you may enjoy checking out some of the “excessive” food we serve the crew. Anyhoo, thanks again for the user friendly recipies and the excelent selections. I rather use your blog than going on Pinterest, because on there I wind up chasing site after site each time I open a new one. Arrrggghh! It’s still fun on there for crafts and holliday swag ideas though….Maybe you guy’s could check out some pic’s on my Facebook acct. ( Jp Province ), it’s not restricted so you can just go on and see our stuff?…I just posted a short video of the Medic and I eating tiny spicy garlic crabs at the local Korean grocery store the other day….man, they were smoking hot! Anyone can go there if they want to. Just go to the Albums and I have some old holliday spreads with whole tables of desserts, local Korean pic’s and offshore (Rig) stuff..

    1. That’s so awesome! I can imagine how much food you go through, I bet it’s a staggering amount. I’m so glad you enjoyed the slab pie – it’s such a great recipe for groups!! Thanks again for being such a loyal reader (and baker!) 🙂

  4. My hubby is going to love this recipe!! He loves anything apple cinnamon…especially if it is pie. Thanks so much!!

  5. This is such a great idea Dorothy! Way easier to slice and so much less mess. Plus I love as much crust as possible with my pies and it looks like these are pretty heavy on crust. They look and sound amazing! Pinned!

  6. Goodness!!!!! Apple pie is my favorite classic dessert and converting this into a slab pie means a bonanza of apple pies for dessert! Love Love LOVEEEEEE it! <3