Apple Slab Pie Recipe

5 from 1 vote
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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

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.

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. !!!

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!

sliced apple slab pie in sheet pan with spatula

Can you make pie in a cake pan?

You most certainly can! 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.

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.

Traditional apple pies are two crust pies or sometimes lattice topped pies. Apple Pies with crumble topping are often called Dutch Apple Pie.

There are three parts to this slab pie recipe:

  1. The homemade crust
  2. Sweet apple filling
  3. Crumble Topping
collage of 4 photos making pie dough for slab pie

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.

Apple Filling

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.

collage of 4 photos making crumble topping

Crumble Topping

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.

collage of 3 photos adding apples, cinnamon sugar and crumble to pan

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.

slice of square apple pie on white plate with ice cream and caramel sauce

Other Apple Recipes

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Apple Slab Pie

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

Ingredients

Crust:

  • 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

Filling:

  • 3 pounds Granny Smith Apples
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Crumble

  • 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)

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 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.

Recipe Video

Nutrition Information

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
Keyword apple

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.

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42 CommentsLeave a comment or review

  1. 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! 🙂

  2. 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!) 🙂

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

  4. 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!

  5. 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