This post may contain affiliate links. For more information, read my disclosure policy.

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 and I’ve done all the math for you to convert my favorite crumb apple pie to a larger slab pie!

sliced apple slab pie in sheet pan with spatula

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.

A slab pie is approximately double a regular pie in size and baked in a jelly roll (10×15-inch) pan or a 9×13-inch pan. It’s basically double a regular size 9-inch pie dish. I’ve been making this pie longer than I can even remember and I make it this way so often. Everyone loves it!

Top-down view of baking ingredients for Apple Slab Pie on a white surface, featuring a bag of Granny Smith apples, cubed butter, flour, sugar, cinnamon, and salt.

Apple Slab Pie Ingredients

  • The Pie Crust is 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.
  • I use Granny Smith Apples for my pies because I like the combination of the tart apple with sweet crumble and they’re sturdy enough to stand up to par-boiling and baking.
  • Granulated sugar for the apples and the crumble, but brown sugar can be substituted.
  • Cinnamon and Salt
  • You’ll need all-purpose flour to make the crumble
  • Quick Oats for the crumble topping. This is different than my all purpose crumble recipe, but I love the texture oats add (not pictured above).

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

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

Dorothy’s Testing Notes

  • 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!) The pan also has 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
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 16 servings
sliced apple slab pie in sheet pan with spatula
Save Pin Print Remove Ads

Video

Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

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.

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.

Did you try this recipe? Click here to rate the recipe below.

You can Freeze Slab Pie

  • Store leftovers in the fridge, wrapped or covered.
  • You can make the pie ahead and store in the fridge for up to 2 days. Warm before serving, or serve room temperature.
  • Freeze the entire pie by letting it cool and wrapping it in several layers of plastic wrap. Freeze slices by wrapping them individually or layering slices in an airtight container between layers of paper towels.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

collage of 4 photos making pie dough for slab pie
collage of 4 photos making crumble topping

How to Make Apple Slab Pie

  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. 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.
  3. You know your crumble is done when much of the mixture is in pea sized pieces.
collage of 3 photos adding apples, cinnamon sugar and crumble to pan
  1. The apples shouldn’t be fully cooked through, just slightly opaque around the edges.
  2. The apples should be fully drained so as not to make a soggy pie.
  3. The crumble will be a nice even layer.

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.

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.

Other Apple Recipes

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.

Learn More About Me
5 from 10 votes (9 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




49 Comments

  1. 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..

    Reply

    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!) 🙂

      Reply

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

    Reply

  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!

    Reply

  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

    Reply