Okay, so picture this: It’s a crisp fall day, the kind where you wanna be cozy with something sweet baking in the oven. You could go with a regular ol’ pie… but why settle for that when you can bake a slab pie? Yup, it’s like pie’s cooler, bigger cousin—and once you try it, there’s no going back.
I’m talkin’ buttery crust, cinnamon-spiced apples, and enough pie to feed a crowd without stressin’ over fancy pie plate skills. Let’s break it down, foodie-style.
What Even Is a Slab Pie?
So here’s the deal. A slab pie is basically a sheet pan pie. It’s baked in a rimmed baking sheet—usually a 9×13-inch or jelly roll pan—instead of a round dish. What do you get?
More filling, more crust, more people fed, and waaay less mess.
Honestly, I like to call it the “party version” of pie. You can cut it into squares, pack it up for a picnic, or serve it at a potluck. Heck, wrap a slice in foil and pretend it’s breakfast. No judgment here.
Why Apple Slab Pie Hits So Hard
I mean, do we even have to ask? Apples, cinnamon, sugar—it’s the fall flavor trifecta. But it’s not just about the taste. Apple slab pie has this nostalgic, homemade vibe that makes your kitchen smell like a Hallmark movie.
Here’s why I’m kinda obsessed with it:
- You get more crust per bite (and who doesn’t love pie crust?)
- Perfect for feeding a crowd—holidays, birthdays, or that one friend who always wants seconds
- No soggy middle like some deep pies (sorry, deep-dish folks)
- Stays firm and travel-friendly—road trip pie, anyone?
And let me just say this—when I made this last Thanksgiving, my brother literally hid the last piece behind the cranberry sauce. If that doesn’t tell you something, I don’t know what does.
What You’ll Need (No Fancy Stuff, Promise)
Alright, let’s talk ingredients. Nothing wild, just pantry basics and some fresh apples. If you’ve got a farmers market nearby, even better.
🧺 For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tbsp ice water
Pro Tip: You can totally use store-bought pie crust if you’re short on time. No pie police here.
🍎 For the Filling:
- 6 cups peeled and sliced apples (I like Honeycrisp or Granny Smith)
- ¾ cup sugar
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
✨ For the Top:
- 1 egg + 1 tbsp water (for egg wash)
- Coarse sugar (if you wanna get fancy)
How to Make Apple Slab Pie Like a Pro (Without Losing Your Cool)
I know pies can feel intimidating, but this one? Totally doable—even if you’re baking between episodes of your favorite Netflix show.
1. Make the Dough (or Pop That Store Crust Out)
Mix your dry ingredients, cut in the butter, then slowly add ice water until the dough comes together. Divide it in two, flatten into disks, wrap it, and chill for at least 30 minutes.
If you’re going store-bought (hey, I get it), skip the stress and roll with it.
2. Roll It Out and Chill Out
Roll one crust out to fit your baking sheet, with a little extra to go up the sides. Pop it into a greased pan and stick it in the fridge while you prep the filling.
3. Toss the Apples Like a Champ
Mix up your apples with the sugars, spices, flour, lemon juice, and vanilla. Give it a good toss—make sure everything’s coated. It’ll smell amazing already.
4. Layer It Up
Pour that beautiful apple mix over your chilled crust. Spread it evenly and pat it down gently with a spatula. Then roll out your second crust and lay it over the top. You can go full coverage or do a fun lattice if you’re feelin’ artsy.
Seal the edges, crimp ‘em if you’re fancy, and brush on the egg wash. Sprinkle with sugar for a little sparkle.
5. Bake It Like You Mean It
Pop it into a preheated 375°F oven and bake for 45–55 minutes—until it’s golden and bubbly. If the edges start getting too brown, just cover ‘em with foil.
Let it cool (at least a little!) before cutting. Or don’t. I won’t tell.
Easy Variations (Because Why Not?)
Feel like switching it up? I got you:
- Add caramel drizzle after baking for that gooey finish
- Throw in some cranberries or raisins for extra texture
- Top with vanilla ice cream or whipped cream—classic move, can’t go wrong
- Make it gluten-free with a GF crust and cornstarch instead of flour
Seriously, this pie plays well with others. Have fun with it.
Final Thoughts (and a Slice for the Road)
If you’re a pie lover—and I’m guessing you are if you’ve made it this far—then this apple slab pie is gonna be your new go-to. It’s easy, it’s big, it travels like a champ, and it tastes like cozy in a pan.
Whether you’re baking it for a fall party, Friendsgiving, or just because apples were on sale (yep, been there), this pie’s gonna hit the spot.
And hey—if you make it, tag me or drop a comment. I wanna see those golden crusts and gooey apple layers!
🍏 Quick Recap for My Fellow Scatterbrains:
- Sheet pan + apple filling = pie perfection
- Great for a crowd, super easy to slice
- Make ahead, take anywhere
- Customize it however you like
Now go grab those apples, preheat that oven, and treat yourself. You earned it.
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