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Yummy Apple Slab Pie

Yummy Apple Slab Pie

This apple slab pie is filled with tender cinnamon-spiced apples and wrapped in a flaky crust, all baked in one large pan. It’s easier than a traditional pie, perfect for feeding a crowd, and ideal for holidays, gatherings, or anytime you want a comforting dessert without the stress.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 10 cups peeled and thinly sliced apples Granny Smith, Honeycrisp, or mix
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons lemon juice
  • 3 tablespoons all-purpose flour or cornstarch
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
Crust
  • 2 prepared pie crusts homemade or store-bought
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon coarse sugar optional

Method
 

  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet (9×13 or similar) with parchment paper.
  2. Roll out one pie crust and press it gently into the prepared pan, covering the bottom and sides.
  3. In a large bowl, toss apples with sugars, lemon juice, flour, cinnamon, nutmeg, and salt until evenly coated.
  4. Spread the apple mixture evenly over the bottom crust.
  5. Place the second crust over the apples or cut into strips for a lattice top. Trim and seal edges.
  6. Cut small slits in the top crust if using a full crust.
  7. Brush with egg wash and sprinkle with coarse sugar if desired.
  8. Bake for 45–55 minutes, until the crust is golden and the filling is bubbling.
  9. Let cool for at least 40 minutes before slicing.

Notes

  • Use firm apples to prevent a mushy filling.
  • Let the pie cool before slicing for cleaner pieces.
  • Serve warm or at room temperature with ice cream or whipped cream.
  • Leftovers keep well in the refrigerator for up to 4 days.
  • Slab pie freezes well for make-ahead desserts