Apple Slab Pie (+Video)
A twist on a classic, this Apple Slab Pie has all your favorite apple pie flavors baked in a large pan, glazed and served in square slices! Perfect for a crowd!
APPLE PIE REINVENTED
I really love to eat apple pie, but if I’m being totally honest, I don’t always love making it. Also, if I am serving a lot of people, it is a lot of work to make more than one pie. This Apple Slab Pie has all of your favorite pie flavors but baked into a jelly roll pan instead of a pie plate. Plus, you cut them into bars rather than slices which makes it so much easier to serve! If you want an easy apple dessert that will serve more people (or so you can save more to eat for later!), then this Apple Slab Pie recipe is exactly what you need. Tasty, sweet and perfect for Fall!
FREQUENTLY ASKED QUESTIONS:
If you would rather make your own double pie crust recipe, you absolutely can. Just make sure that you have enough pie crust that would equal 4 single crusts.
My go-to baking apple is the Granny Smith varietal. It holds up really well to the baking and offers a great contrast of flavors to the sugar and spices that are added. Red apples are far too tender for most desserts. They are very soft and tend to breakdown into mush when baking. Other good baking apple varietals are: Golden Delicious, Jonathan, Jonagold and Braeburn.
If you are not a fan of glaze, this can be eaten as is. But who isn’t a fan of glaze? Try adding a bit of maple syrup or maple extract for a twist! An alternative to the glaze would to brush the crust with butter and sprinkle with a cinnamon sugar mixture.
If you are not a fan of nutmeg, you can replace this with more cinnamon in the recipe. Or you can replace all the spices with a combination apple pie spice.
Tenting is the process of covering a pan without the top of the cover touching the top of the dessert. It leaves space between the top pie crust and the cover. It looks like a tent.
I like to “tent” this after about 15 minutes to make sure that it is baked evenly and the crust does not brown too quickly. Take the foil off after the baking time is up. If you feel that it needs to brown more, just keep baking until golden.
This recipe makes extra glaze (on purpose.) You can keep on basting the Apple Slab Pie recipe every 15-30 minutes to add more while it cools until it sets up. Or you can serve a little drizzled on each piece as you serve. We love extra glaze!
This can be stored in a separate airtight container or in the pan itself, wrapped with plastic wrap and stored in the refrigerator for up to 4 days. This can also be frozen. You can freeze in the pan itself (after completely cooled, of course)wrapped in plastic wrap, then a layer of foil. Or just slice it all up and place in a freezer-safe container. This should keep frozen for up to 3 months. Let defrost in the refrigerator before serving.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerator pie crusts
- apples
- granulated sugar
- cornstarch
- lemon juice
- ground cinnamon
- ground nutmeg
- fine sea salt
- whole milk
- salted butter
- powdered sugar
HOW TO MAKE APPLE SLAB PIE:
Preheat the oven to 425°F. Leave the pie crusts out to come to room temperature per the directions on the box. Place two of the pie crusts on top of each other on a lightly floured work surface. Using a rolling pin, roll it out to a rough rectangle that is about 18×12 inches.
Using a 10x15x1-inch jelly roll pan, place the crust in the pan, forming it in the pan with the excess crust overlapping the sides. Set aside.
In a large bowl, add the sliced apples, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
Stir together until fully combined.
Spoon the apples evenly onto the crust.
Again, roll out the last two pie crusts into an 18×12 rectangle. Place them on top of the pan.
Tuck the top crust under the bottom and crimp the edges. Cut slits in the top crust so air can escape.
Bake for 30-35 minutes, tenting with foil after the first 15 minutes. Bake until golden brown. If you think it needs more browning after 35 minutes, take the foil off and watch closely until your desired color is reached. Place on a wire rack to cool for 1 hour.
While the pie is cooling, place the milk in a small saucepan and place it on the stove over medium-low heat. Stir occasionally, at the very first sign of any bubbling, take it off the what, and whisk in the butter. Let it cool to room temperature and then whisk in the powdered sugar.
After the pie has cooled for 1 hour, brush it all over with the glaze with a pastry brush. Wait 30 minutes, brush another layer of glaze on.
Let cool for 30 more minutes.
Slice and serve.
CRAVING MORE DELICIOUS RECIPES?
Apple Slab Pie (+Video)
Ingredients
- 4 refrigerator pie crusts
- 9 cups Granny Smith apples (peeled and thinly sliced)
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
For the glaze:
- 6 tablespoons whole milk
- 1 tablespoon salted butter
- 1 ¼ cups powdered sugar (also called confectioners sugar)
Instructions
- Preheat the oven to 425°F. Leave the 4 refrigerator pie crusts out to come to room temperature per the directions on the box.
- Place two of the pie crusts on top of each other on a lightly floured work surface. Using a rolling pin, roll it out to a rough rectangle that is 18×12 inches.
- Using a 10x15x1-inch jelly roll pan, place the crust in the pan, forming it in the pan with the excess crust overlapping the sides. Set aside.
- In a large bowl, add 9 cups Granny Smith apples (peeled and thinly sliced), 1 ½ cups granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh squeezed lemon juice, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg and ¼ teaspoon salt. Stir together until fully combined.
- Spoon the apples evenly onto the crust.
- Again, roll out the last two pie crusts into an 18×12 rectangle. Place them on top of the pan.
- Tuck the top crust under the bottom and crimp the edges. Cut slits in the top crust so air can escape.
- Bake for 30-35 minutes, tenting with foil after the first 15 minutes. Bake until golden brown. If you think it needs more browning after 35 minutes, take the foil off and watch closely until your desired color is reached.
- Place on a wire rack to cool for 1 hour.
- While the pie is cooling, place 6 tablespoons whole milk in a small saucepan and place it on the stove over medium-low heat. Stir occasionally, at the very first sign of any bubbling, take it off the heat, and whisk in 1 tablespoon salted butter. Let it cool to room temperature and then whisk in 1 ¼ cups powdered sugar.
- After the pie has cooled for 1 hour, brush it all over with the glaze with a pastry brush. Wait 30 minutes, brush another layer of glaze on. Let cool for 30 more minutes, slice and serve.
Video
Notes
- We like Granny Smith apples for this recipe, but you can use any of your favorite baking apple, see above for some suggestions.
- You can make your own pie crust, just make sure you make enough to have (4) 9″ crusts.
- You can substitute the nutmeg for more cinnamon if you are not a fan of nutmeg.
- This can be frozen for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
It’s unfathomable to me that someone doesn’t like nutmeg, but I can’t stand rosemary because it makes food taste like soap, lol. I have half sheet pans, an awesome crust recipe and I have been asked to take dessert to a Thanksgiving dinner this year. ✔️, ✔️. and ✔️✔️. TY Brandie!
How about an slab apple pie surrounded by apple cups? Heaven.
What are apple cups?
Me too. What are apple cups?
I don’t think y’all are going to find out from Janice. She made her comment a while back. Sorry. I have no idea what she is talking about either.
Ha! Nutmeg is a very love/hate spice I have found over the years. The same sees to apply to anything with coconut or nuts. LOL. So I always feel the need to make sure I address it right off the bat! LOL. Also, thank you! Hope you love this one too Donna! 🙂
Could this be what Janice was talking about?
https://www.thecountrycook.net/easy-apple-pie-cups/
Maybe? I really don’t know to be honest. LOL. I wasn’t sure if it was that apple cider you serve in cored out apples or if it was another desert. I guess we’ll never really know