If you’re looking for an easy dessert that can feed the whole family and still leave a few treats for lunchboxes, my Apple Slab Pie recipe is the answer. It comes together fast, with no need to fuss over fancy crusts or lots of dishes. It’s perfect for the holidays especially if you’re celebrating with a lot of people.
Whether you’re baking for a family gathering, church dinner, or just want to use up some apples, this pie covers it all. It’s quick to prep, bakes in one big pan, and works great for Thanksgiving, Friendsgiving, and Christmas dinners. It’s also great if you love the classic flavors of apple pie but want an easier way to enjoy it.
Ingredients & Equipment
All of the ingredients you need to make this sheet pan apple pie recipe should be super familiar to you and easy to find on your next grocery shopping trip. You’ll need these for the recipe:
- Refrigerated pie crusts
- Granny Smith apples
- Sugar
- Cornstarch
- Cinnamon
- Nutmeg
- Lemon juice
- Egg
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- 15x10x1 inch baking sheet
- Rolling pin
- Large mixing bowl
- Silicone spatula
- Knife
- Whisk
- Pastry brush
Step By Step Directions
This recipe makes 15 servings. It takes 15 minutes of prep time and 35 minutes of cook time.
Step 1. Preheat the oven to 425°F degrees.
Step 2. Open one package of pie crust and stack two crusts on top of each other. On a lightly floured surface, roll the crusts into a rectangle about 18×12 inches.
Step 3. Press the rolled crust into a 15x10x1 inch pan, letting the edges hang over the sides.
Step 4. Peel and dice the apples.
Step 5. In a large bowl, stir together the apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
Step 6. Spread the apple mixture evenly over the bottom crust.
Step 7. Stack the last two crusts together and roll them out into another 18×12 inch rectangle.
Step 8. Place this crust on top of the apples and pinch the edges of the crusts together. Use a knife to cut small slits in the top of the crust to let steam escape.
Step 9. Whisk the egg until smooth and brush over the top crust. Sprinkle sugar over the brushed crust.
Step 10. Bake for 30 to 35 minutes, until the crust is golden and the apples are tender. If the top crust browns too fast, cover it with foil for the rest of the bake time.
Step 11. Let the pie cool for at least two hours before slicing and serving.
Variations
- Use a mix of apple types for more flavor.
- Sprinkle chopped nuts over the apples before adding the top crust.
- Add a caramel drizzle on top before serving.
- Swap the cinnamon for apple pie spice.
- Cut the recipe in half and use a smaller pan.
- Top with vanilla ice cream or whipped cream.
Leftovers & Storage
Keep leftover apple slab pie covered tightly in the pan or move slices to an airtight container. Store at room temperature for up to two days or in the fridge for up to five days. You can also freeze the pie in individual slices, wrapped well, for up to three months.
Tips & Tricks
- Let the pie cool fully for clean slices.
- You can also use parchment paper for easier cleanup.
- Don’t skip the egg wash because it gives the crust the shiny finish.
- If apples are extra juicy, add a tablespoon more cornstarch.
- Slice apples evenly for even baking.
Recipe FAQs
Can I make this ahead of time?
Yes, this pie can be made a day before you plan to serve it. It’s easy to slice, and the flavor gets even better the next day.
Do I have to use Granny Smith apples?
Granny Smith apples work well because they hold their shape and aren’t too sweet. You can use other firm apples if you like. Trying different apples or a mix of apples can be a great way to change up the flavor of the pie.
Can I use homemade pie crust?
Absolutely. If you love making your own crust or have a recipe you love it will work just the same way. The store-bought version just saves time.
What if I don’t have a pastry brush?
You can use the back of a spoon or even your fingers to brush the egg wash on top.
Can I reheat the slices?
Yes, just pop a slice in the microwave for about 20 seconds or warm it in the oven to crisp the crust.
More Apple Desserts
- Apple Blondies
- Caramel Apple Trifle
- Apple Pie Bars
- Apple Crisp
- Apple Cheesecake Bars
- Apple Hand Pies
- Apple Dump Cake
- Upside Down Apple Tarts
- Apple Cinnamon Roll Bake
- Baked Apple Pie Dip
- Puff Pastry Apple Roses
Equipment
Ingredients
- 2 2 count boxes refrigerated pie crusts (4 crusts total)
- 9-10 medium granny smith apples peeled and diced
- 1¼ cup sugar plus more for dusting
- 3 tablespoons cornstarch
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons lemon juice
- 1 egg
Instructions
- Preheat the oven to 425℉ degrees.
- Open one package of pie crust and stack two of the crusts on top of each other. On a lightly floured surface, roll the two crusts together into a rectangle that’s roughly 18x12 inches.
- Press the crust into a 15x10x1 inch pan, allowing the edges to overhang.
- Peel and dice the apples.
- In a large bowl, stir together the apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
- Spread the mixture evenly over the top of the crust.
- Stack the two remaining crusts together and roll out into a second 18x12 inch rectangle.
- Place the second pie crust on top of the apples and pinch the edges together. Use a knife to cut slits along the top of the crust to vent.
- Whisk the egg until smooth and brush over the top of the crust. Sprinkle sugar over the top of the egg.
Notes
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