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Apple Slab Pie

Apple slab pie with a golden, bubbling filling baked on a rimmed 15x10 sheet for easy crowd servings. Crunchy-lattice style coverage with a cinnamon sugar finish and a simple powdered sugar drizzle after cooling.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

pie crust
  • 4 refrigerated pie crusts Use store-bought or homemade for a 15x10 pan.
apple filling
  • 6 large apples Peel and thinly slice for even cooking.
  • 0.6666666667 cup granulated sugar
  • 3 tbsp brown sugar
  • 2 tsp cinnamon Use a portion for filling and the rest for the top.
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp butter Dice and dot over the filling.
top
  • 1 egg Beaten for egg wash.
  • 2 tbsp sugar For egg wash mixture.
  • 1 tsp cinnamon For sprinkle over egg wash.
drizzle
  • 1 cup powdered sugar
  • 2 tbsp cider or milk Thin the glaze as needed; choose either cider or milk.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400F and set a rack in the middle so the slab pie bakes evenly.
  2. Lightly grease a 15x10 rimmed baking sheet, then press two pie crusts together in an even layer and prick the bottom with a fork.
Fill and top
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until the pieces look evenly coated.
  2. Spread the apple filling over the bottom crust in an even layer, then dot with the diced butter.
  3. Top with the remaining two pie crusts pressed together, then crimp the edges to seal all around.
  4. Brush the top with the beaten egg, sprinkle with the cinnamon sugar mixture, and cut steam vents so steam can escape during baking.
Bake and drizzle
  1. Bake for 40-45 minutes at 400F until the slab pie is golden and bubbling at the center.
  2. Let cool, then drizzle with the powdered sugar glaze made with cider or milk for a finished sweet top.

Notes

For the best sliceable slab pie, cool until the bubbling slows and the filling firms up (at least 30 minutes) before glazing and cutting. Refrigerate leftovers covered for up to 4 days; freeze baked slices for up to 2 months, thaw overnight in the fridge and rewarm briefly if you like. For a gluten-free swap, use a gluten-free refrigerated pie crust if you can find one that rolls well—bake time may need a few extra minutes to reach the same bubbling/bronzing stage.