If you’ve ever wanted to serve warm, cinnamon-spiced apple pie to a crowd but dreaded rolling out crusts or wrestling with a deep-dish plate, meet your new holiday hero: Apple Slab Pie.
Baked in a simple sheet pan, this rustic, free-form masterpiece features a buttery, flaky crust (often just one layer on top!), a mountain of tender cinnamon apples, and a golden, crackly edge that’s perfect for breaking off and sharing. It’s easier than a traditional pie, feeds twice as many, and tastes like your grandma’s kitchen—just with fewer dishes.
Think of it as apple pie’s relaxed, generous cousin—ideal for potlucks, Thanksgiving dessert bars, or weekend baking with kids.
Why Apple Slab Pie Belongs in Your Baking Repertoire
🍎 Feeds 12–16 people—perfect for gatherings
🥧 No pie plate needed—uses a standard rimmed baking sheet
🧈 One or two crusts—your choice! (Try a full top crust or a rustic lattice)
⏱️ Easier than rolling a round crust—just press or drape dough
💛 Looks impressive but is forgiving—imperfections add charm!
If you love apple pie but want less stress and more slices, this is your new tradition.4–5 lbs mixed baking apples (e.g., Honeycrisp, Granny Smith, Fuji), peeled, cored, and sliced ¼-inch thick
½ cup (100g) granulated sugar
¼ cup (55g) packed light brown sugar
3 tbsp all-purpose flour (or cornstarch for extra thickening)
1½ tsp ground cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp unsalted butter, cut into small pieces
For the Crust:
Double batch of your favorite pie crust (store-bought or homemade—see easy recipe below)
→ Or use 2 (15 oz) boxes refrigerated pie crusts (4 crusts total)
