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Apple Slab Pie

Apple slab pie with a golden lattice-like top and bubbling apple filling baked on a 15x10 rimmed baking sheet. Finished with a powdered sugar glaze drizzle for a crowd-pleasing, sliceable dessert.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crusts
  • 4 pie crusts Refrigerated (or homemade) for a 15x10 pan.
Apple filling
  • 6 large apples Peeled and thinly sliced.
  • 0.6666666667 cup granulated sugar
  • 3 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp butter Diced.
Topping
  • 1 egg Beaten for egg wash.
  • 2 tbsp sugar
  • 1 tsp cinnamon
Drizzle
  • 1 cup powdered sugar
  • 2 tbsp cider or milk Use cider or milk.

Equipment

  • 1 sheet pan
  • 1 rimmed baking sheet

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400F and set a rack in the middle. You want the oven fully hot before baking so the crust turns golden quickly.
Assemble the bottom crust
  1. Press two pie crusts together into a lightly greased 15x10 rimmed baking sheet. Press to make an even layer and prick the bottom with a fork to prevent bubbling.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice. Mix until the apples look evenly coated and slightly glossy.
Fill and top with crust
  1. Spread the apple filling over the crust and dot with diced butter. Spread in an even layer so it bakes uniformly across the whole sheet.
Seal and vent the slab pie
  1. Top with the remaining two pie crusts pressed together, then crimp the edges to seal. Brush with egg wash, sprinkle with cinnamon sugar, and cut steam vents to let trapped steam escape.
Bake until golden and bubbling
  1. Bake for 40-45 minutes at 400F until the crust is golden and the filling is bubbling. Look for active bubbling around the vents and edges for doneness.
Glaze and slice
  1. Drizzle with the powdered sugar glaze when cool. Use a steady hand so the glaze sets without running, then slice into rectangular pieces.

Notes

Pro tip: If your apples look very juicy, let the filling sit 5 minutes before spreading so cornstarch thickens slightly, helping prevent a watery center. Store covered in the refrigerator up to 4 days; rewarm slices in a 325F oven for 8-10 minutes. Freezing is yes—freeze cooled slices airtight up to 2 months and thaw overnight in the fridge. For a lighter swap, use part-skim milk in the drizzle (instead of cider or full-fat milk) to reduce richness.