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Apple Slab Pie

Apple slab pie with a golden, latticed-style pastry crust and bubbling spiced apple filling baked on a rimmed 15x10 sheet pan. Finished with a simple powdered sugar glaze drizzle for easy crowd-size slices.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crusts
  • 4 refrigerated pie crusts
Apple filling
  • 6 large apples peeled and thinly sliced
  • 0.6667 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
Top
  • 1 egg beaten
  • 2 tbsp sugar
  • 1 tsp cinnamon
Drizzle
  • 1 cup powdered sugar
  • 2 tbsp cider or milk use cider or milk

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400F so it’s fully ready for baking once assembled.
  2. Lightly grease a 15x10 rimmed baking sheet, then press two pie crusts together on the bottom and prick the bottom all over with a fork.
Make the spiced apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated.
  2. Spread the apple filling over the crust, then dot with diced butter.
Assemble the slab pie
  1. Press the remaining two pie crusts together to form the top, then place it over the filling and crimp the edges to seal.
  2. Brush the top with the beaten egg wash, then sprinkle with cinnamon sugar.
  3. Cut steam vents into the top so steam can escape during baking.
Bake and glaze
  1. Bake for 40-45 minutes at 400F until the crust is golden and the filling is bubbling.
  2. Let the pie cool, then drizzle with the powdered sugar glaze.

Notes

For the neatest slices, cool completely before glazing and slicing into rectangles. Store covered in the refrigerator up to 4 days; reheat slices briefly in a 300F oven until warmed through. Freezing is yes—freeze un-glazed or glazed after fully set, then thaw in the fridge. For a lighter option, use reduced-sugar pie crusts and replace part of the sugar in the apple filling with an equal amount of a sugar-free baking sweetener if available.