This slab apple pie combines buttery crust, sweet, juicy apples, and warm cinnamon spice into a dessert that can feed a crowd!
Have you ever volunteered to make dessert for a group or a holiday meal, only to realize that you need to make something that will serve 20+ people?
There’s no way in the world you’re ever going to get 20+ slices out of one pie, and with all the work that goes into ONE pie, do you really want to make two? Or more?
I have a solution for you. It’s called apple slab pie.
It’s all the glory and deliciousness of an apple pie, in a BIG BAKING DISH!
Why is this a big deal?
Because you still do all the things you do for a pie – crust, apples, bake – except you do it in ONE large 9” x 13” pan.
This means you only make one apple pie, AND you can feed 20+ people at the same time!
EASY APPLE SLAB PIE RECIPE
Friends, you need this apple slab pie recipe. It’s everything you LOVE about a classic old-fashioned apple pie like Grandma used to make:
- The warm, cinnamon flavor
- Tender sweetness, and juicy apples in a gooey, saucy filling
- A crisp, flaky, buttery crust
But it’s everything you need to make apple pie dessert recipes for a crowd, especially during the holidays:
- Simple
- Portable
- Make-ahead
- Versatile
- Easy to cut and serve
- Makes 20+ servings
In fact, my family loves this version of apple pie so much that I usually make this instead of an apple pie in a pie pan. It’s really that much easier on me, and everyone loves the recipe!
SLAB APPLE PIE RECIPE INGREDIENTS
This is a traditional apple pie recipe in the sense that you need the same basic ingredients as apple pie, but I’ve made some changes, so this version is on the healthier side than most others:
- Homemade Pie Crust. Flour + salt + butter + milk. (Much better than store-bought pie crust IMO.)
- Apples. The best apples for apple pie are a mix of tart and sweet. I like using Granny Smith Apples + Fuji + Gala apples. Honeycrisp, Pink Lady, and Golden Delicious also work.
- Flour. Whole wheat flour or all-purpose flour. Toss the apple slices with flour to help the apple pie filling get thick and set properly.
- Cornstarch. This also helps to turn the apple juice into a thick, delicious pie syrup!
- Brown Sugar. Apple have a naturally sweet taste on their own, so we’ll need just a small amount of brown sugar. We’ll skip the additional granulated sugar for this recipe.
- Cinnamon + Nutmeg + Clove + Salt. Classic homemade apple pie flavor!
HOW TO MAKE APPLE PIE SLAB STYLE
Make the crust.
Step 1. Combine flour and salt in the bowl of a stand mixer. Using the paddle attachment, cut in the butter until the mixture resembles coarse breadcrumbs.
Step 2. Add milk 1 Tablespoon at a time, JUST until the mixture comes together to form a ball.
Step 3. Roll the pie crust on a lightly floured surface into an 11″ x 15″ rectangle. (I recommend using a Silpat mat, for both the built-in measurements and the ease of getting it into the glass pan.) You want the crust to be large enough to cover the bottom AND SIDES of a 9″x13″ glass baking dish.
Step 4. If you’re using a Silpat mat, turn the mat over into the 9″x13″ glass pan and place the pie crust into the pan. Carefully make sure the crust goes all the way to the edge of the pan, and then up the sides. Remove excess dough if it overhangs the pan.
Step 5. Place the shaped crust in the refrigerator. Cover pie dough with plastic wrap or aluminum if leaving overnight.
Step 6. Preheat the oven to 375 degrees.
Make the apple pie filling recipe.
Step 1. While the crust chills and the oven preheats, prepare your apples by washing, drying, and peeling them (if desired).
Step 2. Slice the apples into thin strips. I personally found that the thinner the better, but anything less than ¼″ thickness is fine.
Step 3. Combine the apples, flour, cornstarch, brown sugar, cinnamon, nutmeg, and cloves in a large mixing bowl and use your hands to thoroughly toss everything together.
Step 4. When the oven is preheated, pull out the crust and pour in the apple filling. Use your hands to distribute the apples while pressing down slightly. This is to make sure you don’t have any gaping air holes in the apple pie filling.
Step 5. Bake for 45-60 minutes, or until the filling bubbles and the edges are golden brown. Cool completely to room temperature before slicing.
Store the cooled apple slab pie loosely covered on the counter for up to 2 days. After that, move any remaining apple pie to an airtight container in the refrigerator for up to a week.
APPLE PIE FILLING TIPS
Apple pies are MUCH easier to cut with a sharp knife when they’ve cooled completely. The filling sets and doesn’t end up oozing all over. So, as hard as it may be, make sure you leave this one alone on the counter for several hours.
Honestly, you might want to make this the day before. It will lighten your holiday cooking load AND it will be perfectly ready to cut at the post-dinner celebration.
Enjoy apple pie a la mode and serve each slice with a scoop of Vanilla Ice Cream, or a drizzle of Salted Caramel, or a bit of Whipped Cream. Yum!
TRACKING APPLE PIE AND HOLIDAY MEALS
Desserts and holidays and macro tracking, oh my!
When you’re trying to reach certain food goals, holiday parties can be intimidating. But they don’t have to be! Remember these guidelines:
- Plan ahead. If you know a big dinner is coming, keep breakfast and lunch lighter with protein and veggies to balance your intake for the day.
- Focus on protein. Aim for at least 30-40% of your calories to come from protein to help keep you satisfied.
- Be mindful of carbs. Choose whole foods, limit sugary sauces, and indulge in small portions of treats.
- Control your fats. Enjoy rich dishes in moderation.
- Portion control. Use a smaller plate, fill it halfway with veggies, and eat slowly to give yourself time to feel full and savor the flavors.
- Account for beverages. And don’t forget to hydrate!
- Dessert strategies. Opt for fruit-based desserts or small portions of heavier sweets. This slab apple pie is a great fruit-based choice!
Above all, don’t stress! If you overindulge in the best apple pie recipe, don’t beat yourself up. Get back to your regular eating routine the next day.
APPLE PIE DESSERT RECIPES FAQS.
What are the best apples for apple pie?
Honestly? There’s no magic answer. I’ve made pies with tart apples, sweet apples, firm apples, and soft apples – and they’ve all been DELICIOUS. I recommend choosing a mix of two or more apples to get a good variety. The general rule of thumb is that if you like the apple plain, you’ll like it in a pie!
Can I bake a pie in a cake pan?
Absolutely! Cake pans are usually metal, and they conduct heat better than a glass pie plate. That just means that you’ll want to watch your pie as it bakes to ensure it doesn’t burn on the edges while the filling is undercooked.
To compensate, I recommend lowering the temperature of the oven to 325F and cooking it for a little longer.
Should you cook apples before putting them in a pie?
Cooking the apples beforehand isn’t necessary, especially if they’re thinly sliced. They’ll cook and release their juices as the pie bakes.
How do you keep the bottom crust of apple pie from getting soggy?
Chill the dough before baking. In this easy apple pie recipe, the pie crust chills in the fridge while you prepare the apples. Some recipes call for blind baking the crust first or using an egg wash to coat the crust and prebaking it for a few minutes to create a seal. I’ve never found the crust to get overly soggy, and we’re keeping things simple here!
OTHER FAVORITE EASY DESSERT RECIPES
- Cheesecake Baked Apples
- Apple Crumble Ice Cream
- Healthy Pumpkin Cake
- Maple Pecan Blondies
- Pumpkin Cookies with Cream Cheese Frosting
- Slow Cooker Blueberry Cobbler
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This slab apple pie combines buttery crust, sweet, juicy apples, and warm cinnamon spice into a dessert that can feed a crowd!
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 servings 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
Crust
- 2 ¼ cup flour (whole wheat or all-purpose) (270g)
- ¾ tsp salt (4g)
- 9 Tbsp butter (127g)
- 4 Tbsp milk (60g)
Filling
- 7 large apples (I used gala, fuji, granny smith and Honeycrisp) (1561
- ½ cup flour (whole wheat or all-purpose) (60g)
- 1 Tbsp cornstarch (8g)
- ¼ cup brown sugar (50g)
- 1 Tbsp cinnamon (7g)
- ½ tsp nutmeg (2g)
- ½ tsp clove (2g)
Instructions
Make the crust
- Combine flour and salt in the bowl of a stand mixer. Using the paddle attachment, cut in the butter until the mixture resembles coarse breadcrumbs.
- Add milk, 1 tablespoon at a time JUST until the mixture comes together to form a ball.
- Dust your surface with flour and use a rolling pin to roll the pie crust into a 11″ x 15″ rectangle. (I recommend using a Silpat mat, for both the built-in measurements and ease of getting it into the glass pan.) You want the crust to be large enough to cover the bottom AND SIDES of a 9″x13″ glass baking dish.
- If you’re using a Silpat mat, turn the mat over into the 9″x13″ glass pan and place the pie crust into the pan. Carefully make sure the crust goes all the way to the edge of the pan, and then up the sides.
- Place the crust in the refrigerator.
- Preheat the oven to 375 degrees.
Make the filling
- While the crust chills and the oven preheats, prepare your apples by washing, drying and peeling (if desired.)
- Slice the apples into thin strips. I personally found that the thinner the better, but anything less than ¼” is fine.
- Combine all the apples, flour, cornstarch, brown sugar, cinnamon, nutmeg, and clove in a large mixing bowl and use your hands to thoroughly toss everything together.
- When the oven is preheated, pull out the crust and pour in the apples. Use your hands to distribute the apples while pressing down slightly. This is to make sure you don’t have any gaping air holes in the filling of the pie.
- Bake for 45-60 minutes, or until the filling bubbles. Cool completely.
Notes
Store the cooled apple slab pie loosely covered on the counter for up to 2 days. After that, move any remaining apple pie to an airtight container in the refrigerator for up to a week.
Can this crust be made ahead and frozen? I’m thinking about freezing the dough ball and rolling it out the day I make the pie.
The recipe lists brown sugar as the sweetener. Is that correct or should it be maple syrup as mentioned earlier in the post?
My apologies Adrienne! That should be brown sugar. I toggled back and forth and thought the brown sugar came out better. I’ll make sure we update that!