A slab pie is the ultimate way to feed a crowd without dealing with the hassle of making multiple traditional round pies. Baked right on a rimmed baking sheet, this rustic apple pie features a flaky, buttery golden crust wrapped around warm, cinnamon-spiced apples and drizzled with sweet caramel.
📋 Ingredients
The Flaky Pastry Crust:
2 packages (4 crusts total) refrigerated pre-made pie crusts, softened at room temperature (or your favorite double-batch homemade pie dough)
1 large egg + 1 tbsp water (for egg wash)
1 tbsp coarse sanding sugar (for topping)
The Spiced Apple Filling:
3 pounds (about 6-7 large) baking apples, such as Granny Smith or Honeycrisp (peeled, cored, and thinly sliced)
â…” cup granulated sugar
¼ cup light brown sugar, packed
¼ cup all-purpose flour (or cornstarch, to thicken the juices)
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp fresh lemon juice
¼ cup caramel sauce (optional, for drizzling inside)
🥣 Directions
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F (200°C). Lightly grease a 15×10-inch rimmed baking sheet (jelly roll pan) with non-stick cooking spray or line it with parchment paper.
Step 2: Roll Out the Bottom Crust
Take two of your pie crusts and press them together on a lightly floured surface. Roll them out into a large rectangle roughly 17×12 inches so it’s large enough to fit your baking sheet with an inch of overhang. Carefully transfer the dough to the baking sheet, pressing it gently into the bottom and up the sides.
Step 3: Mix the Apple Filling
In a large mixing bowl, toss the thinly sliced apples with the lemon juice. Add the granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Stir everything thoroughly until the apple slices are completely coated in the spiced sugar mixture. Mound the apples evenly over the bottom pie crust. If you like, drizzle the caramel sauce all over the apples.
Step 4: Add the Top Crust
Roll out the remaining two pie crusts together into another large rectangle to cover the top. Place it over the apple layer. Fold the overhanging edges of the bottom crust up and over the top crust, pinching or crimping the edges tightly together to seal in the juices.
Step 5: Egg Wash and Vent
Whisk the egg and water together in a small bowl. Use a pastry brush to apply a thin layer of egg wash over the entire top crust—this ensures a deep golden, glossy finish. Use a sharp knife to cut several slits across the top crust to allow steam to escape while baking. Sprinkle the coarse sanding sugar generously over the top.
Step 6: Bake and Cool
Bake for 40 to 45 minutes, or until the pastry crust is a deep golden brown and the apple filling is bubbling through the vents. If the edges begin to brown too quickly, tent them loosely with strips of aluminum foil.
Let the slab pie cool for at least 45 minutes to an hour on a wire rack before slicing into squares. This allows the juices to set perfectly so it is easy to serve!