What size pan should I use for an apple slab pie?

Use a 10 × 15-inch jelly roll pan (or similar sheet pan). That size gives the right crust-to-filling ratio and makes slicing into bar-style servings easy.

What apples work best for an apple slab pie?

Select baking apples that hold shape like Granny Smith together with sweeter ones such as Honeycrisp or Braeburn. The mix ensures good texture and flavor.

Can I make apple slab pie ahead or freeze it?

Yes. You can assemble ahead and refrigerate overnight or freeze unbaked for up to 3 months. After baking, cool completely and wrap well for make-ahead convenience.

How should I store leftover slab pie and reheat it?

Store leftover pie covered at room temperature up to 2 days or in the refrigerator up to 4 days. To reheat, warm slices in a 325 °F oven for 10-15 minutes to keep the crust crisp.

apple slab pie – 5 irresistible reasons you’ll love this classic dessert

Description

A crowd-pleasing apple slab pie with flaky crust and warm cinnamon-spiced apple filling, baked in a sheet pan for easy sharing.

Ingredients

Scale

2 ½ cups plain flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter (cold, cut into cubes)
6–7 tablespoons ice water
6 cups thinly sliced apples (Granny Smith, Honeycrisp, or Braeburn)
¾ cup brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
1 egg (for egg wash)
Coarse sugar for sprinkling

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Instructions

Combine flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide in half, shape into discs, and chill 30 minutes.
Toss sliced apples with sugars, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated.
Preheat oven to 400°F. Roll one dough disc into a rectangle to fit a 10×15-inch pan. Press into the pan.
Spread apple filling evenly over the crust, then cover with the second rolled dough. Trim and crimp edges, cut vents, brush with egg wash, and sprinkle with coarse sugar.
Bake 35–40 minutes until the crust appears golden and the filling bubbles. Cool 1 hour before slicing and serving.

Notes

For best results, mix apple varieties for depth of flavor.
Chill dough before rolling to keep the crust flaky.
Reheat leftovers in the oven to restore crispness.