Apple slab pie is party pie! It’s an apple pie baked on a large baking sheet and served in squares. What could possibly be better?!

Apple Slab Pie

This apple slab pie recipe! What can I say? It’s what fall baking and Thanksgiving dreams are made of!

Forget pumpkin pie! Ok, well, this bourbon pumpkin tart is still cool in my book, but you get what I mean.

Apple Slab Pie

If you’re feeding a crowd for Thanksgiving, Friendsgiving, or Hanukkah, a housewarming party or a Christmas party – you get my point – this slab pie will easily feed it.

Apple Slab Pie

What IS Slab Pie?, You Ask

A slab pie is a pie baked in a rectangular baking pan that is cut into squares instead of traditional pie-shaped slices.

Just as with round pie, there can be lots of variations of slab pie. This apple slab pie is just the start of the goodness!

Apple Slab Pie

There is peach slab pie. And blueberry slab pie. And even breakfast slab pie!

You’ll get a minimum of 12 large servings of slab pie from a typical jelly roll-size pan but I assure you that forks will be drawn for dibs on the last piece.

This is why slab pie is the perfect party pie! It feeds a whole slew of people!

Apple Slab Pie

I know I’ve said that making pie isn’t my thing but the all butter, really flakey (flaky?) pie dough I posted the other day is life-changing for me.

I couldn’t imagine trying to wrestle with rolling out and transferring two very large sheets of pie dough for this apple slab pie recipe using a less-than-stellar recipe.

Apple Slab Pie

How to use pre-made pie dough for slab pie

You COULD use 2 boxes of pre-made pie dough for this slab pie recipe in place of my all butter, really flakey pie dough (or your own favorite homemade pie dough recipe). But it’s kind of a hassle and it doesn’t taste NEARLY as good as homemade pie crust does.

You would need to roll out 2 of the pieces of thawed dough on top of one another to make a piece large enough to fit the bottom of the pan.

Apple Slab Pie

Then you would need to do that again for the top crust. Like I said, kind of a hassle. In the time it takes to buy and thaw the dough, you can just make your own using my recipe!

And let’s be real here: pre-made pie dough has NOTHING on the flavor and flakiness of homemade pie dough. There’s just no comparison!

Pinnable image for Apple Slab Pie Recipe

How to Make Apple Slab Pie

As you can see, the pie takes on a rectangular shape here. It’s such a unique way to make and serve a pie!

All Butter, Really Flakey Pie Dough

After you’ve got the bottom sheet of dough nestled in the pan, you’ll cover the dough with a ton of chopped apples mixed with fall’s best spices.

I mean, come on now! How is it even possible to resist all of those warm spices?

Then you’ll cover the apples with another monstrous piece of dough. We’re talking BIG – 16×11-inches! This is no ordinary pie, after all.

Apple Slab Pie

The last easy steps are to crimp the top and bottom edges together, cut a few holes, brush with some cream or egg wash, and bake.

It’s really that easy! The hardest part about making this apple slab pie recipe, however, is waiting for it to cool before diving in. The waiting time nearly killed me!

Apple Slab Pie

I served big slices of this pie with some SUPER delicious oatmeal raisin cookie ice cream and maple bourbon caramel sauce but vanilla or cinnamon vanilla bean ice cream would be just as splendid.

As would any of your favorite store-bought ice creams of course – no judging here!

Apple Slab Pie

If you haven’t already invited a gaggle of people over for your next celebration, get on the phone (how old am I??), because you’ll definitely want to share this apple pie with friends. It IS party pie, after all!

Apple Slab Pie

Apple Slab Pie

Yield: 12-18 servings
Active Prep Time: 45 minutes
Inactive Prep Time + Cooling: 2 hours 45 minutes
Cook Time: 45 minutes
Total Time: 4 hours 15 minutes

Apple slab pie is party pie! It's an apple pie baked on a large baking sheet and served in squares. What could possibly be better?!


For the crust:

  • 3 ¾ cups (470 grams) all-purpose flour
  • 1 ½ tbsp sugar
  • 1 ½ tsp table salt
  • 3 sticks (12 oz or 340 grams) unsalted butter, cubed and kept very cold
  • ¾ cup very cold water

For the apple filling:

  • 3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
  • Squeeze of lemon juice
  • ⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
  • 3 tbsp cornstarch
  • 1 rounded tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ⅛ tsp table salt

To finish:

  • 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water


  1. To make the crust: Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
  2. Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add up to the remaining ¼ cup of water, 1 tablespoon at a time until the dough just starts to come together. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You'll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.
  3. To make the filling: In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
  4. To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don't worry - this recipe will still work fine; you'll just have a little extra dough leftover.
  5. Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18x13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16x11-inch rectangle (you want to keep the dough in the pan as cold as possible).
  6. Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan - it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.
  7. Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet - there will likely be spillage that you'll want to catch on the large pan rather than the bottom of your oven (trust me).
  8. Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving (see note below).


For this apple slab pie, you're really going to want to allow it to cool almost completely before serving. And this is going to be difficult because your entire house is going to smell delicious but try to wait. Attempting to serve this pie when it's still hot will result in a sloppy mess on your plate.

Also to note, this pie is best served on the day you make it but if you're in a pinch, it can also be made in full one day in advance. Make the pie as instructed, leaving it in the baking sheet, covered with foil, at room temperature or in a cool room (we kept it in the chilly garage), then reheat it at 300° F until warmed through (about 20 minutes). You can crank the broiler on in the last couple of minutes to crisp up the top crust if you wish - just watch it carefully to avoid burning that beautiful buttery crust.

Alternatively, you could assemble the whole pie up to one day in advance and keep it in the fridge until you're ready to bake it off.

adapted from Smitten Kitchen

How much do you love this recipe?

Follow Smells Like Home on Pinterest and click that little Pin button at the top of this recipe card to save this recipe and share with your Pinterest followers!

Pinnable image for Apple Slab Pie Recipe

You Might Also Like:

Leave a Comment

  • Warm Vanilla Sugar
    November 14, 2013 at 7:09 AM

    Slab pie is so fun!! I love this version – gorgeous!

  • Kim (Feed Me, Seymour)
    November 14, 2013 at 7:52 AM

    This pie is amazing! I am a big pie traditionalist but I am wiling to bend on the idea of shape. Especially since this version looks so much easier than a standard round pie. Love it!

    • taraliptak
      November 15, 2013 at 1:21 PM

      I think I have a mental block about rolling dough into a circle (I have issues with pizza dough too) but a rectangle is so much easier for me to do. Go figure!

  • November 14, 2013 at 12:03 PM

    My grandma used to make a pie a lot like this for Thanksgiving! It was always my favorite!

  • Tracey
    November 14, 2013 at 7:40 PM

    I discovered the joy the slab pie this year too, they’re great for feeding a crowd! Can’t wait to see that ice cream recipe!

  • November 14, 2013 at 10:23 PM

    This slab pie looks better than regular pie! And the filling looks perfect.

    • taraliptak
      November 15, 2013 at 1:17 PM

      It IS better than regular pie! Something about the shape, I guess. 🙂

  • […] Queen’s Southern Comfort Apple Pie, the very best apple pie I’ve ever eaten and 2) Tara’s Slab Apple Pie, the most beautiful apple pie I’ve ever seen. And I’ve made it 3 times in the last 3 […]

  • Mae Morris
    February 7, 2014 at 2:28 PM

    Can I make the dough the night before and store it in the fridge or does it need to be made the same day as I’m making the pie?

    • taraliptak
      February 9, 2014 at 4:10 PM

      You can definitely make it the night before – or even a week before! – and keep it in the fridge. You’ll need to let it sit at room temperature for 20-30 minutes before you roll it out though. Let me know how it turns out for you!

  • […] Apple Slab Pie Apple Slab Pie. Pie for the lazy, clumsy, and disenchanted. Perfect pie for me!For full “Apple Slab Pie” recipe click here […]

  • taraliptak
    June 12, 2014 at 8:30 PM

    Yay! So glad to hear you loved it! I have big plans for this crust and slab pie idea this summer – hope you do too!

  • November 11, 2014 at 8:09 PM

    Hi Sally! Thanks for your sweet words. 🙂 To be honest, I can’t say whether it would freeze and bake well after being assembled since I have never done this myself. My gut says it might be a better idea to make the dough 1 week ahead and keep it in the fridge. On the afternoon or night before Thanksgiving, roll out the dough, make the filling, assemble, refrigerate overnight, then bake off on TG morning. However you decide to make it, let me know how it turns out! I hope you love it!

  • November 13, 2014 at 9:00 AM

    Caramel sauce can be a finicky thing to make but I haven’t had any issues with this recipe in the few times I’ve made it. Glad you’ve got a back up plan in place because things like this do happen sometimes.

  • November 13, 2014 at 9:01 AM

    If you’re not comfortable with my earlier suggestion, wait until the morning of assemble. Like I said, I can’t guarantee how the pie will bake after being frozen since it’s so large.

  • allyson
    December 1, 2014 at 3:11 PM

    This looks AMAZING!!!!!

  • Rhonda
    December 11, 2014 at 8:19 PM

    I made this pie for Thanksgiving and it was fantastic!!!! The crust is awesome and didn’t get soggy even with the little that was left over.

  • August 28, 2015 at 8:59 AM

    Hi Emma – apologies for not responding sooner! I’m willing to bet this recipe would be fine for mini apple pies. Let me know if you decided to make them! I’m always interested to hear how recipes are adapted.

  • September 15, 2015 at 11:11 AM

    […] Queen’s Southern Comfort Apple Pie, the very best apple pie I’ve ever eaten and 2) Tara’s Slab Apple Pie, the most beautiful apple pie I’ve ever seen. And I’ve made it 3 times in the last 3 […]

  • October 8, 2015 at 12:58 PM

    Can you tell me about the recipe you’re using?

  • Dawn
    November 16, 2015 at 9:40 PM

    Hi! What’s the best type of apples to use with this recipe?

  • Dawn
    November 18, 2015 at 1:13 PM

    What type of apples do you recommend using for this recipe?

    • November 18, 2015 at 3:17 PM

      Granny Smith would work great here. I hope you love this pie!

  • Tiffani
    November 25, 2015 at 11:13 AM

    In this posting you said to use 3 sticks of butter but in the pie recipe you said 2 sticks. Is the 3 sticks just for this purpose?

    • November 25, 2015 at 6:10 PM

      Hi Tiffani, I’m sorry but I don’t see where you say I mention 3 sticks of butter. It’s just 2 sticks, as the ingredient list indicates. I hope this turns out well for you!

      • Jessica Wilson
        November 26, 2015 at 12:37 AM

        Hi Tara! It says 3 sticks in the ingredient list. If we already used 3, do you know if it will still bake okay?

        • November 26, 2015 at 9:16 AM

          Ahh…got it. Yes, the slab pie requires 50% more dough than the original pie dough recipe calls for. So the other pie dough ingredients in the slab pie recipe are adjusted to reflect this, including the extra stick of butter.

          I’m so excited for you to be making your first pie!! I hope it turns out wonderfully for you – let me know!! Happy Thanksgiving!!

          • Jessica Wilson
            November 27, 2015 at 11:45 PM

            It turned out great!!! I incorporated the butter too much into the flour for the dough, so next time I’ll make sure there are visible chunks for the flakeyness. But it was still sooooo delicious!! Thank you for the recipe! And Happy Thanksgiving to you too!!

          • November 28, 2015 at 8:24 AM

            Yay! I’m so excited for your first pie success!! That’s a pretty big deal in my book. 🙂

          • Jessica Wilson
            November 28, 2015 at 2:47 PM

            Awww thank you!! :))

  • Heather Marsh
    April 16, 2017 at 2:15 PM

    I made this delicious recipe but instead of using apples, I used was a hit! Love this recipe thanks for sharing!

    • Tara
      June 6, 2017 at 7:43 AM

      Yes! Peaches are an awesome idea for a slab pie! Now I just got all excited for peach season this summer!!

  • Theresa
    November 3, 2017 at 11:47 PM

    I don’t know what happened to this crust but mine was a stcky mess like globery glue. I used the minimum water requirements but when I tried to roll it out it stuck to the paper . When I finally got it off the paper it was a sticky mess. Also this dough is not enough for the pan size shown. Any body else have issues?

    • Tara
      November 5, 2017 at 9:40 AM

      Sounds like the butter may not have been cold enough – did you chill the dough for at least 2 hours before rolling it out. Also, did you measure the flour in measuring cups or did you weigh it? If the former, it’s possible there wasn’t enough flour. Sometimes measuring flour in cups can be tricky – there can be pockets of air that you don’t see in the cup or the flour can get packed down too much.

      And lastly, I used a jelly roll pan (10×15×1-inch baking sheet) for this recipe and the dough definitely yields enough for a double crust that fits this pan.

  • Linda
    January 1, 2018 at 11:24 AM

    How would I adjust baking time for this pan? Inside dimensions: 11 3/4 inches wide, 14 3/8 long, 1 inch deep? I haven’t made a pie from scratch in 4 decades or so — but this one looks so amazing — and so simple, that I cannot help myself!

    • Tara
      January 8, 2018 at 11:08 AM

      Hi Linda! Happy New Year! So sorry for the delayed response here. The temperature and baking time listed in the instructions for this recipe will work for the size pan you indicated. I’m pretty sure you’re measuring a jelly roll pan, correct? If so, the size of jelly roll pans vary only slightly from one brand to another and in general, they are all around the same size. If anything, watch the pie towards the end of the indicated baking time – it’s possible the pie may be done a little faster but I sort of doubt it. Have a blast making this pie! It’s one of my favorites by far!!

      • Linda
        January 10, 2018 at 10:57 AM

        Helloooo, Tara! I did not wait for you to answer — how could I? The pie looked too glorious to wait! It turned out very, very yummy! I did not get the flakiness, but I did not refrigerate it after rolling and filling the pie. It was late and I wanted to be EATING PIE! I ended up using a smaller jelly roll pan than the one I inquired about, because when I WEIGHED THE FLOUR, I used nearly 3/4 cup LESS than the recipe called for. That meant I had less dough to work with and the smaller pan (12 x 8 1/2) worked well. I believe I baked it for 40 minutes. It is definitely best warm, so left-overs were gently heated in toaster oven. All four people who ate this pie gave it two thumbs up! Will make again! Thanks, Tara!

        • Tara
          January 17, 2018 at 9:10 AM

          Hi! So glad that you didn’t wait for my answer – no one should make themselves wait for pie. 🙂 Yes, weighing flour will give you a different amount of flour vs. scooping it but I’m glad you were able to make it work with the smaller pan. I hope you had some ice cream to serve with it – that’s really what makes pie so worth eating in my book. And so happy to hear that everyone loved it! Thank you so much for coming back to let me know how it turned out for you, Linda!

  • LJay
    May 25, 2018 at 4:42 PM

    This is absolutely the most gorgeous crust I’ve ever seen in my whole baking life!! I was in a hurry but wanted it to look like yours so I used puff pastry dough. It didn’t come close to yours in looks and tasted like I bought it. If I use strawberries or peaches do I keep the same proportions for the filling? Thanks so much for a really great recipe!

    • Tara
      May 27, 2018 at 6:52 AM

      Thank you so much!! I really credit the super flaky layers to cutting the butter into the flour with my fingers. And yes, while that does take a few extra minutes, it’s SO worth the time and effort. I think around 7 pounds of strawberries and 6 pounds of peaches would work. It’s hard for me to say since I’ve never made this pie with anything but apples. For the filling ingredients, I would keep everything the same except I would increase the cornstarch to 4 tablespoons for strawberries and 5 tablespoons for peaches since they tend to be so much more watery than berries or apples. I hope you try again with the homemade pie dough – I would love to hear how it goes for you!

  • Ra
    June 11, 2018 at 11:51 AM

    Have you baked and then froze this slab pie before? Would I need at make adjustments to recipe if I plan on making & freezing it?

    • Tara
      June 13, 2018 at 3:28 PM

      I have not but I remember someone asking about this a couple of years ago. Would you mind checking the other comments to see if the answer is there?

  • Tasha P.
    November 12, 2018 at 12:17 AM

    This was out. stand. ing. Family loved it. I loved it. Followed the recipe almost to the T…no parchment paper on hand so I buttered and floured my pan and it worked out fantastic. I’m very excited to add this to my arsenal and use seasonally appropriate fruits with this pie crust in the future.

    PS. I’m a terrible baker…but I’m learning. And this recipe is fantastic…even for this novice pie maker.

    • Tara
      November 13, 2018 at 9:17 AM

      YES!!! I’m so thrilled to hear this, Tasha!! If you have a pic and are on Instagram, I’d love to see it! tag me #smellslikehomeblog I just remade this pie over the weekend and it went over tremendously here again too. Thank you SO much for coming back to let me know how it turned out for you!

  • Mary Wood
    November 29, 2018 at 12:28 PM

    Can i use frozen blueberries? And how many cups?

    • Tara
      November 30, 2018 at 9:14 AM

      Hi Mary, You could use blueberries but I really don’t know how many cups you would need. You need about 10 cups of chopped apples but since they take up more surface area than blueberries do, I think you’ll probably need closer to 12-15 cups. This is a BIG pie! I also can’t speak for how frozen blueberries would work here since I’ve never used frozen fruit in a pie before. If you decide to go in this direction with the pie, please come back here and let me know how it turns out! I’m really curious to see how this change would work! Happy Holidays!

  • Candice
    July 26, 2019 at 10:04 PM

    Do you have this recipe for a regular sized pie?

  • Claire Kostishak
    October 31, 2019 at 7:27 AM

    Made this just yesterday. Very good crust. My husband loves a flakey crust and this did not disappoint. I used honey crisp apples and I was about 3/4 of a lb short on the apples but it still turned out fine. Apple filling flavor reminded me of McDonald’s apple pie. This recipe uses the bare minimum of sugar I think and I would recommend a sprinkler of turbinado sugar (Sugar in the Raw) over the cream or egg wash. I used cream. Or make a thin icing/glaze. Or punch up the spice in the apple mixture with a touch of clove or cardamon at least more cinnamon. I felt the spice level was underwhelming and forgettable, and I used less apples than indicated. Overall very good recipe. Thank you for posting.

    • Tara
      November 2, 2019 at 10:48 AM

      Great suggestions, Claire! Honey crisp apples aren’t usually very sweet so a sweeter apple might make a difference. The great thing about recipes is that they can be adjusted so if you feel like it needs more spice (I have never felt so), you can totally add it! So glad you enjoyed the crust too!

  • Lisa
    November 16, 2019 at 9:03 AM

    Can I use canned apple pie filling instead

    • Tara
      November 19, 2019 at 12:25 PM

      Yes, but I don’t recommend it. 🙂

  • Kevin J Leshko
    December 19, 2019 at 11:32 AM

    The Recommended Products list doesn’t make sense. The OXO Jelly Roll pan is significantly smaller than the 10×15. I know because I bought the pan which I consider too small.
    Amazon has a true 10×15 pan with the same attributes as the OXO, so, I will buy what I think will be a much better sized pan.
    CHEFMADE 15-Inch Rimmed Baking Pan, Non-stick Carbon Steel Cookie Sheet Pan, FDA Approved for Oven Roasting Meat Bread Jelly Roll Battenberg Pizzas Pastries 15″ x 10″ (Champagne Gold)

    • Tara
      December 19, 2019 at 2:19 PM

      Hi Kevin, According to the product description on Amazon and Bed Bath and Beyond, which also sells this pan, the size of the pan is 10×15 inches (and I checked the link to ensure I didn’t link to the wrong product). Baking pans are measured at the top edge of the pan, not the bottom; the bottom of the pan will measure smaller than the top. I’m not clear if that’s how you’re measuring the size of this pan but you should buy whichever pan works best for your needs. Thank you for stopping by today!

  • Jet
    December 24, 2019 at 9:04 PM

    Flakey fantasticness expected to be on the menu every Christmas! Perfect for large parties where you can impress without lots of preparation time. I use honey crisp and Granny Smith apples…yum!

    • Tara
      December 27, 2019 at 4:27 PM

      Yay! Great to hear this pie goes over so well!! Thank you so much for coming back to leave a review, Jet!!

  • Claire Kostishak
    January 13, 2020 at 4:46 PM

    Made this again same as before but added 3 tbsp boiled apple cider syrup to the apple mixture. Amped up the tart and tangy flavor.

  • Doris
    February 11, 2020 at 8:13 PM

    Has anyone tried making a crumbly top crust? Wondering if it would work just as well.

    • Tara
      February 22, 2020 at 7:35 PM

      Hi Doris! Yes, a crumbly top crust would work fine on this pie in place of a pie dough top. Happy baking!

  • Sarah Wilson
    February 15, 2020 at 10:56 AM

    Needs a glaze on top. Does anyone remember the apple slices and CHERRY slices at Busy Bee in Chicago’s Wicker Park?

  • Sherry
    February 22, 2020 at 1:59 PM

    It doesn’t have to be a Holliday to bake this. I bake pies randomly throughout the year. It’s my comfort food!! Oh boy I can usually eat half a pie. Luckily I don’t gain weight but you do have to think of cholesterol.
    I’m sick today or I would jump up & make this slab pie yummy!

    • Tara
      February 22, 2020 at 7:32 PM

      Agreed! This is a fantastic pie for any time of the year! Hope you feel better soon!

  • Freda
    May 19, 2020 at 7:52 PM

    Please what temp for the oven

    • Tara
      May 24, 2020 at 12:06 AM

      375 degrees F (see step 4)

  • Hortensia
    June 26, 2020 at 3:03 PM

    Can I use crisco butter flavored shortening if it’s very cold instead of butter?

    • Tara
      July 15, 2020 at 9:05 AM

      Feel free to use your own pie dough recipe with this slab pie. I don’t recommend Crisco but that’s my personal preference.

  • Judy Cox
    December 3, 2020 at 10:44 AM

    I made this pie and followed the recipe in detail. Let me tell you, that was the best pie
    recipe ever. My hubby loved it also.

    • Tara
      December 11, 2020 at 6:23 PM

      YAY!! So wonderful to hear! Thank you so much for coming back to leave a review, Judy!

  • Melissa
    February 2, 2021 at 5:16 PM

    Your buttery flakey pie crust is a game-changer for sure!! I use it ALL THE TIME and it’s ruined all other pie crust for me!! This is the best!!

    • Tara
      February 3, 2021 at 10:56 AM

      YAY! This makes me so happy! Thank you SO MUCH for coming back to leave a review, Melissa!!

  • Sherryhepler
    March 5, 2021 at 11:43 AM

    Made it today, its in the oven, found the pie crust difficult to roll out, but got it to work, can’t wait to give it to my great friend, he loves apple pie

    • Tara
      March 6, 2021 at 8:35 AM

      Hope your friend loves it!!

  • Amanda
    November 19, 2021 at 6:43 PM

    Can the bottom crust be par baked a little to be sure it’s done

    • Tara
      November 23, 2021 at 9:14 AM

      To par-bake the crust, prick unbaked crust a few times with a fork and line it with a piece of parchment paper (doesn’t matter if the paper is bigger than the pie dish). Fill the paper with pie weights or dried beans. Bake at 400 degrees F on a baking sheet about 15 minutes. Remove paper and weights, and bake 5 to 10 more minutes until crust is golden brown. HOWEVER, I don’t suggest par-baking for the full time if you’re going to make an apple pie because the crust edges will burn when you bake the pie. I would just par-bake for 12 minutes, fill the crust with the filling, and continue baking for about 40 minutes, just until the filling is bubbly and the crust is a beautiful golden brown.

  • Tara L. Vesprini
    November 22, 2021 at 4:58 PM

    Has anyone ever tried this recipe but substituted with gluten free all-purpose flour? Will the dough be rollable and workable?

    • Tara
      November 23, 2021 at 8:54 AM

      Hi Tara! If you’ve used gluten-free flour for baking or pie dough in the past, it should work just fine for the pie dough in this recipe too.

  • Trisha
    November 22, 2021 at 5:20 PM

    In the print version of the recipe, for the crust, it says cube and mix in, three sticks of butter, then in Parentheses, it says 24 ounces. All my butter is four ounces per stick.

    • Tara
      November 23, 2021 at 8:52 AM

      Hi Trisha! Thanks so much for catching that! I just made the correction in the recipe. It should be 3 sticks (4oz each) or a total of 12 oz (340 grams).

  • Ann Schroll
    December 25, 2021 at 2:42 PM

    Well everything went swell until had to drain the apples because I put them in lemon juice and cold water. I went ahead to start rolling out my dough that was in the frig. I mixed all the spices and stuff in a bowl. I drained the apples (not enough I guess) then added the spices to the apples. I rolled the dough out for the bottom. I lined the pan ( I had to borrow it) with parchment paper. I then rolled the top but I did not have enough fix it.Well I was at my son’s and didn’t have room to roll it out wide enough or long enough. Long story short the pan was too large so poured the the Apple mixture in but way too much liquid came out too. It was too late to stop then. It swamped the dough. I got too much on and around the dough. I fixed what I could but it sure did not look good. I hope it tastes better than it looks. It is in the oven, so we will see. He is having company tonight.! Merry Christmas 😌🎄🤪

    • Tara
      October 13, 2022 at 10:23 AM

      Hi Ann, Why did you put the apples in cold water?

  • Cynthia
    November 6, 2022 at 8:32 PM

    Made the Slab Apple Pie this afternoon! It turned out amazing! I followed the pie crust directions and it turned out perfect. I changed a few things:
    I used Golden Delicious apples, more sugar & spice Made the Slab Apple Pie this afternoon! It turned out amazing! I followed the pie crust directions and it turned out perfect. I changed a few things:
    More sugar & spice, tossed apples in sugar mixture before adding to crust, used flour instead of cornstarch in sugar mix & drizzled whipping cream over apples before applying top crust. This will be my new favorite apple dessert! Can’t wait to share this with family and friends!

    • Tara
      November 20, 2022 at 8:21 PM

      So great to hear how much you loved this pie, Cynthia! Thanks so much for coming back to leave a review!

  • Mel
    November 16, 2022 at 8:51 PM

    Hello, my pan is 10 x 15 x .75 inch. Will that work considering it’s the 1 inch.

    • Tara
      November 20, 2022 at 8:15 PM

      Hi Mel, that should be fine! You will have a little extra of the mounded apples in the center and a little more crust around the edges but that’s about it. Hope you enjoy!

  • Stacy
    November 28, 2022 at 11:10 PM

    First time making this, and for Thanksgiving, too! I’ve never made my own pie crust but as a home baker, I wanted to challenge myself so I made it according to the recipe with a few adjustments – it was a success!

    I used a 9″x13″x2″ pan, added the remaining 1/4-cup ice cold water to the dough, and baked the dish for an additional 30-minutes – it came out beautiful, puffy, crispy, light, buttery, oh gosh, it was amazing!

    The apple filling itself was very good on its own. We also enjoyed it with vanilla ice cream and it was delicious.

    Wish I took pics of my process and baked pie, but I had so many things to do so I missed the opportunity. Overall, this recipe will be going into my favorites! Thank you!

    • Tara
      December 15, 2022 at 11:40 PM

      This is wonderful to hear, Stacy! So happy you loved this pie as much as we do! Thank you so much for coming back leave a review. 🙂

  • Sharon
    December 3, 2022 at 11:46 AM

    Why do you put parchment paper in pan? You don’t put under regular pie? Are you just presuming you want to take out of pan and cut into squares not serve out of pan? Is it necessary . Hate soggy bottom pie crust. Wouldn’t it make bottom soggy?

    • Tara
      September 28, 2023 at 4:45 PM

      Yes, it’s there in case you want to remove the whole slab from the pan and then cut it up to serve.

  • Sharon Gonzales
    July 1, 2023 at 11:43 AM

    Can this recipe be cut in half?

    • Tara
      September 28, 2023 at 4:41 PM

      You would need a smaller pan if you’re going to cut it in half. Half of the pie dough recipe won’t work in a jelly roll pan like the one I use for this recipe.

  • Roni
    July 14, 2023 at 12:25 PM

    We loved this with apples but were wondering if you’ve tried it with sour cherries, which we have a lot of? If so, have you any tips? Thanks for the recipe, it’s a keeper!

    • Tara
      September 28, 2023 at 4:40 PM

      Sour cherries definitely work! Check out Smitten Kitchen’s sour cherry slab pie for a great recipe!

  • Mary
    August 4, 2023 at 5:41 PM

    Can this be made with puff pastry? Sure sounds good! Thanks for the recipe . Mary 😊😋😋😋

    • Tara
      September 28, 2023 at 4:39 PM

      I haven’t tried it with puff pastry but I feel like the bottom crust of puff pastry won’t cook through properly. Let me know if you try it!

  • Jenny
    September 20, 2023 at 8:55 AM

    I just made this apple slab pie because we have a plethora of apples. My husband loves it! Thanks, I’m making another this morning, but with pears. We’ll see how it goes.

    • Tara
      September 28, 2023 at 4:38 PM

      So great to hear!!

  • Kathy
    September 25, 2023 at 4:50 PM

    Can pie slab be frozen prior to baking

    • Tara
      September 28, 2023 at 4:38 PM

      Yes, it can! You can bake directly from the freezer.

  • Arlene
    October 14, 2023 at 1:55 PM

    Ok It’s in the oven at this very moment. But everyone saying that they prefer rolling out into a rectangle instead has me laughing! I was just thinking as I was rolling it out that it’s HARDER for me LOL. I’m so used to do a circle that forcing my brain to not do that was crazy. It’s not pretty that’s for sure but I’m sure it’ll taste amazing. I will need to practice NOT doing a circle LOL

    • Tara
      November 4, 2023 at 9:50 AM

      Agreed – rolling the dough into 2 rectangles isn’t easy! But so worth it in the end!

  • Kelly
    November 14, 2023 at 7:12 PM

    I made this a few years ago and my crust was soggy. I don’t remember why but I’m trying it again this thanksgiving, can I use the premade box crust? If so, how do I substitute?

    • Tara
      November 15, 2023 at 9:46 AM

      You can use a pre-made crust for this pie, yes. If you’re going to use a jelly roll pan, you’ll need 3 9-inch rounds of pre-made pie dough cut to fit the pan size and for the top layer of crust. You can also simply make a 9-inch round pie with the pre-made dough and this filling. For this, use 1 box of dough (which contains 2 pieces of pie dough) and reduce the pie filling by 33%. Hope this helps! Enjoy and Happy Thanksgiving!!