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?!
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.
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.
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!
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!
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.
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.
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!
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!
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.
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!
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!
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 is party pie! It's an apple pie baked on a large baking sheet and served in squares. What could possibly be better?! 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 As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.
Apple Slab Pie
Ingredients
For the crust:
For the apple filling:
To finish:
Instructions
Notes
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