Easier and bigger than making a classic pie, this apple slab pie is made with a flaky crust, cinnamon brown sugar apple pie filling and sweet buttery crumble. It’s perfect for a crowd!

Freshly baked apple slab pie in a rectangular pan with a golden crumb topping.

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Apple Slab Pie with Crumb Topping

Apple slab pie has all the cozy fall flavors of a classic apple pie and Dutch apple pie, in the form of a big ‘ol slab ready to slice and serve! Similar to apple pie bars but not quite as thick, you might love this version even more!

With just 30 minutes of prep time, waiting for it to chill and then bake is the hardest part, especially because the aroma of it baking is incredible. This slab pie makes enough to serve 24 people, so it’s a great recipe to have around the holidays!

Why You’ll Love This Recipe

  • Serves a crowd. Feeds more people than a traditional pie!
  • Easy to make. No need to worry about a top crust or lattice crust.

Ingredients Notes

IIngredients for apple slab pie including Granny Smith apples, flour, sugar, butter, brown sugar, cinnamon, nutmeg, salt, and water arranged on a white counter.

Find the full printable recipe with specific measurements below.

  • For the crust: You’ll need flour, salt, unsalted butter, and ice cold water. Double the amount of this all butter pie crust recipe that I love.
  • The filling: I keep this filling simple with sugar, flour, cinnamon, nutmeg, melted butter, and apples. However, if you want to add a bit of extra flavor and thickness, my apple pie filling recipe works here, too.
  • Crumb topping: With all-purpose flour, brown sugar, butter, and cinnamon, I use this crumble topping a lot.

How to Make Apple Slab Pie

In a large bowl, use a pastry cutter to cut the cold butter into the flour and salt until pea-sized crumbles are formed. Add a tablespoon of water at a time until the dough comes together to form a ball. Once formed, wrap the dough in plastic wrap to chill for an hour.

Press the dough into the bottom of a baking sheet and place it in the fridge. You want to keep the dough cold until it goes into the oven.

Bowl of flour and butter mixture being cut together with a pastry cutter for pie crust.
Pastry dough pressed into a sheet pan for slab apple pie.

Toss the apple filling ingredients together in a bowl until the apples are well coated.

Mix the crumb topping in a separate bowl. Slowly drizzle the butter into the remaining ingredients and mix with a fork into crumbles. Do not overmix!

Fresh apple slices coated with cinnamon and sugar in a mixing bowl with a wooden spoon.
Glass bowl filled with cinnamon-sugar crumble topping.

Add the sliced apple filling over the crust in even layers. Discard the excess juices pooled at the bottom of the bowl.

Sprinkle the crumb topping over the entire pie.

Rectangular pan filled with sliced apples tossed in cinnamon sugar for apple slab pie filling.
nbaked apple slab pie in a pan with cinnamon crumb topping sprinkled over the apple filling.

Bake in a preheated 375°F oven for 45 minutes, then let it cool for at least an hour before serving. Enjoy with a scoop of vanilla ice cream!

Apple slab pie cut into squares with a spatula lifting out a slice, showing tender apple filling and crumb topping.

Recipe Tips

  • Keep the dough chilled to ensure a flaky crust.
  • You can use a food processor to pulse the butter into the flour. The key is to form the pea-sized crumbles as fast as possible so the butter doesn’t get too warm.
  • Do not overmix the crumble, or it’ll start to become a dough.
  • A 10×15 jelly roll pan is best for this slab apple pie recipe.
  • To serve: Vanilla ice cream and salted caramel sauce taste amazing or drizzle with a maple glaze.
A slice of apple slab pie topped with a scoop of vanilla ice cream on a white plate with a fork.

More apple desserts we love include apple cake, apple turnovers and apple cobbler.

More Apple Recipes

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See all
Apple slab pie cut into squares with a spatula lifting out a slice, showing tender apple filling and crumb topping.

Apple Slab Pie

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 45 minutes
Chill time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 24
Apple slab pie is easy to make with a flaky crust, cinnamon brown sugar apple pie filling and sweet buttery crumble. It's perfect for serving a crowd!
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Ingredients 

Crust

  • 2 ½ cups (385 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (228 grams) unsalted butter , chilled and cubed
  • 10 Tablespoons ice cold water , adding 1 Tablespoon at a time

Filling

  • 1 cup granulated sugar , reserve 1 Tablespoon for top
  • ⅓ cup all-purpose flour
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 3 Tablespoons butter , cold
  • 8 medium sized Granny Smith apples , peeled and sliced 1/4-inch thick

Crumb Topping

  • 1 cup all- purpose flour
  • ⅔ cup brown sugar
  • ½ cup butter (1 stick), slightly melted
  • 1 teaspoon cinnamon

For serving: Vanilla ice cream

Instructions

  • Preheat: Preheat the oven to 375°F.

Crust

  • Make pie crust: In a large bowl, stir together 2 1/2 cups cups flour and 1 teaspoon salt. Using a pastry cutter or large fork, cut 1 cup cold butter into the flour until it forms pea-sized crumbles. You'll want to work fast so the butter doesn't have time to warm up. You may also use a food processor for this step, if preferred.
  • Add water: Adding 1 Tablespoon water at a time, stir until the dough comes together to form a ball. Stop adding water when this happens or you will end up with sticky dough.
  • Chill dough: Wrap the dough in plastic wrap. Chill 1 hour.
  • Press crust: Press crust on bottom of 10×15" baking sheet. Place in the refrigerator until ready to top. You want your dough to be cold before baking.

Crumb Topping

  • Make crumb topping: Meanwhile, in a mixing bowl, combine 1 cup flour, 2/3 cups brown sugar, and 1 teaspoon cinnamon. Slowly drizzle the 1/2 cup butter into the bowl while stirring the crumbs with a fork. I like to start with 3-4 Tablespoons and add more as needed until the crumbs form. Do not over-mix (you do not want this to become like a dough). Set aside.

Filling

  • Make apple filling: In a large bowl, combine 1 cup sugar, 1/3 cup flour, 1 1/2 teaspoons cinnamon and 1/4 teaspoon nutmeg. Add 8 apples, sliced, and toss until coated.
  • Assemble pie: Add the sliced apples in even layers onto the pie crust, leaving excess juice in the bowl. Sprinkle the crumb topping over the entire pie.
  • Bake pie: Bake for 45 minutes.
  • Cool: Remove pie from oven and let cool for at least an hour before serving. Serve with vanilla ice cream, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Apples: I prefer to use Granny Smith. You can also do a mix with Honey Crisp. Make sure to slice them all the same thickness (or they won’t bake properly). 
 

Nutrition

Serving: 1g, Calories: 320kcal, Carbohydrates: 47g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 143mg, Potassium: 112mg, Fiber: 2g, Sugar: 21g, Vitamin A: 442IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • I prefer Granny Smith apples, but you can swap them for Honeycrisp or Gala apples. You can also do a combination.
  • Add a squirt of fresh lemon juice to the apple mixture to brighten it up.
  • Try using puff pastry sheets as the bottom crust. Save yourself a bit of time!

Recipe FAQs

How to store leftover slab pie?

Keep leftovers stored in an airtight container at room temperature for up to 2 days. If you want to keep it in the fridge, it’ll stay fresher for a couple of extra days.

Can I freeze the slab apple pie?

Yes! Apple slab pie freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven or microwave until warm.