This apple slab pie has everything you love about classic apple pie with a flaky crust, cinnamon-spiced apples and buttery crumb topping. Baked in a sheet pan, it’s an easy fall dessert that’s perfect for feeding a crowd.

Fall is the perfect time for baking apple dessert from apple turnovers, to apple cobbler and apple fritters!

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

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Key Takeaways: Apple Slab Pie

  • Prep: 30 minutes
  • Bake: 45 minutes
  • Chill: 1 hour
  • Yield: 24 servings
  • Texture: Flaky crust, tender cinnamon apples and buttery crumb topping
  • Best for: Fall gatherings, Thanksgiving and feeding a crowd

Why I Love This Recipe

I love that this apple slab pie has all the cozy flavor of a classic apple pie or Dutch apple pie, but it’s much easier to serve to a crowd. There’s no need to fuss with a top or lattice crust either.

The buttery crumble topping keeps it simple, and one pan makes enough for up to 24 people. If you love easy handheld apple desserts, try my caramel apple pie bars next.

XO - Jamielyn

Ingredients Notes

Ingredients 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.

  • Crust: You’ll need flour, salt, unsalted butter and ice-cold water. I use a double batch of my favorite all-butter pie crust so there’s plenty of dough to cover the larger pan.
  • Apples: Use firm baking apples that will hold their shape in the oven. Granny Smith, Honeycrisp, Jonagold or a combination of sweet and tart apples all work well.
  • Apple filling: Sugar, flour, cinnamon and nutmeg add sweetness and warm fall flavor, while the flour helps thicken the apple juices as they bake. For a shortcut, you can also use my homemade apple pie filling.
  • Crumb topping: All-purpose flour, brown sugar, butter and cinnamon create a buttery, crisp topping without the fuss of adding a second crust.

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!

How to Make Apple Slab Pie

Bowl of flour and butter mixture being cut together with a pastry cutter for pie crust.

Step 1: 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.

Pastry dough pressed into a sheet pan for slab apple pie.

Step 2: 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.

Fresh apple slices coated with cinnamon and sugar in a mixing bowl with a wooden spoon.

Step 3: Toss the apple filling ingredients together in a bowl until the apples are well coated.

Crumb topping for apple slab pie.

Step 4: 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!

Rectangular pan filled with sliced apples tossed in cinnamon sugar for apple slab pie filling.

Step 5: Add the sliced apple filling over the crust in even layers. Discard the excess juices pooled at the bottom of the bowl.

Baked apple slab pie in a pan with cinnamon crumb topping sprinkled over the apple filling.

Step 6: Sprinkle the crumb topping over the entire pie. 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.
  • To serve: Vanilla ice cream and salted caramel sauce taste amazing or drizzle with a maple glaze.

FAQs

Can I use canned pie filling for apple slab pie?

Yes, you can use canned apple pie filling as a shortcut. Spread enough filling over the crust to create an even layer, but avoid adding too much of the extra syrup since excess moisture can make the bottom crust soggy.

How do I keep the crust crisp in apple slab pie?

Keep the pie dough cold right up until it goes into the oven. When adding the apples, leave behind any excess juices that have collected in the bowl. This helps prevent extra liquid from soaking into the crust as it bakes.

What is the best pan to bake apple slab pie in?

A 10×15-inch rimmed jelly roll pan works best for this recipe. It gives you the right crust-to-filling ratio and plenty of surface area for that buttery crumb topping.

Can I turn any pie recipe into a slab pie?

Not necessarily. A slab pie is shallower and has more surface area than a traditional pie, so the amount of crust and filling as well as the baking time may need to be adjusted. For the most reliable results, use a recipe specifically developed for a jelly roll pan.

A slice of apple slab pie topped with a scoop of vanilla ice cream on a white plate with a fork.

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More apple desserts we love include apple cake, French apple tart and my easy apple crisp recipe.

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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 2 votes
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
  • 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). 
Storage: Store leftover apple slab pie in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freeze: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven or microwave until warmed through.
 

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.