This apple slab pie is a delicious twist on the classic apple pie with fresh apples, baked in a sheet pan and sliced into easy-to-serve squares. Think of it as a cross between apple bars with pie crust and a rustic one crust apple pie—but with a double crust and big batch payoff. Whether you’re baking for the holidays, a crowd, or a cozy weekend, this recipe delivers serious comfort and big apple flavor in every square.
Why You’ll Love This Recipe
✔️ Makes 12–18 servings—ideal for parties and holidays
✔️ Filled with a spiced, juicy fresh apple pie filling
✔️ Uses an easy, buttery apple pie crust made from scratch
✔️ A great base recipe for customizing—try adding pears or pumpkin!
✔️ Bakes beautifully and slices cleanly like apple pie brownies or bars
Time & Yield
Prep Time: 45 minutes
Chill Time: 2 hours
Bake Time: 45 minutes
Cooling Time: 45 minutes
Total Time: 4 hours 15 minutes
Yields: 12–18 servings
Ingredients
For the Easy Apple Pie Crust
- 3 ¾ cups all-purpose flour (470g)
- 1 ½ tbsp sugar
- 1 ½ tsp salt
- 3 sticks cold unsalted butter (12 oz / 340g), cubed
- ¾ cup ice water
For the Fresh Apple Pie Filling
- 3 ½ to 4 lbs apples, peeled and chopped (about 10 cups)
- Squeeze of lemon juice
- ⅔ to ¾ cup sugar
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp salt
To Finish
- 2 tbsp heavy cream OR 1 egg beaten with 1 tbsp water
How to Make Apple Slab Pie
1️⃣ Make the Pie Crust
In a large bowl, whisk together flour, sugar, and salt. Add butter cubes and work them into the flour with your fingers or a pastry cutter until the texture resembles coarse crumbs. Gradually add cold water until the dough just comes together.
Divide into two pieces (one slightly larger for the base). Shape into rectangles, wrap in plastic, and chill for 2 hours.
2️⃣ Prepare the Apple Filling
Toss chopped apples with lemon juice. In a small bowl, mix sugar, cornstarch, spices, and salt. Combine with apples until fully coated. This simple mix creates a flavorful, juicy apple pie with fresh apples—no cans required.
3️⃣ Assemble the Slab Pie
Preheat oven to 375°F (190°C). Line a 10×15-inch rimmed baking sheet with parchment. Roll out the larger dough piece to an 18×13-inch rectangle and press into the pan, allowing some overhang.
Chill briefly. Roll out the second piece to a 16×11-inch rectangle.
Spread the apple filling evenly over the bottom crust. Top with the second crust, trim edges to a ¾-inch overhang, then seal and crimp the edges. Brush with cream or egg wash, and cut slits in the top for steam to escape.
Place pan on a larger baking sheet to catch any drips.
4️⃣ Bake
Bake for 40–45 minutes, until the top is golden brown and the filling is bubbling through the vents. Cool for at least 45 minutes before slicing.
Variations & Creative Spins
- Pumpkin Apple Pie: Add a thin layer of pumpkin puree under the apples for fall fusion
- Apple and Pear Pie: Replace half the apples with chopped pears
- Apple Pie Brownies: Bake in a brownie pan and cut into bars for a brownie-style apple pie
- Apple Crisp with Pie Crust: Add a streusel topping over the top crust before baking for a crisp-style finish
- One Crust Apple Pie: Skip the top crust and use only one rolled-out layer for a simplified version
Tips for Success
- Let the pie cool before cutting for clean slices
- Use a blend of tart and sweet apples for depth of flavor
- Don’t skip chilling the dough—it ensures a flaky crust
- Add a pinch of ground ginger or cardamom for extra warmth
Serving Suggestions
- Serve warm with vanilla, cinnamon, or butter pecan ice cream
- Drizzle with caramel or maple glaze
- Slice into squares and pack for holiday potlucks or picnics
Make-Ahead & Storage
- Make Ahead: Assemble the full pie, cover, and refrigerate unbaked for up to 24 hours
- Store: Keep baked pie covered at room temperature for up to 2 days, or refrigerate up to 4
- Freeze: Wrap slices individually and freeze for up to 2 months
Final Thoughts
If you love apple pie with fresh apples, but want a dessert that’s easier to serve and perfect for gatherings, this apple slab pie is your answer. It’s flakier than any store-bought apple bars with pie crust, easier to share than a traditional round pie, and endlessly customizable. From one crust apple pie versions to pumpkin apple pie mashups, the possibilities are sweet and endless.
Print
Apple Slab Pie | Apple Pie with Fresh Apples in Every Bite
- Total Time: 4 hours 15 minutes
- Yield: 12–18 servings 1x
Description
This apple slab pie is a crowd-pleasing twist on classic apple pie with fresh apples, baked in a sheet pan and sliced into easy squares. Juicy, spiced filling and a flaky double crust make it perfect for holidays, potlucks, or cozy weekends.
Ingredients
- For the Pie Crust:
- 3 ¾ cups all-purpose flour (470g)
- 1 ½ tbsp sugar
- 1 ½ tsp salt
- 3 sticks cold unsalted butter (12 oz / 340g), cubed
- ¾ cup ice water
- For the Apple Filling:
- 3 ½ to 4 lbs apples, peeled and chopped (about 10 cups)
- Squeeze of lemon juice
- ⅔ to ¾ cup sugar
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp salt
- To Finish:
- 2 tbsp heavy cream OR 1 egg beaten with 1 tbsp water
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together.
- Divide dough into two rectangles (one larger), wrap, and chill for 2 hours.
- Toss chopped apples with lemon juice. In another bowl, mix sugar, cornstarch, spices, and salt. Combine with apples.
- Preheat oven to 375°F (190°C). Line a 10×15-inch sheet pan with parchment. Roll out larger dough piece and fit into the pan. Chill briefly. Roll second dough piece for the top.
- Spread apple filling on bottom crust. Top with second crust, trim, seal edges, and cut slits. Brush with cream or egg wash.
- Bake for 40–45 minutes until golden and bubbly. Cool for 45 minutes before slicing.
Notes
Use a mix of tart and sweet apples. Try apple-pear or pumpkin-apple versions. Chill dough fully for best results. Perfect for parties and potlucks.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: apple slab pie, apple pie with fresh apples, apple bars with pie crust, one crust apple pie, holiday apple dessert