Apple Slab Pie


Apple Slab Pie! The perfect dessert for a crowd, plus more flaky crust in every bite. Use a mix of apples for best flavor. Great for apple-picking parties, Thanksgiving, or holiday gatherings.

Photography Credit: Cindy Rahe; Pie crust photos: Elise Bauer

An apple slab pie, in my opinion, is the best way to serve dessert to a crowd. Instead of baking your pie in a round tin, as is traditional, it’s baked in one big sheet pan.

Cut into squares, everyone gets their own “slab” of apple pie!

Apple Slab Pie with homemade crust

With an apple slab pie, you usually only add a thin layer of filling, so there’s also a much higher crust-to-filling ratio. This means more flaky, golden pie crust in every bite, and in my experience, we’re really all in it for the crust!

I also love that slices of apple slab pie are so easy to cut and lift from the pan — you avoid the dreaded removal of the first wedge of pie. Maybe it’s the food stylist in me, but it always gives me such stress! It’s almost always a mess and this rectangular version makes for a much more graceful transfer from pan to plate.

How to make an Apple Slab Pie

I am a firm believer in using more than one apple variety in my apple pies. I like to use 2 or 3 types (Granny Smith, Braeburn, and Honeycrisp are a favorite mix) so that my pies have some chunks of tender apple that hold their shape, while others become as soft as applesauce. I also think a mix of apples makes for a more complex and interesting flavor.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Just like any pie, remember to keep your dough well chilled before baking for maximum flakiness!

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Apple Slab Pie Recipe

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Yield: 12 to 15 servings

For more detailed instructions on mixing and rolling the pie dough, see No Fail Sour Cream Pie Crust, though note that the ingredient amounts are slightly different (this slab pie uses 1 1/2 full recipes of Sour Cream Pie Crust).


For the pie crust:

  • 1 1/2 cups (3 sticks, 337g) cold unsalted butter
  • 3 cups (390g) all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 3/4 cup (173ml) full fat sour cream

For the filling:

  • 2 pounds mixed apples (I like Granny Smith, Braeburn, and Honey crisp)
  • 1/2 cup (100g) sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoon cinnamon
  • Pinch salt
  • 1 large egg
  • 1 tablespoon milk
  • Sanding sugar for sprinkling

Special equipment:

  • 9 1/2 x 13-inch quarter sheet pan with a 1-inch rim (or jelly roll pan of similar size)


1 Make the pie dough and chill: Cut the cold butter into cubes and set aside for 5 minutes to take the chill off. In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cubes of butter and work them into the flour with your fingers. Pinch and rub the cubes of butter together until the mixture resembles coarse meal with some chunks of butter. Add the sour cream and use a fork to mix it into the flour-butter mixture until it forms big curds of dough.

Turn the dough out onto a counter and use your hands to gather it into a large ball. Cut it in half with a knife and pat each half into a thick rectangle. Sprinkle each rectangle with a little flour, wrap in plastic wrap, and refrigerate for at least an hour or up to a day ahead (or freeze and then thaw overnight in the fridge). (See detailed instructions with photos for making the dough in our Sour Cream Pie Crust recipe.)

2 Roll out the dough: Roll out 1 of the rectangles of dough into a thin rectangle roughly 11 x 15 inches (slightly larger than your pan). Gently transfer the crust to a quarter-sheet pan or jelly roll pan, and fit it into the corners. The crust should hang over the sides by about an inch. Do not trim.

Transfer the pan to the fridge and refrigerate for 15 minutes.

Apple Slab Pie

3 Prepare the apple filling: Peel and core all of the apples. Cut them into 1/2 inch chunks. In a large mixing bowl, combine the cut apples, sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt.

Remove the bottom crust from the fridge and spread the apple filling evenly over the surface of the crust.

Apple Slab Pie Apple Slab Pie Apple Slab Pie

4 Roll out the top crust: Remove the remaining rectangle of dough from the fridge and roll it into a large rectangle roughly 10x13 inches (about the same size as your pan). At this point, you have two choices:

Traditional Top Crust: Transfer the rolled-out dough over the apples. Roll and crimp the edges. Cut six vents in the top; three on top and three on the bottom.

Lattice Top Crust: Cut the rolled-out dough into strips and weave or braid the strips into a decorative lattice top crust. Roll and crimp the edges.

Apple Slab Pie

5 Chill the pie and preheat the oven: Transfer the pie to the fridge and chill for 30 minutes while the oven heats. Heat the oven to 375F.

6 Brush the top of the pie with egg wash: In a small bowl, whisk together the egg and milk. Brush the top of the pie with the egg wash and sprinkle with sanding sugar.

7 Bake the pie: Place the pie on top of a larger sheet pan or baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the top is golden and the center of the pie is bubbling.

8 Cool completely: Cool the pie completely before serving, about 45 minutes.

The fully baked pie can also be covered in foil, stored on the counter, and served the next day. Warm briefly in the oven if desired before serving. Leftovers will also keep, wrapped in foil, for about 2 days at room temperature or about 5 days refrigerated.

Apple Slab Pie

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Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

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10 Comments / Reviews

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Did you make it? Rate it!

  1. mycrue2

    Where’s the lemon juice used ????

    Show Replies (1)
  2. Dawn

    Made this Apple slab pie today, very good. Used champagne apples, will make again.


  3. Naomi

    The first go round, I inadvertently used 1.5 sticks of butter, crust was the bomb, flaky and light. Yesterday I made 2 and realized I used the incorrect amount of butter the first time. Per the recipe, it calls for 2.5 sticks of butter, must be a typo because the butter made the dough too moist and the crust too heavy. Overall though the pies were delicious and I’ll keep this as my go to for apple pies! I’ll just stick to 1.5 sticks of butter though.


  4. Shelley

    This was delicious! I did find that I had to patch the dough quite a bit, and might double the original recipe for the sour cream crust next time. Leftover dough is not a problem, as I usuall make something with it. I added about a cup more apples and adjusted the filling ingredients as necessary.


  5. Beth

    My first time making an apple pie. Mine didn’t look as beautiful as yours Cindy ;) but it was certainly delicious! I will definitely make this again.


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