Yummy Apple Slab Pie

You know how regular apple pie is kind of a project? I love it — I do. But when you’re feeding more than just your immediate family (or you’re hosting a fall potluck and forgot until, oh, two hours before?), a slab pie is where it’s at.

This one checks all the boxes: flaky crust, sweet-tart apples, a touch of warm spice, and that magical little glaze over the top that makes everyone think you worked harder than you did. Win-win. And because it’s made in a sheet pan, you get way more servings than a traditional pie — which, if your family eats like mine, is a very good thing.

Why You’ll Love It

Feeds a crowd without anyone fighting over the last slice

Classic apple pie flavor, but easier to pull off

That glaze – simple, sweet, and just makes it look extra special

Pairs with anything, from a scoop of ice cream to your morning coffee

What You’ll Need

For the Pie

2 refrigerated pie crusts (nobody’s judging — they save so much time)

8 cups thinly sliced apples – I go for a mix of Granny Smith and Honeycrisp

1 cup granulated sugar

⅓ cup all-purpose flour

1 tsp ground cinnamon

¼ tsp ground nutmeg

Tiny pinch of salt

2 tbsp lemon juice

For the Glaze

1 cup powdered sugar

2–3 tbsp milk (adjust to get that drizzle-right consistency)

(Optional: a shake of cinnamon or nutmeg if you’re feeling festive)

How to Make It

Step 1: Preheat

Crank your oven to 450°F — you want it nice and hot by the time your pie’s ready to go in.

Step 2: Roll Out the Crust

Lay your crusts on a floured surface, stack ‘em, and roll into a rectangle about 17×12 inches.
Transfer it gently to a 15x10x1-inch baking sheet and press into the corners. Fold any extra edge under and give it a little crimp if you’re feeling cute.

Step 3: Make the Filling

In a big mixing bowl, combine sugar, flour, spices, salt, and lemon juice.
Toss in the apples and give everything a good stir so the slices are coated and glossy.

Step 4: Fill It Up

Dump the apple mixture into your crust and spread it out evenly. It might look like a lot, but it’ll cook down.

Step 5: Bake

Slide it into the oven and bake for 33–38 minutes, until the crust is golden and the filling is bubbling in the most satisfying way.
Cool on a wire rack for about 45 minutes — enough time to clean up or make yourself a snack (or both).

Step 6: Glaze Time

Mix powdered sugar with milk until smooth. Adjust with a little more milk or sugar to get that just-right pour.
Drizzle it over the cooled pie. Let it sit 30 minutes so it sets up a bit.

Step 7: Slice and Serve

Cut into squares, serve warm or room temp. And yes, definitely add vanilla ice cream or whipped cream if you’ve got it.

Serving Ideas

Classic dessert: Warm slice + vanilla ice cream = happiness

Brunch table star: Pair with coffee, tea, or cider

Holiday MVP: Add it to your pie lineup — it always disappears

Picnic-ready: Wrap squares individually for on-the-go treats

Make-Ahead, Storage & Freezing

Fridge: Store leftovers covered for up to 4 days

Reheat: Oven at 350°F for 10 mins or quick zap in the microwave

Freeze: Let the unglazed pie cool, wrap tightly, freeze up to 2 months

Make-ahead: Prep the crust and filling a day early, store separately in the fridge

Variations

Caramel drizzle: Skip the glaze and use warm caramel sauce instead

Crumble topping: Oats + brown sugar + butter = instant upgrade

Berries + apples: Add a cup of frozen blueberries or raspberries to the filling

Spiced glaze: Stir in cinnamon or pumpkin spice to the glaze for extra warmth

Puff pastry crust: Swap out pie crust for puff pastry — lighter and flaky!

Final Thoughts

This Yummy Apple Slab Pie is everything I want in a fall dessert: cozy, unfussy, and totally nostalgic. It tastes just like your favorite classic apple pie, but it’s baked in a way that makes sense when you’re feeding more than four people (or, honestly, when you just really love pie).

It’s the kind of recipe that brings people into the kitchen, asking for “just a little sliver more.” And honestly? That’s how I know it’s a keeper.

Let me know if you make it — and if you drizzle extra glaze, I promise not to judge.

Yummy Apple Slab Pie

A classic fall dessert reimagined for a crowd, this Yummy Apple Slab Pie features tender, spiced apple slices baked into a golden, flaky crust and topped with a simple vanilla glaze. It’s cozy, easy to make, and guaranteed to disappear fast at potlucks, holidays, or lazy weekend brunches.

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Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Baked Goods, Dessert, Fall Favorites, Holiday Treats, Potluck

Cuisine American

Servings 12

Calories 340 kcal

Ingredients

  

1x2x3x

• 2 refrigerated pie crusts rolled and stacked
• 8 cups apples thinly sliced (Granny Smith + Honeycrisp recommended)
• 1 cup granulated sugar
• ⅓ cup all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 pinch salt
• 2 tbsp lemon juice
• 1 cup powdered sugar
• 2–3 tbsp milk adjust for consistency
• 1 shake cinnamon or nutmeg optional, for festive glaze

Instructions

 

• Preheat oven to 450°F (232°C). Grease a 15x10x1-inch sheet pan.
• On a floured surface, roll out stacked pie crusts into a 17x12-inch rectangle. Fit into pan and fold under edges.
• In a large bowl, combine sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Add apples and toss to coat evenly.
• Spread apple mixture evenly over the crust in the sheet pan.
• Bake for 33–38 minutes or until crust is golden and filling is bubbling. Cool for 45 minutes on a wire rack.
• In a small bowl, whisk powdered sugar with milk (and optional spices) until smooth. Drizzle over cooled pie. Let set for 30 minutes.
• Slice into squares and serve warm or at room temperature with whipped cream or ice cream if desired.

Notes

Add a cup of berries for a fruity twist, or swap the glaze for a drizzle of warm caramel sauce.

Nutrition

Calories: 340kcal

Keyword apple pie, crowd-friendly, fall dessert, glaze, slab pie

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