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You know how regular apple pie is kind of a project? I love it — I really do. I’ve spent many a chilly afternoon with flour on my sweater, apples rolling off the counter, and that familiar little panic when the dough starts getting soft before I’m ready. Apple pie is worth it, but it asks a lot of you. Time. Space. Patience. And sometimes, honestly, you just don’t have all three.

That’s where this apple slab pie comes in. I started making it years ago after volunteering to bring dessert to a fall potluck and realizing, far too late, that I had promised to feed more people than a single pie could handle. I didn’t want to show up with store-bought cookies (no shame, but still), and I definitely didn’t have the energy to make three separate pies. So I grabbed a sheet pan, rolled out some refrigerated crust, and hoped for the best.

Turns out, the best showed up.

This slab pie has everything you want from classic apple pie — flaky crust, tender apples, warm spices — but it’s calmer. More forgiving. Less precious. And that simple glaze over the top? That’s the little flourish that makes people assume you were in the kitchen all afternoon. I won’t tell if you don’t.

It’s now my go-to when I’m feeding a crowd, bringing dessert to a gathering, or just craving apple pie without turning it into a full production. And because it’s baked in a sheet pan, you get generous, no-fighting-required portions. If your family eats like mine, that alone makes it a keeper.

Why You’ll Love This (Trust Me)

There are a lot of apple desserts out there, but this one earns its spot on repeat for a few good reasons:

It feeds a crowd without anyone hovering near the pie plate, angling for the last slice
All the classic apple pie flavor, none of the fussy shaping or lattice stress
That glaze — simple, sweet, and just fancy enough to feel special
Flexible serving vibes: dessert, brunch, snack, midnight nibble
Sheet pan friendly, which means even baking and easy slicing

Honestly, it’s the kind of recipe that works just as well for a church supper as it does for a quiet Sunday at home. And those are my favorite kind.

Let’s Talk Ingredients (And a Few Gentle Swaps)

This recipe keeps things refreshingly straightforward. Nothing obscure. Nothing you’ll have to hunt down. And yes, we’re using refrigerated pie crusts — because life is busy and shortcuts are allowed.

For the Pie

2 refrigerated pie crusts
You’ll roll them together to fit the pan. If you prefer homemade, go for it, but don’t feel obligated.
8 cups thinly sliced apples
I love a mix of Granny Smith and Honeycrisp. The tart-sweet balance matters here. If you only have one kind, it’ll still work.
1 cup granulated sugar
This gives you that classic apple pie sweetness without going overboard.
⅓ cup all-purpose flour
Helps thicken the filling so it slices clean instead of slumping everywhere.
1 teaspoon ground cinnamon
Warm, familiar, and non-negotiable in my book.
¼ teaspoon ground nutmeg
Just enough to add depth without announcing itself.
A tiny pinch of salt
Don’t skip this. It wakes everything up.
2 tablespoons lemon juice
Brightens the apples and keeps the sweetness from feeling heavy.

For the Glaze

1 cup powdered sugar
2–3 tablespoons milk
Start small and adjust. You want drizzle, not icing.
Optional: a shake of cinnamon or nutmeg
Completely optional, but lovely if you’re feeling festive.

Before You Start (A Few Real-Life Tips)

Here’s the thing: slab pie is forgiving, but a little prep goes a long way.

Slice the apples thin and fairly even. Too thick and they won’t soften properly.
Use a rimmed sheet pan. You want those edges to catch the bubbling juices.
Line the pan with parchment if you’re nervous. It makes cleanup easier and lifting slices cleaner.

Okay. Apron on. Let’s bake.

How to Make It (Step by Step, No Stress)

Step 1: Get the Oven Ready

Preheat your oven to 450°F. Yes, it’s hot. That initial blast helps set the crust and keeps it flaky instead of soggy. Let it fully preheat — this is not the time to rush.

Step 2: Roll Out the Crust

Lightly flour your counter. Stack the two pie crusts on top of each other and roll them out into a rectangle about 17 x 12 inches.

Transfer the dough to a 15 x 10 x 1-inch baking sheet, pressing it gently into the corners. If there’s extra hanging over the edges, fold it under itself. You can crimp it if you’re feeling cute, or just press it down with a fork. Either way, it’ll taste the same.

Step 3: Make the Filling

In a big mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Add the apples and toss everything until the slices are evenly coated and glossy.

This part smells like fall already. Just saying.

Step 4: Fill It Up

Pour the apple mixture into the crust and spread it out evenly. It might look like a lot — and it is — but the apples cook down as they bake. Trust the process.

Step 5: Bake

Slide the pan into the oven and bake for 33–38 minutes, until the crust is golden and the filling is bubbling in that thick, syrupy way that tells you it’s ready.

Let the pie cool on a wire rack for about 45 minutes. This gives the filling time to set and gives you a moment to clean up, pour a cup of coffee, or sneak a spoonful from the corner.

Step 6: Glaze Time

Whisk the powdered sugar and milk until smooth. Add more milk or sugar as needed — you’re aiming for something that drizzles easily but doesn’t run straight off.

Drizzle the glaze over the cooled pie. Let it sit for about 30 minutes so the glaze sets just enough.

Step 7: Slice and Serve

Cut into squares. Big ones, small ones — you’re in charge here. Serve warm or at room temperature. And yes, vanilla ice cream or whipped cream is highly encouraged.

How to Serve It (More Ideas Than You Need)

This slab pie wears a lot of hats:

Classic dessert: Warm slice + vanilla ice cream = happiness
Brunch table star: Perfect alongside coffee or spiced cider
Holiday MVP: It disappears faster than most pies
Potluck hero: Easy to transport and easy to serve
Picnic-friendly: Slice, wrap, and go

I’ve even been known to have a square for breakfast the next morning. Apples. Fruit. Totally fine.

Make-Ahead, Storage & Freezing (Because Life Happens)

One of the reasons I love this recipe is how well it fits into real schedules.

Refrigerator: Store covered for up to 4 days
Reheat: Warm in a 350°F oven for about 10 minutes, or microwave briefly
Freezer: Freeze the unglazed pie (wrapped tightly) for up to 2 months
Make-ahead tip: Prep the crust and filling separately a day early and store in the fridge

If freezing, glaze after thawing for the best texture.

Variations (Because You’ll Make It Again)

Once you’ve made this once, you’ll start tinkering. That’s half the fun.

Caramel drizzle: Skip the glaze and use warm caramel sauce
Crumble topping: Oats, brown sugar, and butter sprinkled on top
Apple-berry mix: Add a cup of frozen blueberries or raspberries
Spiced glaze: Stir cinnamon or pumpkin spice into the glaze
Puff pastry base: Lighter, flakier, and a little extra indulgent

Each version feels familiar but slightly new. No boredom here.

Frequently Asked Questions

Can I make this earlier in the day, or will it get weird?
You’re fine making it ahead. I’ve baked it in the morning and served it that evening more times than I can count. The crust softens a touch as it sits, but in a very cozy, bakery-style way — not soggy. If you want it warm, a quick trip back into the oven does the trick.

My filling looks really juicy… did I mess something up?
Probably not. Apples give off a lot of liquid, especially if they’re extra fresh or very thinly sliced. Most of it thickens as the pie cools, which is why that resting time matters more than it seems. I’ve panicked about this mid-bake before, and it always sorted itself out.

Do I have to peel the apples? I was feeling lazy.
You know what? I’ve done it both ways. Peeled is more classic and softer, but if you leave the peels on, the flavor’s still great — just a little more texture. If no one at your table minds apple skins, I wouldn’t lose sleep over it.

Why did my crust shrink a bit on the edges?
This happens sometimes, especially if the dough got a little warm while you were rolling it out. It doesn’t affect the taste at all, even if it looks less “perfect.” I usually just tell myself it’s rustic and move on.

Can I skip the glaze, or is that a mistake?
You can skip it. The pie is still very good without it, especially if you’re serving it warm with ice cream. That said… the glaze does add that bakery-finish look, and people notice. I don’t always do it, but when I do, I’m glad.

How do you keep the bottom crust from getting soggy?
Honestly, the high oven temperature helps a lot. Making sure the pan is fully preheated before baking also makes a difference. And letting the pie cool before slicing — as tempting as that is to ignore — really helps everything set.

Can I freeze leftovers after it’s been glazed?
You can, but the glaze won’t look quite the same once it thaws. It’s not bad, just a little less pretty. If I know I’m freezing part of it, I usually glaze only what I’m serving and leave the rest plain.

A Few Final Thoughts (Before You Head to the Kitchen)

This apple slab pie is everything I want in a fall dessert: cozy, unfussy, nostalgic, and generous. It tastes just like the apple pies I grew up with, but it’s baked in a way that actually makes sense when you’re feeding more than four people — or when you just really love pie.

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

If you make it, I’d love to hear how it turned out. Did you add caramel? Extra spice? Double the glaze? No judgment here — only encouragement.