BEST Apple Slab Pie with Maple Glaze

Apple Slab Pie is exactly what it sounds like: a giant slab of absolutely delicious apple pie with a buttery crust and maple glaze. The cinnamon-spiced apple filling is perfectly sweet and a little tart. A pie can only feed six or eight, but this huge slab pie can serve up to 16! So, if you are planning a party, a big family dinner, or really love apple pie, you want to try this recipe. 

There is just something magical about apple picking with the family, and its a tradition that its very dear to my heart. We do it every year, and after that we look forward to using all those apples in our favorite recipes, like homemade apple cider or apple cheesecake pie.

Today’s apple slab pie recipe is nothing like the ones they made in the early days. This is like a giant Pop-Tart pastry with a thick fruit filling. It has a buttery crust, an ooey-gooey, sweet-and-tangy apple filling, and a rich, creamy maple glaze. Besides, it’s so easy to make, as you do not need special baking skills to create the perfect pie design.

Why you will love this recipe 

• Big enough to feed a crowd: This delicious dessert serves 16 people so that I can bring it to a picnic, corporate party, or barbecue. I like to have it at potluck dinners and church gatherings.   
• Like a giant Pop-Tart: Rather than a big pie, this is more like a giant Pop-Tart with a flaky, buttery pastry, fruit filling, and sweet, creamy vanilla maple icing on top. The kids really enjoy this when I serve it at parties. 
• Basic ingredients: Besides apples, I need flour, sugar, butter, milk, and eggs for this huge dessert. I usually don’t even have to make a trip to the store.
• Healthy desserts from scratch: I like to serve my family and friends desserts made with all-fresh ingredients rather than bakery goods packed with preservatives. I can also control the amount of sugar and salt that goes into it when I make my own.

What you will need

For the crust

• Dry ingredients: All-purpose flour works best for this because it has the ideal balance of protein and gluten while still having a tender, flaky crust. 
• Wet ingredients: Butter provides rich flavor and must be cut into cold cubes to create steam pockets that produce delicate, flaky layers as it melts in the hot oven. Ice water keeps the butter solid, preventing it from melting in the flour. 
• Seasonings: White granulated sugar helps break down the cold pieces of butter, adds sweetness, and encourages browning. Salt enhances the flavor of the other ingredients. 
• Wet ingredients: An egg adds a glossy shine and golden color and prevents the bottom of the pie from getting soggy. Milk thins the egg, softens the crust, and adds a bit of color. 

For the apple filling

• Produce: I use both Granny Smith and Honeygold apples, peeled and chopped into similar-sized pieces. I also get a lemon for fresh lemon juice.
• Dry ingredients: All-purpose flour is a thickener that absorbs excess juices released from the apples as they bake, preventing a watery pie and a soggy crust.
• Wet ingredients: Lemon juice prevents the apples from browning and enhances the natural apple flavor. Pure vanilla extract contains hundreds of natural compounds from the vanilla bean, giving it a complex, floral profile without a bitter aftertaste imitation vanilla can have. 
• Seasonings: White granulated sugar provides pure sweetness without masking the natural fruit flavor. Brown sugar adds a rich, molasses taste and caramelized texture. Cinnamon complements the natural tartness of the apples. Cloves add depth and a rich, cozy scent. Nutmeg provides a nutty, sweet hint. Ginger has a slightly peppery bite with a bright warmth.

For the glaze

• Wet ingredients: Pure maple syrup provides authentic vanilla and caramel flavors that occur in nature, with distinct notes rather than a one-dimensional sweetness. I also add milk to thin out the powdered sugar and make it creamy.
• Seasonings: Powdered sugar has an ultra-fine texture that dissolves without heat, resulting in a silky finish. It also contains cornstarch to help it set. 

How to prepare

Make the crust: First, I mix the flour, salt, and sugar. Then, I add the cold butter cubes with a pastry cutter, cutting it in until it resembles coarse sand. Then, I add one tablespoon of ice-cold water at a time, stirring after each addition until it starts to form large clumps. 

Roll and chill: Now I transfer it to a floured work surface and fold it with floured hands until it no longer feels too sticky. I form 2 balls and flatten them into 2 2-inch discs, wrap them in plastic, and chill them for at least 2 hours. 

Preheat the oven: When I am ready, I preheat the oven and remove 1 pie disc from the fridge. 

Mix the filling: I mix all the filling ingredients in a large bowl and set it aside while I roll the disc into a 13×18-inch rectangle. I place it on a 10×15-inch jelly roll pan and trim the overhang to about an inch. Then, I spread the apple filling on top of the crust. I roll out the other dough disc and place it on top of the filling, and seal the edges with my fingers, crimping them with a fork. 

Brush the crust: Next, I cut a few slits in the top. I mix the egg with milk and brush it over the pie crust before sprinkling the top with granulated sugar.

Bake and cool: Then, I place the pie in the oven for 40 to 45 minutes or until the crust is golden brown and the filling is bubbling. I then remove it and put it on a wire rack to cool for several hours. 

Glaze and serve: To make the glaze, I mix the ingredients and drizzle it over the cooled pie. Then, I let it rest for 5 minutes before serving. 

Expert tip

Choosing the right kind of apples

There are right and wrong kinds of apples for baking. Some apples get mushy when baked and are only meant to be eaten fresh. The most popular, and my favorite, baking apple is Granny Smith. It is tart, firm, and it holds its shape well. It has enough sweetness for any dessert, from pie to cake. Honeycrisp is nicely crisp and juicy, with a good balance of sweetness and texture. Jonagold is a tart-and-sweet cross with rich depth, and Braeburn has a bit of a spicy punch. The wrong kinds are McIntosh, Red Delicious, and Gala.

More tips to consider:

• Don’t use just one apple variety. Use a tart, sweet kind for a balanced taste and varied texture.
• Keep the crust cold. Make sure it stays chilled while you work so the butter doesn’t melt as you roll it out.
• Line your jelly roll pan with parchment paper for easier serving. 
• Cut plenty of holes in the crust to prevent bubbles. 
• Use turbinado sugar instead of regular sugar for a crunchy topping. 

Recipe variations and add-ins:

• Spicy apples: Adding a pinch of red pepper flakes to the apple filling gives this dessert a spicy kick.
• Nutty topping: Add some chopped walnuts or pecans to the maple glaze for a bit of texture. 
• Caramel apple slab pie: With my homemade caramel sauce on top, this dessert is even more luxurious. It’s easy to make in10 minutes with just a few ingredients.
• Topless pie: Make this without the top crust for less work and fewer carbs. If you still want that maple glaze, go ahead and drizzle it right on the apple filling.  
• More fruit: Take this apple slab pie to the next level by adding more fruit like pears, peaches, blueberries, strawberries, or blackberries. 

Serving suggestions:

This apple slab pie tastes amazing with a scoop of vanilla ice cream, but my kids like it with this pineapple ice cream, which is super easy to make without an ice cream machine. I can prepare it in minutes and let it freeze overnight so it is ready the next day! When I serve this pie at parties, I like to have it with my homemade apple cider. It’s something I like to make when I have lots of fresh apples in the house, so I make extra for parties. 

The adults often get treated to my apple cider mimosas. This is the ultimate fall drink with just apple cider, champagne, and some spices. For the kiddos, I leave out the champagne. These go great with my Instant Pot apple cider pork chops, which I like to serve for dinner during this time of the year. It comes with potatoes and carrots, so I don’t need any side dishes. It only takes 40 minutes to cook, so it’s perfect for weeknights. 

How to store leftovers:

• Refrigerate: Leftovers can be stored in an airtight container in the fridge for 5 days.
• Freezing: I wrap leftovers in plastic and put them in small freezer bags to freeze them for up to 3 months.   
• Defrost: I thaw them overnight for the best flavor. 

Frequently asked questions

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