Go Back
+ servings
a slice of apple slab pie

Apple Slab Pie Recipe

Apple Slab Pie is like a giant apple pie made on a jelly roll pan. It is cut into bars instead of the traditional triangles.
Course Dessert
Cuisine American
Keyword Apple Slab Pie
Prep Time 1 hour
Cook Time 45 minutes
Chill: 2 hours
Total Time 3 hours 45 minutes
Servings 16 bars
Calories 482kcal
Author Catalina Castravet



  • 4 1.2 cups all-purpose flour spoon and leveled
  • 1 1/2 teaspoons salt
  • 1 tablespoon white granulated sugar
  • 2 cups unsalted butter cold and cubed
  • 3/4 cup ice water

Egg wash:

  • 1 large egg lightly beaten
  • 1 tablespoon milk

Apple Filling:

  • 10 cups peeled and chopped apples about 4.5 – 5 lbs - we used Granny smith and Gala
  • 1/2 cup white granulated sugar
  • 1/2 cup dark brown sugar packed
  • 1/4 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger


  • 1 cup confectioners’ sugar sifted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon milk or more


Pie crusts:

  • In a large bowl mix the flour, salt, and sugar. Next, add the butter, and using a pastry cutter cut it into the mixture until it resembles a coarse meal.
  • Add 1 tablespoon of cold water at a time, and stir well after each addition until the dough begins to form large clumps and stick together. At that point, do not add more water.
  • Transfer the dough to a floured work surface. Using floured hands, fold it until it does not feel too sticky.
  • Form the dough into a ball and divide it in half.
  • Flatten each half into 1-inch thick discs using your hands. Next, wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days. Also, you can freeze it for up to 3 months.

Apple filling:

  • Mix all of the filling ingredients in a large bowl. Set aside.

Make the pie:

  • Preheat oven to 375 degrees F.
  • Remove 1 disc of pie dough from the refrigerator. Keeping the other in the refrigerator.
  • On a lightly floured work surface, roll the disc into an 18×13-inch rectangle. Place the dough on the bottom of a 10×15 inch jelly roll pan, trim the overhang on the sides to be about 1 inch.
  • Spread the apple filling evenly on top of the crust.
  • Roll out the 2nd pie dough disc the same way and place it on top of the filling.
  • Seal the edges with your fingers and crimp down the sides with a fork.
  • Cut a few slits into the top of the crust.
  • Mix the egg with the milk and then brush the pie crust. Sprinkle with coarse sugar on top.

Bake the slab pie:

  • Bake the apple slab pie for about 40-45 minutes in the preheated oven, or until the crust is golden brown and the filling is bubbling.
  • Remove from the oven, place on a wire rack, and allow to cool for a few hours or serve it warm.


  • In a small bowl whisk all of the glaze ingredients together and drizzle over COOLED pie.
  • Cut into slices and serve.
  • Cover leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.



Calories: 482kcal | Carbohydrates: 64g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 431mg | Potassium: 217mg | Fiber: 5g | Sugar: 31g | Vitamin A: 852IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg