Introduction
Imagine all the cozy, spiced flavor of a classic apple pie, but in a shareable, easy-to-slice form perfect for a crowd. This Apple Slab Pie delivers a generous layer of tender, cinnamon-spiced apples on a flaky crust, all finished with a sweet almond glaze. You’ll love how it simplifies the process of making pie for a party or potluck.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 24
Ingredients
- 9 large Granny Smith apples (peeled and chopped into 3/4 inch cubes)
- 3/4 cup granulated sugar
- 3 Tablespoons all purpose flour
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 28.2 ounces store bought pie crust (two 14.1 packages, we used Pillsbury)
- 1 cup powdered sugar
- 3 Tablespoons heavy whipping cream
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 15x10x1-inch rimmed baking sheet (jelly roll pan).
- In a very large bowl, combine the chopped apples, granulated sugar, flour, vanilla extract, lemon zest, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated. Set aside.
- Unroll one package of pie crust. Place it on a lightly floured surface and roll it out slightly to fit the bottom of your prepared pan. Carefully transfer the crust to the pan, pressing it gently into the corners and up the sides. The crust may not go all the way up the sides; this is okay.
- Pour the apple filling into the crust-lined pan, spreading it into an even layer.
- Unroll the second package of pie crust. Roll it out slightly, then place it over the apple filling. Crimp or pinch the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- While the pie bakes, make the glaze: In a medium bowl, whisk together the powdered sugar, heavy whipping cream, and almond extract until smooth.
- Remove the pie from the oven and let it cool on the pan for at least 30 minutes. Drizzle the glaze evenly over the warm (not hot) pie. Allow the glaze to set before slicing into 24 squares.
Variations
- Streusel Topping: Omit the top crust. Instead, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold cubed butter, and a pinch of salt into crumbs. Sprinkle over filling before baking.
- Individual Servings: Use the same method to make mini slab pies in a greased muffin tin. Cut the crust to fit, fill, and top with a small crust circle or crumble.
- Serving Style: Serve warm squares à la mode with vanilla ice cream, or with a dollop of freshly whipped cream.
- Flavor Twist: Brush the baked, warm crust with a simple apricot jam glaze before adding the powdered sugar glaze for a touch of fruity depth.
Tips for Success
- Keep the store-bought pie crust refrigerated until the moment you’re ready to roll it out to prevent it from becoming too soft and difficult to handle.
- For even baking, try to chop your apples into uniform 3/4-inch pieces. This ensures they all cook through at the same rate.
- Place the baking sheet on a larger rimmed sheet pan in the oven to catch any potential bubbling-over juices.
- Let the pie cool before glazing and slicing. This allows the filling to thicken and set, so your slices hold their shape beautifully.
Storage & Reheating
Store leftover pie, covered loosely at room temperature, for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual squares in a 300°F oven for about 10 minutes or in the microwave for 20-30 seconds to refresh the crust and melt the glaze slightly.
FAQ
Can I use a different type of apple?
Yes, you can use other firm baking apples like Honeycrisp or Braeburn, but Granny Smith’s tartness perfectly balances the sweet filling and glaze.
My pie crust is shrinking. How can I prevent this?
Make sure your crust is fully chilled before baking. After placing it in the pan, you can chill the entire pan for 15 minutes before adding the filling and baking.
Can I make this ahead of time?
You can prepare the apple filling up to a day ahead and store it covered in the refrigerator. Assemble and bake the pie the day you plan to serve it for the best crust texture.
Why is my filling watery?
This is often due to not using a thickener (like the flour in this recipe) or not letting the pie cool long enough before cutting. The filling continues to thicken as it cools.
Can I freeze the baked pie?
Yes, for best results, freeze the baked and cooled pie *without* the glaze. Wrap it tightly. Thaw overnight in the fridge, warm in a low oven, and add the glaze just before serving.
What if I don’t have a jelly roll pan?
You can use a 9×13-inch baking dish. Note that the pie will be thicker, and you may need to increase the bake time by 10-15 minutes.