When you need to feed a crowd, this Apple Slab Pie recipe, made on a jelly roll pan, makes enough for everyone to have a slice!
It’s perfect for Thanksgiving or potlucks, easy to make, and completely delicious with a homemade caramel apple filling and a sweet vanilla icing drizzle.
Apple pie is a traditional, classic American Dessert, and one of my favorites to make and eat! This Apple Slab Pie recipe is based on my homemade apple pie recipe, and scaled up to be bigger.
Slab pies can serve up to 12-20 people, depending on how big you cut the slices, while a regular pie is usually good for 6-8 servings.
To make the best apple slab pie, you’ll need a standard jelly roll pan, 5 pounds of apples, and the desire to create the most delicious, classic apple dessert!
Make sure to grab my Pumpkin Slab Pie Recipe too!
Apple Slab Pie Recipe Highlights
- Crispy, buttery crust – Before you get started, I suggest making a big batch of my all-butter pie crust recipe. You can make this and keep it in the fridge or freezer so that it’s available whenever the need to bake a pie strikes!
- Traditional Flavors – My caramel apple pie is so delicious, with sweet, slightly tart Honeycrisp apples, a rich, thick caramel sauce, and the perfect amount of warm fall spices.
- Great for the Holidays – You need to make this slab apple pie if you’ve invited more than 6 people over for Thanksgiving or Christmas dinner. It makes the perfect amount for a larger crowd.
Key Ingredients
Here’s what you need to make this apple pie for a crowd:
Complete list of ingredients and amounts can be found in the recipe card below.
- Pie Crust: I have an amazing recipe for all-butter pie crust that you should try! For this slab pie, you will need a triple batch.
- Apples: Honeycrisp apples are so sweet and delicious, and they hold their shape when baked, so they are ideal for this recipe. This pie uses 5 whole pounds of apples!
- Butter, Flour, Sugar, Brown Sugar, and Cream: These ingredients will be cooked together to make a rich and delicious caramel sauce for the apples. Flour is key, as it helps to thicken the mixture and keep the filling from getting too wet.
- Cinnamon, Nutmeg, and Ginger: These warm spices are perfect for apple pie!
- Powdered Sugar: to make a sweet sugar glaze that we’ll drizzle over the pie before serving.
How To Make Apple Slab Pie
Tip!
No heavy cream? You can make the glaze with milk instead!
Recipe Tips
- Choose your Pan: This recipe works best in a jelly roll pan that is 10x15x1 inches (or approximately 27x39x2.5 cm). A cookie sheet is a bit too big for these ingredients and the slices would be very thin. You could also use a ¼ sheet pan which is 9×13 inches and 1 inch deep. It will work, but give you thicker, smaller pie slices and might take longer to bake.
- Recipe Steps: You can get the bottom crust ready before you prep the apples if that’s easier. Just be sure to pop the crust in the fridge so that it stays cold.
- Taste your Apples: Honeycrisp apples are quite sweet, so this recipe is made with a bit less sugar. If you’re using Granny Smith apples or another tart variety, you can add additional sugar to the filling.
- Pie Shields: If you find that the outside edges of the pie are browning too quickly, you can cover the edges of the pie with pieces of foil once they are perfectly golden brown.
Storing Tips
- Room Temperature: Once you’ve baked and cooled this apple slab pie, keep it covered at room temperature for up to 2 days.
- In the Fridge: You can also store leftovers in the refrigerator in an airtight container for up to 3 days if you need longer storage. Allow the pie to come to room temperature before serving.
- Freezing Baked Pie: Baked apple slab pie can be wrapped well and frozen for up to a month! Thaw overnight in the fridge before serving. To crisp it up again, bake for 15 minutes at 350°F/180°C.
- Freezing Unbaked Apple Pie: Assembled and unbaked apple slab pie can be frozen the same way. Bake it from frozen according to the directions, but add about 15 extra minutes to the baking time.
What To Serve With Apple Slab Pie
This delicious dessert is the perfect end to any wonderful dinner, but it’s especially delicious for Thanksgiving!
Make this recipe to go along with your Roast turkey, mashed potatoes, and holiday stuffing.
For the most delicious apple pie, I suggest serving your pie with a big scoop of vanilla ice cream.
Recipe FAQs
How many apples do I need to make a slab pie?
You’ll need 5 pounds of apples to make this recipe, or about 15 medium apples.
What type of apples are best for Apple Pie?
My favorite are Honeycrisp apples since they are sweet, flavorful, and hold their shape for cooking. If you are trying to choose apples for pie, look for those attributes! In the US, other options include Granny Smith, Braeburn, or Jonagold.
If you’re in the UK, look for Bramley apples. They are the best in pies!
Does the bottom crust need to be blind baked?
It does not! The egg wash on the bottom crust helps to protect the dough from the moisture in the apple filling so that it can cook properly and get nice and crispy on the bottom.
This easy and delicious apple slab pie is just the dessert you need to feed your crew this holiday season! Save this recipe by pinning it so that you can easily find it later.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Apple Slab Pie
Equipment
Ingredients
Pie:
- 3 (900 g) all butter pie crusts divided into two equal disks, chilled.
- 1 egg beaten with 1 tablespoon water for egg wash
- 1 cup (225 g) unsalted butter
- ½ cup (60 g) all-purpose flour
- ½ cup (120 ml) water
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons (30 ml) pure vanilla extract
- 12-14 Honeycrisp apples about 5 lbs, peeled, cored, and thinly sliced
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Vanilla glaze:
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream double cream in the UK
- ¼ teaspoon pure vanilla extract
Instructions
Pie:
- Prepare a triple batch of your favorite double pie crust recipe. Divide the dough into two even discs and refrigerate the dough for at least 1 hour before using.
- On a lightly floured surface, roll out half of the dough into a rectangle, roughly 12×18”, then place into the bottom of a 10×15” jelly roll pan, allowing the sides to overhang. Brush the crust with half the eggwash. Place into the fridge to chill while you prepare the filling.
- Preheat the oven to 375°F (190°C) and then prepare the sauce for the filling. Place a medium saucepan over medium heat and melt the butter.
- Stir in the flour and cook for 1 minute, whisking until fully incorporated.
- Add the water, granulated sugar, and brown sugar. Stir to combine. Bring it to a boil then reduce the heat to low and simmer for about 3 minutes, stirring occasionally. Then remove from the heat and mix in 1 teaspoon of vanilla extract. Set aside to cool as you prepare the apples.
- In a small bowl, whisk together the spices and salt. Sprinkle the mixture over the sliced apples. Stir with a wooden spoon or rubber spatula until evenly coated.
- Cover the apples in the slightly cooled sauce and stir to coat evenly.
- Pour the apples into the prepared jelly roll pan and set aside.
- Remove the second pie dough from the fridge and roll into a 11×16 inch rectangle on a floured surface. Place on top of the apples and pinch to press the top dough to the bottom dough. Trim the excess dough and crimp or flute the edges
- Cut venting holes into the top of the pie crust, then brush with the remaining egg wash.
- Bake in a preheated oven for 45-55 minutes, or until golden brown and filling is bubbly. Allow to cool
Vanilla glaze:
- In a small bowl, whisk together the powdered sugar, 1 tablespoon of heavy cream and the vanilla extract until smooth. Add more cream until desired consistency is achieved.
- Drizzle generously over the pie
Notes:
- Choose your Pan: This recipe works best in a jelly roll pan that is 10x15x1 inches (or approximately 27x39x2.5 cm). A cookie sheet is a bit too big for these ingredients and the slices would be very thin. You could also use a ¼ sheet pan which is 9×13 inches and 1 inch deep. It will work, but give you thicker, smaller pie slices and might take longer to bake.
- Recipe Steps: You can get the bottom crust ready before you prep the apples if that’s easier. Just be sure to pop the crust in the fridge so that it stays cold.
- Taste your Apples: Honeycrisp apples are quite sweet, so this recipe is made with a bit less sugar. If you’re using Granny Smith apples or another tart variety, you can add additional sugar to the filling.
- Pie Shields: If you find that the outside edges of the pie are browning too quickly, you can cover the edges of the pie with pieces of foil once they are perfectly golden brown.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!