Easy Apple Slab Pie for a Crowd (20 Slices)

This Apple Slab Pie is the pie you make when a slice just isn’t enough for everyone at the table. A buttery double crust holds a thick layer of cinnamon-spiced apples, baked in one big pan and cut into squares. One bite of the sweet glaze on top and you’ll see why it’s my go-to for Thanksgiving.

Why You’ll Love This Apple Slab Pie

• Feeds a crowd from one pan — no juggling multiple pie plates.
• Sweet-tart apples in warm cinnamon and nutmeg, with no soggy bottom.
• Slices and travels easily for potlucks and holiday tables.

Ingredients You’ll Need

• All-purpose flour — the base of a sturdy, flaky crust that holds up under a big apple filling.
• Cold unsalted butter — keep it cold so the crust bakes up flaky instead of tough.
• Egg yolks — add richness to the dough and help it roll out without cracking.
• Tart apples (Granny Smith or Honeycrisp) — they hold their shape and balance the sugar in the filling.
• Granulated and brown sugar — a mix gives the filling sweetness plus a hint of caramel.
• Cinnamon and nutmeg — warm spices that make the kitchen smell like fall.
• Lemon juice — brightens the apples and keeps them from browning.
• Powdered sugar glaze — a simple finishing touch that adds shine and a touch more sweetness.

How to Make Apple Slab Pie

1. Make the dough. Whisk 5 cups flour, 1 teaspoon salt, and 1 teaspoon baking powder, then cut in 2 cups cold cubed butter until the mixture looks like coarse crumbs. Stir in 2 beaten egg yolks and 1 cup cold water just until the dough comes together.
2. Chill and roll. Divide the dough in half, wrap, and chill for 30 minutes. Roll one half into an 11×16-inch rectangle and press it into the bottom of a greased 10×15-inch pan, letting the edges hang slightly over the sides.
3. Toss the apples. In a large bowl, mix 10 cups thinly sliced tart apples with 1 cup granulated sugar, ⅓ cup flour, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt, and 2 tablespoons lemon juice.
4. Fill and top. Spread the apple mixture evenly over the bottom crust and dot with 3 tablespoons cubed butter. Roll the second half of dough over the filling, then trim, crimp, and cut a few vents in the top.
5. Bake. Brush the top with milk and sprinkle with sugar. Bake at 400°F for 45-50 minutes, until the crust is deep golden and the filling bubbles through the vents.
6. Cool and glaze. Let the pie cool for at least 1 hour, then whisk 1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla, and a pinch of salt into a glaze. Drizzle over the top before slicing into squares.

Tips for Success

Keep everything cold. Warm butter is the most common reason slab pie crust turns out tough instead of flaky. Chill the dough — and even the rolling pin — if your kitchen is warm.

Don’t skip the vents. Steam needs somewhere to go, or the filling will push the top crust up and leave gaps. A few short slits also help the pie bake more evenly.

Let it cool before slicing. Cutting into a hot slab pie means the filling runs everywhere. An hour of cooling lets the juices set up so every square holds together.

Variations to Try

• Swap in pears for half the apples for a softer, floral filling.
• Add ½ cup chopped pecans to the apple mixture for crunch.
• Drizzle warm caramel instead of the powdered sugar glaze — it pairs beautifully with the same flavors in this caramel apple cupcakes recipe.
• Stir 1 teaspoon of maple extract into the glaze for a cozy, autumn twist, similar to what we do in this spiced apple cake.

What to Serve With Apple Slab Pie

A square of this slab pie is rich enough on its own, but a scoop of vanilla ice cream melting into the warm crust never hurts. For a fall dessert table, set it next to these mini pecan pies so guests can pick a slice of each.

If you’re serving a crowd for the holidays, a big pitcher of spiced cider or coffee rounds out the table nicely alongside the pie.

Frequently Asked Questions

Can I make this apple slab pie ahead of time?

Yes. Bake the pie up to 2 days ahead, cover tightly, and store it at room temperature. Add the glaze the day you plan to serve it so it stays glossy.

What apples work best for slab pie?

Firm, tart apples like Granny Smith or Honeycrisp hold their shape best during the long bake. Softer apples like McIntosh tend to break down into mush.

Can I freeze apple slab pie?

Yes, freeze the baked and cooled pie (unglazed) tightly wrapped for up to 2 months. Thaw overnight in the fridge, then glaze before serving.

Why is my slab pie crust soggy on the bottom?

This usually means the filling was too wet. Tossing the apples in flour before baking helps absorb extra juice, and baking on the pan’s bottom rack encourages a crisper crust.

Final Thoughts

This apple slab pie is proof that a classic dessert can be even better when you make it easy to share. One pan, simple ingredients, and that irresistible cinnamon-apple smell filling your kitchen — it’s everything I love about fall baking.

I hope this becomes the pie you reach for whenever there’s a crowd to feed. Save the recipe, and let me know in the comments how yours turns out!