Apple Slab Pie
What could be more fitting for Thanksgiving than a homemade Apple Slab Pie with cinnamon-spiced apples inside of a flaky pastry crust all topped with a maple glaze? These apple pie bars offer a delightful twist on the classic and is enough dessert to serve a crowd! Your guests will be thankful for every scrumptious bite.
Want more slab pie recipes? Try my Cherry Bars, Pecan Pie Bars, or Blueberry Pie Bars.
What is a Slab Pie?
A slab pie is a larger, rectangular version of traditional pie. Since it’s made in a rectangular pan (a 9×13-inch pan) instead of a round pie dish, it creates more pieces for your guests to enjoy.
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That means that when it is cut into squares or rectangles, a slab pie typically serves about twice as many people when compared to triangular slices from a round pie.
Apple slab pie (aka apple pie bars) is the perfect solution to having enough pie for your Thanksgiving guests. Plus with smaller pieces, you can try even more of the sweets at the dessert table.
Why You’ll Love This Recipe
Besides it’s ability to serve a crowd, you’ll love this apple slab pie for its:
- Rustic Simplicity: No need to crimp the edges or make it pretty. Just assemble the apple slab pie and bake.
- Versatility: Apple slab pie can be customized with various toppings, from a simple sprinkle of cinnamon-sugar or drizzle of glaze, to streusel or a lattice crust. Feel free to experiment with different textures and flavors to suit your preferences and the occasion.
- Make-Ahead Convenience: You can bake apple slab pie a day in advance and save your oven for the turkey and other fixings on Thanksgiving day.
How to Make Apple Slab Pie
Start with the pie crust. You can potentially use store-bought pie crust for this slab pie. However, it is easier to divide the dough with a bigger portion for the bottom crust and a smaller portion for the top crust if you make your own pie crust. Topping it with an oat crumb streusel is also an option.
You can double (or triple) my all butter pie crust, but I prefer to use my crisco pie crust recipe because it doesn’t shrink as bad as a butter crust does and it’s very forgiving.
- Make the pie crust and divide it about 60/40. Then wrap and chill the crust in the fridge.
- Next peel, core, and slice the apples. I love to use this special tool. (affiliate)
Filling and Assembling the Pie
- Place the prepared apples in a large bowl. Add the brown sugar, sugar, cornstarch, lemon juice, cinnamon and nutmeg. Stir to coat. Let apples macerate at room temperature, during the next steps.
- Preheat oven to 350 degrees Fahrenheit.
- Roll the larger pie crust into roughly a 12×16-inch rectangle that’s 1/8-inch thick. Fit the crust into the bottom and up the sides of 9×13-inch pan. Place pan in fridge to keep crust cold.
Topping and Baking the Apple Slab Pie
- Roll the smaller pie crust into roughly a 10×14-inch rectangle that’s 1/8-inch thick. Cut off any ragged edges to minimize excess crust.
- Pull the pan out of the fridge. Fill the bottom crust with the apples and any liquid produced. Spread evenly inside the crust.
- Dab the edges of the bottom crust with water or egg wash (1 egg and 1 Tbsp of water whisked together). Then place the top crust over the apples and pinch the seams to seal the two crusts together.
- Brush the top of the pie crust with egg wash. Then make a few slits with a knife for ventilation.
- Bake the apple slab pie at 350˚F for 65-70 minutes or until golden brown and the filling bubbles in the center, not just the edges. May check if apples are tender through slits with a fork.
Maple Glaze
When I make a traditional apple pie, I typically sprinkle the top of the egg washed crust with cinnamon-sugar before baking. For these apple pie bars, I thought it would be fun to add a glaze after baking, like on my apple hand pies. This time I opted for a delicious cinnamon maple glaze.
- Combine powdered sugar, pure maple syrup, cinnamon, and salt in a bowl. Whisk together. Add additional water or milk 1 teaspoon at a time, to the desired consistency.
ALTERNATIVES: Swap the maple syrup for apple cider or thawed frozen apple juice concentrate. Another option would be to make my cinnamon brown sugar glaze.
- Drizzle glaze over the cooled pie and allow time for the glaze to set before cutting into squares for apple pie bars.
Helpful Tools
- Pastry Blender: (affiliate) Quickly cuts the shortening into the flour for the pie crust.
- Rolling Pin: (affiliate) A rolling pin is essential for rolling out the pie dough to the desired thickness, ensuring even coverage in your slab pie.
- Apple Peeler/Corer/Slicer: (affiliate) This specialized tool can save you a significant amount of time when preparing the apples, as it peels, cores, and slices them quickly and uniformly.
- 9×13-inch Pan: (affiliate) The raised edges help contain the filling and provide the structure for your apple slab pie. I’ve linked to the pan you see in this post.
- Pastry Brush: (affiliate) A pastry brush is handy for applying egg wash to the pastry crust for a golden, flaky finish.
Recipe Tips
Store leftover apple slab pie in the pan, tightly covered with plastic wrap or foil (or in an airtight container) at room temperature for 3-4 days or in the refrigerator for up to 1 week. You can also freeze it for longer storage; just ensure that it’s well-wrapped to prevent freezer burn.
Yes, you can use a variety of apples. Popular choices include Granny Smith, Honeycrisp, or a mixture of sweet and tart apples for a well-balanced flavor. Be sure to adjust the amount of sugar added depending on the sweetness of the apples used.
To prevent a soggy crust, use a thin layer of plain panko or bread crumbs under the apples. Alternately drain excess juice from the apple filling.
Because the apples will release more liquid as time passes, which can create a soggy crust, it’s best to bake the pie fully once assembled. You can bake the pie the day before, if needed.
You could use store-bought pie crust for convenience, but you would need 2 boxes (4 crusts) and would have to combine and roll together two crusts for each rectangle (top and bottom crust).
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Apple Slab Pie
Ingredients
Crust
- 3 cups (360 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp salt
- 1 cup (189 g) butter flavored Crisco shortening
- 1 large egg
- 1 Tbsp white vinegar
- 5 Tbsp cold ice water, or more, if needed
Filling:
- 8 cups (747 g) Granny Smith apples, peeled, cored, and sliced (about 3.5lbs or roughly 8 apples depending on size)
- ½ cup (100 g) light brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
Egg Wash
- 1 large egg
- 1 Tbsp cold water
Glaze
- 1½ cups (180 g) powdered sugar
- ⅓ cup (80 ml) pure maple syrup, See Notes
- ½ tsp ground cinnamon
- 1 pinch salt
- 1-2 tsp water or milk, if needed, to thin the glaze
Equipment
Instructions
- CRUST: Combine flour and salt in a large bowl. Stir. Cut in shortening with a pastry blender until pea size pieces are achieved. Add the egg, vinegar, and 5 Tbsp of ice cold water. Stir together until all ingredients are incorporated. Add additional water 1 Tablespoon at a time if needed to get dough to come together, but not be sticky.
- Separate dough into 2 pieces 60% by 40%. You need one slightly bigger than the other. Shape into rectangles and wrap in plastic wrap. Place in fridge while preparing the apples.
- FILLING: Peel, core, and slice the apples. Place the prepared apples in a large bowl. Add brown sugar, sugar, cornstarch, lemon juice, cinnamon and nutmeg. Stir to coat. Let apples macerate at room temperature, during the next steps.
- Preheat the oven to 350℉.
- Roll the larger pie crust into roughly a 12×16-inch rectangle that’s 1/8-inch thick. Fit the crust into the bottom and up the sides of 9×13-inch pan. Place pan in fridge to keep crust cold.
- Roll the smaller pie crust into roughly a 10×14-inch rectangle that’s 1/8-inch thick. Cut off any ragged edges to minimize excess crust.
- Pull the pan out of the fridge. Fill the bottom crust with the apples and any liquid produced. Spread evenly inside the crust.
- Dab the edges of the bottom crust with water or egg wash (1 egg and 1 Tbsp of water whisked together). Then place the top crust over the apples and pinch the seams to seal the two crusts together.
- Brush the top of the pie crust with a thin layer of egg wash. Then make a few slits with a knife for ventilation.
- Bake the apple slab pie at 350˚F for 65-70 minutes or until golden brown and the filling is bubbling in the center, not just the edges. May check if apples are tender through slits with a fork.
- GLAZE: Combine powdered sugar, pure maple syrup, cinnamon, and salt in a bowl. Whisk together. Add additional water or milk 1 teaspoon at a time, to the desired consistency. Drizzle glaze over the cooled pie and allow time for the glaze to set before cutting into squares.
Notes
- Swap the maple syrup for apple cider or thawed frozen apple juice concentrate. Start with 1/4 cup and go from there. Another option would be to make my cinnamon brown sugar glaze.
- Store leftover apple slab pie in the pan, tightly covered with plastic wrap or foil (or in an airtight container) at room temperature for 3-4 days or in the refrigerator for up to 1 week. You can also freeze it for longer storage; just ensure that it’s well-wrapped to prevent freezer burn.
- To prevent a soggy crust, use a thin layer of plain panko or bread crumbs under the apples. Alternately drain excess juice from the apple filling.
Nutrition
Did you make this?
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*Originally published 11/8/2012. Post updated November 2023.
Can I use canned apples? I am unable to cut apples. This looks amazing!
Yes, absolutely. You will probably want to use 2-3 cans of apple pie filling.
Would you happen to know if you could make this with blueberries? If so how much Blueberries would I use? Fresh? or Frozen? Thank you for your advice. I just found your site and Love it!
For sure! I would do:
4-5 cups frozen blueberries (around 24oz if you buy frozen)
1/2 cup sugar
6 Tbsp cornstarch
Combine the sugar & cornstarch & toss the berries in it. Make sure you do the layer of panko (but maybe only 1/2 cup) on the bottom as well. The cook time should remain the same (60 min/1 hour.)
Good luck!
That’s 4 to 5 cups, it kind of looks like 45 which would be way too much!
Thanks so much for your reply! I appreciate you giving me all the “other things” I would need to make it blueberry too! I am making this for a group outing this Friday! I can’t wait!
I wonder if maybe I didn’t slice my apples thinly enough. It seems that there was no “runny filling” for the panko to soak up. Basically, it’s like there is just a layer of panko crumbs under my apples, it’s not “compressed looking” like yours. Hmmmm…I also used braeburn apples, because I needed to get them used up. I topped mine with a homemade caramel drizzle, and it still tastes great, though!! Just baffling about the filling…thanks for the recipe, saw it on Pinterest!!
Did you give them the chance to macerate & release their juices? That’s the only thing I can think of; that or your apples were too old. Try letting them sit a little longer next time & get really wet. Glad it still turned out somewhat okay. 🙂
This looks great! Would love for you to join us on Foodie Friends Friday with a recipe! I’m your newest follower here!
Hey, this looks wonderful. I’ll make for our big Thanksgiving weekend. Can’t wait to try it. Panko is a great idea.