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Apple Slab Pie

Apple slab pie with a golden, lattice-style crust baked on a 15x10 rimmed sheet until bubbling. Sweet cinnamon apples are thickened with cornstarch and finished with a simple powdered sugar drizzle.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 4 refrigerated pie crusts Use refrigerated for convenience or homemade for a 15x10 pan.
Apple filling
  • 6 large apples Peel and thinly slice for even baking.
  • 0.667 cup granulated sugar
  • 3 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch Helps thicken the juices as it bakes.
  • 1 tbsp lemon juice
  • 2 tbsp butter Dice into small pieces.
Top
  • 1 egg Beaten for egg wash.
  • 2 tbsp sugar For sprinkling on top.
  • 1 tsp cinnamon For cinnamon sugar topping.
Drizzle
  • 1 cup powdered sugar
  • 2 tbsp cider or milk Use cider or milk to thin to drizzle consistency.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line up a 15x10 rimmed baking sheet so it’s ready to bake the slab pie.
  2. Lightly grease the 15x10 rimmed baking sheet, then press two pie crusts together to fit and prick the bottom all over with a fork.
Fill and assemble
  1. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated.
  2. Spread the apple filling over the crust in an even layer, then dot the top with the diced butter.
  3. Press the remaining two pie crusts together to cover the filling, crimp the edges to seal, and form a closed slab pie.
  4. Brush the top with the beaten egg, sprinkle with the cinnamon sugar, and cut a few steam vents so the filling can bubble through.
Bake and finish
  1. Bake for 40-45 minutes at 400°F until the crust is golden and the filling is visibly bubbling through the vents.
  2. Let the slab pie cool, then drizzle with the powdered sugar glaze once cool for clean slices.

Notes

For neat rectangular slices, cool the slab pie completely before drizzling and cutting—juices set as it cools. Store covered in the fridge up to 4 days. Freezing is yes: wrap tightly and freeze up to 2 months, thaw in the fridge overnight. For a lighter swap, use reduced-sugar pie crust or a portion of the granulated sugar replaced with 1:1 baking sugar substitute (measure by weight).