Apple Slab Pie

Here’s a classic Apple Slab Pie — perfect for a crowd and way easier than individual pies 🥧

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Apple Slab Pie (Sheet-Pan Style)

Ingredients

Crust

• 3 cups all-purpose flour

• 1 tbsp sugar

• 1 tsp salt

• 1 cup cold butter, cubed

• ¾ cup cold water (add a little at a time)

(You can also use 2–3 store-bought pie crusts to keep it extra easy.)

Filling

• 8–10 cups apples, peeled and thinly sliced (Granny Smith or Honeycrisp work great)

• ¾ cup sugar

• ¼ cup brown sugar

• ¼ cup flour or cornstarch

• 1½ tsp cinnamon

• ¼ tsp nutmeg

• 1 tbsp lemon juice

• 1 tsp vanilla

• Pinch of salt

Topping

• 1 egg, beaten (for egg wash)

• Optional: coarse sugar for sprinkling

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Instructions

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet (about 10×15 or 9×13) with parchment.

2. Make the crust

   • Mix flour, sugar, and salt.

   • Cut in butter until crumbly.

   • Stir in cold water just until dough forms.

   • Divide dough into two portions (one slightly larger).

3. Roll out the bottom crust

   • Roll the larger portion to fit the pan.

   • Press into the pan, letting edges come up the sides.

4. Make the filling

   • Toss apples with sugars, flour, cinnamon, nutmeg, lemon juice, vanilla, and salt.

   • Spread evenly over the crust.

5. Top crust

   • Roll out remaining dough and place over apples.

   • Seal and crimp edges.

   • Cut slits in the top for steam.

6. Finish & bake

   • Brush with egg wash and sprinkle with sugar if using.

   • Bake 40–45 minutes, until golden and bubbly.

7. Cool at least 30 minutes before slicing.

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Easy Variations

• Dutch-style: Skip the top crust and add a crumb topping.

• Extra caramel flavor: Drizzle caramel sauce over apples before baking.

• Shortcut: Use refrigerated pie crusts and canned apple filling.

If you want a super lazy version, a crumb topping, or a smaller pan size, just tell me 😊