Flaky Apple Slab Pie for 12 – Irresistibly Easy Crowd-Pleaser

I still remember the first time I made apple slab pie for a family gathering—it was a game changer! No more fussing with individual slices or worrying about running out. This giant, rectangular beauty serves a crowd effortlessly, with that perfect flaky crust and sweet cinnamon-spiced apple filling we all love. What makes it special? It’s easier than a traditional pie (no fancy crimping required!), and the smell alone will have everyone hovering around the kitchen. After years of tweaking my recipe—yes, I’ve had a few “oops” moments with soggy bottoms—I’ve nailed the balance of buttery crust and juicy, tender apples. Trust me, once you try this, you’ll never go back to round pies for potlucks again.

Why You’ll Love This Apple Slab Pie

Let me tell you why this apple slab pie is about to become your new best friend—especially when you need a dessert that’s equal parts impressive and effortless. First off, it’s ridiculously easy to throw together. No pie plate? No problem! A simple baking sheet does the job. Plus, it feeds a crowd without the hassle of slicing tiny wedges (hello, backyard barbecues and holiday potlucks).

But the real magic? That flaky, buttery crust—crisp on top, tender underneath—paired with a filling that hits all the right notes. I use a mix of sweet and tart apples (my secret: Granny Smith and Honeycrisp) tossed with just enough cinnamon and sugar to let the fruit shine. It’s cozy, comforting, and downright irresistible warm from the oven. And here’s the kicker: it’s forgiving. No lattice-weaving skills required—just roll, fill, and bake. Even if your edges aren’t perfect (mine rarely are), it still tastes like heaven.

• Feeds a crowd: Cuts into 12 generous squares—no fighting over the last slice!
• Flaky crust hack: Cold butter and ice water = layers of buttery perfection.
• Balanced filling: Tart apples + warm cinnamon = not too sweet, not too tangy.
• Weekend-worthy, weekday-easy: Looks fancy, but comes together like a dream.

Seriously, if you’ve ever stressed over pie—this one’s your golden ticket. Pass the vanilla ice cream!

Apple Slab Pie Ingredients

Gathering the right ingredients is half the battle for a perfect apple slab pie—but don’t worry, everything here is simple and pantry-friendly. I’ve learned (the hard way!) that quality matters, especially with the butter and apples. This recipe makes a generous 12 servings, so you’ll have plenty to share… or not, no judgment here!

For the Flaky Crust

• 4 cups all-purpose flour – Spoon and level it for accuracy
• 1 1/2 cups cold butter, cubed – Yes, cold! Straight from the fridge is best
• 1/2 cup ice water – Literally add an ice cube to keep it chilled
• 1/4 tsp salt – Just enough to balance the sweetness

For the Cinnamon Apple Filling

• 8 cups thinly sliced apples – About 6-7 medium apples (I use 50% Granny Smith, 50% Honeycrisp)
• 3/4 cup granulated sugar – Adjust up to 1 cup if your apples are very tart
• 2 tsp ground cinnamon – The more fragrant, the better
• 1 tbsp lemon juice – Keeps the apples bright and prevents browning

Pro tip: Measure your apples after slicing—pack them lightly into the measuring cup. And don’t skip the lemon juice! I learned that lesson when my first pie filling turned an unappetizing gray. Not a good look for dessert.

How to Make Apple Slab Pie

Alright, let’s get to the fun part! Making apple slab pie is easier than you think—just follow these steps, and you’ll have a golden, flaky masterpiece in no time. Trust me, I’ve made all the mistakes so you don’t have to!

Preparing the Crust

First things first: preheat your oven to 375°F (190°C). Now, let’s talk crust. In a large bowl, whisk together the flour and salt. Then, grab those cold butter cubes—I mean cold, like “just out of the fridge” cold. Toss them into the flour and start cutting them in with a pastry cutter or two knives. You want the mixture to look like coarse crumbs with some pea-sized butter bits remaining—those little pockets are what create that flaky magic!

Next, drizzle in the ice water a tablespoon at a time, mixing gently with a fork just until the dough holds together when you squeeze it. Don’t overwork it! Divide the dough in half, shape each into a rectangle, and wrap in plastic. Let it rest in the fridge for 15-20 minutes while you prep the filling. Chilling relaxes the gluten and makes rolling way easier.

Assembling the Apple Slab Pie

Lightly grease a rimmed baking sheet (about 10×15 inches works great). Roll out one dough rectangle on a floured surface until it’s about 1/8-inch thick and slightly larger than your pan. Carefully transfer it to the pan, letting the edges hang over—we’ll trim those later.

Now, toss those gorgeous apple slices with sugar, cinnamon, and lemon juice until evenly coated. Spread them over the crust in an even layer, pressing them down gently. Leave about a 1-inch border around the edges—this is crucial for sealing!

Roll out the second dough rectangle the same way and drape it over the apples. Trim any excess dough, then crimp the edges together with a fork or your fingers to seal tightly. Cut a few slits in the top crust to let steam escape (I make about 5-6 small slashes—nothing fancy).

Baking and Cooling

Pop that beauty into your preheated oven and bake for 40-45 minutes. You’ll know it’s done when the crust is a deep golden brown and you see juicy bubbles peeking through the vents. Oh, that smell! But resist the urge to slice immediately—let it cool on a wire rack for at least 30 minutes. This lets the filling set so you get clean slices instead of a juicy landslide. (Though, let’s be real, even messy slices taste amazing.)

Tips for the Best Apple Slab Pie

Listen, I’ve made enough slab pies to know the little tricks that take it from “good” to “can I have the recipe?!” level. First, the apples matter. Use a mix of tart and sweet—my go-to is Granny Smith for structure and Honeycrisp for juiciness. And slice them thin (about 1/4-inch thick), or they’ll stubbornly stay crunchy in the middle.

Keep everything cold—like, “winter morning” cold. Chill your butter, use ice water, and let the dough rest in the fridge. Warm dough spreads like gossip, and we want flaky layers, not a tough mess. Speaking of dough: when rolling, flour your surface lightly but don’t go nuts. Too much flour makes the crust dry.

Finally, don’t skip the vents! Those slits in the top crust aren’t just decoration—they let steam escape so your filling thickens instead of turning soupy. And for extra crispness, brush the top with an egg wash (1 egg + 1 tbsp water) before baking. Golden, shiny perfection every time!

Apple Slab Pie Variations

Once you’ve mastered the classic version, try these easy twists to keep things exciting! For extra warmth, add 1/4 teaspoon of nutmeg to the cinnamon—it’s like wrapping your pie in a cozy sweater. Feeling indulgent? Drizzle warm caramel sauce over the top before serving (my kids beg for this version). If you love texture, sprinkle chopped pecans or walnuts over the apples before adding the top crust. And for a holiday twist, mix in a handful of dried cranberries with the apples—that sweet-tart combo is irresistible. The beauty? These tweaks take seconds but make the pie feel brand new!

Serving and Storing Apple Slab Pie

Here’s the best part—digging in! I always serve this pie slightly warm, straight from the oven after that 30-minute cooling wait (okay, maybe I cheat and cut it at 20 minutes). The heat makes the apples extra luscious, especially with a scoop of vanilla ice cream melting over the top—that cold-hot-crispy-creamy combo is life-changing! For gatherings, I’ll often prep it ahead and reheat slices at 300°F for 10 minutes.

Storage? Easy. Room temperature works for 2 days (just cover loosely with foil). Beyond that, pop it in the fridge for up to 5 days. Freezing? Absolutely—wrap well and freeze whole or in squares for up to 3 months. Thaw overnight in the fridge, then warm gently before serving. Pro tip: The crust loses some crispness after refrigeration, so a quick 5-minute toast in the oven brings it right back!

Apple Slab Pie FAQs

Got questions? I’ve got answers—straight from my own trial and error (and a few kitchen disasters)! These are the things people ask me most about making foolproof apple slab pie.

Can I use frozen apples instead of fresh?

You can, but hear me out—thaw and drain them really well first. Frozen apples release way more juice, which can make your crust soggy. I’ll sometimes toss thawed apples in a colander for 30 minutes, then pat them dry with paper towels. And maybe cut back the sugar slightly since frozen fruit tastes sweeter. But honestly? Fresh is best for texture and flavor.

How do I prevent a soggy bottom crust?

Ah, the eternal pie struggle! My triple-threat method: 1) Chill your dough before baking (cold butter = flakier layers), 2) Spread apples evenly—no towering piles in the center, and 3) Bake on the lower oven rack so the bottom crisps up. Some folks swear by brushing the bottom crust with egg white first, but I find chilling is the real game-changer.

Can I make the dough ahead?

Absolutely! I often whip up the dough the night before and keep it wrapped in the fridge. Just let it sit at room temp for 10 minutes before rolling—otherwise it’ll crack like dry desert ground. You can even freeze the dough for up to 3 months! Thaw in the fridge overnight when you’re ready to bake.

Why did my filling bubble over?

Been there! Usually means: 1) Not enough vent slits (those steam needs escape routes!), 2) Overfilled with apples (stick to 8 cups max), or 3) Oven temp was too low so the filling boiled instead of setting. Pro tip: Place a foil-lined baking sheet on the rack below to catch any rogue drips. Saved my oven more than once!

Can I use store-bought pie crust?

Sure, in a pinch—but the texture won’t be as flaky. If you go this route, unroll the sheets cold and press the seams together well. And maybe add an extra sprinkle of cinnamon sugar on top to jazz it up! But trust me, homemade crust is easier than you think and so worth it.

Nutritional Information

Okay, let’s be real—nobody eats apple slab pie for the nutrition! But since you asked (or maybe just want to budget those dessert calories wisely), here’s the scoop per slice. Remember: These are estimates based on typical ingredients—your exact numbers might dance a bit depending on apple varieties or how generously you slice!

• Calories: About 320 per slice (roughly 1/12 of the pie)
• Fat: 14g (hello, glorious butter!)
• Carbs: 45g (mostly from those sweet apples and flaky crust)
• Fiber: 3g (apples FTW!)
• Sugar: 18g (natural from fruit + a little extra love)

Fun fact: Leaving the apple skins on boosts fiber, but I peel mine for that classic smooth texture. And if you’re watching sugar, try reducing it to 1/2 cup—tart apples like Granny Smith still shine through. Now go enjoy that slice guilt-free—life’s too short not to savor buttery, cinnamon-spiced moments!

Share Your Apple Slab Pie Experience

I live for the moment when friends text me photos of their apple slab pie attempts—the good, the messy, and the “I-couldn’t-wait-to-slice-it” masterpieces! Baking is all about sharing the love, so don’t be shy. Did yours turn out perfectly flaky? Did you add your own twist (pecans? extra cinnamon? bourbon-soaked raisins—no judgment)? Spill the details in the comments below—I read every single one!

Snap a pic of your golden-brown beauty (or even your “rustic” version—we’ve all been there) and tag me on Instagram. Nothing makes me happier than seeing those cinnamon-scented creations out in the wild. And hey, if you hit a snag? Ask away! Chances are I’ve made the same mistake and can help troubleshoot.

Now go forth and bake—then come back and tell me all about it. Your feedback helps other pie lovers too! (P.S. If this recipe becomes your new go-to, a 5-star rating makes my day brighter than a freshly polished apple.)

Print