Apple Slab Pie is the ultimate easy dessert for feeding a crowd, with a flaky pie crust, warm spiced apple filling, and a buttery crumb topping baked together on a simple sheet pan. It has all the classic flavors of traditional apple pie but in a bigger, easier-to-slice version that’s perfect for holidays, potlucks, or any fall gathering. With just a few pantry staples and about an hour, you can have a homemade dessert that tastes like it came straight from a bakery — no fancy techniques required.
Enjoy the wholesome taste of this incredible Apple Slab Pie prepared with apple pie filling, brown sugar, cinnamon, nutmeg, and a few other ingredients. It’s super easy to prepare, and it’s absolutely delicious. Instead of going through the tedious process of preparing an apple pie from scratch, try this recipe because it’s easy, fun, and flavorful.
Apple Slab Pie
Searching for ideas of something fresh and flavorful to prepare for dessert this holiday season? If so, try this Apple Slab Pie. It’s super simple yet incredibly delicious. Once you prepare it and serve slices of it to your loved ones, they’ll be asking you for the recipe and coming back for seconds. Trust me; this is one dessert recipe you don’t want to miss out on trying. Not only does it taste like an apple pie made from scratch, but it’s also easy enough to make with minimal ingredients, which makes it even better!
Ingredient Breakdown: What They Do
- Refrigerated Pie Crusts – Gives you a shortcut without sacrificing texture. If you want fully homemade, you can swap in your favorite crust recipe.
- Apple Pie Filling – The star of the show! Canned filling keeps things simple, but homemade works beautifully too.
- All-Purpose Flour – Creates structure for the crumb topping so it bakes into golden crumbles instead of melting into the filling.
- Brown Sugar – Adds rich, caramel-like sweetness and depth of flavor.
- Cinnamon & Nutmeg – Warm fall spices that give this pie its classic flavor.
- Cold Butter – The key to a crumb topping with crisp, buttery texture.
When to Serve / Serving Ideas
Apple Slab Pie is perfect for Thanksgiving dessert tables, Christmas gatherings, potlucks, or weekend baking when you want to fill the house with the smell of cinnamon apples. Serve warm with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for a truly indulgent treat.
Make-Ahead & Storage Tips
This dessert keeps beautifully, making it perfect for holiday prep. Bake the pie completely, let it cool, then cover and store at room temperature for up to 2 days or in the fridge for 5 days. For longer storage, freeze tightly wrapped slices for up to 3 months. Reheat in the oven for 10 minutes at 300°F to restore crispness before serving.
Why You’ll Love This Slab Pie with Apples
- It has the same great taste as a traditional baked apple pie. However, you’ll make this with only a handful of ingredients.
- Not only does it taste great, but it’s also super simple. Pressed for time? Not a problem when you’re making this Apple Slab Pie.
- You can serve the pie with whipped cream on top or put it in a bowl with a scoop of ice cream. There are so many fun ways to serve this!
Slab Pie Recipe Variations
- You can drizzle some caramel syrup on top of your Apple Slab Pie when it’s done as a finishing touch. Of course, this is an optional topping, but some people love the taste of caramel with the apples.
- If you want to create a mixed fruit pie, you can use a can of apple pie filling with a can of any other type of pie filling that you like, combining the two to make a creation of your own.
- Feel free to make your own apple pie filling if you prefer not to use canned apple pie filling. You can prepare it from scratch with your favorite apples, cinnamon, lemon juice, etc.
Apple Slab Pie Notes
- Make sure you keep your crusts sealed until you’re ready to use them. If you open them too soon, they can start drying out, making them more difficult to work with. You don’t want that to happen.
- If you want to create a decorative edge for the crust, use a spoon to do so. Of course, this is an optional step, so feel free to leave the crust as is if you don’t want to take any additional steps.
- When preparing the crumble, be sure to use COLD butter. If you’re using warm butter or room temperature butter, it’s going to mix in with the other ingredients, and it won’t turn into a crumb. You’d end up having to start all over again. Be sure your butter is nice and cold before you combine it to get that crumb effect for your pie.
FAQ: Apple Slab Pie
Can I make Apple Slab Pie ahead of time?
Yes! Apple Slab Pie is one of the best desserts to prep in advance, especially for holidays like Thanksgiving or Christmas. You can assemble the pie completely, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. When you’re ready, just pop it in the oven as directed. Keep in mind, if you’re baking it straight from the fridge, you may need to add 5–10 minutes to the bake time so the crust crisps up perfectly.
What’s the best apple pie filling for Apple Slab Pie?
This recipe keeps things simple with canned apple pie filling, but if you want to use homemade filling, go for it. The key is making sure the apples are cooked until tender but not mushy and seasoned with cinnamon, sugar, and a little nutmeg for that classic fall flavor. About 4–5 cups of homemade filling will work well for this recipe.
Can I use puff pastry instead of pie crust?
Yes, puff pastry works beautifully for Apple Slab Pie if you want an extra flaky, bakery-style crust. Just keep in mind that puff pastry bakes faster than traditional pie crust, so start checking for doneness around the 35–40 minute mark to prevent overbrowning.
How do I keep the bottom crust from getting soggy?
For a crisp bottom crust, bake your Apple Slab Pie on the lower third rack of your oven. This allows the heat to reach the bottom crust more directly. You can also brush a thin layer of beaten egg white over the crust before adding the apple pie filling — this creates a barrier and helps prevent sogginess.
Can Apple Slab Pie be frozen?
Absolutely! Apple Slab Pie freezes very well. Bake and cool the pie completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator and warm in a 300°F oven for about 15 minutes if you prefer it served warm.
Can I make Apple Slab Pie without a quarter sheet pan?
Yes, you can use a standard 9×13-inch baking dish instead. The crust edges may be a little higher, and the pie might look slightly thicker, but it will taste just as delicious. If you halve the recipe, you can even make it in a square 8×8-inch pan for a smaller batch.
How do I make the crumb topping extra crunchy?
The key to a crunchy crumb topping is using cold butter when mixing it with the flour, sugar, and spices. You want to see little pea-sized bits of butter throughout the mixture. As the pie bakes, those pockets of butter melt, creating crispy, golden-brown crumbs on top of the apple filling.
Can I add other fruits to Apple Slab Pie?
Definitely! Pears, cranberries, or even a handful of raspberries can be mixed into the apple pie filling for a fun twist. Just make sure to keep the total amount of fruit similar to the original recipe so the filling sets properly.
What’s the best way to serve Apple Slab Pie?
Apple Slab Pie is delicious served warm, room temperature, or even chilled. For an over-the-top dessert, add a scoop of vanilla ice cream and a drizzle of caramel sauce right before serving.
Can I double the recipe for a crowd?
Yes, you can double the recipe and bake it on two quarter sheet pans, or use one full sheet pan if your oven is large enough. Rotate the pans halfway through baking for even browning if using two pans.
Leftover Ideas
Leftover Apple Slab Pie makes an amazing topping for vanilla ice cream sundaes. You can also cut slices into cubes and layer them into a fall trifle with whipped cream and pudding for a completely different dessert.
Budget Breakdown
- Refrigerated pie crusts: $4
- Apple pie filling: $6
- Butter, flour, sugar, spices: $3
Total cost: Around $13 for 12 servings, or about $1 per piece — far cheaper than bakery prices for something this good.
Lightened-Up Version / Lower Calorie
- Use sugar-free apple pie filling
- Cut butter by half in the crumb topping and replace with unsweetened applesauce
- Skip the top crust and do only the crumb topping for fewer carbs and calories
Reader Favorite Tips & Ideas
- “I make two pans at once — one to freeze, one to serve. It’s a lifesaver during the holidays.”
- “Add a sprinkle of coarse sugar on top for extra crunch and sparkle.”
- “Drizzle with caramel right after baking for an over-the-top fall dessert.”
Troubleshooting Tips
- Soggy bottom crust: Bake on the lower oven rack.
- Runny filling: Let the pie cool fully so the filling sets.
- Over-browned topping: Tent loosely with foil during the last 10 minutes.
Nutrition Information (Per Serving, 1 of 12)
- Calories: ~320
- Fat: 14g
- Carbs: 46g
- Protein: 3g
- Sugar: 25g
My Personal Kitchen Notes
- Cooling fully before slicing is non-negotiable — it lets the filling set so you get neat squares instead of a runny mess.
- Lining the pan with parchment makes cleanup much easier.
- Double the crumb topping if you love extra crunch — it bakes up beautifully.
Beginner Mistakes to Avoid
- Not chilling the butter for the crumb topping – Warm butter will melt instead of baking into a crisp, crumbly topping.
- Skipping the lower oven rack – Baking too high in the oven often leads to underdone crusts.
- Cutting while hot – The filling needs time to set; slicing too soon makes a runny mess.
- Overloading with filling – Too much apple filling creates soggy crust. Stick to the recipe amount for the right texture.
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Why Apple Slab Pie Is Perfect for Fall Baking
Fall is the season of cozy desserts, warm spices, and gatherings around the table, and Apple Slab Pie checks every box. The combination of tender apples, cinnamon, nutmeg, and a buttery crumb topping makes your whole house smell like a bakery the moment it hits the oven. It’s also ideal for entertaining because one pan easily feeds a crowd. Instead of juggling multiple pies, you bake one big dessert that slices beautifully into neat squares for guests. Pair it with hot cider, coffee, or a scoop of vanilla ice cream for the ultimate fall treat.
How to Package Apple Slab Pie for Gifting
If you want to share this dessert with friends, neighbors, or coworkers, here’s how to make it look as good as it tastes:
- Cool Completely – Warm pie will create condensation and turn soggy, so let it cool fully before wrapping.
- Slice Into Squares – Cut clean, even pieces using a sharp knife or bench scraper for a bakery-worthy presentation.
- Wrap Each Piece – Use wax paper or parchment to wrap individual slices before stacking them into treat boxes or tins.
- Add a Decorative Touch – Tie with baker’s twine, add a cinnamon stick or a sprig of rosemary, and label with a cute tag that includes the name and storage instructions.
- Perfect for Holidays – This makes a great addition to holiday treat trays along with cookies, fudge, or quick breads.
My Final Thoughts
Apple Slab Pie takes everything you love about homemade apple pie and makes it simpler, bigger, and even better. It’s perfect for holiday baking when you want the flavors of fall without the stress of multiple pies or complicated steps.
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Apple Slab Pie
Ingredients
- 2 refrigerated pie crusts thawed according to package directions
- 2 21-ounce cans apple pie filling
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter cold
Instructions
- Preheat the oven to 400℉. Move the oven rack to the lower third of the oven.
- Lightly flour a work surface. Unroll two thawed pie crusts and stack them on top of each other.
- Roll the dough to about a 17”x14” rectangle using a large rolling pin.
- Transfer the dough to a quarter sheet pan and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.
- Roll the crust edges toward the center of the pan to create an edge. Using an overturned spoon, make a decorative indentation.
- Pour two cans of pie filling into the pie crust.
- In a medium mixing bowl, combine flour, brown sugar, nutmeg, and cinnamon.
- Cut the cold butter into cubes and add to the mixing bowl. Using your hands or a pastry blender, combine ingredients to form a crumbly texture.
- Sprinkle the topping over the apple pie filling.
- Bake for about 45 minutes or until the crust is brown and the filling is bubbly.
- Serve warm or at room temperature.
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Comments & Reviews
Betty Keller says
I’ve made this 2x and everyone loved it. Got my copy wet, so I needed to make it again! Thanks!