Apple Slab Pie Recipe

Apple Slab Pie is made in a large pan, such as a cookie sheet with sides. The recipe itself is very simple. Apple pie is one of those desserts that almost everyone enjoys, which makes it a great choice for large family gatherings, Thanksgiving, or for freezing ahead for lunches and quick snacks. Today, this pie is being made to travel, and I will also share how I bundle and package it for the freezer.

I think apple pie is one of the safest pie choices when serving a crowd. The large flaky crust and the not-too-sweet apple cinnamon filling are always appealing at group functions. This pie freezes well either before or after baking. Having one, two, or even three pies made ahead, wrapped, and tucked into the freezer while apples are fresh is a practical make-ahead plan for lunches and Thanksgiving.

Apple Slab Pie Ingredients

• 2 large pie crusts, either a from-scratch pie crust recipe or purchased.
• 5 lbs apples, I like Granny Smith or Macintosh apples for pies
• 3/4 cup granulated sugar or to taste
• 1 heaping teaspoon cinnamon
• 2 tablespoons lemon juice (optional)

How to Make the Apple Slab Pie

Step 1: Roll the Bottom Pie Crust

To make a slab pie, I like to use a cookie sheet with sides. Cut a piece of parchment paper larger than your cookie sheet, place it on the counter, and dust it lightly with flour. My cookie sheet is the standard 9 by 13 inches.

To make one large slab pie, you will need enough pie crust for two standard double crust pies.

Divide your pie crust in half and roll the first half out onto the parchment paper into a rectangle slightly larger than your cookie sheet.

Once rolled out, fold the dough in half to make transferring it easier.

Slab pies are rustic and do not require a fancy edge or cutouts. They are meant to be a hearty, classic apple dessert. The larger pie crust takes a bit of practice to transfer, but if it rips, simply dampen the edges of the tear and press it back together. No problemo.

Step 2: Prepare the Apple Filling

Wash and peel your apples. Prepare them one of two ways (I use the second way because it uses fewer dishes).

First way:
Peel, core, and slice your apples into a large bowl. Toss the apples with lemon juice to prevent them from darkening. Add the sugar, cinnamon, and flour, then place the bowl in the fridge while rolling the pie crust.

Second way:
Peel the apples first, then core and slice them directly onto the bottom crust. The amount of apples will depend on their size and how thick you want your pie to be. Sprinkle the sugar, cinnamon, and flour over the apples, toss lightly, and cover with the second crust.

Step 3: Assemble the Slab Pie

Roll out the second piece of pie crust and place it over the apple filling.

Fold the top crust over the apples and seal it all around the edges.

Step 4: Bake the Apple Slab Pie

Bake the apple slab pie at 400°F for about 40 minutes. Let the pie cool completely before slicing it into large squares.

Serving and Storing

Packaging the Apple Slab Pie into Bundles

You can cut the apple slab pie into large squares and serve it whole, but I often make this pie into individual bundles so they can be frozen and used later.

Cut parchment paper into squares about 8 inches wide. There is no need to be fussy. Cut the pie into sections about 4 inches by 2 inches.

Lay a piece of parchment paper on the counter and place one piece of pie on top. Wrap the bottom of the parchment up over the pie, then fold one side over. Finish by wrapping the remaining side over the pie to close the bundle.

The pie bundles can be lined up in a serving bowl or laid flat in a container for freezing.

Freezing the Apple Slab Pie

The apple slab pie can be frozen whole, either baked or unbaked. If freezing the whole pie, wrap it tightly in tin foil and then plastic wrap. An unbaked pie can go straight from the freezer into the oven when ready to bake.

To freeze individual pie bundles, wrap each piece in parchment paper, then place them into a zip-top bag or freezer container. The apple pie bundles are perfect for lunches and will thaw by lunchtime.

If you’re saving recipes for later, be sure to pin this apple slab pie. It’s a simple, classic pie that works well for feeding a crowd, making ahead, or freezing in individual bundles for lunches and quick treats.

Other Pie Recipes To Try