Apple Slab Pie Recipe

Apple Slab Pie is made in a large pan such as a side cookie sheet. The actual recipe is very simple. Apple pie is many peoples favorite pie and I have never met anyone who dislikes it, making it a perfect recipe for a large family gathering, thanksgiving, or to freeze for lunches and quick snacks. Today my pie is being made to travel I will share how I bundle and package it for the freezer.

I think apple pie is the safest pie choice to serve to a large group. The large flakey crust and not too sweet apple cinnamon filling is always appetizing for a large group function. This pie freezes well before or after baking. Having a pie or two or even three made ahead, wrapped, and put in the freezer when apples are fresh, is a great 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 sugar (to taste)

1 heaping teaspoon cinnamon

2 tbsp lemon juice (optional)

Rolling the 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 on the counter and dust 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, roll the first half out onto parchment paper into a rectangle larger than your cookie sheet.

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

Slab pies are rustic, they don’t require a fancy edge or cut outs, its meant to be a hearty classic apple dessert. The larger pie crust takes a bit of practice to transfer but if it rips just dampen the edges of the tear and push it back together.  No problemo.

Make the Apple Pie Filling

Wash and peel your apples. Prepare them one of two ways, (I use the second less dishes way.)

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

Second Way:Peel first. Then core and slice your apples right 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 all the apples, toss lightly, and cover with the second crust.

Roll out a second piece of pie crust and place that on top of the apple filling.

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

Bake at 400 F for about 40 minutes.  Let cool completely before slicing into large squares.

Packaging the Apple Slab Pie into Bundles

You can cut the pie into large squares and serve whole. I made this pie into pie bundles that I could freeze for later.

You will need parchment paper, cut into squares about 8 inches square.  No need to be fussy.

Cut the pie into section 4″ by 2″ wide.

Lay a piece of parchment paper down.

Place the pie finger on top.

Wrap the bottom upwards, and then the side over the pie finger.

Close the pie wrapper by wrapping the other wide over the pie.

Line the pie fingers up either in a serving bowl, or lay them flat into a tupperware container for freezing.

Freezing the Apple Slab Pie

The pie can be frozen whole unbaked and then placed unbaked in the oven. Or you can prebake the pie, freeze it and let thaw. Just wrap the whole pie in tin foil and then plastic.

To freeze the apple pie bundles, wrap each piece in parchment paper, then place in a ziploc bag. Stack the apple bundles in a freezing container and just pop them in lunches. They will thaw by lunch time.

Other Pie Recipes To Try

If your not wanting apple pie here is a recipe for Bumbleberry Slab Pie.