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Apple Slab Pie

Apple slab pie with a golden, flaky lattice-style top made from two sealed double pie crusts. Thin apple slices bake into a bubbling filling, then the whole slab gets a simple powdered sugar drizzle once cooled.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pie crusts
  • 4 refrigerated pie crusts Use store-bought or homemade for a 15x10 pan.
Apple filling
  • 6 large apples Peel and thinly slice for even baking.
  • 0.6666666667 cup granulated sugar
  • 3 tbsp brown sugar
  • 2 tsp cinnamon Use part in the filling, and part in the cinnamon sugar topping.
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp butter Dice and dot over the filling.
Top
  • 1 egg Beaten for egg wash.
  • 2 tbsp sugar Mix into the egg wash.
  • 1 tsp cinnamon Mix into the cinnamon sugar sprinkle.
Drizzle
  • 1 cup powdered sugar
  • 2 tbsp cider or milk Use cider or milk to thin the glaze.

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 400F and set a rack in the middle position.
  2. Press two pie crusts together into a lightly greased 15x10 rimmed baking sheet, then prick the bottom with a fork.
  3. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until coated.
  4. Spread the apple filling over the crust and dot the top with diced butter.
Assemble and bake
  1. Top with the remaining two pie crusts pressed together, then crimp the edges to seal around the slab.
  2. Brush the surface with egg wash, sprinkle with cinnamon sugar, and cut steam vents through the top crust.
  3. Bake for 40-45 minutes at 400F until golden and bubbling, with visible filling bubbling through the vents.
Finish
  1. Let the slab cool completely before glazing to prevent the drizzle from melting away.
  2. Stir powdered sugar with cider or milk to form a drizzle, then drizzle over the cooled pie.

Notes

For clean slices, cool the slab fully (or chill) so the cornstarch-set filling firms up. Refrigerate leftovers in an airtight container for up to 4 days; freeze baked slices up to 2 months. If you prefer a lighter option, use a store-bought reduced-fat pie crust (the bake time stays the same).