There’s nothing more Thanksgiving-ready than a homemade Apple Slab Pie: cinnamon-spiced apples folded into a flaky pastry and finished with a sweet maple glaze. These apple pie bars are a crowd-pleasing twist on a classic—easy to slice and perfect for serving lots of guests.
What is a Slab Pie?
A slab pie is a rectangular, large-format version of a traditional pie baked in a 9×13-inch pan. Because it’s made in a rectangular pan rather than a round pie dish, it yields more servings when cut into squares or rectangles—often about twice as many portions as a round pie. Apple slab pie (also called apple pie bars) is an excellent choice when you need to feed a crowd or want smaller servings so guests can sample multiple desserts.
Why You’ll Love This Recipe
Beyond feeding a crowd, this apple slab pie stands out for:
- Rustic simplicity—no need for fancy crimping or intricate lattice work; assemble and bake.
- Versatility—top with cinnamon-sugar, a maple glaze, streusel, or a lattice crust depending on preference.
- Make-ahead convenience—bake it a day early to free up oven space on the big day.
How to Make Apple Slab Pie
Start with a reliable pie crust. You can use store-bought crusts, but making your own makes it easier to divide dough roughly 60/40 for the bottom and top crusts. I prefer a Crisco-style crust because it’s forgiving and shrinks less than an all-butter crust, though doubling an all-butter crust works too. Optionally, you can substitute an oat crumb streusel for the top.
- Make the pie dough and divide it 60/40, wrap, and chill.
- Peel, core, and slice the apples—about 3.5 lb (roughly 8 apples) or 8 cups sliced is a good target.
Filling and Assembling the Pie
- Place the sliced apples in a large bowl. Add ½ cup light brown sugar, ¼ cup granulated sugar, 2 Tbsp cornstarch, 1 Tbsp lemon juice, 2 tsp ground cinnamon, and ¼ tsp nutmeg. Toss to coat and let the apples macerate while you prepare the crust and oven.
- Preheat oven to 350°F (175°C).
- Roll the larger dough piece into about a 12×16-inch rectangle, 1/8-inch thick. Fit it into a 9×13-inch pan, pressing it up the sides. Chill briefly to keep the dough cold.
Topping and Baking the Apple Slab Pie
- Roll the smaller dough piece into about a 10×14-inch rectangle, 1/8-inch thick. Trim ragged edges for a neat top.
- Remove the chilled pan from the fridge and fill the bottom crust with the apple mixture, including any juices. Spread evenly.
- Brush the bottom rim with water or an egg wash (1 large egg + 1 Tbsp water, whisked). Place the top crust over the apples and crimp the seam to seal. Brush the top with egg wash and cut a few slits for steam.
- Bake at 350°F for 65–70 minutes, until the crust is golden and the filling bubbles in the center. Check tenderness of apples through slits if needed.
Maple Glaze
Instead of a cinnamon-sugar topping before baking, these bars get a cinnamon maple glaze after cooling. Combine 1½ cups powdered sugar, ⅓ cup pure maple syrup, ½ tsp cinnamon, and a pinch of salt. Whisk and thin with 1–2 tsp water or milk if needed until you reach a drizzleable consistency. Drizzle over the cooled pie and allow the glaze to set before slicing into squares.
Alternatives: swap the maple syrup for apple cider or thawed apple juice concentrate, or use a cinnamon brown sugar glaze.
Helpful Tools
- Pastry blender: for cutting shortening into the flour.
- Rolling pin: for evenly rolling the dough.
- Apple peeler/corer/slicer: speeds prep of apples.
- 9×13-inch pan: the proper pan for slab pie structure.
- Pastry brush: for applying egg wash.
Recipe Tips
- Storage: Keep leftover slab pie in the pan tightly covered at room temperature for 3–4 days or refrigerate for up to 1 week. Freeze well-wrapped for longer storage.
- Apple choices: Granny Smith, Honeycrisp, or a mix of tart and sweet apples work well. Adjust added sugar based on apple sweetness.
- Prevent soggy crust: Sprinkle a thin layer of plain panko or breadcrumbs in the bottom crust before adding apples, or drain excess juices from the filling.
- Make-ahead: Assemble and bake up to a day in advance to free oven space when needed.
If you make this recipe, please rate and review it in the comments below. Thanks!
Apple Slab Pie
Apple slab pie is ideal for large gatherings—Thanksgiving, potlucks, or family get-togethers. Sweet, spiced apples and a flaky crust make for a comforting, nostalgic dessert.
Ingredients
Crust
- 3 cups (360 g) all-purpose flour
- 1 tsp salt
- 1 cup (189 g) butter-flavored Crisco shortening
- 1 large egg
- 1 Tbsp white vinegar
- 5 Tbsp cold ice water (or more if needed)
Filling
- 8 cups (≈3.5 lb / 747 g) Granny Smith apples, peeled, cored, and sliced
- ½ cup (100 g) light brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
Egg Wash
- 1 large egg
- 1 Tbsp cold water
Glaze
- 1½ cups (180 g) powdered sugar
- ⅓ cup (80 ml) pure maple syrup
- ½ tsp ground cinnamon
- Pinch of salt
- 1–2 tsp water or milk, if needed to thin
Equipment
- Pastry blender
- Mixing bowl
- Rolling pin
- Apple peeler/corer/slicer (optional)
- 9×13-inch pan
- Pastry brush
Instructions
- Crust: In a large bowl combine flour and salt. Cut in shortening with a pastry blender until pea-sized pieces form. Add the egg, vinegar, and 5 Tbsp ice water. Stir until the dough comes together; add additional water 1 Tbsp at a time if needed. Do not overwork. Divide dough 60/40, shape into rectangles, wrap, and chill.
- Filling: Peel, core, and slice the apples. Toss in a large bowl with brown sugar, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Let macerate at room temperature while you prepare the crust and oven.
- Preheat oven to 350°F (175°C).
- Roll the larger dough piece into a 12×16-inch rectangle (1/8-inch thick) and fit into a 9×13-inch pan. Chill briefly.
- Roll the smaller dough piece into a 10×14-inch rectangle and trim edges.
- Fill the bottom crust with the apple mixture and any juices. Brush the rim with water or egg wash and place the top crust over the apples. Pinch seams to seal, brush the top with egg wash, and cut a few slits for steam.
- Bake 65–70 minutes until the crust is golden and the filling bubbles in the center. Test apple tenderness through slits if needed.
- Glaze: Whisk powdered sugar, maple syrup, cinnamon, and salt together. Thin with water or milk 1 tsp at a time to desired consistency. Drizzle over the cooled pie and let set before cutting into squares.
Notes
- Maple syrup can be swapped for apple cider or thawed apple juice concentrate for a different flavor. Start with ¼ cup and adjust.
- Store leftovers covered at room temperature for 3–4 days or refrigerated up to 1 week. Freeze well-wrapped for longer storage.
- To avoid a soggy bottom crust, sprinkle a thin layer of plain panko or breadcrumbs under the apples or drain excess juices before filling.
- If using store-bought crusts, you’ll need two boxes (four crusts) and should combine and roll two crusts together for each layer to reach the required size.
Nutrition (per slice)
Calories: 369 kcal | Carbs: 56 g | Protein: 4 g | Fat: 14 g | Sugar: 33 g
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
*Originally published 11/8/2012. Post updated November 2023.
