Classic Apple Sheet Pan Pie
Some recipes bring a sense of nostalgia the moment you read them. Apple Slab Pie is one of those desserts—big, rustic, and meant for sharing. The first time I made it, the kitchen filled with the warm scent of cinnamon and buttery pastry, and the entire house felt cozy. A pie baked in a sheet pan somehow makes it feel like there’s always plenty to go around for everyone at the table.
I didn’t grow up with fancy desserts, but I did grow up believing that food should bring people together. Apple Slab Pie does just that. It’s not delicate or complicated—it’s hearty, simple, and designed to be shared. It’s the type of dessert you often see at birthdays, potlucks, or holiday gatherings, slowly disappearing piece by piece until nothing is left.
It’s also a wonderful recipe to keep on hand: impressive enough to serve to guests, yet simple enough to bake on an ordinary day. The apple filling is warmly spiced, the crust is buttery and crisp, and the whole dessert feels like comfort in every bite. Whether you’re baking for friends, family, or simply to fill your kitchen with the aroma of apples and cinnamon, this pie is one you’ll find yourself returning to again and again.
Apple Slab Pie 🍎🥧
Ingredients
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Crust | All-purpose flour | 3 cups (360 g) | Base |
| Salt | 1 tsp | Flavor balance | |
| Granulated sugar | 2 tbsp | Light sweetness | |
| Cold unsalted butter | 1 cup (226 g), cubed | Creates flakiness | |
| Ice water | 6–8 tbsp | Add gradually | |
| Filling | Apples | 6 cups (about 6 medium), peeled & sliced | Main fruit |
| Granulated sugar | ¾ cup (150 g) | Sweetness | |
| Brown sugar | 2 tbsp | Extra depth | |
| Ground cinnamon | 2 tsp | Warm spice | |
| Ground nutmeg | ¼ tsp | Optional | |
| All-purpose flour | 2 tbsp | Thickener | |
| Lemon juice | 1 tbsp | Bright flavor | |
| Vanilla extract | 1 tsp | Added aroma | |
| Topping | Egg | 1, beaten | Egg wash |
| Coarse sugar | 1 tbsp | Optional crunch |
Instructions
1. Prepare the crust
In a large mixing bowl, combine the flour, salt, and sugar. Cut the cold butter into the mixture until it forms coarse crumbs. Gradually add ice water until the dough holds together. Divide the dough into two disks, wrap them, and chill in the refrigerator for about 30 minutes.
2. Prepare the apple filling
Place the sliced apples in a large bowl and mix them with the granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla. Toss until the apples are evenly coated.
3. Assemble the pie
Preheat the oven to 375°F (190°C). Roll out one portion of dough into a rectangle large enough to fit a 9×13-inch baking pan. Press it into the pan, leaving a slight overhang around the edges. Spread the apple filling evenly over the crust. Roll out the second portion of dough and lay it over the filling. Seal and crimp the edges, then cut several small slits in the top to allow steam to escape.
4. Bake the pie
Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired. Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool slightly before cutting into slices and serving.
