Apple Slab Pie with Maple Icing

You'll never want to make a traditional pie again! This apple slab pie is a crowd-pleaser. Complete with maple icing-- full step-by-step recipe on sallysbakingaddiction.com

4th year going strong!

Every year on or right around the 4th, I like to share an American classic that also happens to be my favorite dessert on the planet AND one of my favorite desserts to bake. Who says apple pie should be limited to only the cooler fall months? This beauty is a year-round MUST. And there’s a billion ways you can make it.

July 4th flashbacks:

Salted caramel apple pie

Salted caramel apple pie bars

Apple crumble pie

You'll never want to make a traditional pie again! This apple slab pie is a crowd-pleaser. Complete with maple icing-- full step-by-step recipe on sallysbakingaddiction.com

This year, I’m changing its shape and giving it an all-butter crust makeover. When I make this classic, I always default to my beloved buttery flaky pie crust, a dough using a mix of butter and shortening. I won’t go into how, why, what, when, and where right now, but you can hop over to this post which is essentially a dumping ground for all my thoughts on pie crust. BUT! This independence day begged for a change. A bigger pie with a more buttery crust. We’re making an all butter crust today and we’re super-sizing it.

And yep, I’m officially addicted to slab pies now. While they feed a large crowd and the name is obviously glamorous, slab pie is really just pie baked in a sheet pan. It’s thinner so there’s less filling in your “slice” but there’s more crust. So if you’re a crust person, slab pie needs to be on your must-make list this summer. I see many in my future and I hope you do as well! Pie goals, remember?

Since the pie is so long, it takes some TLC to roll the pie dough large enough but if I can do it with -80,489% patience, you’ve totally got this too. Before I forget, go ahead and pick up a 10×15 sheet pan/jelly roll baking pan because you’ll be making a ton of slab pies after you try today’s. Don’t try to fit this pie into a larger pan because it’s nearly impossible to roll the dough out any larger! Here is the one I use (the jelly roll sheet option). There are tons of options on Amazon and they are all usually below $15. No need to pay more.

All butter crust for slab pie on sallysbakingaddiction.com

For the pie dough, the most important ingredient you’ll need is cold butter and you’ll need a lot of it. Remember, for the most tender and flaky crust– you need quite a lot of fat to coat the flour. And that fat must always be cold. Other ingredients for this all butter pie crust: all-purpose flour (a nice quality flour– I like King Arthur), cold-as-heck ice water, a bit of salt, and a touch of sugar. Easy, right? As long as you use cold ingredients and chill the pie dough for a few hours before rolling it out, you’ll be on the right track to awesome slab pie.

For the filling, let’s begin with apples. I always suggest using a mix of apples for superior apple pie taste– a sweeter variety and a tart variety too. For this I used Honeycrisp and Granny Smiths. You get a much more complex flavor in each bite using a combination.

How to make apple slab pie on sallysbakingaddiction.com

How to make apple slab pie on sallysbakingaddiction.com

You’ll peel the apples before chopping them into little bite-sized pieces. I find bite-sized pieces, rather than thin slices, are best for slab pie. Since the pie is thinner, you can’t really layer the slices together to get enough apple in each bite. And I notice the picture above displays my lazy man’s way to peeling where I peel the sides but leave the tops. Sloppiness. Pretty colors though, ok?

Next you’ll just top the pie with the other crust. Fold over the edges, seal it shut, and crimp them down. It’s all quite simple because if you’re using the correct size pan, you’ll have more than enough crust to work with to really seal those edges shut.

An egg-wash for achieving shiny, golden crust perfection! And don’t forget to slit some holes so the filling can breathe. Don’t just score those holes, you want slits cut all the way through the crust.

How to make apple slab pie on sallysbakingaddiction.com

You'll never want to make a traditional pie again! This apple slab pie is a crowd-pleaser. Complete with maple icing-- full step-by-step recipe on sallysbakingaddiction.com

Your house will smell like Thanksgiving and your mouth will be watering when that drizzle of maple glaze first hits the crust. Maple glaze was most definitely an afterthought but quite possibly the best apple pie decision in the history of apple pies. And the great news about slab pie is that you’ll likely have a few slices leftover.

Your life is literally pie for days. ♥

The corner pieces of this apple slab pie with maple icing are the best because you get the most amount of pie crust possible. Dibs!

You'll never want to make a traditional pie again! This apple slab pie is a crowd-pleaser. Complete with maple icing-- full step-by-step recipe on sallysbakingaddiction.com

Have fun and happy 4th!!

And don’t forget to enter the baking bundle giveaway. 🙂

Apple Slab Pie with Maple Icing

Ingredients:

Crust

  • 4 cups (500g) all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) very cold ice water
  • egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on top

Filling

  • 10 cups peeled and chopped apples (about 4 - 5 lbs)1
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (31g) all-purpose flour
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Glaze

  • 3/4 cup (90g) confectioners' sugar, sifted
  • 2 Tablespoons (30ml) pure maple syrup
  • enough milk or heavy cream to thin (a couple teaspoons)

Special Equipment

Directions:

  1. Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using.
  2. Make the filling: Mix all of the filling ingredients together in a large bowl. Set aside.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator.Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18x13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into the pan; there will be overhang on the sides-- trim it to be about 1 inch. Smooth the crust out so it fits nicely into all the corners of the pan.
  5. Spread filling evenly on top of crust.
  6. Roll out the 2nd pie dough disc in the same manner and size as the first. Drape over filling and fold the bottom crust's overhang over the edges. Seal them shut with your fingers and crimp down the sides with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar.
  7. Bake the slab pie for about 40-46 minutes until the crust is golden brown and you can see the filling bubbling. Remove from the oven and allow to cool on top of a wire rack for a few hours. You can serve this pie a little warm or at room temperature (or cold!).
  8. Before serving, whisk all of the glaze ingredients together and drizzle over pie. Cut into slices and serve. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.

Make ahead tip: The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Recipe Notes:

  1. Use a couple different apple varieties for best flavor-- always a tart variety like Granny Smith and a sweeter variety like Pink Lady, Fuji, Honeycrisp, etc.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

More ways to get your apple pie fix:

Chai spice apple pie

Gluten free apple crisp

Apple pies BAKED INSIDE apples!

Apple dessert pizza

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You'll never want to make a traditional pie again! This apple slab pie is a crowd-pleaser. Complete with maple icing-- full step-by-step recipe on sallysbakingaddiction.com

86 comments

  1. You’re right– not such a glamorous name, but it sure does look tasty! I love the idea of a large pie that can travel well and feed lots of people. Plus, easier to serve and find room for on your plate with lots of other picnic goodies! I love this year’s apple pie!

  2. I will definitely be making this this fall. Looks absolutely delicious! http://www.indigoandmouse.blogspot.com

  3. Slab pies are so amazing! This sounds perfect to eat with a warm glass of cider in the fall!

  4. Hello Sally, is this recipe suitable to make into small apple pies in 5″ disposable foil pie cases?
    Thank you! 🙂

  5. I love the fact that you have 3 other links to your other pie recipes shows how much you enjoy making pies =) Couldn’t agree more! If you love someone why should it be a seasonal recipe? It’s not like your breaking the law =p

    Love the recipe there is one additional thing I do differencely when you put one layer other and the 2nd one over I use the rolling pin to cut it. Leavaging the sheet pan shape then you get a consistent shape all around.

    My goodness you know when the crust starts shirking in the oven, and you are screaming your head going ” STAY THERE!” and your significant other says; “Why Always have the oven light on?” reply “So I can see it from a distance.” =P

    Ever felt that way Sally?

  6. If there is anything that Sally proves it would be that there is nothing called the BEST!! I will clarify in a second.
    I made this recipe and I am a dentist but quite a BAKER as well meaning I spend most of my free time in ketchin baking .
    I divided all the recipe in half except the icing . It  perfectly fits a 7×11 inches pan , rolled the bottom dough for 10×14 inches and the top for 8 ×12 inches and followed the rest exactly and it baked for about 50 minutes covering the top with allamonim foil after 35 minutes 
    Used pancake syrup instead of maple cuz i ran out of it and I don’t regret that . It was PERFECT ! added 4 teaspoons of cream instead of 2 . Ate it somehow warm .
    P.s i omitted the cloves as my tongue feels it overpowering . 
    For a second I went to heaven and came back 

    Why there is nothing called the BEST ? Because I can’t tell if this one or that salted caramel one is BEST !! 
     
    It worth every little tiny bit after all the running and tennis practising!! Lol 
    And i was not sure why Sally omitted the shortening in this dough versus her original one but cuz i trust her that much I followed blindly .it was amazing !! 
    You are full of secrets Sally !! 
    P.s your monkeybread is one of my most precious recipes that I keep in my personal recipes notebook .
    God bless Sally . God bless 

    • I’m SO HAPPY you love it so much and that these few substitutions and changes worked wonderfully. 🙂

      I decided to try something new with the all butter crust and I’m glad you loved that too!

  7. I sent it to your FAQ mail , but I guess there is a problem cuz i sent it by my smart phone . Now I have sent it again . Hope that works 

  8. My apples are pre frozen and sliced from the fall. Will this effect the outcome or baking times?

  9. Hey Sally-Made this yesterday & holy crap it is delish! I thought that I had messed up the crust by adding too much water but apparently not, it baked up sooo flaky, tender yet slightly crispy & buttery of course. Freakin awesome! It’s best fresh from the oven I think to enjoy that crust at it’s prime but still wonderful the next day. It kinda becomes more apple strudel like. I gave a piece to the nice plumber that came early this morning & he texted me afterwards to let me know how tasty it was! As awesome as the crust is I also love a streusel topping, so I’m thinking about trying that on top next time. Thanks so much Sally! 🙂 

  10. My friends are having a party for the Olympics Opening Ceremony. Everyone has to come in their best patriotic gear (and dual citizens are going to represent their country other than the US), so what is more American than Apple pie to bring! I remembered seeing this recipe, so I am going to get myself a good jelly roll pan and bake it up. I’ve got a few American flag toothpicks from a cupcake decorating set left too to stick in.

  11. I tried it with peaches. Fresh, local peaches are in season in my neck of the woods; they were just begging to be showcased in this slab pie. A slab pie is much easier to transport than a traditional pie and serves a whole bunch of folks. I took it to our church potluck and was instantly very popular.

  12. Hi Sally,
    I’m 15, I love baking and i love your recipes! Everything always seems to come out delicious.
    I’m loving the sound of this recipe, but is there any way to make the pie crust with less butter as most of my family always complain that things are too buttery (wierdos!)
    Thanks again I can’t wait to make this 🙂

    • Hi Talia! You are so sweet, thank you so much! About the butter– that would be tricky when it comes to pie crust. It’s one of the main ingredients. I don’t feel comfy giving recommendations or methods/substitutions I haven’t tried, but maybe there is a wonderful less-butter pie crust out there on the web. Maybe a quick google search will land you on one 🙂

  13. Hello, Sally! You always get me excited to get into the kitchen and bake! Thanks! I have one question. Is the egg wash you speak of just a whisked egg? Thanks so very much!

    • Hi John! Sorry about the confusion– it’s listed under the crust recipe. 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk

  14. Can u use pre made pie crust, instead of making your own?

  15. My mom used to make these years ago – we always called them “apple squares” (but no icing – just sugar/cinnamon sprinkled on top of the crust).

  16. This was Great! Rave reviews from co-workers and friends. Crust was easy to make and turned out nice and flakey. Thanks for sharing your tips and recipes

  17. Can I half this recipe? Will it be the same baking time?

  18. I made this yesterday. WOO HOO! My husband has NEVER been a fan of my apple pies, but MAN he loved this! I was going to take a picture for Instagram, but forgot. I saved some of the slab for myself and my husband, took the rest into work. So far it’s a BIG hit! Followed the recipe exactly. Thanks Sally! Happy Thanksgiving to you and yours!

  19. I am so gonna make this! But I would love to know if it would be possible to make this ahead of time and put in the fridge over night and bake the next day? I want to make it for my work family!

    • Definitely! I’ve done it before. Assemble the pie completely, then cover and refrigerate. Bake the next day straight from the fridge, maybe add a few minutes to the bake time.

  20. Hey Sally, if I wanted to make your salted caramel apple pie in slab version, could I just add salted caramel to this recipe? Thanks! Love your recipes!

  21. Hi Sally!
    I just made this, but I added salted caramel and left off the icing. I also made it in a 13×9 pan- DEEP DISH! Thanks for a good recipe AND for helping me conquer my fear of pie crust.

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