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!!

Print

Apple Slab Pie with Maple Icing

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 6 hours
  • Yield: about 18 slices
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Slab pies feed a crowd and this simple apple slab pie with maple icing is always a crowd-pleaser!


Ingredients

Crust

  • 4 cups (500g) all-purpose flour (spoon & leveled)
  • 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 45 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)

Instructions

  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 18×13-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.


Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Apples: 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.
  3. Special Tools: 10×15-inch Jelly Roll Baking Pan/Sheet Pan (I like this one and this one) | Rolling Pin | Pastry Cutter | Pastry Brush (I have the 1.5 inch size)

Keywords: apple slab pie, slab pie

 

More ways to get your apple pie fix:

Chai spice apple pie

Gluten free apple crisp

Apple pies BAKED INSIDE apples!

Apple dessert pizza

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

108 Comments

  1. I definitely love the idea of slab pies, I feel like they’re easier to eat, and that’s ALWAYS a good thing. 😉 And that maple icing?! What a perfect finisher to the delicious buttery crust. It’s breakfast time but I’m already drooling. Have an awesome 4th Sally! <3

  2. Sally-
    This looks great! That said, I will not be making this pie today-I already have an apple pie in the fridge. My husband would rather have pie on his birthday so i made a pie. That said-this would be GREAT to bring to a pot luck! I will be making this for the back to school pot luck! 

  3. I always call dibs on the corner piece too. I love pie crust! This slab pie turned out great. I am going to make it as soon as I get some yummy apples.

  4. Happy Fourth of July, Sally! 🙂 I hope you and your family are having a wonderful day!
    “the name is obviously glamorous” Lololol. This apple slab pie looks so friggin delish. I’m all for recipes that will last days and days. Because. Who doesn’t want dessert for days? 😉
    Oh, and imagine if you did this pie recipe in a donut pan, so you’d have apple-filled donuts? Or would they be referred to as donut-shaped apple pies? My mind boggles at this. Oh, you might need a tad more than 80,489% patience to make this… but still. 😉
    Enjoy the holiday, Sally! Stay safe and pet Franklin Sinatra for me! xo

    1. Hmm. I’d maybe call them donut shaped pies? Either way they’d be friggin’ delish!

      Frank lost a tooth today. 😉

      1. Donut-shaped pies sound awesome!! If you make them, I’m gonna need to come over! Lol.
        His baby teeth??? He’s all growns up!!! Squeeeee. But wait! How’s he gonna sing now without a lisp?? 😉

  5. Last year I found a maple ice cream at the grocery store. I imagine that plus this maple glaze would be a lot of maple, but I’d still serve this pie with both anyways. This pie looks so easy! I’ve only ever made traditional pies before, not a slab, but I’m willing to give it a shot. And Happy July 4th Sally! Even though I’m Canadian, I live so close to the American-Canada border I can usually see the 4th of July fireworks from my local park 😉

  6. i’m going to try this. My grandmother used to make something like this only she called it Strudel. She even glazed it like above. Can’t wait to try this.

  7. OMG. I can’t wait to create this. I never even imagined a slab apple pie in my wildest most American dreams. Cannot wait! Love you.

  8. Happy 4th of July Sally! I love this idea and the icing. I had no idea this was up your sleeve this holiday. But I am so happy you are a genius. 😉

  9. This looks so delicious! Love that it’s mostly crust; the crust is my favorite part! Divine 🙂 My mom made your Snickers Cheesecake from your Candy Cookbook for our Fourth of July celebration today and it was out of this world! So flippin’ delicious! It’s my brither’s favorite and he’s very picky, so that’s really saying something. Thanks for another great recipe, Sally! Happy Fourth!

  10. You’re right. Apple pie is great year round. I’ve never made one from scratch but am tempted with this recipe. Thanks for sharing. Hope you enjoyed the holiday.

  11. Oh my yesssss!!!!!Is it normal to wish that your pictures were edible?? Too many times I have tempted to eat my phone while viewing your site!!! Looks Amazing!! Have a great summer!! Xo

  12. Hi,
    The bottom of my pies aresoggy after the pie is baked. How do I get it crispier like the upper crust?

    Thanks

    1. It could be a couple things– some recipes call for pre-baking the crust. That will most definitely help avoid a soggy crust, so don’t skip that step. Also, make sure you are not spooning any liquid from a fruit filling into the pie crust. Just the fruit. This, of course, depends on the recipe but that could help as well.

    2. You can also try baking your pies on the bottom rack of your oven. That’s what I like to do with really juicy fruit pies and the crust is always nice and golden. 🙂

  13. This looks amazing. My mouth literally starting watering looking at this and imagining what my house will smell like! I’ve never made a homemade pie crust (thank you, Pillsbury1), so since this can be made ahead, I will give it a whirl. We’re going a way for a few days to the lake and I think this will be my ‘take-along’ treat! I do have one question Sally. When freezing a freshly made pie, how do you seal it up, what do you store it in, etc., when freezing it.

    1. Hey Sharon! For pies that I’m freezing, I bake them in disposable pie dishes and then I let the pies cool completely after baking. Then place the pie in a large zipped top bag, get all the air out, and into the freezer they go. 3 months is my trusted time, wouldn’t freeze longer than that.

  14. I’ve never made slab pipes, don’t know why, when they are even easier to put together than regular round pies (though maybe less pretty and photogenic). LOVE apple pie with spices, that heavenly scent, hm! Hope oyu had a great 4th of July, and can’t wait to see photos of how you, the hubs and the puppies spent it 🙂

  15. Hi Sally!
    I don’t think I’ve ever heard of slab pie before but the crust lover in me needs to try this ASAP!! Cannot wait to make it cause like you Apple is my favorite kind of pie.  I wanted to let you know that last week I made your cherry pie (with your pie crust & all) & it was so delicious! I’m not into cherry pie at all & don’t like cherry flavored things but can eat my weight in fresh cherries when they’re in season. So I’ve been wanting to try your recipe for a while now since its all just fresh cherries & it did not disappoint!! And the addition of the tiny bit of almond extract was perfection!!  Thanks again for another winner!! 

  16. hello sally….
    looks yummy, definitely worth to try
    i just would like to ask if i can use 9*13*2 pan
    thank you

    1. Sure can! But there’s too much dough and filling to fit into that size, so you’ll have leftover of each. I’m unsure how to reduce the amounts of each to fit it.

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