Apple Slab Pie

A double crust slab pie, filled with layers of cinnamon-sugar and thinly sliced apples. Perfect for a crowd.

Apple Slab Pie Recipe from A great way to serve apple pie to a crowd!

I have a serious obsession with apple pie. I got the raw end of the deal having a winter birthday. I don’t like the cold, outside of the fact that I can bundle up in warm clothes and drink hot chocolate and warm apple cider. I don’t want a birthday cake, I want pie. But not just any pie… apple pie. And I’d rather not a run of the mill frozen boxed variety either. This year, one way or another, I will have an apple pie for my birthday. But no candles and I definitely won’t be sharing it.

Every year when September rolls around and my favorite apples become available, I pretty much go overboard hoarding them. I buy apples in bags that are big enough to stuff a child. Maybe a baby. A very large baby. Not that I’d use the bag for that purpose though.

Apple Slab Pie Recipe from A great way to serve apple pie to a crowd!

And then I run out of apples and need more. Because … I have this problem with making a dish that’s so insanely delicious I make it over and over and over again. Is there such a thing as pie eaters anonymous or apple hoarders anonymous? I should look into that.

Last weekend we celebrated my two youngest sous chefs birthdays. Two days before the party… yes… total last minute girl here, I was out of eggs. So a layered cake was out. I ended up churning out an easy cake and this incredibly delicious (and also very easy) slab pie. The pie was a must in my book. I was *this* close to not making a cake but that just didn’t feel right, especially since I needed cake for smash pics. Totally unacceptable to skip that.

This might be my new favorite way to make pie. It’s ridiculously easy and serves a crowd! You can slice pieces as small as necessary to serve up however many guests you have. This double crust slap pie is filled with thinly sliced apples and a perfect cinnamon-sugar mixture. You might even want to make two, it’ll disappear so fast!

*Note: I used Paula Red apples but feel free to use whatever apple variety you like best. These hold their flavor but their shape doesn’t stand up during the baking process well. Also, I used store bought dough for a quick fix but homemade dough may be used as well.

Apple Slab Pie Recipe from A great way to serve apple pie to a crowd!

Apple Slab Pie

A double crust slab pie, filled with layers of cinnamon-sugar and thinly sliced apples. Perfect for a crowd.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Apple, Pie
Servings: 12


  • Dough for 2 double crust pies or 2 packages of prepared pie dough, containing 2 rounds per package
  • 12 C apples roughly 12 medium to large apples
  • 1/4 C all-purpose flour
  • 3/4 C granulated sugar plus additional for sprinkling
  • 1/4 C light brown sugar
  • 4 tsp cinnamon
  • 1 C heavy cream plus 2 tbsp


  • Preheat oven to 350F°. Lightly grease a 12x17" jelly roll pan.
  • On a silicone counter mat, roll out half of your dough (or 2 premade rounds) large enough to hang over the pan slightly, roughly 15x20. If some areas are smaller, don't worry. It can be patched with extra dough later. Flipping the counter mat upside down, carefully transfer dough to prepared pan. Gently press dough to fit bottom and sides of pan.
  • In a medium bowl, combine flour, both sugars and cinnamon. Dust the  dough with sugar mixer. Peel, core and slice 4 apples thinly. Scatter around the pan. Cover with 1/3 cup sugar mixture. Repeat two more times. Be sure to push apples into the corners.
  • Drizzle 1 cup of heavy cream throughout the apples.
  • Roll out second half of dough using the previous method. Carefully transfer to pan. Roll or crimp dough edges together to seal. Brush with 2 tablespoons of heavy cream. Generously sprinkle with sugar. Using a sharp knife, cut 2 inch holes into the dough to allow steam to escape.
  • Bake for 50-60 minutes or until bubbly and golden brown. Allow pie to cool prior to slicing.


An original recipe from Baked by Rachel

Share this:

529 Responses to “Apple Slab Pie”

  1. #
    Vanessa Willis — September 18, 2012 at 11:03 pm

    So want the Heritage 2 1/2 qt. Square Casserole!

  2. #
    Vanessa Willis — September 18, 2012 at 11:03 pm

    I like Baked by Rachel on Facebook! :)

  3. #
    Vanessa Willis — September 18, 2012 at 11:04 pm

    Likied Le Creuset on Facebook

  4. #
    Vanessa Willis — September 18, 2012 at 11:05 pm

    Liked In Katrina’s Kitchen on Facebook

  5. #
    Vanessa Willis — September 18, 2012 at 11:05 pm

    Liked Confections of a Foodie Bride on Facebook

  6. #
    Vanessa Willis — September 18, 2012 at 11:06 pm

    Liked Nutmeg Nanny on Facebook

  7. #
    Vanessa Willis — September 18, 2012 at 11:06 pm

    Liked Table for Two | Julie Chiou on Facebook

  8. #
    Vanessa Willis — September 18, 2012 at 11:07 pm

    Tweeted: Have a slice of pie! Win a @LeCreuset baker’s set from @bakedbyrachel #appleadayparty #giveaway”

  9. #
    Vanessa Willis — September 18, 2012 at 11:07 pm

    Following Baked by Rachel on Twitter

  10. #
    Vanessa Willis — September 18, 2012 at 11:08 pm

    Following on Twitter: Le Creuset US

  11. #
    Betsy — September 19, 2012 at 1:44 pm

    I love the French Ovens in any color.

  12. #
    Paula — May 30, 2014 at 1:07 pm

    Could you share where you purchased the purple tray? I was served something at a restaurant on the same dish, and I love it. Thank you!

    • #
      Rachel — May 31, 2014 at 10:51 am

      I found it at Ikea. :)

  13. #
    Marjorie Gaunt — June 18, 2014 at 7:36 am

    Can you tell me what type of apples would be best for this?

    • #
      Rachel — June 18, 2014 at 11:54 am

      I love using Cortland apples for most baking. But, I always recommend using whichever you personally prefer the flavor of.

  14. #
    Amber @ rick•a•bam•boo — July 16, 2014 at 11:14 am

    I just put this pie in the oven. I am super excited about this! I’ve been craving pie for days now. And my husband doesn’t like cooked apples, so that means I get the WHOLE thing to myself. That might be a bad thing, but I’m excited about it none the less.

    • #
      Rachel — July 16, 2014 at 3:29 pm

      I’m a bit giddy for you! A husband that doesn’t like cooked apples… that would be a dream, no sharing! Enjoy the pie!! :)

  15. #
    MaryBeth at The Thrive Blog — January 26, 2015 at 3:41 pm

    This is the cutest, easy to navigate, informational blog! I just love it. I am totally going to try this recipe!


    • #
      Rachel — January 26, 2015 at 4:48 pm

      Thanks MaryBeth!

  16. #
    Barbara — November 11, 2015 at 4:47 pm

    My son can not have dairy, can I substitute anything for the cream?

    • #
      Rachel — November 12, 2015 at 7:21 am

      Best bet would be to just skip that. It shouldn’t have a huge impact on the recipe itself beyond specific flavor and texture. However, I have another recipe that may be better suited for you: apple crumb slab pie. It does not contain any dairy in the ingredients.

  17. #
    Nicki Pounders — September 29, 2016 at 10:12 am

    Do you have a recipe for the pie dough for that large size pan? I have tried making the bought pie crust rounds work but it winds up being super thick in places and to thin in others. Would like to have a recipe that makes that large of a pie. Thanks

    • #
      Rachel — September 30, 2016 at 7:13 am

      I have a single crust slab pie that you may want to check out: apple crumb slab pie. If you’re looking to use homemade for this, follow the directions from the link I supplied and increase the crust ingredients to account for the possibility of a second crust.

  18. #
    Sandy — October 6, 2017 at 9:06 pm

    Tried this today and it is absolutely delicious. I paired it with my MIL’s no fail pie crust recipe and I just couldn’t get enough. Thanks for sharing the recipe!

    • #
      Rachel — October 9, 2017 at 9:26 am

      So glad you enjoyed it! :)

  19. #
    Jill — October 6, 2018 at 1:51 pm

    I just had to comment to tell you about the reaction to this recipe I received. For my parents’ 50th anniversary, my mom decided on bars instead of cake. We had 12 different types of bars and the Apple Slab Pie was the only one that was completely devoured by guests. It was gone within 20 minutes of dessert and I was told over & over how great the flavor was. I attributed it to the way you layered the apples and sugar mixture. Thank you for such a great recipe.

    • #
      Rachel — October 17, 2018 at 7:04 am

      I’m so glad to hear that everyone enjoyed it! Thanks so much for sharing, Jill! :)

  20. #
    Vicki — November 21, 2018 at 3:14 am

    Forgive me for being one of those ppl I’m generally annoyed by for commenting on a recipe I have not yet tried but looking at the pics is what really attracts me, but when I read the directions it talks about all the layers and of course the massive amount of apples that’s understandable, but the pics look so thin and layered at all… I guess because they’re cut so thin it’s possible to appear that way? I hope so..haa I’m making it anyway and you look and sound completely trustworthy and like an extraordinary cook. Thanks for being here for me to find today! …;)

    • #
      Rachel — November 21, 2018 at 7:45 am

      Apples also do soften and compress quite a bit when cooking, certain types of apples even more than others. If you’re using a firmer apple, it may have a higher final appearance. Good luck! :)

1 9 10 11

Leave a Comment