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!

Cook Time: 50-60 minutes

Apple Slab Pie

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


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


Preheat oven to 350 degrees. 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.

Inspired by White on Rice
Adapted from Baked by Rachel and Taste of Home


Giveaway details:
Two winners will each receive one (1) Le Creuset Baker’s Set in red. Set includes: pie dish, pie bird, French trivet and oven mitt.

Giveaway will run from September 15, 2012 – September 18, 2012. Winner must be at least 18 years old and a US resident. Winner will be randomly selected and emailed. Winner has 48 hours to respond or another winner will be chosen. Main entry must be completed or extra entries will not count.

Disclaimer: I asked Le Creuset to be a sponsor of An Apple A Day. I was not compensated for this post or giveaway. All opinions are my own.

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525 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

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

    Liked In Katrina’s Kitchen on Facebook

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    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 31st, 2014 @ 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 18th, 2014 @ 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 16th, 2014 @ 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 26th, 2015 @ 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 12th, 2015 @ 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 30th, 2016 @ 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 9th, 2017 @ 9:26 am

      So glad you enjoyed it! :)

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