I love this Slab Apple Pie recipe because it can feed the masses since it’s so huge, but it’s so easy to throw together.
If you want, you can make the pie crust from scratch (this is my favorite pie crust recipe) or the refrigerated pie crusts work great as well.
The fresh apples in this pie taste amazing with the crispy crust and the sweet sauce.
We have another delicious Apple Pie recipe you will want to try- our easy and delicious Disney’s Caramel Apple Pie recipe is always a favorite!
Ingredients needed for Slab Apple Pie:
- refrigerated pie crusts
- lemon juice
- powdered sugar
When to make this Slab Apple Pie?
Thanksgiving and family meals can be difficult when you are limited on ovens.
We recommend eating this warm out of the oven. You could even cook it while you eat your dinner.
We wouldn’t recommend making this more than 24 hours in advance.
You could prepare it then cook it when it comes time, but this won’t last long in the fridge. The crust won’t cook as well and the apples will get mushy and brown.
This recipe was designed to feed a crowd, but you could easily half it and use a 9×13 inch pan rather than a 10×15 inch pan.
Love pie? Be sure to try our FROZEN RASPBERRY LEMONADE PIE.
What apples work best for apple pie?
This recipe is pretty flexible when it comes to apple variety. You could use any type of apple.
We recommend using Granny Smith Apples or Gala Apples. I have also tried this recipe using Pink Lady Apples and it was delicious.
You could also use apple pie filling, but we prefer the taste and texture of fresh apples.
For this recipe, you may need a couple cans of apple pie filling. The pie crust might also be a little more soggy if you use apple pie filling, due to the extra sauce.
How to keep your pie crusts from burning:
Baking pie crusts can be difficult. But we have found the secret to keep them from burning- all you need is a little tin foil.
Simply place 1 inch wide strips on the crusts of your pies to keep them from burning.
With only a few minutes remaining to bake, you can remove the foil. We would remove it with about 8-10 minutes left to bake.
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We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
Looking for more pie recipes?
Slab Apple Pie
- 1 box refrigerated pie crust (14.1 ounces)
- 1 cup sugar
- 3 Tablespoons all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 Tablespoon lemon juice
- 3 Tablespoon cornstarch
- 8 apples (granny smith or gala apples) diced
- 1 cup powdered sugar
- 2 Tablespoons milk
- Preheat oven to 425 degrees.
- Remove one of the pie crusts from it's packaging and place on a lightly floured surface. Using a rolling pin, roll pie crust into a rectangle shape, until it's about 8 x 11 inches (give or take a little).
- Gently lift the crust and place onto one half of a 15 x 10 x 1 inch baking pan, folding any extra crust around the edges of the pan under so that they are all even. Repeat with the second pie crust and place on the other half of the baking pan (you will have about a 1" overlap in the middle, but just press it down until it's flush with the rest).
- In a large bowl, mix together sugar, flour, cinnamon, nutmeg, allspice, salt, lemon juice and cornstarch.
- Fold in the apples and stir until they are all coated.
- Spoon the apples into the crust and bake for 30-35 minutes or until the filling is bubbly (just watch that your crust doesn't burn – you could line the edges of the crust with aluminum foil to keep it from burning).
- Remove from oven and let cool for 30 minutes.
- While the pie cools, mix together powdered sugar and milk in a small bowl. Carefully drizzle glaze over the top of the cooled pie and serve.
- This recipe is pretty flexible when it comes to what apples to use. You could use any type of apple, but we recommend using Granny Smith Apples or Gala Apples. I have also tried this recipe using Pink Lady Apples and it was delicious.
- You could also use apple pie filling, but we prefer the taste and texture of fresh apples. For this recipe, you may need a couple cans of apple pie filling. The pie crust might also be a little more soggy if you use apple pie filling, due to the extra sauce.
- To keep your pie crusts from burning, place 1-inch wide strips on the crusts of your pies to keep them from burning. With only a few minutes remaining to bake, you can remove the foil. I would remove it with about 8-10 minutes left to bake.
- Baking Sheet
- Large Mixing Bowl
- Rolling Pin
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