Slab Apple Pie Recipe

The perfect pie for feeding a crowd! Makes a pie as large as a baking sheet.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: apple caramel pie, apple pie, pie, thanksgiving

Servings:

Calories: 168kcal

Preheat oven to 425 degrees.
Remove one of the pie crusts from its packaging and place on a lightly floured surface. Using a rolling pin, roll pie crust into a rectangular shape, until it's about 8 x 11 inches (give or take a little).
Gently lift the bottom crust and place onto one half of a 15 x 10 x 1 inch baking pan, folding any extra crust around the corners 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.
If you are transferring this pie to a different location, cover it in plastic wrap or tinfoil until ready to eat.

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.