Glazed Apple Slab Pie Recipe – A Classic Dessert for Every Occasion

If you love apple desserts but want something bigger and more impressive than a traditional pie, then a Glazed Apple Slab Pie is exactly what you need. Unlike the classic round pie, this slab pie is baked in a rectangular sheet pan, which makes it perfect for family gatherings, holiday parties, potlucks, and any celebration where you need to serve a crowd. It features a buttery, flaky crust, a juicy apple filling spiced with cinnamon and nutmeg, and a sweet vanilla glaze drizzled on top for the perfect finishing touch.

This recipe is not just about baking—it’s about creating a dessert that brings people together around the table.

 Why You’ll Love This Glazed Apple Slab Pie

• Feeds a crowd: Baked in a large pan, one pie easily serves 12–16 portions.
• Perfectly spiced: Cinnamon, nutmeg, and a hint of ginger make the apples warm and cozy.
• Make-ahead friendly: You can prepare the crust and filling in advance.
• Beautiful finish: The sweet glaze makes it look bakery-quality.
• Versatile: Works with different apple varieties and can be customized with nuts, caramel, or raisins.

 Ingredients

For the Pie Crust

• 3 ¾ cups (470 g) all-purpose flour
• 1 ½ cups (340 g) cold unsalted butter, cut into small cubes
• 2 tablespoons sugar
• 1 ½ teaspoons salt
• ½ cup ice water (add more, 1 tablespoon at a time, if needed)

For the Apple Filling

• 10–12 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and thinly sliced
• 1 cup light brown sugar
• ½ cup granulated sugar
• ¼ cup all-purpose flour (helps thicken the juices)
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger (optional but delicious)
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For the Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

 Step-by-Step Instructions

 

Step 1 – Make the Dough

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized pieces of butter.
3. Add the ice water, 1 tablespoon at a time, and mix until the dough just comes together.
4. Divide the dough into two portions (one slightly larger for the bottom crust, one smaller for the top).
5. Wrap each piece in plastic wrap and refrigerate for at least 1 hour.

Step 2 – Prepare the Apple Filling

 

1. In a very large bowl, toss the sliced apples with lemon juice to prevent browning.
2. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg, ginger, vanilla, and a pinch of salt.
3. Stir gently until the apples are well coated. Set aside.

Step 3 – Assemble the Pie

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the larger piece of dough into a rectangle large enough to fit a 15×10-inch baking pan.
3. Carefully transfer the dough to the pan and press it into the bottom and up the edges.
4. Spread the apple filling evenly over the crust.
5. Roll out the smaller piece of dough and place it on top of the apples. You can cover fully or cut strips to make a lattice pattern.
6. Seal the edges by pressing with a fork or crimping with your fingers.
7. Cut a few small slits in the top crust to allow steam to escape.
8. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.

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Step 4 – Add the Glaze

1. Allow the pie to cool for about 20 minutes.
2. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
3. Drizzle the glaze over the warm pie in zigzag lines or a thin layer.
4. Slice into squares and serve warm or at room temperature.

 Tips for the Best Apple Slab Pie

 

• Use a mix of apples: Combining tart and sweet apples gives the best flavor.
• Chill the dough: Cold butter = flaky crust. Don’t skip refrigeration.
• Make it ahead: You can prepare the crust and filling separately a day in advance.
• Customize it: Add chopped pecans, walnuts, or raisins to the filling for extra texture.
• Serving idea: Serve with vanilla ice cream or whipped cream for a truly indulgent dessert.

 Variations

• Caramel Apple Slab Pie: Drizzle caramel sauce over the filling before adding the top crust.
• Streusel Topping Version: Instead of a top crust, sprinkle a buttery streusel topping made of flour, sugar, and butter.
• Mini Slab Pies: Cut the dough into smaller rectangles and make handheld versions.

 Storage and Reheating

• Room Temperature: Cover loosely with foil and keep for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices tightly in plastic wrap and freeze for up to 3 months.
• Reheat: Warm slices in a 350°F (175°C) oven for 10 minutes before serving.