ADVERTISEMENT
Glazed Apple Slab Pie
Glazed Apple Slab Pie is the ultimate crowd-pleasing dessert—flaky pastry, cinnamon-scented apple filling,
and a sweet vanilla glaze drizzled over the top. Perfect for holidays, potlucks, or family gatherings,
this recipe from deesviral transforms the flavors of classic apple pie into a sheet-pan style
treat that serves a crowd with ease.
Introduction
Apple pie is a timeless classic, but when you need a dessert that feeds more than a standard round pie,
the slab pie comes to the rescue. This Glazed Apple Slab Pie features tender apples tossed with cinnamon and sugar,
baked between golden layers of pastry, and finished with a drizzle of simple glaze. It’s rustic, nostalgic, and utterly irresistible.
Unlike traditional pies that serve 6–8 slices, this slab pie can feed up to 20 people, making it ideal for celebrations.
The glaze not only adds sweetness but also makes the pie look polished and bakery-worthy.
Below you’ll find the full recipe, storage tips, expert advice, and creative variations to elevate this dessert even further.
Ingredients
- 2 boxes refrigerated pie crusts (4 crusts total), at room temperature
- 8 cups apples (Granny Smith + Honeycrisp), peeled, cored, and sliced thin
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten with 1 tbsp water (for egg wash)
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
A mix of tart and sweet apples ensures balanced flavor. Store-bought crusts make prep quick, but homemade pastry can be used for an artisanal touch.
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Grease a 15×10-inch rimmed baking sheet or line with parchment paper.
- On a lightly floured surface, roll out 2 pie crusts and press them together to cover the bottom and sides of the pan.
- In a large bowl, combine apples, sugars, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until apples are evenly coated.
- Spread apple mixture evenly over the crust in the pan. Dot with butter.
- Roll out remaining 2 crusts and lay them over the apples. Trim and crimp edges to seal.
- Brush top crust with egg wash. Cut several small slits in the top for steam to escape.
- Bake 40–45 minutes or until crust is golden brown and filling is bubbling.
- Cool for at least 30 minutes before glazing.
- For glaze: In a bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pie.
- Slice into squares or bars to serve.
Storage & Make-Ahead
- Store covered at room temperature up to 2 days.
- Refrigerate in an airtight container up to 5 days; reheat slices in a 300°F oven for 10 minutes.
- Freeze baked, unglazed pie up to 2 months; thaw overnight and glaze before serving.
Why This Recipe Works
- Slab pie format: Serves a crowd without extra effort.
- Balanced apple mix: Sweet and tart apples create depth and prevent cloying sweetness.
- Glaze finish: Adds polish and a touch of sweetness that complements the warm spice filling.
Expert Tips & Troubleshooting
- For crispier crust, place baking sheet on a preheated pizza stone.
- If edges brown too quickly, cover with foil strips during baking.
- Add 1/2 cup chopped pecans or walnuts to filling for crunch.
- Warm slices are incredible with a scoop of vanilla ice cream.
Frequently Asked Questions
Can I use puff pastry? Yes, but expect a lighter, flakier crust.
ADVERTISEMENT
Can I make this ahead? Yes, bake the pie a day in advance and glaze before serving.
Do I need to peel the apples? Peeling is recommended for tenderness, but leaving skins adds rustic texture.
ADVERTISEMENT
