A delicious, crowd-pleasing sheet pan apple pie that is made with perfectly spiced fresh apples and store-bought pie crust. This is an easy pie that is very forgiving and delicious with vanilla ice cream.
If you love this apple recipe, you might also love these Apple Cider Donuts, Apple Crumble Pie, Apple Dessert Pizza, or this Apple Spice Cake.
Apple Pie Even Easier
This apple slab pie is the perfect way to enjoy all of your favorite fall flavors. The apple filling is made with Honeycrisp apples, and is spiced with cinnamon, nutmeg, and cloves. The crust features store-bought pie crust and bakes up to a flaky, buttery pastry.
Best of all, this sheet pan pie can be made ahead of time and baked later. So, whether you’re looking for an easy dessert to take to a potluck or you want to have a special treat on hand for the holidays, this apple slab pie is sure to please.
Ingredients (Printable recipe below)
- Refrigerated pie crust
- Tart apples
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Cinnamon
- Salt
- Ground nutmeg
- Lemon juice
How to Make Apple Slab Pie
Preheat oven to 425° F.
On a lightly floured surface, unroll pie crusts. Stack them on each other and roll out the dough into a rectangle that is large than the jelly roll pan. It should be about 18 x 12. It is okay if it is not perfect as long as it covers the pan bottom.
Press the dough into the pan and do not cut away excess crust.
In a large bowl, mix the apple slices, sugars, flour, spices, and lemon juice. Toss until all apples are coated.
On a lightly floured surface, roll out the additional two pie crusts by stacking them on top of each other. Roll into a rectangle that is 18 x 12 or one that fits over the apple layer.
Crimp pie crust edges and cut slits in the top of the pie crust so the pie can vent.
Bake on the center oven rack for 35 minutes uncovered. The pie will be golden-brown and bubbly around the edges.
Allow the pie to cool for about 30 minutes before cutting or serving.
*Optional – Serve this pie warm with a scoop of vanilla ice cream or whipped topping.
Recipes FAQS
What is a Jelly Roll Pan?
A jelly roll pan is a type of baking pan that is typically used for baking Jelly rolls, as well as other desserts such as cakes and bars. The pan is designed with raised sides and a lip, which helps to prevent the finished product from sticking or spilling over during baking. Additionally, the pan’s size and shape are perfect for slicing and serving individual portions. When shopping for a jelly roll pan, be sure to choose one that is made from durable materials such as metal or glass, and that is large enough to accommodate your recipe.
What are the Best Apples for Pies?
There are a few different types of apples that are great for baking pies. Granny Smith apples are tart and have a firm texture, making them ideal for creating a flaky crust. For a sweeter pie, use Golden Delicious apples. For something in between, try Braeburn or Honeycrisp apples (my preference). Whatever type of apple you use, make sure to add a little lemon juice to help balance out the sweetness.
Can I use Homemade Pie Crust?
While this pie is super simple thanks to two packages (4 crusts total) of refrigerated pie crust, you can 100% use your go-to pie recipe! However, unlike traditional apple pie that requires two pie crusts, you will need 4 single pie crusts so double your recipe!
Does this recipe need glaze?
This pie is perfect as is, but if you would love to make a glaze similar to our peach hand pies, go for it! You will need two cups of powdered sugar and two tablespoons of water, milk, or heavy cream. Add a 1/2 teaspoon of vanilla extract for a yummy spin! Simply mix, and pour the glaze over a cooled pie.
Storing this Slab Pie
Once you’ve baked your apple slab pie, it’s important to store it properly so that it stays fresh and delicious. Here are some tips on how to do just that:
Let the pie cool completely before storing it.
If you’ll be storing the pie for more than a day or two, wrap it tightly in plastic wrap or aluminum foil.
Store the pie in the refrigerator; it will keep for up to a week.
If you need to freeze the pie, wrap it tightly in plastic wrap or aluminum foil and then place it in a freezer-safe bag. It will keep for up to three months.
More Apple Recipes
- Cranberry Apple Dump Cake
- Cinnamon Oatmeal Cookies
- Apple Spice Dump Cake
- Crescent Apple Rolls
- German Apple Pancake
Classic Apple Slab Pie
Equipment
- oven adjusted to center rack position
- 15 x 10 x 1 baking pan also known as a jelly roll pan
- cutting board
- knife
- apple corer
- Rolling Pin
- Measuring Cups & spoons
- large mixing bowl
Ingredients
- 2 14.1 oz. boxes refrigerated pie crust I used Pillsbury
- 9 large tart apples *honey crisp or granny smith apples. Sliced thinly to about ¼".
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 3 tablespoons all-purpose flour
- 1¼ teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 425° F.
- On a lightly floured surface, unroll pie crusts. Stack them on each other and roll out the dough into a rectangle that is large than the jelly roll pan. It should be about 18 x 12. It is okay if it is not perfect as long as it covers the pan bottom.
- Press the dough into the pan and do not cut away excess crust.
- In a large bowl, mix the apple slices, sugars, flour, spices, and lemon juice. Toss until all apples are coated.
- On a lightly floured surface, roll out the additional two pie crusts by stacking them on top of each other. Roll into a rectangle that is 18 x 12 or one that fits over the apple layer.
- Crimp pie crust edges and cut slits in the top of the pie crust so the pie can vent.
- Bake on the center oven rack for 35 minutes uncovered. The pie will be golden-brown and bubbly around the edges.
- Allow the pie to cool for about 30 minutes before cutting or serving.
- *Optional – Serve this pie warm with a scoop of vanilla ice cream or whipped topping.
this is a very good recipe. Very easy to do. I actually made home made crust. I tossed the apples in 1 TBSP of lemon juice at a time. I reduced the sugar to 3/4 cup of granulated for a total of one cup sugars. I had sweet apples and could have gone down even more. I also added the flour sugar mix 1/3 rd at a time. I cooked 30 minutes on lower center rack and then baked at the next lowest rack for 15 minutes.