Classic Apple Slab Pie

5 from 2 votes

A delicious, crowd-pleasing sheet pan apple pie that is made with fresh apples and store-bought pie crust.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: apple pie, slab pie

Servings: servings

Calories: 177cal

Author: Amy Desrosiers

Cost: $8

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

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.

Nutritional values may vary and are meant to be a guide.