Classic Apple Sheet Pan Pie
Some recipes feel nostalgic the moment you see them. Apple Slab Pie is one of those—large, rustic, and perfect for sharing. The first time I baked it, the kitchen filled with the comforting aroma of cinnamon and buttery crust, and the whole house felt warm and inviting. A sheet-pan pie has a way of making it seem like there’s always enough for everyone gathered around the table.
I didn’t grow up with elaborate desserts, but I did grow up believing that food should bring people together. Apple Slab Pie does exactly that. It’s not delicate or complicated—it’s simple, generous, and made to be shared. It’s the kind of dessert that shows up at birthdays, potlucks, and holiday meals, slowly disappearing slice by slice until the pan is empty.
It’s also a great go-to recipe: impressive enough for guests but easy enough for everyday baking. The filling is warmly spiced, the crust is buttery and crisp, and the result is pure comfort. Whether you’re baking for a gathering, a weekend treat, or just to fill your home with the smell of apples and cinnamon, this pie is one you’ll want to make again and again.
Apple Slab Pie 
Ingredients
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Crust | All-purpose flour | 3 cups (360 g) | Base |
| Salt | 1 tsp | Flavor balance | |
| Granulated sugar | 2 tbsp | Light sweetness | |
| Cold unsalted butter | 1 cup (226 g), cubed | Creates flakiness | |
| Ice water | 6–8 tbsp | Add gradually | |
| Filling | Apples | 6 cups (about 6 medium), peeled & sliced | Main fruit |
| Granulated sugar | ¾ cup (150 g) | Sweetness | |
| Brown sugar | 2 tbsp | Extra depth | |
| Ground cinnamon | 2 tsp | Warm spice | |
| Ground nutmeg | ¼ tsp | Optional | |
| All-purpose flour | 2 tbsp | Thickener | |
| Lemon juice | 1 tbsp | Bright flavor | |
| Vanilla extract | 1 tsp | Added aroma | |
| Topping | Egg | 1, beaten | Egg wash |
| Coarse sugar | 1 tbsp | Optional crunch |
Instructions
1. Prepare the crust
In a large bowl, mix the flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Divide into two disks, wrap, and refrigerate for 30 minutes.
2. Make the filling
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla until evenly coated.
3. Assemble the pie
Preheat the oven to 375°F (190°C). Roll out one dough disk into a rectangle large enough to fit a 9×13-inch pan. Press it into the pan with a little overhang on the edges. Spread the apple filling evenly over the crust. Roll out the second dough disk and place it over the top. Seal and crimp the edges, then cut a few slits for steam.
4. Finish and bake
Brush the top with beaten egg and sprinkle with coarse sugar if desired. Bake for 40–45 minutes, until the crust is golden and the filling is bubbling. Let cool slightly before slicing and serving.
