Our well-loved, highly rated Perfect Apple Pie recipe breaks out of the pie pan to make a crowd-sized-yet-cozy sheet-pan pie that’s guaranteed to win over anyone who tries it. A sweet, tender filling of delicately spiced fresh apples is baked between layers of flaky pie crust for a treat that deserves a spot at any dessert table.
An apple slab pie, in my opinion, is the best way to serve dessert to a crowd. Instead of baking your pie in a round tin, as is traditional, it’s baked in one big sheet pan.
Cut into squares, everyone gets their own “slab” of apple pie!
With an apple slab pie, you usually only add a thin layer of filling, so there’s also a much higher crust-to-filling ratio. This means more flaky, golden pie crust in every bite, and in my experience, we’re really all in it for the crust!
I also love that slices of apple slab pie are so easy to cut and lift from the pan—you avoid the dreaded removal of the first wedge of pie. Maybe it’s the food stylist in me, but it always gives me such stress! It’s almost always a mess and this rectangular version makes for a much more graceful transfer from pan to plate.
FULL RECIPE ON THE NEXT PAGE >>