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Have you ever volunteered to bring a dessert only to realize it needs to serve a dozen or more people? This apple slab pie recipe is exactly what you need. Loaded with tart Granny Smith apples, sweet Golden Delicious apples, cinnamon, and a buttery pie crust, it’s baked on a sheet pan to feed a crowd with ease!
Check out my Apple Bottom Bourbon Pecan Cheesecake, Pear Tart with Shortbread Crust, and my Country Apple Pie Recipe which yields three beautiful pies and does not require baking them all at once, perfect for extra help during the holidays!
Quick Look: Sheet Pan Apple Pie for a Crowd
- ⏲️ Prep Time: 45 minutes
- ⏲️ Cook Time: 1 hour
- ⏲️ Total Time: 1 hour 45 minutes
- 👨👩👧👦 Slices Per Pan: 18
- 🌽 Cuisine & Heritage: American Southern
- 🍽️ Calories: 273 calories per 4 x 3-inch serving (more nutritional info in recipe card).
- 🥦 Dietary Info: Vegetarian
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Oven Baked
- 🌶️ Flavor Profile: Sweet, warmly spiced, buttery.
- 🔑 Top Tip: Use animal cracker crumbs to strengthen your pie crust and add subtle buttery flavor.
- ❄️ Storage: Refrigerate for up to 24 hours; glaze just before serving.
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The Pie That Feeds a Small Army
Apple slab pie, sometimes called cookie sheet apple pie or apple pie in a pan, is a home chef’s solution for dessert for a crowd. A full sheet pan replaces a round pie plate, creating a high crust-to-filling ratio and a pie large enough for seconds and thirds. It’s perfect for Thanksgiving, Christmas, or any fall gathering. The real genius here is making an apple slab pie with store-bought crust and ending up with a dessert that looks fully homemade.
Slab pies also allow you to slice in advance. Pre-plate your pieces on a Groaning Board or buffet for equally sized piece servings. Using a quarter-size sheet pan (9 ½” x 13”) for a smaller crowd still gives impressive results. I use 8 Granny Smith apples for tartness and 8 Golden Delicious for sweetness; for extra crunch, reduce each to 7 and add 2 Honeycrisp.
Why This Apple Slab Pie Works
- Perfectly baked sheet pan crust that holds up to slicing and outstanding holiday dessert for crowd.
- Buttery animal crackers are rolled right into the crust, making your taste buds linger on the (usually blah) edges.
- Apples balanced for sweetness and tartness in every bite.
- Reserved juice glaze ties it all together with shine and flavor.
- Simple instructions so even a novice baker can achieve without fail!
Table of Contents
- Quick Look: Sheet Pan Apple Pie for a Crowd
- The Pie That Feeds a Small Army
- Why This Apple Slab Pie Works
- Pantry Heroes for This Apple Pie
- Variations
- Apple Variety Guidance
- Equipment & Pan Size
- Step-By-Step to Pie Glory
- Recipe FAQs
- Dessert Table Domination
- Expert Tips
- Oh, do we have the desserts!
- Apple Slab Pie Recipe
“My goodness, the flavor of this apple pie slab is out of this world. Seriously love the animal cracker crust, it really puts it over the top. This recipe is now on repeat in my house. Thank you so much!”
Pantry Heroes for This Apple Pie
Here are the key ingredients that you need for this easy recipe.
- Granny Smith apples – Tart and firm, these apples hold up beautifully during baking. Pair them with sweeter apples for a balanced filling. If you love apples, try my recipes for Apple Bottom Bourbon Pecan Cheesecake or Country Apple Pie.
- Golden Delicious apples – Sweet and mellow, they complement the tart Granny Smiths perfectly and add depth to the filling.
- Refrigerated pie crust – I use ready-to-roll refrigerated pie crust for convenience, and you’ll need four crusts to cover a full sheet pan; two for the bottom, and two for the top. Since a slab pie is baked on a full baking sheet, the dough must be rolled to fit, which can make it thin and prone to tearing. A moderate dusting of crushed animal crackers reinforces the crust, adds sweet stability, and makes transferring the dough far easier while keeping the finished apple slab pie texturally pleasing.
- Animal crackers – Crushed, they strengthen the bottom crust and add a subtle buttery sweetness that elevates the pie.
- Apple juice – Reserved from the macerated apples, it’s reduced to make a shiny, sweet glaze for the top.
- Confectioners’ sugar – Combined with the reduced apple juice and butter to create the glaze that finishes the pie.
See recipe card for full information on ingredients and quantities.
Variations
- Substitute peaches for some of the apples for a summery version.
- Make apple pie bars by cutting the slab pie into smaller squares and serving as handheld desserts.
- For gluten-free crust, use a store-bought gluten-free pie dough.
- Add a pinch of nutmeg or allspice along with cinnamon for extra warm spices.
- Freeze unbaked pie for up to 1 month; thaw overnight in the refrigerator before baking.
Apple Variety Guidance
For the best texture and flavor, use a combination of tart and sweet apples. Granny Smith apples provide firmness and a tangy bite, while Golden Delicious add mellow sweetness. Avoid overly soft varieties, which can turn mushy during baking. You can experiment with a small portion of Honeycrisp or Braeburn for extra flavor, but maintain mostly firm apples to hold the shape in a sheet-pan slab pie.
Equipment & Pan Size
A full sheet pan apple pie is traditionally baked on a rimmed half-sheet pan measuring 18 by 13 inches, which is the perfect size for a true slab pie with neat slices and a generous crust-to-filling ratio. Because this pan requires a much larger crust than a standard pie plate, you’ll need four refrigerated pie crusts in total.
For the bottom layer, roll two crusts together into one large rectangle that covers the full baking sheet with a little overhang. For the top crust, repeat the process with the remaining two. Rolling the dough this large makes it thinner, so a light dusting of crushed animal crackers adds sweet stability and prevents tearing during transfer.
If making a half recipe, use a 9.5 by 13-inch baking pan, and you’ll only need two refrigerated crusts total — one rolled crust for the bottom and one rolled crust for the top.
Step-By-Step to Pie Glory
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Slice
Peel, core, and slice or chop your apples.
2
Macerate
Toss apples, 1 cup sugar, and 1/2 teaspoon salt in a colander set over a large bowl. This is crucial because the juices collected become the basis for the glaze. Let sit, tossing occasionally, until apples release their juices, about 45 minutes. I use a rubber spatula to press the apples here and there.
3
Reserve
Reserve ¾ cup juice. It’s liquid gold. Guard it the same way you guard your last clean fork on Thanksgiving.
4
Roll
Pulse 1 1/2 cups animal crackers and remaining 1/2 cup sugar in a food processor until finely ground. Dust work surface with a handful of the crumbs. Brush one dough lightly with water, overlap with second dough, and dust top with more crumbs. Roll out dough to 18 × 13 inches and transfer to rimmed baking sheet. Brush with butter and refrigerate. Repeat for top crust. Your crusts will be heavily studded with animal cracker goodness!
5
Toss
Toss drained apples with 6 tablespoons tapioca, 2 teaspoons cinnamon, and 3 tablespoons lemon juice. Arrange evenly over bottom crust, pressing lightly to flatten.
6
Cover
Brush edges of bottom crust with water. Place top crust over pie. Trim excess dough, leaving ½-inch rim. Fold edges under, crimp with fork, and pierce top at 2-inch intervals.
7
Bake
Bake until golden brown and juices bubble, about 1 hour. Transfer to wire rack and cool 1 hour.
8
Reduce
Simmer ¾ cup reserved apple juice over medium heat until reduced to ¼ cup, about 6 minutes. Stir in 2 tablespoons fresh lemon juice and 1 tablespoon butter; cool to room temperature.
8
Whisk
Whisk in 1 1/4 cups confectioners’ sugar and drizzle evenly over pie.
9
Holler
Once it’s cut into squares, this pie becomes a grab-and-go situation where nobody waits for permission, and somehow even the folks who said they weren’t hungry are suddenly rethinking their life choices…
Recipe FAQs
A full recipe is written for an 18″ × 13″ rimmed baking sheet. For a half recipe, use a 9.5″ × 13″ pan and adjust the ingredient amounts accordingly.
Yes, but it should be a rimmed cookie sheet or jelly-roll pan to contain juices. Rimless sheets may lead to spills and uneven baking.
Use a dusting of finely crushed animal crackers before adding the apples. This stabilizes the crust and absorbs excess juice for a firmer bottom.
Supplement with additional apple juice or a splash of water to reach ¾ cup before reducing on the stove. The glaze needs sufficient liquid to thicken properly.
One crust isn’t large or strong enough to cover an 18″ × 13″ pan. Rolling two together ensures even coverage and strength while maintaining a tender, buttery texture. Crushed animal crackers help stabilize the dough during transfer.
Yes. Use two gluten-free crusts for bottom and top and sprinkle a bit of gluten-free crumbs or finely ground nuts to help absorb extra moisture. Baking time remains about the same.
Yes, but double the bottom crusts to cover the full sheet pan and consider chilling the dough thoroughly. Crushed animal crackers help maintain integrity and texture.
Dessert Table Domination
This slab pie is perfect for Thanksgiving or any fall gathering. Pair with vanilla ice cream or whipped cream. Serve alongside other desserts or pre-plate slices on a Groaning Board.
Drink Pairings:
- Wine: Medium-bodied Chardonnay or Zinfandel
- Beer: Malty amber ale
- Cocktail: Bourbon maple old fashioned
Expert Tips
- Use a lower middle oven rack – Encourages the bottom crust to bake through evenly, reducing sogginess.
- Tent with foil if browning too fast – Shields edges or top if the pie is browning before the filling is fully cooked.
- Cut steam vents in the top crust – Prevents bubbling over and ensures the filling thickens properly.
- Press filling lightly, don’t pack tightly – Allows the filling to expand slightly without cracking the crust.
- Use both types of apples – Mix tart and sweet varieties for balanced flavor and texture.
- Rotate the pan halfway through baking – Ensures even color and cooking, particularly in older ovens.
Oh, do we have the desserts!
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Apple Slab Pie
Ingredients
for the pie
- 8 Granny Smith apples, peeled, cored, and sliced
- 8 Golden Delicious apples, peeled, cored, and sliced
- 1 ½ cups sugar, divided
- ½ teaspoon Kosher salt
- baking spray
- 1 ½ cups animal crackers
- 2 packages of 2 each refrigerated ready to roll pie crusts, 2 crusts for the bottom and 2 crusts for the top
- 4 tablespoons unsalted butter, softened to room temperature
- 6 tablespoons tapioca, or sifted cornstarch
- 2 teaspoons cinnamon
- 3 tablespoons lemon juice, fresh
for the glaze
- ¾ cup apple liquid, reserved from the macerated apples
- 2 tablespoons lemon juice, fresh
- 1 tablespoon unsalted butter
- 1 ¼ cups confectioners' sugar
Instructions
- This recipe is written for an 18" x 13" rimmed baking sheet, the ideal size for a full sheet-pan apple pie. For a half recipe, a 9.5" x 13" pan works perfectly. See above for tips on rolling the crusts, stabilizing with animal cracker crumbs, and fitting everything neatly in your pan.
for the pie
- Toss apples, 1 cup sugar, and salt in colander set over large bowl. Let sit, tossing occasionally, until apples release their juices, about 45 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice. If your apples don’t yield the full ¾ cup juice, supplement with store-bought apple juice if a lot, or water if only a little.8 Granny Smith apples, 8 Golden Delicious apples, 1 ½ cups sugar, ½ teaspoon Kosher salt
- Lightly coat an 18 x 13-inch baking sheet with baking spray. Line a second sheet pan with parchment. Set aside. Pulse the animal crackers with the remaining sugar in a food processor until they are finely ground.baking spray, 1 ½ cups animal crackers, 1 ½ cups sugar
- Sprinkle a handful of this cracker mixture over your work surface to prevent sticking. Lay down one sheet of dough and lightly brush it with water, then place a second sheet on top, aligning the edges. Sprinkle a little more of the cracker mixture on top of the second sheet.2 packages of 2 each refrigerated ready to roll pie crusts
- Roll the double-layered dough evenly into a rectangle about 19 inches by 14 inches. Carefully transfer the rolled dough to the prepared rimmed baking sheet. Brush with the softened butter and refrigerate for 15–20 minutes. Repeat the rolling step now for the top crust, skipping the butter. Once rolled, transfer the top crust to a separate baking sheet lined with parchment paper.Note: Refrigeration firms up the dough, making it easier to handle and helping prevent shrinking or tearing when you add the filling and top crust. If you want a more relaxed timeline, you can chill up to 30–60 minutes without issue. If you do go longer, consider laying a sheet of plastic film over both crusts to avoid them drying out.4 tablespoons unsalted butter
- Adjust oven rack to lower-middle position and heat oven to 350° F. Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten.6 tablespoons tapioca, 2 teaspoons cinnamon, 3 tablespoons lemon juice
- Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough, leaving a 1/2" rim of pastry; fold pastry under itself and tuck into rim of baking sheet. Use fork to crimp and seal outside edge of pie, then pierce top of pie at 2-inch intervals with fork.
- Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
for the glaze
- While pie is cooling, simmer the reserved apple liquid in a saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar.¾ cup apple liquid, 2 tablespoons lemon juice, 1 tablespoon unsalted butter, 1 ¼ cups confectioners' sugar
- Drizzle the glaze evenly over the pie. Allow pie to finish cooling completely, at least 1 hour longer. Cut into thirds lengthwise, and into sixths widthwise, making 18 pieces each about 4"x3".
Notes
- Full recipe pan: 18″ × 13″ rimmed baking sheet
- Half recipe pan: 9.5″ × 13″ rimmed baking sheet
- Lightly coat conventional sheet pans with cooking spray
- Macerate/weep apples in colander for 30–45 minutes to release juices
- If resulting liquid is insufficient for glaze, supplement with store bought apple juice or water
- Refrigerator: Cover the cooled pie loosely with plastic wrap or foil. Refrigerate for up to 3 days. Bring to room temperature or warm briefly in a 350°F oven before serving.
- Freeze: Wrap the whole baked pie tightly in plastic wrap and then in foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator. May reheat in a 350°F oven for 15–20 minutes until warmed through.
- Freeze Individual Slices: Wrap cooled slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze up to 2 months. Thaw overnight in the refrigerator before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My goodness, the flavor of this apple pie slab is out of this world. Seriously love the animal cracker crust, it really puts it over the top. This recipe is now on repeat in my house. Thank you so much!
Can you use crumb topping on this pie and then put glaze on top
Hi Doris, I have not tried a crumb topping on this as yet to be able to tell you if the method would work. Reviewing the steps, I cannot see why adding a crumb topping wouldn’t work. I’d be certain to sufficiently cover the entire surface area so nothing dries out beneath. Slab pies are not tall pies, rather cover a larger surface area in order to yield additional servings. If you try a crumb topping, please let me know how it works for you. I am very interested! x – Jenny
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