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close up of Not Entirely Average Apple Slab Pie

Apple Slab Pie

Have you ever volunteered to ‘bring a dessert,’ only to realize that you need to make something that will serve twenty plus people? Yeah, been there, done that. Now, I’ve got Apple Slab Pie.
**NOTE - I have prepared a half recipe in my post, photos, and video. This method illustrates a full recipe. Use the sliding scale in this recipe card to get the ingredients for the half recipe. See my instructions for using the sliding scale below.
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Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: apple, apple pie, apple slab pie, dessert, feeds a crowd, slab pie
Servings: 20 servings
Calories: 212kcal

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.

Equipment

  • for a full recipe: 18" x 13" baking sheet/jelly roll pan or for a half recipe: 9 1/2" x 13" baking sheet/jelly roll pan
  • Rolling Pin

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Apple Slab Pie

      for the pie

      • 8 Granny Smith apples peeled, cored, and sliced thin
      • 8 Golden Delicious apples peeled, cored, and sliced thin
      • 1 1/2 cups sugar
      • 1/2 teaspoon salt
      • 1 1/2 cups animal crackers
      • 2 boxes refrigerated ready to roll pie crusts I am using Pillsbury: use 1 box of 2 crusts for the bottom and 1 box of 2 crusts for the top
      • 4 tablespoons unsalted butter
      • 6 tablespoons tapioca or cornstarch
      • 2 teaspoons cinnamon
      • 3 tablespoons lemon juice

      for the glaze

      • 3/4 cup apple juice reserved from the apples used in this recipe
      • 2 tablespoons lemon juice
      • 1 tablespoon unsalted butter
      • 1 1/4 cups confectioner's sugar

      Instructions

      For a full recipe, an 18" x 13" nonstick baking sheet is preferred; if using a conventional sheet pan, coat it lightly with cooking spray. For a half recipe, use a 9 1/2" x 13" pan.

        The Method

          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 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice (any excess may be discarded).
          • Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pulse animal crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture. Brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
          • Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. 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

          • For the glaze: While pie is cooling, simmer 3/4 cup apple juice (which you reserved in step 1) in 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 and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Cut into thirds lengthwise, and into sixths widthwise, making 18 pieces each about 4"x3".

          Notes

          Make Ahead: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.

          Nutrition

          Serving: 1serving | Calories: 212kcal | Carbohydrates: 53g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 94mg | Potassium: 174mg | Fiber: 4g | Sugar: 34g | Vitamin A: 166IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg

          Please note that the nutrition information provided above is approximate and meant as a guideline only.