I love making Glazed Apple Slab Pie. It is simple, sweet, and feeds a crowd, and I often serve it with apple cider whoopie pies for a cozy fall table.
My Dad James taught me to roll dough on the back porch while Mom Eva watched and Sister Sarah sampled hot slices after baking.
Your Ingredients List
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 4-5 medium apples, peeled, cored, and sliced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
My Go-To Equipment
I use a rimmed sheet pan, a rolling pin, a few mixing bowls, and a pastry cutter or fork. For a quick shortcut, I sometimes reach for canned apple pie filling recipes when time is tight.
The Simple Steps to Follow
- Preheat the oven to 375°F (190°C).
- Mix flour, granulated sugar, and salt in a bowl.
- Cut in the chilled butter until the mix looks like coarse crumbs.
- Stir in the ice water until the dough holds together.
- Divide the dough in half and roll out one half to fit a greased sheet pan.
- Toss the sliced apples with cinnamon, nutmeg, brown sugar, and lemon juice.
- Spread the apple mix over the bottom crust.
- Roll out the second half of dough and place it over the apples, sealing the edges.
- Bake the slab pie for 45 to 55 minutes until the top is golden brown.
- Whisk powdered sugar, milk, and vanilla until smooth for the glaze.
- Drizzle the glaze over the cooled pie.
Healthy Twists on a Classic
I swap half the flour for whole wheat in small batches to add fiber. I cut brown sugar by a third and add a grated apple for moisture. You can top with a light yogurt glaze instead of sweet icing to save sugar.
Serving Suggestions From My Table
I like to serve slices warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of warmed caramel or a sprinkle of toasted walnuts adds a nice crunch. Coffee or spiced tea pairs well for a cozy treat.
Getting It Just Right
Aim for a deep golden crust and apples that are tender but not mushy. Let the pie cool before glazing so the glaze stays on top. If you worry about a soggy filling, read my thoughts on whether to cook apple pie filling first for extra tips.
How to Store Leftovers
Cover the cooled pie with foil and keep it at room temperature up to two days. For longer storage, wrap well and refrigerate up to five days, or freeze slices in freezer-safe bags for up to three months.
Enjoy Every Moment
I bake this slab pie when I want an easy dessert that still feels special. Take your time with the crust and enjoy the smell as it bakes. It always brings people together, and that is the best part.
A Few Common Questions
What apples are best for Glazed Apple Slab Pie?
I recommend using firm apples like Granny Smith or Honeycrisp for Glazed Apple Slab Pie; they hold shape and add bright flavor.
Can I make the dough for Glazed Apple Slab Pie ahead of time?
Yes, you can make the dough a day ahead and keep it chilled. Let it warm slightly before rolling to avoid cracking.
What do I do if the top of my Glazed Apple Slab Pie browns too fast?
If the top browns too fast, loosely cover the pie with foil and continue baking until the apples are tender.
Print
Glazed Apple Slab Pie
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and sweet glazed apple slab pie that feeds a crowd, perfect for cozy fall gatherings.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 4–5 medium apples, peeled, cored, and sliced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Mix flour, granulated sugar, and salt in a bowl.
- Cut in the chilled butter until the mix looks like coarse crumbs.
- Stir in the ice water until the dough holds together.
- Divide the dough in half and roll out one half to fit a greased sheet pan.
- Toss the sliced apples with cinnamon, nutmeg, brown sugar, and lemon juice.
- Spread the apple mix over the bottom crust.
- Roll out the second half of dough and place it over the apples, sealing the edges.
- Bake the slab pie for 45 to 55 minutes until the top is golden brown.
- Whisk powdered sugar, milk, and vanilla until smooth for the glaze.
- Drizzle the glaze over the cooled pie.
Notes
Substitute half the flour for whole wheat for added fiber and cut brown sugar for a lighter dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: apple pie, slab pie, fall dessert, easy dessert, baking