Glazed Apple Slab Pie

Introduction

There’s something about a warm glazed apple slab pie that stops time for a moment — the whole kitchen fills with the honeyed-sweet perfume of slow-cooked apples, buttered pastry, and a hint of cinnamon that makes you want to hug a mug of coffee and settle in. The first bite should give you a crisp top crust that yields to a tender, jammy apple layer, followed by a soft, buttery base. It’s the kind of dessert that tastes like home: comforting, honest, and generous.

This slab pie is perfect for crisp weekend mornings, cozy holiday gatherings, potlucks where you want to feed a crowd, or as a celebratory finish to a Sunday supper. It’s roomy enough to share and easy enough to make ahead. If you enjoy apple-forward treats, you might also like my take on air-fryer apple fritters for a quick, single-serve option.

Dish Snapshot

• Prep Time: 25 minutes (active) + 15 minutes chilling or bench time if desired
• Cook Time: 45–50 minutes
• Total Time: ~1 hour 20 minutes (including brief cooling)
• Servings: 12 (slice into 12 squares)
• Difficulty Level: Easy–Intermediate (basic dough handling and layering)

Nutrition Highlights

Estimated nutrition per serving (1 of 12). These values are estimates calculated from standard ingredient profiles and USDA FoodData Central entries; use them as a guideline rather than exact lab-tested numbers.

• Calories: ~445 kcal
• Protein: ~4.6 g
• Carbohydrates: ~71 g
  • Sugars: ~27 g
  • Dietary Fiber: ~2.2 g
• Total Fat: ~16.6 g
• Sodium: ~133 mg

Notes: This slab pie is energy-dense because of butter and sugar; the apples add fiber and micronutrients. Estimates are derived from ingredient totals divided by 12 and rounded for readability, using USDA nutrient values as a reference. If you need precise tracking (for medical or strict dietary reasons), weigh your portions and use a nutrition calculator or database.

Why You’ll Love It

• Aroma & Flavor: The oven-roasted apples release bright, caramelized fragrance that mingles with vanilla and warm spices — irresistible the moment it comes out of the oven.
• Crowd-Pleasing: A slab pie is designed to feed many without elaborate assembly, so it’s ideal for brunches, office parties, or family nights.
• Textural Contrast: A lightly crisp top, soft and saucy apple interior, and a tender shortbread-like base create a multi-textured experience in every bite.
• Nostalgia & Comfort: This is classic American home baking: familiar, reassuring, and perfect for making new memories with old flavors.

How to Make Glazed Apple Slab Pie

Ingredients

• 1 cup unsalted butter, softened (about 227 g)
• 1 cup granulated sugar (200 g)
• 2 eggs (large)
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour (approximately 375 g)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 cups thinly sliced apples (such as Granny Smith), about 600–700 g
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup brown sugar, packed (about 220 g)
• 1/2 cup powdered sugar (for icing), about 60 g
• 2 tablespoons milk (for icing), about 30 ml

Optional ingredients & substitutions

• Lemon zest or 1 tablespoon lemon juice for brighter apple flavor
• 1/2 cup chopped walnuts or pecans for texture (fold into apples)
• 1–2 tablespoons cornstarch or tapioca starch if you want a thicker apple filling
• Vegan: swap butter for vegan butter and replace each egg with 1 tablespoon flaxseed meal + 3 tablespoons water (let rest 5 minutes)
• Gluten-free: substitute a 1:1 gluten-free flour blend; baking time may vary slightly

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease a sheet pan (roughly 15×10 inches) or line it with parchment for easier removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (2–3 minutes by hand, 1–2 minutes with a mixer). Add the eggs and vanilla, mixing well until incorporated. Tip: scrape the bowl once to ensure even mixing.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing — stop as soon as you have a cohesive dough.
4. Divide the dough in half. Press one half evenly into the bottom of the prepared sheet pan to form the base. Use a lightly floured hand or the bottom of a measuring cup to get a smooth, even layer. If the dough is sticky, chill for 10 minutes first.
5. In a separate bowl, toss the sliced apples with cinnamon, nutmeg, and brown sugar. If you like juicier filling, add 1 tablespoon lemon juice and/or 1–2 tablespoons cornstarch. Spread the apple mixture over the crust in the pan in an even layer. Tip: leave any excess juices in the bowl if you want a less-runny filling.
6. Roll out (or press) the remaining dough and place it over the apple filling. It doesn’t need to be perfect — a rustic top is charming — but pinch the edges to seal. You can also patch the top with strips or small shapes if rolling is tricky.
7. Bake for 45–50 minutes, or until the crust is golden brown and the apples are tender when pierced with a fork. Rotate the pan halfway through baking for even color. If the top browns too quickly, tent with foil.
8. For the icing: whisk together powdered sugar and milk until smooth (add milk a little at a time to reach drizzling consistency). If desired, add 1/2 teaspoon vanilla or 1 teaspoon maple syrup. Drizzle over the pie once cooled slightly (warm but not piping hot).
9. Slice and serve. Let the slab rest 10–15 minutes before slicing to allow juices to settle.

Practical tips

• Avoid overworking the dough; overmixing develops gluten and makes a tougher crust.
• If apples are particularly tart, add an extra 2–4 tablespoons brown sugar to the filling.
• Test apples for doneness by inserting a fork into the center; it should meet little resistance.
• Cool slightly before icing so the glaze doesn’t run off completely.

Best Pairings

• Classic: Serve warm with a scoop of vanilla ice cream — the contrast of hot pie and cold ice cream is timeless.
• Beverage: Pair with strong brewed coffee, a nutty chai, or a cup of hot apple cider for autumn comfort.
• Brunch spread: Offer alongside savory quiches and a simple green salad for balance. For a fuller apple-themed table, add a loaf of Amish apple fritter bread for guests to graze on.
• On its own: A modest square with a pat of butter also works surprisingly well for a mid-afternoon snack.

How to Store

• Room temperature: Cover loosely with foil or an airtight container. Best consumed within 1–2 days at room temperature to maintain crust texture.
• Refrigeration: Store in an airtight container for up to 4–5 days. The crust will soften over time; reheat slices in a 350°F oven for 8–10 minutes to refresh crispness.
• Freezer: Wrap tightly in plastic wrap and then foil, or freeze slices in a single layer before stacking. Freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

Expert Tips

• Apple choice: Use a mix of tart (Granny Smith) and sweet apples (Honeycrisp, Fuji) for depth of flavor and a good texture balance.
• Even slices: Slice apples uniformly (use a mandoline or steady hand) so they cook evenly and the filling sets consistently.
• Keep juices in check: If your apples release a lot of liquid, drain a bit or add 1–2 tablespoons of cornstarch to the apple mixture to thicken while baking.
• Browning control: If the top crust browns too quickly, place a sheet of foil loosely over the pie for the final 15 minutes.
• Make ahead: You can assemble the pie and refrigerate (unbaked) for a few hours before baking; bring it to room temperature for 20–30 minutes before putting it in the oven.

Delicious Variations

• Maple Icing & Pecans: Replace the powdered sugar icing with a maple glaze (1/2 cup powdered sugar + 1–2 tablespoons pure maple syrup + a splash of milk) and sprinkle toasted pecans on top.
• Streusel-Topped Slab Pie: Omit the top crust and cover the apple layer with a crumble made of 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup oats, 1/4 cup cold butter, and a pinch of salt; bake until golden.
• Pear & Ginger: Swap half the apples for ripe pears and add 1 teaspoon grated fresh ginger for a warm, aromatic twist.
• Lower-Sugar Option: Reduce granulated sugar to 3/4 cup and brown sugar to 2/3 cup; use tart apples to compensate. Note: texture and browning will be slightly different.
• Vegan & Gluten-Free: Use a vegan butter and a flax “egg” (1 tbsp flax + 3 tbsp water per egg), and a certified gluten-free flour blend designed for baking.

Frequently Asked Questions

Q: Can I use pre-made pie crust instead of making the dough?
A: Yes — two store-bought pie crusts can replace the dough. Line the sheet pan with one crust, fill, and top with the second crust; dock and crimp edges as usual. Baking time may be slightly shorter.

Q: My filling was runny after baking — how can I fix that next time?
A: Toss sliced apples with 1–2 tablespoons cornstarch (or tapioca starch) before filling to absorb excess liquid. Also avoid using overly juicy apple varieties without adding a thickener.

Q: Can I make this ahead and reheat?
A: Yes. Bake fully, cool, and refrigerate. Reheat individual slices in a 350°F oven for 8–12 minutes or until warmed through; the oven refreshes the crust better than a microwave.

Q: What’s the best way to get neat slices?
A: Use a sharp chef’s knife and wipe between cuts. Letting the pie set for 10–15 minutes helps the filling firm up and yields cleaner squares.

Q: Any healthier swaps for sugar and butter?
A: You can lower sugar amounts modestly and substitute part of the butter with unsweetened applesauce for some recipes, but expect changes in texture and richness. For precise health guidance, consult dietary resources such as Mayo Clinic recommendations on added sugars and fats.

Conclusion

This glazed apple slab pie is a warm, shareable celebration of apples and buttery pastry — simple to assemble but undeniably comforting. If you want another classic slab-pie take to compare technique and presentation, see The Country Cook’s Apple Slab Pie. For inspiration on a maple-glazed version, check out Sally’s Baking Addiction’s Apple Slab Pie with Maple Icing.

I hope you give this recipe a try — post a photo, tell me how you adapted it, and join the conversation with other bakers who love rustic, crowd-pleasing desserts.