Glazed Apple Slab Pie: A Crowd-Pleasing Twist on a Classic

Golden flaky crust, tender cinnamon apples, and a sweet vanilla glaze—this slab pie is perfect for sharing

Introduction: Easier Than Pie, Bigger Than Pie

Apple pie is a timeless dessert—warm, comforting, and always a hit. But when you’re feeding a crowd or want something easier to slice and serve, this Glazed Apple Slab Pie is the answer. Baked in a 9×13-inch pan, it’s simpler to assemble than a traditional round pie and yields more servings with less fuss.

With a buttery crust, juicy apple filling, and a drizzle of vanilla glaze, this slab pie is perfect for potlucks, family gatherings, or cozy weekends. It’s everything you love about apple pie—just bigger, easier, and even more delicious.

Ingredients Breakdown

Let’s take a closer look at what makes this slab pie so irresistible:

Crust:

• Refrigerated pie crusts (1 package, 2 crusts)
  A convenient shortcut—flaky and buttery without the hassle of homemade dough.

Tip: Let crusts sit at room temperature for 10–15 minutes before rolling to prevent cracking.

Apple Filling:

• Apples (6 cups, peeled and thinly sliced)
  Granny Smith for tartness, Honeycrisp for sweetness—use a mix for best flavor.
• Granulated sugar (⅔ cup)
  Sweetens the apples and helps them caramelize.
• Cinnamon (1 tsp, optional but recommended)
  Adds warmth and classic apple pie flavor.
• All-purpose flour (2 tbsp)
  Thickens the filling and absorbs juices.

Optional: Add a pinch of nutmeg or lemon zest for extra depth.

Vanilla Glaze:

• Powdered sugar (1 cup)
  Creates a smooth, sweet drizzle.
• Milk (2–3 tbsp)
  Thins the glaze to drizzle consistency.
• Vanilla extract (½ tsp, optional)
  Adds aroma and flavor.

Tip: Adjust milk for desired thickness—start with 2 tbsp and add more if needed.

Step-by-Step Instructions

Step 1: Preheat Oven

Set oven to 375°F (190°C).

Grease a 9×13-inch baking dish with butter or nonstick spray.

Tip: Use glass or ceramic for even baking and easy serving.

Step 2: Prepare the Bottom Crust

Roll out one pie crust to fit the bottom of the baking dish.

Press gently into corners and up the sides about 1 inch.

Optional: Trim excess dough and patch any tears.

Step 3: Make the Apple Filling

In a large bowl:

• Toss sliced apples with granulated sugar, flour, and cinnamon.

Mix until apples are evenly coated.

Spread filling evenly over the bottom crust.

Tip: Layer apples flat for even baking and easier slicing.

Step 4: Add the Top Crust

Roll out the second pie crust and place over the apples.

Seal edges by crimping with a fork.

Cut small slits in the top crust to vent steam.

Optional: Brush with milk or egg wash for a golden finish.

Step 5: Bake

Bake for 35–40 minutes, until:

• Crust is golden brown
• Filling is bubbly
• Apples are tender

Let cool in pan for 10–15 minutes before glazing.

Tip: Cover edges with foil if browning too quickly.

Step 6: Make the Glaze

In a small bowl:

• Whisk powdered sugar, milk, and vanilla until smooth.

Drizzle over warm pie using a spoon or piping bag.

Let glaze set for a few minutes.

Optional: Sprinkle with cinnamon sugar or chopped nuts.

Step 7: Slice and Serve

Cool slightly before cutting into squares.

Serve warm or at room temperature.

Pair with:

• Vanilla ice cream
• Whipped cream
• Hot cider or coffee

Presentation Tip: Serve on a platter with fresh apple slices and cinnamon sticks.

Serving Suggestions

Perfect for:

• Potlucks
• Family gatherings
• Holiday tables
• Weekend baking

Yields:

• About 12–15 squares, depending on size

Tip: Double the recipe and bake in a sheet pan for larger crowds.

Variations to Try

Want to make it your own? Try these delicious twists:

Maple Apple

Add 2 tbsp maple syrup to the filling and glaze.

Nutty Crunch

Add chopped pecans or walnuts to the filling.

Apple Berry

Mix in raspberries or cranberries for a fruity twist.

Coconut Glaze

Use coconut milk and shredded coconut in the glaze.

Vegan Version

Use plant-based crust and milk alternatives.

Storage and Make-Ahead Tips

• Make-Ahead: Assemble pie up to 1 day in advance and refrigerate.
• Refrigerate: Store baked pie in airtight container for up to 4 days.
• Reheat: Warm slices in oven at 300°F or microwave for 15–20 seconds.
• Freeze: Freeze baked pie (without glaze) for up to 2 months. Thaw and glaze before serving.

Tip: Store glaze separately and drizzle fresh for best texture.

Nutrition Notes (Per Square, ~1 of 15)

• Calories: ~220
• Protein: ~2g
• Carbohydrates: ~32g
• Fat: ~9g
• Sugar: ~18g
• Sodium: ~180mg
• Fiber: ~2g

This pie is:

• Comfort food approved
• Kid-friendly
• Easy to serve
• Perfect for leftovers

Final Thoughts

This Glazed Apple Slab Pie is more than just dessert—it’s a celebration of simplicity, flavor, and togetherness. Whether you’re baking it for a crowd or enjoying a quiet slice with coffee, it’s guaranteed to bring warmth to your table.