Thanksgiving Dessert

Apple Slab Pie with Maple Icing

All the flavor of a classic apple pie, but baked on a sheet pan and cut into bars. A buttery, flaky crust, a mountain of cinnamon-spiced apples, and a drizzle of maple icing — it feeds a crowd and slices like a dream. Easier than a traditional pie in every possible way.

Makes about 18 slices · 3 hrs prep · 45 min bake

Made by Sally’s Baking Addiction

Ingredients

Ingredients:

0.5x

1x

2x

4x

 

•   4.25 cups all-purpose flour
•   145 g granulated sugar
•   1.75 cups unsalted butter
•   1 egg
•   3 tbsp milk
•   10 cups apples (chopped )
•   2 tbsp fresh lemon juice
•   1 tsp vanilla extract
•   1.5 tsp ground cinnamon
•   .25 tsp ground cloves
•   .25 tsp ground nutmeg
•   .75 cup confectioners\' sugar
•   2 tbsp pure maple syrup

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Use a mix of apples for the best flavor — a tart variety like Granny Smith and a sweeter one like Honeycrisp or Fuji. The pie dough needs at least 2 hours to chill, so plan ahead. A 10×15-inch jelly roll pan is the ideal size.

Directions

Make the pie crust

1. Mix the dry ingredients: Whisk the flour, salt, and sugar together in a large bowl.
2. Cut in the butter: Add the cold cubed butter and work it in with a pastry cutter or two forks until the mixture resembles coarse meal — pea-sized bits with a few larger pieces of fat are fine.
3. Add the water: Drizzle in the ice water one tablespoon at a time, stirring after each addition, until the dough begins to form large clumps. Stop adding water as soon as it does — you likely won’t need all of it.
4. Form and chill: Turn the dough out onto a floured surface and fold it into itself a few times until the flour is fully incorporated. Divide in half, flatten each into a 1-inch disc, wrap tightly, and refrigerate for at least 2 hours (or up to 5 days).

Make the filling

1. Combine: Mix all of the filling ingredients together in a large bowl — the apples, sugar, flour, lemon juice, vanilla, cinnamon, cloves, and nutmeg. Set aside.

Assemble the slab pie

1. Preheat and roll the base: Heat the oven to 375°F (190°C). Roll one disc of chilled dough into roughly an 18×13-inch rectangle, turning it a quarter turn every few rolls. Carefully fit it into a 10×15-inch jelly roll pan, trimming the overhang to about 1 inch.
2. Add the filling: Spread the apple filling evenly over the bottom crust.
3. Top and seal: Roll out the second disc the same size and drape it over the filling. Fold the bottom crust’s overhang over the edges and seal with your fingers, then crimp with a fork. Cut a few slits in the top to vent.
4. Egg wash: Brush the top with the egg wash and sprinkle with coarse sugar if using.

Bake, cool and ice

1. Bake: Bake for 40–46 minutes, until the crust is golden brown and you can see the filling bubbling through the vents.
2. Cool: Remove from the oven and cool on a wire rack for a few hours. You can serve it slightly warm, at room temperature, or cold.
3. Ice and serve: Whisk the confectioners’ sugar, maple syrup, and enough milk to make a drizzling consistency. Drizzle over the cooled pie, slice into bars, and serve.

Make-ahead: The pie crust can be made and refrigerated up to 5 days ahead, or frozen for up to 3 months. The baked pie also freezes well — wrap it tightly and freeze for up to 3 months, then thaw overnight in the fridge and bring to room temperature before icing and serving.