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You are here: Home / Recipes / Dessert / Slab Apple Pie or Apple Pie Squares

Slab Apple Pie or Apple Pie Squares

September 27, 2012 Updated September 4, 2018 42 Comments

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Apple Pie is an American classic and Slab apple pie has all the great flavors with more crust!  Who doesn’t love more crust?  Slab apple pie or apple pie squares are great for serving a crowd, taking on picnics or packing into a school lunch.
My dad used to always say that his two favorite pies are hot and cold apple.  During my childhood my grandparents lived in a quaint farmhouse on an apple orchard in Lindon, Utah.  
My grandpa would take the grandkids on tractor rides up and down the rows of this apple orchard.  Autumn was my favorite time to visit because the apples trees were loaded with red and green apples.  Autumn has a feel and a smell.  Grandma’s farm had a smell so distinct when the apples were ready for picking.  She had one particular apple tree that grew close to the house.  It was surrounded by her roses and Hollyhocks.  In the spring Columbine would grow close by.  Such great memories.  The best memory was the smell of apples baking in her kitchen.
You will need to make my pie crust 101 tutorial for a great flakey recipe.  Once you click on the link you will see the step-by-step recipe for making a flaky pie crust.  This can be made a day in advance or frozen for up to one week.  You will need and entire recipe, which makes enough dough for 2 one crust pies or one double crust pie.
Make sure the pie dough is nice and cold before making this recipe.  Chill for at least 2 hours.
For the pie filling you will need:
8-10 tart apples
1/2 cup sugar
1 teaspoon ground cinnamon
zest and juice from 1/2 lemon
2 tablespoons butter
You will also need a jelly roll pan that is 10 x 15-inches.
The apples need to be peeled, cored and finely chopped.
This is how I complete the process.  You can do it any way you like.
Quarter the apple halves.
Remove the core.
Slice the apples very thin.
Repeat until you have 8-10 cups of sliced apples.
Place all of the apple slices in a very large bowl.
Add the zest from half of the lemon.
Add the juice from half of the lemon.
Toss the apples, zest and lemon juice.  The lemon will brighten the flavors of the apples and help prevent the apples from browning.
Add the cinnamon to the sugar.
Stir together.
Sprinkle over the apples.
Stir to coat all of the apple slices with the sugar mixture.  Set aside while the crust is prepared.
Remove the pie dough from the refrigerator.
Place the dough on a lightly floured surface.  For the bottom crust you will need to roll out a large rectangle.
The size needs to be 13 x 18-inches
I like to roll the pastry dough onto my rolling pin.
Then unroll the dough onto the pan.  This is simple way of transferring the dough so it doesn’t rip or tear.
Gently press the dough into the sides and corners of the jelly roll pan.
Let the extra dough hang from the sides.  It will be trimmed after the pie is filled.
The second sheet of dough needs to be rolled out to be about 11 x 16-inches.
Let this sit for just a minute while the apples are put into the pastry lined pan.
Take the apples that were set aside and gently pour into the bottom crust.
Spread the apples evenly and lightly press them into place.
Dot the apples with the 2 tablespoons of butter.
Brush the edges of the pastry with milk.  This will act as a glue to help the top crust stick.
Roll the rolled dough onto a rolling pin.
Carefully unroll over the top of the apples.
Press on the edges to seal the top and bottom together and trim any dough that is hanging over.
Take a fork and crimp the edges all around the pan.
Poke holes in the top of the crust to allow for steam to escape.
Lightly brush the entire top with milk.
Bake in a preheated 425 degree oven for 15 minutes then turn oven down to 400 degrees and bake for an additional 15 minutes or until golden brown.
Remove from oven and place on a cooling rack.  Cool for 15 minutes.
For the glaze you will need:
1 cup confectioners sugar
2 tablespoons milk
Add the milk to the confectioners sugar and whisk.
The glaze should drizzle of the whisk.
Drizzle the glaze over the top of the pie squares.
Try to wait for the pie to cool completely.  That’s pretty much impossible because everyone knows that hot apple pie is to DIE for.  Add a scoop of vanilla ice cream and you have one fabulous dessert.
Slab Apple Pie squares stack between waxed paper
4.34 from 6 votes
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Slab Apple Pie or Apple Pie Squares

Apple pie baked in a rectangular baking sheet creates more crust to filling ratio.  Cinnamon spiced apple filling drizzled with a vanilla glaze.

Course Dessert, Snack
Cuisine American
Keyword slab apple pie
Prep Time 35 minutes
Cook Time 30 minutes
cooling time 15 minutes
Total Time 1 hour 5 minutes
Servings 15 servings
Calories 369 kcal

Ingredients

Pie Crust:

  • 1 cup butter cut into pieces and frozen
  • 1/3 cup lard or shortening cut into pieces and frozen
  • 3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1/2-2/3 cup ice water

Apple filling:

  • 8-10 tart apples peeled, core
  • and thinly sliced
  • 1/2 cup sugar
  • 1 teaspoons cinnamon
  • zest and juice from 1/2 lemon
  • 2 tablespoons butter

Glaze:

  • 1 cup confectioner's sugar
  • 2 tablespoons milk

Instructions

Pie Crust:

  1. Cut the butter and lard into pieces and place in the freezer.

  2. In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine.

  3. Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas. 

  4. In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over process or you will have a tough pie crust.

  5.  Divide the dough into two balls. Flatten each ball into a disk, wrap in plastic wrap or waxed paper and refrigerate until cold. Can be refrigerated for 1 day or frozen for 2 weeks. Makes two (9-inch) pie crusts or 1 double.

Apple filling:

  1. Place the apples in a large bowl.  Toss apples with the zest and juice from 1/2 a lemon.  

  2. In a small bowl, mix sugar and cinnamon. Sprinkle over apples and stir to coat the apples. Set aside.

  3. Line a 10 x 15-inch jelly with pie dough that has been rolled out to a 13 x 18-inch rectangle. Gently pat into the bottom of the jelly roll pan.

  4. Pour the apples into the pastry lined pan and gently press the apples into an even layer. With a pastry brush carefully brush the edges of the dough.

  5.  Roll out second half of dough into a rectangle that is 11- x 16-inches. Carefully cover apples with pastry and press edges together.  Crimp with a fork to seal edges.

  6. Poke several holes in the top crust to create steam vents.  Place in a preheated 425 degree oven and bake for 15 minutes. Turn the heat down to 400 degrees and continue to bake for an additional 15 minutes or until the crust is golden brown. Remove from oven and let cool on a wire rack for 15 minutes. Then drizzle with glaze.

To make the glaze:

  1. Whisk milk into confectioner's sugar until smooth. Drizzle from a spoon over partially cooled top crust.

Nutrition Facts
Slab Apple Pie or Apple Pie Squares
Amount Per Serving (1 serving)
Calories 369 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g50%
Cholesterol 49mg16%
Sodium 280mg12%
Potassium 150mg4%
Carbohydrates 48g16%
Fiber 3g12%
Sugar 25g28%
Protein 3g6%
Vitamin A 495IU10%
Vitamin C 4.9mg6%
Calcium 24mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Related

Filed Under: Dessert, Pies and Tarts Tagged With: apple pie, apple pie squares, apple squares, Apples, glazed apple pie, pie dough

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Comments

  1. Dee Gohndrone says

    October 19, 2019 at 5:00 pm

    This was delicious!
    We have a lot of apples and I’d like to make a few pies and save them for the holidays. Can I freeze them? If so, should they be frozen before or after baking. If before, how should I bake them?

    Reply
    • Janet Barton says

      October 20, 2019 at 2:41 am

      Thank you so much, Dee. This is one of my favorite recipes. You can freeze the slab pie before or after baking. I personally like freshly baked pie so I freeze it before baking. I put the slab pie int the freezer unwrapped. Once the pie is frozen remove it from the freezer and wrap in 2 layers of aluminum foil. Return to the freezer. Be sure to make the outside of the foil with a marker so you know what is inside. Remove the slab pie from the freezer the night before baking and let it thaw in the refrigerator overnight. Then bake according to the directions. If you decide to bake the pie first, then just allow the pie to cool then wrap in double layers of foil. I hope this helps. You are brilliant to premake your pies. It really elevates holiday stress levels.

      Reply
  2. Melinda says

    January 26, 2019 at 8:56 pm

    My husband Is allergic to eggs, are they necessary and if so what can I substitute for them?

    Reply
    • Janet Barton says

      January 26, 2019 at 11:07 pm

      Hi Melinda, I’m assuming you mean in the pie crust? The egg yolk is used primarily to add richness to the crust. You can add additional water in place of the egg yolk. Start with adding just 1 tablespoon at a time until the dough holds together. I hope this helps.

      Reply
  3. MaRlynn says

    October 29, 2018 at 2:11 pm

    I would liKe to maKe thIs recipe with canned appLes. Though i Would drain Off liquid i’m Concerned that tHey would be too runny aNd need a thickener. What would you suggest?

    Reply
    • Janet Barton says

      October 29, 2018 at 4:05 pm

      You could add 2 tsp of cornstarch/cornflour, or 1 tbl quick tapioca, or 1 tbl flour. I hope this helps. Best of luck. I’m sure the canned apples will work well.

      Reply
    • Marlynn says

      October 29, 2018 at 10:16 pm

      Thank you For your prompt reply!

      Reply
  4. Kimberly Brownlee says

    May 31, 2016 at 1:00 pm

    Need to know about the stencil for marking slices. ..brilliant!

    Reply
    • Janet Barton says

      June 2, 2016 at 4:18 pm

      Hi Kimberly, It is actually a ruler for quilting. They can be purchased at a fabric or quilting store. It was given to me by my grandmother. I'm sure she had hoped that I'd become a quilter. Ha ha instead I use it in the kitchen all the time.

      Reply
    • Dawn ellis says

      February 1, 2020 at 10:56 pm

      Hi
      I don’t own a food processor, what else could I use instead? My grandmother always made this for the family Since I was a little girl. She passed about 20 years ago and I haven’t had it since. I’ve been looking for a good recipe and yours looks so close to hers. The only difference I see is that she puts frosting on the complete top crust. I so hope I can use something else instead of food processor.
      Thanks so much! Dawn

      Reply
      • Janet Barton says

        February 5, 2020 at 11:52 pm

        Just cut the flour in by hand or you can use 2 butter knives to mix in the flour. A hand pastry blender works as well. My grandmother always used her hands. Works great.

        Reply
  5. Kimberly Brownlee says

    May 31, 2016 at 12:58 pm

    Where do you purchase the yellow stencil with the slicing markers…what a brilliant idea

    Reply
  6. Anonymous says

    November 11, 2014 at 9:47 pm

    Yours is one of the best blogs online. Your recipes are delicious and I look forward to each new one you post.

    Reply
    • Janet Barton says

      November 12, 2014 at 12:50 pm

      Thank you so much. You just made my day. I need to read this comment every morning to start my day.

      Reply
  7. ChristineF says

    October 22, 2013 at 10:57 pm

    Baked and iced!! Not sure how long I can hold out to eat it!! Thanks for the recipe. I'll let you know what the kids think since they are the best critics!

    Reply
    • Janet Barton says

      October 23, 2013 at 9:39 pm

      Oh yum! I hope your kids loved them.

      Reply
  8. SpicySweet15 says

    October 29, 2012 at 6:17 pm

    Just made this recipe this weekend and it was delicious! Will definitely be making this again. Thanks so much, I've only tried this recipe and the crusty bread and they have both turned out wonderfully.

    Reply
  9. Pearl Tan says

    October 13, 2012 at 2:22 pm

    This looks so pretty and delicious!! Really looking forward to making it!:D Love from Malaysia<3

    Reply
  10. sundaydinnerandallthings says

    October 8, 2012 at 8:22 pm

    Wow these are so pretty and they look delicious. How perfect for fall. I really love the pictures you include, they make actually accomplishing these recipes so easy!

    Reply
  11. MamaDragon says

    October 8, 2012 at 7:39 pm

    That looks like heaven on a plate! Yum! I love apple pie, and this looks like the far better, far more picnic/ lunchbox friendly version. I can't wait to try this out. Thank you so much for sharing.

    Reply
  12. Anonymous says

    October 7, 2012 at 5:19 am

    Hi I posted comments before love your blog!!! I would like to know what kind of chef knives do you use???? please give me all the good quality names please. thanks….
    Saundra McGhee

    Reply
    • Janet@simplysogood says

      October 8, 2012 at 2:26 am

      I'm partial to Zwilling J.A. Henckels knives. I have had mine for years. Last year at Christmas Costco had a "road show" and someone was selling knives called Gunter Wilhelm. I bought a chefs knife for around $36. It has been a great knife for the price. I'm not a fan of Cutco. I don't know why. I have bought a few, but always pull out my Henkels because they stay sharper. I hope this helps.

      Reply
  13. nonnabella says

    October 5, 2012 at 4:16 pm

    Another hit! I just made this and now its my family's favorite. So glad I found your site.

    Reply
    • Janet@simplysogood says

      October 6, 2012 at 2:54 am

      I'm so glad you found me as well. Thanks for your kind comment.

      Reply
  14. Pots and Pins says

    October 5, 2012 at 3:32 am

    Hi Janet! I just realized that the Crusty Bread I have been making, almost weekly now, for over a year, is YOUR recipe!! I'm making it again tonight – and we love it! Thanks so much!! xo, Nan

    Reply
    • Janet@simplysogood says

      October 6, 2012 at 2:53 am

      Hi Nan, How are you? I'm so happy you found me and my blog. What could I possible teach you?? Thanks for your comment. It's always so great to hear from you.

      Reply
  15. Nancy says

    October 4, 2012 at 9:01 pm

    I found your blog through Pinterest (Crusty Bread recipe) and will return. Thanks for sharing your recipes.

    Reply
    • Janet@simplysogood says

      October 6, 2012 at 2:58 am

      I'm so happy you found my blog. I hope you will be back.

      Reply
  16. KatieQ says

    October 3, 2012 at 12:51 pm

    The pie sounds delicious. Thank you for sharing this special recipe and the memories that go with it.

    Reply
    • Janet@simplysogood says

      October 3, 2012 at 3:35 pm

      Thank you for commenting. I'm not sure if anyone reads my ramblings.

      Reply
  17. Joni Marie Marshall says

    October 3, 2012 at 4:47 am

    I shouldn't read your blog at night ….. it's 10:45 pm, and now I really really really want to eat one of these ……

    Reply
    • Janet@simplysogood says

      October 3, 2012 at 3:33 pm

      I can't watch the Food network before bed because it makes me hungry and I start to raid my pantry. Thanks for reading Joni.

      Reply
  18. Susan says

    October 2, 2012 at 12:49 am

    Also called a slab pie! They look yummy.

    Reply
    • Janet@simplysogood says

      October 3, 2012 at 3:34 pm

      Slab pie. I love that title. It has been called sheet pie. Thanks for your comment.

      Reply
  19. Bung Dwijaya says

    September 28, 2012 at 4:31 am

    Look delicious, I might want to try to make my own. Thanks for sharing the recipe.

    Reply
    • Janet@simplysogood says

      October 3, 2012 at 3:36 pm

      You are so welcome. Thank you for commenting. It just makes my day.

      Reply
  20. MarmePurl says

    September 28, 2012 at 3:35 am

    A story to go with the Pie. Perfect post.

    Reply
    • Janet@simplysogood says

      October 3, 2012 at 3:35 pm

      Thank you for your kind comment.

      Reply
  21. Garden of Egan says

    September 28, 2012 at 12:43 am

    Oh my goodness!!!!!
    YUM!!!!

    I have a box of apples that need using!

    Reply
    • Janet@simplysogood says

      October 3, 2012 at 3:36 pm

      Eat what you can fresh then cook the rest. I love crisp fall apples.

      Reply
  22. Anonymous says

    September 27, 2012 at 10:22 pm

    I love this post. My Italian Grandmother from Michigan (upper peninsula) made the same thing every year when i stayed with her for a couple weeks just before school would start. She had 4-5 huge apple trees in the back yard that I would have to go out every morning and pick up the apples that had fallen and place them into sacks. She would make this as well as her own apple sauce. Her recipe for this sheet pie survived but the sauce recipe is lost. Your recipe and hers are almost identical. I made it last year for the first time and now everyone is requesting it again. Great recipe. If have an apple sauce recipe, i would be ever so grateful. Maybe they are similar as well.
    Adam Jon

    Reply
    • Janet@simplysogood says

      September 27, 2012 at 11:27 pm

      Thank you so much for your comments and childhood memories. Grandma's are the best. I have my grandmother's recipe box. I will go through it and see if I can see a recipe for applesauce.

      Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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