What’s the difference between a slab pie and a regular pie?

A slab pie is baked in a rectangular pan and sliced into squares, while regular pies are baked round and sliced into wedges. Slab pies are perfect for feeding a crowd and transporting.

Can I make sheet pan apple pie with puff pastry?

Yes, puff pastry can be used, but it won’t hold up as well if you're making the pie ahead or freezing it. It’s best for same-day serving.

How long does apple slab pie last in the fridge?

Stored in an airtight container or wrapped in foil, it stays fresh for up to 5 days in the refrigerator.

How do you keep slab pie crust crispy?

Pre-chill the crust, use a thickener like cornstarch in the filling, and avoid overloading it with fruit juices. Reheat in the oven instead of microwaving.

What is the best size sheet pan for apple pie?

A 10x15-inch jelly roll pan is ideal. It fits a double crust well and yields 12–18 servings.

Sheet Pan Apple Pie Recipe – Best Party Pie for Fall (2025)

Name: Sheet Pan Apple Pie
Prep time: 45 min
Cook time: 45 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 3 ¾ cups (470g) all-purpose flour; 1 ½ tbsp sugar; 1 ½ tsp salt; 3 sticks (12 oz) unsalted butter, cubed and very cold; ¾ cup very cold water; 3 ½ to 4 pounds apples, peeled, cored, and chopped (about 10 cups); Squeeze of lemon juice; ⅔ to ¾ cup sugar; 3 tbsp cornstarch; 1 rounded tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; ⅛ tsp salt; 2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Sheet Pan Apple Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sheet Pan Apple Pie is a buttery, flaky slab pie packed with warm spiced apples, perfect for serving a crowd at any fall gathering or holiday event.

Author: Emily
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 4 hours 15 minutes (including cooling)
Yield: 12 to 18 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3 ¾ cups (470g) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp salt
3 sticks (12 oz) unsalted butter, cubed and very cold
¾ cup very cold water
3 ½ to 4 pounds apples, peeled, cored, and chopped (about 10 cups)
Squeeze of lemon juice
⅔ to ¾ cup sugar
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp salt
2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

Cook Mode Prevent your screen from going dark

Instructions

Whisk flour, sugar, and salt in a large bowl.
Add cold butter and blend with fingers or pastry blender until mixture resembles coarse crumbs.
Add cold water gradually, mixing just until dough forms.
Divide into two rectangles (one slightly larger), wrap, and chill for at least 2 hours.
Peel and chop apples, then toss with lemon juice.
In a separate bowl, mix sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
Combine apple mixture with the sugar-spice mix and toss to coat.
Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper.
Roll out the larger dough rectangle to 18×13 inches and fit into the pan.
Pour apple mixture into the crust, then roll out and cover with the second dough (16×11 inches).
Trim and crimp the edges to seal, then brush with cream or egg wash.
Cut 1-inch slits in the top to vent and place pan on a larger baking sheet.
Bake for 40–45 minutes until golden brown and bubbling.
Cool on a wire rack for at least 45 minutes before serving.

Notes

For a flakier crust, keep all ingredients and tools cold.
Allow pie to cool completely before slicing for cleaner cuts.
You can make this pie a day ahead and reheat before serving.
Freeze leftovers in individual portions and reheat in the oven.

Find it online: https://recipeshots.com/sheet-pan-apple-pie-recipe/