Grew up on a farm and we'd have this regularly! Always hits the spot for me!

Apple Slab Pie offers a delightful twist on the classic apple pie. Originating as a larger, more shareable dessert perfect for gatherings, it’s especially popular in the Midwest, where apples are plentiful in the fall. The slab pie’s unique sheet pan preparation makes it easier to serve a crowd while still delivering the nostalgic, warm flavors of traditional apple pie. The balance of sweet apples, spices, and flaky crust is a testament to comforting, homestyle baking.

Apple Slab Pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy autumn meal, serve it alongside a warm mug of spiced cider or a caramel latte. If you're planning a larger spread, consider pairing it with a light salad or roasted vegetables to balance the sweetness with some savory flavors.

Servings: 12-15 servings

2 sheets of store-bought pie crust
8 cups thinly sliced peeled apples (about 8 medium apples)
1 cup granulated sugar
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter, cut into small pieces
1 egg, beaten
1 tablespoon coarse sugar (optional)

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out one sheet of pie crust to fit a 15x10-inch baking sheet, ensuring it covers the bottom and sides.

In a large bowl, combine apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Mix well.

Pour the apple mixture into the prepared crust, spreading it evenly. Dot the filling with small pieces of butter.

Roll out the second sheet of pie crust to fit over the apples. Place the crust over the filling, pressing the edges to seal. Trim any excess dough.

Brush the top crust with the beaten egg, and optionally sprinkle with coarse sugar for added texture and sweetness.

Cut several small slits in the top crust to allow steam to escape.

Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

Cool on a wire rack for at least 30 minutes before cutting into squares and serving.

For a twist, you can add 1/2 cup of dried cranberries or raisins to the apple filling for a burst of tartness. To make the pie even more indulgent, drizzle a simple glaze made of powdered sugar and milk over the top after it has cooled. If you prefer homemade pie crust, feel free to use your favorite recipe instead of store-bought. Finally, for a more rustic flavor, substitute a portion of the granulated sugar with maple syrup or honey.