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Apple Slab Pie
This party pie is perfect for serving a crowd with its sheet pan style. Juicy apple pie filling is topped on a tender flaky crust and finished off with a buttery crumb topping. Each square will melt in your mouth!
Course
Dessert
Cuisine
American
Keyword
apples, pie, slab pie
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
12
Calories
392
kcal
Author
Stacie Vaughan
Equipment
9x13 inch quarter sheet pan
Rolling Pin
Mixing bowl
Pastry blender
Ingredients
2
refrigerated pie crusts
thawed according to package directions
2
cans
apple pie filling
21 oz cans
1
cup
all-purpose flour
½
cup
brown sugar
packed
½
tsp
ground nutmeg
½
tsp
ground cinnamon
½
cup
unsalted butter
cold
US Customary
-
Metric
Instructions
Preheat the oven to 400°F. Move the oven rack to the lower third of the oven.
Lightly flour a work surface. Unroll two thawed pie crusts and stack them on top of each other.
Roll the dough to about a 17"x14" rectangle using a large rolling pin.
Transfer the dough to a quarter sheet pan and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.
Roll the crust edges toward the center of the pan to create an edge. Using an overturned spoon, make a decorative indentation.
Pour two cans of pie filling into the pie crust.
In a medium mixing bowl, combine flour, brown sugar, nutmeg and cinnamon.
Cut the cold butter into cubes and add to a mixing bowl. Using your hands or a pastry blender, combine ingredients to form a crumbly texture.
Sprinkle the topping over the apple pie filling.
Bake for 45 minutes or until the crust is brown and the filling is bubbly.
Serve warm or at room temperature.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
59
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.3
g
|
Cholesterol:
20
mg
|
Sodium:
187
mg
|
Potassium:
103
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
261
IU
|
Vitamin C:
2
mg
|
Calcium:
23
mg
|
Iron:
2
mg