Apple season is in full swing, and what better way to celebrate than with a delicious apple slab pie? Gooey cinnamon and brown sugar apples baked on top of a buttery pie crust and finished off with a delightful oat crumble – make this easy sheet pan apple pie a fall staple!
Apple Slab Pie
I didn’t used to like baked apple desserts but I’m so glad I came around. Now I can enjoy Caramel Apple Poke Cake and Autumn Caramel Apple Pecan Cake, and there are few things as delicious as apple pie.
The sweet flavors, the buttery crusts, and the gooey cinnamon-laced apples all work together to create a perfect dessert for any occasion.
However, some people might not have time to make an apple pie from scratch every single time they want one. This is where sheet pan apple pie comes in!
Sheet pan apple pie is just what it sounds like: a pre-made pie crust laid out on a baking sheet topped with sweet and tart thinly sliced apples full of brown sugar and cinnamon, that bake up into tender beauties.
The pie crust gets just the right amount of crispiness around the edges. Not to mention the oat crumble topping made from warm spices and oats tossed in butter, yum!
The best part about this dish is that it’s made entirely on one sheet pan! No fancy equipment is needed! Let’s get started.
Ingredients for your Apple Slab Pie With Oat Topping
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
For the apple pie
- Pie crust – I use Pillsbury pie crust to keep things simple but you can make one from scratch.
- Apples – You’ll need three pounds of apples. I use a mix of Granny Smith and galas. Peeling & slicing them is the most time consuming part of this recipe and even that goes pretty quickly.
- Lemon juice – I always add lemon juice to apples to slow down the oxidation process. No one likes a brown apple!
- Brown sugar – Light or dark will work, I used light.
- Butter – I like to use salted because I really like a contrast of sweet to salty in my baked goods. You’ll melt it.
- Cinnamon – Try to use a high quality cinnamon like ceylon for the best flavor.
For the oat crumble topping
- Brown sugar – Again, light or dark will work here, too.
- Old fashioned oats – Don’t use quick oats here, you’ll want old fashioned oats for the texture.
- Flour – I’ve only tested with all-purpose white flour.
- Cinnamon – Again, more cinnamon, so pick a high quality for the best flavor.
- Salt – For balance and to bring out all the flavors.
- Butter – You’ll melt the butter and drizzle it in to bind the crumble together.
Tools found on Amazon to help you
To make this apple slab pie, you’ll need a few key things:
- Baking Sheet – You’ll need a 10″ x 15″ baking pan with a lip so you can form the crust.
- Rolling Pin – I’ve graduated from a wine bottle or vodka bottle and got myself a proper rolling pin (all three work though).
- Peeler – I use a hand peeler but I’m tempted to try a potato/apple peeler to see if it speeds me up.
How to make Apple Slab Pie in a Sheet Pan
- STEP ONE: First, prep the crust by laying both pie crusts on top of each other on a lightly floured surface. Use a rolling pin to roll it out to a large rectangle (at least 10″ x 15″). Lightly spray the baking sheet and press the crust in, crimping any excess edges.
- STEP TWO: Next, wash, peel, and slice the apples into approximately 1/4″ thick slices and add to a large bowl. Add in the lemon juice, brown sugar, melted butter, cinnamon, and salt and toss to evenly distribute.
- STEP THREE: Then, pour the apples into the prepared crust, spreading them into an even layer. Cover with foil and bake for 15 minutes at 425°.
How To Make The Apple Crumb Oat Topping
- STEP FOUR: While the crust is baking, prepare the oat crumb topping by adding the remaining brown sugar, oats, flour, cinnamon, and salt to a medium mixing bowl and mixing with a fork. Then, pour in the melted butter and stir with a fork until crumbly.
- STEP FIVE: After the initial 15 minutes, carefully remove the apples from the oven, and sprinkle the crumble over the top evenly. Place back in the oven and bake an additional 15-20 minutes or until the crumb topping is golden brown.
What to serve with your sheet pan apple pie
A big scoop of vanilla bean ice cream is always a winner. On top, add a drizzle of caramel to make it a caramel apple slab pie!
I don’t know about you, but sometimes I will plan a whole dinner around a dessert, and this is one of those desserts that is worthy of such planning!
Nothing goes better with apple pie than something hearty and comforting like slow cooker pot roast, crockpot honey bourbon chicken, or even a nice heaping bowl of beef stew!
Apple Slab Pie FAQs
Can you cook a pie on a cookie sheet?
You sure can! I use a 10″ x 15″ baking pan for this recipe and it turns out beautifully. Make sure it has a lip so you can form the crust.
If you’re making a traditional round pie, it is recommended to slide a cookie sheet under the pie plate so nothing spills over.
Can I use puff pastry instead of pie crust for this recipe?
Absolutely! If you prefer puff pastry to a traditional pie crust, you can switch out the two. You’ll want to watch it closely while it’s baking and turn the temp on your oven down a bit as the puff pastry will cook faster than the pie crust.
Can I use peaches instead of apples?
Sure! This slab pie recipe is so versatile. You can use it to make any type of sheet pan pie you’d like, even blueberry, cherry, etc.
Can I use canned apple pie filling?
If you’re really looking for a shortcut, canned apple pie filling works really well for this recipe. You will want to skip the first baking session and move directly onto the second part of the recipe adding the oat crumble topping and then baking.
Can I make apple slab pie ahead of time?
Apple pie is best when it’s fresh out of the oven. However, if you want to make it ahead and serve, you can keep your apple slab pie covered in the fridge for up to one day before serving. Just reheat in an oven until warmed through.
Keep in mind that a sheet pan takes up quite a bit of room in the fridge, so plan accordingly.
How to store it
I store my apple pies covered in the fridge but it’ll be fine on the counter for up to two days and then two more days in the fridge.
Can I freeze it
Yes, apple pie freezes well and this slab version is no exception. Move it uncovered to the freezer and once it is frozen solid, wrap it in plastic wrap and place it back in the freezer. It will keep for up to 6 months.
Need more apple recipes? Try these:
Slow Cooker Apple Crisp
Apple Cinnamon Swirl Bread
Apple Filled Pull Apart Bread
Sheet Pan Apple Pie with Oat Crumb Topping
Ingredients
For the apple pie
- 2 round pie crusts at room temperature
- 3 pounds apples peeled & sliced thinly
- 1 Tablespoon lemon juice
- ¼ cup brown sugar
- 2 Tablespoons butter melted
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
For the oat crumble topping
- ¾ cup brown sugar
- 2 cups old fashioned oats
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 14 Tablespoons butter melted
Instructions
- Preheat oven to 425°.
- Lightly flour a large surface and stack both pie crusts on top of each other. Use a rolling pin to roll the crusts out to a large rectangle.
- Lightly spray a 10 x 15” baking sheet with non-stick spray and gently press the crust into it, crimping the edges.
- Peel and slice the apples to approximately ¼” thick and add to a large bowl. To the sliced apples, add the lemon juice, ¼ cup brown sugar, 2 TB melted butter, 1 teaspoon cinnamon, and ⅛ teaspoon salt and toss until evenly coated.
- Pour the apples evenly into the prepared pie crust. Cover with foil and bake for 15 minutes.
- While the apples are baking, to a medium bowl, add the remaining brown sugar, oats, flour, cinnamon, and salt and mix with a fork. Pour in the melted butter and mix until crumbly.
- Carefully remove the apples from the oven and scatter the oats evenly over the top.
- Bake for 15-20 minutes or until the crumble is golden.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Would this freeze ok?
Yes. Flash freeze then wrap tightly and freeze for up to 4 months.