Apple slab pie bars are the perfect cross between a classic homemade apple pie and an easy-to-serve dessert bar. Instead of baking a round pie, this recipe uses a rectangular baking pan, allowing you to create thick, flaky layers of buttery pie crust filled with tender cinnamon-spiced apples and finished with a golden, crisp top crust.
These apple pie bars are ideal for family gatherings, holiday desserts, potlucks, bake sales, and meal prep because they slice cleanly and stay moist for days. Unlike traditional apple pie, slab pies bake more evenly and offer a better crust-to-filling ratio — meaning more flaky pastry in every bite.
With warm notes of brown sugar, cinnamon, nutmeg, and vanilla, this dessert delivers nostalgic comfort while remaining practical for modern kitchens. Serve it warm with vanilla ice cream, caramel drizzle, or enjoy it cold straight from the fridge — it’s delicious either way.
Ingredients
For the Pie Crust (Double Crust)
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3 ½ cups all-purpose flour
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1 tablespoon granulated sugar
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1 teaspoon salt
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1 ½ cups unsalted butter, cold and cubed
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¾ cup ice water (add gradually)
(Shortcut option: Use 2 high-quality store-bought pie crusts)
For the Apple Filling
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8–10 medium apples (Granny Smith, Honeycrisp, or Fuji)
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¾ cup granulated sugar
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¼ cup brown sugar
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2 tablespoons lemon juice
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3 tablespoons cornstarch
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1 ½ teaspoons ground cinnamon
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¼ teaspoon nutmeg
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¼ teaspoon allspice (optional)
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1 teaspoon vanilla extract
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Pinch of salt
Optional Topping
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1 egg beaten with 1 tablespoon milk (egg wash)
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1 tablespoon coarse sugar for sprinkling
Step-by-Step Instructions
1. Prepare the Pie Crust
In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing just until the dough comes together.
Divide the dough into two equal portions, shape into rectangles, wrap tightly, and refrigerate for at least 1 hour.
2. Make the Apple Filling
Peel, core, and slice the apples into thin, even pieces. Place them in a large bowl and toss with lemon juice to prevent browning. Add sugars, cornstarch, cinnamon, nutmeg, allspice, vanilla, and salt. Mix until the apples are evenly coated.
Let the filling rest for 10–15 minutes to allow juices to release.
3. Assemble the Slab Pie
Preheat oven to 375°F (190°C). Grease or line a 9×13-inch baking pan with parchment paper.
Roll out one portion of dough to fit the bottom of the pan, pressing gently into corners. Pour the apple filling evenly over the crust, spreading apples into an even layer.
Roll out the second dough portion and place it over the filling. Trim excess dough and crimp edges to seal. Cut small slits on top for steam vents.
Brush with egg wash and sprinkle with coarse sugar.
4. Bake
Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling. If the top browns too quickly, loosely tent with foil.
Allow to cool for at least 1 hour before slicing for clean bars.
Serving Suggestions
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Serve warm with vanilla ice cream
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Drizzle with salted caramel sauce
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Dust with powdered sugar
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Pair with coffee or chai tea
Storage & Make-Ahead Tips
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Refrigerator: Store in an airtight container for up to 5 days
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Freezer: Freeze baked bars for up to 3 months
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Reheat: Warm in oven at 300°F or microwave individual slices
Pro Baking Tips
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Use a mix of sweet and tart apples for balanced flavor
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Chill dough thoroughly for the flakiest crust
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Slice apples evenly to ensure uniform baking
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Let the pie cool fully before cutting to prevent runny filling
Related Questions (SEO-Optimized with High-CPM Keywords)
What are apple slab pie bars?
Apple slab pie bars are a sheet-pan version of traditional apple pie, baked in a rectangular pan and sliced into squares. They’re easier to serve and perfect for large gatherings.
What apples are best for baking apple pie bars?
The best apples for baking include Granny Smith, Honeycrisp, Fuji, and Braeburn. These varieties hold their shape and provide excellent flavor balance.
Can I make apple pie bars ahead of time?
Yes! Apple slab pie bars are an excellent make-ahead dessert. Bake them up to two days in advance and store in the refrigerator.
How do I keep apple pie bars from getting soggy?
Use cornstarch in the filling, bake until bubbling, and allow the bars to cool completely before slicing. A fully baked bottom crust is key.
Are apple pie bars good for holidays?
Absolutely. These bars are ideal for Thanksgiving desserts, Christmas baking, fall parties, and potlucks because they’re easy to transport and serve.
Can I freeze apple slab pie?
Yes, apple slab pie freezes beautifully. Wrap tightly in foil and freeze for up to 3 months for best quality.
Final Thoughts
Apple slab pie bars combine the timeless flavor of classic apple pie with the convenience of modern dessert bars. With a flaky crust, tender apples, and warm spices, this recipe is a must-have for fall baking, family desserts, and holiday celebrations.
