A twist on a classic, this Apple Slab Pie has your favorite apple pie flavors baked in a large pan, glazed and served in square slices! Perfect for a crowd!
Preheat the oven to 425°F. Leave the 4 refrigerator pie crusts out to come to room temperature per the directions on the box.
Place two of the pie crusts on top of each other on a lightly floured work surface. Using a rolling pin, roll it out to a rough rectangle that is 18x12 inches.
Using a 10x15x1-inch jelly roll pan, place the crust in the pan, forming it in the pan with the excess crust overlapping the sides. Set aside.
In a large bowl, add 9 cups Granny Smith apples (peeled and thinly sliced), 1 ½ cups granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh squeezed lemon juice, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg and ¼ teaspoon salt. Stir together until fully combined.
Spoon the apples evenly onto the crust.
Again, roll out the last two pie crusts into an 18x12 rectangle. Place them on top of the pan.
Tuck the top crust under the bottom and crimp the edges. Cut slits in the top crust so air can escape.
Bake for 30-35 minutes, tenting with foil after the first 15 minutes. Bake until golden brown. If you think it needs more browning after 35 minutes, take the foil off and watch closely until your desired color is reached.
Place on a wire rack to cool for 1 hour.
While the pie is cooling, place 6 tablespoons whole milk in a small saucepan and place it on the stove over medium-low heat. Stir occasionally, at the very first sign of any bubbling, take it off the heat, and whisk in 1 tablespoon salted butter. Let it cool to room temperature and then whisk in 1 ¼ cups powdered sugar.
After the pie has cooled for 1 hour, brush it all over with the glaze with a pastry brush. Wait 30 minutes, brush another layer of glaze on. Let cool for 30 more minutes, slice and serve.
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Notes
We like Granny Smith apples for this recipe, but you can use any of your favorite baking apple, see above for some suggestions.
You can make your own pie crust, just make sure you make enough to have (4) 9" crusts.
You can substitute the nutmeg for more cinnamon if you are not a fan of nutmeg.