Ingredients

For the Pie:

• 2 refrigerated pie crusts (or homemade, enough for top + bottom)
• 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and thinly sliced
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 3 tbsp all-purpose flour (thickening)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice (to keep apples fresh and balance sweetness)
• 2 tbsp butter, cut into small cubes
• 1 egg + 1 tbsp water (egg wash, for golden crust)

For the Vanilla Glaze:

• 1 cup powdered sugar
• 1½–2 tbsp milk (adjust for consistency)
• ½ tsp vanilla extract

Instructions

1. Preheat Oven:
   Heat to 375°F (190°C). Lightly grease a 9×13-inch baking pan or line with parchment paper.
2. Prepare Apples:
   In a large bowl, toss apple slices with lemon juice, sugars, flour, cinnamon, and nutmeg. Mix until apples are coated and slightly juicy.
3. Assemble Crust Base:
   Roll out one pie crust (or half of homemade dough) large enough to cover the bottom of your pan, with some overhang on the edges. Press it gently into the pan.
4. Add Filling:
   Pour apple mixture evenly over the crust. Dot with butter pieces.
5. Top Crust:
   Roll out the second crust and lay it over the apples. Seal the edges by pressing or folding with the bottom crust. Cut small slits in the top for steam to escape.
6. Egg Wash:
   Brush with egg wash for a shiny golden finish.
7. Bake:
   Place in preheated oven and bake for 40–50 minutes, until the crust is golden brown and the filling is bubbling. If edges brown too quickly, cover with foil.
8. Cool & Glaze:
   Let pie cool for at least 20–30 minutes before drizzling glaze.
   Mix powdered sugar, milk, and vanilla until smooth, then drizzle over cooled pie with a spoon or piping bag.
9. Cut & Serve:
   Slice into squares or bars. Enjoy warm with vanilla ice cream or whipped cream!

Benefits

• Big-batch friendly: Perfect for parties, potlucks, or holidays.
• Easy to serve: Square slices instead of wedges.
• Comforting flavors: Cinnamon apples + buttery crust + sweet glaze = pure happiness.

History of Apple Slab Pie

Roots of Apple Pie

• Europe: Apple pies trace back to the 14th century in England, where recipes included apples, figs, raisins, and pears wrapped in a pastry “coffin” (a medieval word for crust).
• Dutch & German Influence: Immigrants brought variations with streusel toppings and spices to the New World.
• America: By the 18th century, apple pie became a symbol of American cooking, tied to the abundance of apples and the saying “As American as apple pie.”

Evolution into Slab Pie

• Community & Practical Baking: Traditional round pies are great for families, but when feeding a crowd, bakers in the 19th and 20th centuries started making sheet-pan pies. These slab pies allowed easy slicing into squares, perfect for church suppers, fairs, and potlucks.
• Pioneer & Farmhouse Tradition: Rural households often had large gatherings, so slab pies became a farmhouse staple. They were easier to bake in woodstove ovens, which often had rectangular baking pans.
• Modern Twist: Today, slab pies are still popular at holidays like Thanksgiving, where one dessert can serve dozens without the hassle of multiple pies.

The Glaze Touch

The sweet glaze (like in your picture) is more of a modern American adaptation, inspired by pastries such as Danish and coffee cakes. It adds an extra sweetness and bakery-style look, making the slab pie feel like a cross between a pie and a dessert bar.

• Apple pie = medieval Europe → colonial America → national symbol.
• Slab pie = practical, crowd-friendly adaptation in American kitchens.
• Glaze topping = modern bakery-inspired finish.