Homemade Apple Slab Pie – A Lighter Take on a Classic Comfort

This Homemade Apple Slab Pie brings all the warm, spiced goodness of traditional apple pie—reimagined in a slimmed-down, sheet-pan version that’s perfect for sharing. With a light, flaky crust and naturally sweet apples, it’s the kind of dessert that satisfies your craving for something cozy without leaving you feeling weighed down. Great for holidays, gatherings, or meal-prepped treats throughout the week.

Why You’ll Love This Recipe

Lighter, But Still Indulgent – Classic flavor with less sugar and fat.
Perfectly Shareable – Makes enough to feed a crowd (or your weekly sweet tooth).
Easier Than a Traditional Pie – No fiddly crimping, just spread and bake.
Simple, Wholesome Ingredients – Fresh apples, warm spices, and a golden crust.

Ingredients

For the Filling:

• 6 cups thinly sliced apples (Granny Smith or Honeycrisp work great)
• 2 tbsp fresh lemon juice
• 1/4 cup granulated monk fruit sweetener or light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract

For the Crust:

• 1 package refrigerated pie crusts (2 crusts total – reduced-fat if available)
• 1 egg, lightly beaten (for egg wash)
• Optional: 1 tsp coarse sugar or sugar substitute, for sprinkling on top

Instructions

1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 10×15-inch rimmed baking sheet with parchment paper.

2. Prepare the Filling
In a large bowl, toss the sliced apples with lemon juice, sweetener, cinnamon, nutmeg, cornstarch, and vanilla until well coated. Set aside to allow juices to develop.

3. Roll Out the Crust
Unroll one pie crust and press it into the bottom of the baking sheet, stretching as needed to fit the entire surface. Trim any excess from the edges.

4. Add the Apples
Spread the apple mixture evenly over the bottom crust.

5. Top It Off
Unroll the second crust and place it over the apples. Trim and tuck the edges under, pressing to seal. Use a sharp knife to cut several small slits in the top crust to allow steam to escape. Brush with the beaten egg and sprinkle with coarse sugar if desired.

6. Bake
Bake for 35–40 minutes, or until the crust is golden and the filling is bubbly. Cover loosely with foil halfway through baking if the top begins to brown too quickly.

7. Cool & Serve
Let the slab pie cool for at least 15–20 minutes before slicing into squares. Serve warm, at room temperature, or chilled.

Nutritional Information (Per Serving, Approximate)

Calories: 150
Carbs: 24g
Fat: 5g
Protein: 1g
Fiber: 2g
(Great for those watching portions or counting points.)

Tips for Success

• Use a Mandoline for Slicing: Evenly thin apples cook faster and look professional.
• Keep It Light: Opt for a sugar substitute and reduced-fat pie crust to lower the overall calorie count.
• Flavor Boost: A pinch of cloves or allspice can add cozy complexity.
• Serve Smart: Enjoy with a dollop of light whipped topping or a spoonful of Greek yogurt.

Why This Recipe Works

Apple pie is a nostalgic favorite, and this slab version makes it lighter, easier, and more crowd-friendly. The thinner profile allows for quicker baking and better portion control, while still delivering the cinnamon-kissed, buttery goodness you expect from a classic pie.

This Homemade Apple Slab Pie is proof that comfort food and mindful eating can absolutely go hand in hand. With a perfectly spiced filling and golden crust, it’s a dessert that brings all the joy of a traditional pie—without all the heaviness. Whether you’re serving guests or treating yourself, this lighter apple pie will hit all the right notes.