Apple Slab Pie with Apple Glaze

"If you want to make an apple pie from scratch, you must first create the universe."
-- Carl Sagan

The late astronomer, Carl Sagan said it correctly, especially if you are to make homemade apple pies for my church family of 300! I think Mr. Sagan was talking about something very brainy and cosmic rather than edible pies, but I really like this quote by him.

Last week, my dear friend, Leigh, sent me a link for this Old-fashioned Apple Slab and said she thought of me and the church. It totally got me excited, especially since I have been wanting so badly to make some apple pies for my beloved church family. Well now with these easy and delicious apple slab pies, I wouldn't have to create the universe first after all!

For the crust, we multiplied Fran's Never Fail Pie Crust recipes by 8 to create 8-double crusts for the half sheet pans (16x12x1), your jelly roll pans will be smaller.

Then to add a bit of sweetness and texture, I added ground up animal crackers during rolling out the dough.

Massive amount of dough was divided into flat 16 rectangular dough blocks and chilled well in the refrigerator. Then it was time to roll these babies out. Sprinkle flour and ground animal cracker crumbs generously on the parchment paper, center it on the paper and begin rolling the dough out: from center, outward.

Thinly rolled out dough can be stacked on a full size cookie sheet and refrigerated (or frozen until needed). Chill while you are working on rolling out the rest of the dough if making large amount.

Take the chilled dough sheet and flip it over the shallow baking pan you are using. It's quite easy to handle this massive dough when you use parchment. Peel off the parchment paper gently.

Trim access dough with scissors and fold and tuck the dough on the edge of the sheet pan, you may need some patch work on the corners. Using your finger, lightly apply water and add pieces of dough where you need it. This can be done days ahead: cover well with plastic wrap and freeze until ready to assemble.

Gala and Granny Smith apples were used for filling. We didn't peel Galas to add some color and texture in the filling. Also, it cut down on our labor since we had to core/peel 45 pounds of apples.

And note these apples in the photo. They were cored and and peeled two days prior to assembling and baking. A little tip on keeping cut apples from turning brown: quick dip in salt water solution (2 cups of water : 1 1/2 teaspoon table salt) will keep them from turning brown for days. Thank you, my BFF for this tip!

Adding tapioca ensured that filling wouldn't be too runny.

Toss sugar, cinnamon, fresh lemon juice and tapioca with sliced apples. Then layer the apples on prepared pans.

The second sheet of chilled dough is topped, trimmed, then gently sealed together. Use fork tines to crimp and seal the two layers. Use a paring knife to cut some vent holes. Brush the tops with egg white, sprinkle with granulated sugar, then bake.

What glorious, shiny crusts with sturdy and most wonderful flavor of apples! And I just loved how it cut so cleanly, too. Drizzle with apple glaze and grab two forks and share it with your best friend.

We will be making these pies for my church family again....for sure.

Apple Slab Pie with Apple Glaze
Yields generous 20 pieces

1 1/2 cups animal crackers (about 4 oz), processed to coarse crumbs
1 recipe of Fran's Never Fail Pie Crust (or your favorite double pie crust recipe)
8 Granny Smith apples (about 3 1/2 pounds), peeled, cored, thinly sliced
8 Gala apples (about 3 1/2 pounds), cored, thinly sliced (peeling, optional)
1 1/2 cups granulated sugar, extra for sprinkling
1/2 teaspoon salt
6 tablespoons Minute Tapioca
2 teaspoons ground cinnamon
3 tablespoons lemon juice
1 egg white for brushing top crust

3-4 tablespoon, frozen apple juice concentrate, thawed
1 1/4 cups confectioners' sugar

1. Divide the dough into two pieces. Shape each piece of crust into a rectangle, cover, and chill for an hour. Take the first piece of pastry out of the fridge, and put it on a floured parchment paper on top of work surface. Generously sprinkle with animal cracker crumbs. Roll it into a large rectangle a bit larger than your pan you are using. Trim the dough to fit the pan and patch the corners with access dough if needed

2. Take the second chilled dough, sprinkle with animal cracker crumbs and roll the dough out on well floured parchment paper. Chill both prepared pan and top crust in the refrigerator while preparing apples. Preheat oven to 350 degrees F.

3. Core, peel, and slice apples. Toss apples in a large bowl with sugar, salt, cinnamon, tapioca, and lemon juice.

4. Layer the apples in the prepared pan. Lay the top crust over and trim access dough. Press the edges together, then use fork to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals. Brush top with egg white and sprinkle with sugar. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.

5. For glaze, stir with a fork, confectioners' sugar and apple juice concentrate until well combined. Drizzle glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Serve.

Make Ahead Tips:

Days/weeks ahead: Make pie dough, roll the bottom dough out and fit it in pan, cover well and freeze. For top dough, roll it out on parchment paper, lay on cookie sheet, cover well with plastic and freeze until needed.

Up to three days ahead: core and peel apples, dip in salt water solution (2 cups water : 1 1/2 teaspoon table salt. drain in colander, do not rinse, and store in zip lock baggies and refrigerate until ready to slice.

1 day prior: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving

NOTE: If your pie crust misbehaves and gets too sticky to work with, don't fight it, stop and REFRIGERATE it! Chilled dough is always easier to work with!


  1. this sounds amazing and I love the fact you are so very clear in your directions,, I will try this for sure, it looks perfect for our apple pie loving family,

  2. If Sunday mornings weren't already hectic trying to get my two kids ready for church that's only 8 miles away, I would drive from Richmond Hill to your church so I could eat all your fabulous food. But I'm def. going to make these.

  3. Wow! This looks delicious and how wonderful that you can share this apple pie with the church.

  4. oooh, this looks like a great recipe, and I am intrigued by the use of baking powder and egg in a pie crust. I'll have to try this out sometime!

    Rolling out all the pastry crusts and slicing and peeling all those apples...oh my, what a labor of love! I am sure your church family is so appreciative! :)

  5. Those look amazing. I will have to try that for Christmas this year, as I am expecting 30 people. Thank you!!

  6. Wow. I think I need to run to the store and get myself a bunch more apples! And the animal crackers, pure genius!

  7. MMmmmmm, MMMmmmmmmm! If "you" are excited, it HAS to be a winner!!

  8. Oh, thank you, dear friends!! And Jen, just get your babies over to my church and I will babysit for you while you enjoy a relaxing dinner with adults! :) Mean it!

  9. This looks absolutely delish. Thanks for sharing :-)

  10. seriously WOW. i can't believe you made that much apple pie!!! and using animal cookies for the crust is genius! i love that! :D have a great Sunday Kay!

  11. :gulp: ok...here you go again, taking my meager beginnings, and making masterpieces! but i'm sitting here at my computer feeling pretty tickled after reading this post, Kay, and you know why! ;) want to come over for a PB&J? i miss you! and i'm going to try this recipe. really and truly. but without the animal crackers, (none of those here!) and flour will have to do for the tapioca...but at least it doesn't call for coffee!!! :lol:

  12. You probably get this a lot, but I thought I should let you know how much I loved browsing your blog posts! :) Not only are the pics & recipes great, but your whole blog has a pleasant layout! Truly enjoyed my time here! :) I just love the detailed pics you upload.. I myself struggle to click good pics of the process but there isn't enough light in the kitchen to click bright ones...

    Would love to have your recipes linked to my 1st food blog event. If possible, please go through the rules of my event Jingle All The Way and link your posts there..

    Ongoing Events:
    Jingle All The Way &
    Microwave Easy Cooking
    Edible Entertainment

  13. What a fantastic idea. I haven't had apple slab in years. It use to be a very common treat. It really is a wonderful way to feed large numbers of people. I hope you have a great weekend. Blessings...Mary

  14. I am a huge fan of apple pies! And my husband loves eating the crust. So this recipe is perfect for us! And I will try your tip of leaving the skin on for color and texture. Great idea!

  15. Wow Kay. Every time I read your blog I learn new things--graham crackers into the crust for sweetness. Tapioca for thickness! Saltwater dip for apples! Amazing. I so wish that I could swing by your church kitchen and take some lessons from you.

  16. Oh Kay this is amazing as all of your recipes are! Love that it can feed a small army too.

  17. Wow that is some slab chicky, those faulks at church sure are lucky!! xoxoxo

  18. Huh, I'm going to assume that the water/salt will work for apple pies as well. This will help me so much b/c I like to hand slice apples thinly for my apple pies... I layer them? Anyway, when I make more than one pie, I start worrying about browning. Thanks for the tip!

  19. Delicious to share with the others, especially with your church.

  20. fantastic. i love apple pie. yummy!

  21. These apple pies look amazing, and delicious. What a huge amount of crust to work with. I would not have thought of using animal crackers, but why not!
    I have used lemon or orange juice in water to keep the apples from tuning brown before. When I do fruit trays, I put some water in a bowl, add the juice and then cut the apples up and throw in the bowl. I wonder if the salt water is better? I love this tip and will try salt water next time. This is a wonderful post! Thanks

  22. wow that apple pie looks awesome.....slurrpp!

  23. What a great idea to include animal crackers in the crust. Love how the pie is made in the long cooking trays too. Looks just beautiful and delicious!

  24. I have always wanted to make a slab pie and your apple slab pie looks like the perfect place to start! I love the animal cookies added to the crust:) Time to pin!

  25. Thank you for including your make ahead tips so I can better plan my recipes. I'm already planning my only annual event - Christmas dinner. I learn a lot from your website. If I live close to you, I would like to volunteer to help you and get hands-on training.

  26. Hi and thank you for your visit, Anonymous! Our church kitchen is always open to visitors. If you are ever in Savannah, please come and visit us. :)