I love making this Apple Sheet Pie Recipe when I’m entertaining a large group. The flaky crust with granulated sugar and melted butter perfectly frames a vibrant filling of Granny Smith apples accented with lemon juice and spices. The crunchy topping of oats, brown sugar and cinnamon adds just the right touch.

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I recently whipped up these incredible Apple Slab Pie Bars and I just had to share the experience with you. I love making dessert treats that feed a crowd, and this recipe did not disappoint.

I started with a crisp crust made from 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and a pinch of salt mixed with 1/2 cup melted unsalted butter. The filling was a masterpiece of thinly sliced Granny Smith apples, tossed with 1/2 cup granulated sugar, a splash of lemon juice, ground cinnamon, and nutmeg with a bit of flour to thicken things up.

Then i layered on a delightful topping crumb featuring all-purpose flour, 1/2 cup packed brown sugar, rolled oats, and a few bits of cold butter finished with another hint of cinnamon. This apple slab pie is so fun to make and tastes amazing whether its served warm, cold, or even frozen for later.

Enjoy!

Why I Like this Recipe

I really love how the crust comes together so simply with just flour, sugar, salt and melted butter. It gives the whole pie a rich, buttery base that makes every bite feel special.

I also love coating the Granny Smith apple slices with sugar, cinnamon, nutmeg and lemon juice. The mix creates this tangy and sweet flavor that reminds me of cozy family dinners, and it makes the pie taste just right.

Another thing I like is the crumb topping. When I mix in the flour, brown sugar, oats and bits of cold butter, it forms a crunchy layer that adds a whole new texture to the pie. It’s like having a surprise in every bite.

Lastly, I really appreciate that this is a pizza-like sheet pan dessert. It’s perfect for feeding a crowd, which means I get to share something awesome with my friends and family.

Ingredients

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Granny Smith apples: They offer tart flavor and fibre, making the pie balanced.
All-purpose flour (crust): Provides carbs to hold bars together and create a crisp texture.
Butter: Rich unsalted butter makes tender dough and adds yummy flavor and moisture.
Sugar: Sweetens the crust, filling and topping layers while balancing tart apples.
Rolled oats: Add a crunchy texture and boost fibre for a heartier topping crumb.
Lemon juice: Freshly squeeze to bring brightness that cuts through sugary layers.
Spices: Cinnamon and nutmeg add warmth and depth to the apples filling creating aroma.

Ingredient Quantities

1 1/2 cups all-purpose flour (for the crust)

1/2 cup granulated sugar (for the crust)

1/2 teaspoon salt (for the crust)

1/2 cup unsalted butter, melted (for the crust)

6 Granny Smith apples, peeled, cored and thinly sliced (about 4 cups)

1/2 cup granulated sugar (for the filling)

1/2 teaspoon ground cinnamon (for the filling)

1/4 teaspoon ground nutmeg (for the filling)

1 tablespoon lemon juice (for the filling)

2 tablespoons all-purpose flour or cornstarch (to thicken the filling)

1 cup all-purpose flour (for the topping crumb)

1/2 cup packed brown sugar (for the topping crumb)

1/2 cup rolled oats (for the topping crumb)

1/3 cup cold unsalted butter, cut into small pieces (for the topping crumb)

1/2 teaspoon ground cinnamon (for the topping crumb)

How to Make this

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1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.

2. In a bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Stir in 1/2 cup melted unsalted butter until it forms a dough, then press it evenly onto the baking sheet.

3. In another bowl, toss the 6 thinly sliced Granny Smith apples with 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 2 tablespoons all-purpose flour (or cornstarch) until well coated.

4. Spread the apple filling evenly over the crust.

5. For the topping, combine 1 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 cup rolled oats, and 1/2 teaspoon ground cinnamon in a bowl.

6. Add the 1/3 cup cold unsalted butter cut into small pieces to the topping mixture and work it in with your fingers until the mixture becomes crumbly.

7. Evenly sprinkle the crumb topping over the apple filling.

8. Bake for 35 to 40 minutes until the topping is golden and the filling is bubbly.

9. Remove from the oven and let it cool completely on the baking sheet.

10. Once cooled, cut the pie into squares and serve this party pie to your friends and family!

Equipment Needed

1. Oven – for preheatin’ at 375°F
2. Large baking sheet – plus parchment paper to line it
3. Multiple mixing bowls – one for the crust, one for the apple filling, and one for the topping
4. Measuring cups and spoons – to get all the ingredients right
5. Mixing utensils – like spoons or spatulas and even your fingers for messin’ the topping into crumbs
6. Knife – for slicin’ apples (if they arent pre-sliced) and for cutting the cooled pie into squares

FAQ

What type of apples is best for these bars?

The recipe calls for Granny Smith apples cause they're tart and hold their shape pretty well when baked. You might try others, but they might not give you the same flavor or texture.

Can I use cornstarch to thicken the filling?

Yeah, you can use cornstarch instead of all-purpose flour. It gives a clearer, smoother sauce in the filling. Just measure out 2 tablespoons as stated.

Can these pie bars be made ahead of time?

Sure thing, you can make them a day early and store them in an airtight container in the fridge. When you're ready to eat, warm 'em in the oven for a bit for that freshly-baked taste.

How long should I bake them for the perfect texture?

They usually need about 35 to 45 minutes in a preheated oven. Keep an eye on 'em; the crust should be golden and the apple filling bubbly.

What's the best way to store leftover bars?

Wrap them up in plastic or use an airtight container and store them in the fridge. They'll keep well for about 3 to 4 days, and they're even good eaten cold or reheated.

Apple Slab Pie Bars Recipe Substitutions and Variations

For the 1 1/2 cups all-purpose flour used in the crust, you can use whole wheat flour or a gluten-free blend for a different twist.
If you dont have unsalted butter handy, try using equal amount of melted coconut oil instead.
Not finding Granny Smith apples? Honeycrisp or Braeburn apples work just fine for a similar tart flavor.
You can switch up the topping crumb by swapping the packed brown sugar with an equal amount of coconut sugar for a deeper caramel note.

Pro Tips

1. Try chilling your dough for like 20-30 minutes before you press it on the pan, it helps stop the crust from getting soggy when the apple filling heats up.
2. When you’re tossing the apples, be gentle and avoid overmixing them or they might start to break down too much, which can mess up the filling’s texture.
3. Work the cold butter into the topping until it looks crumbly but dont overdo it – leaving little bigger bits here and there adds awesome crunchy pockets.
4. Let the pie cool completely in the pan before cutting it into squares, this helps the filling set so it doesn’t go all runny when you serve it.