Slab Pie

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This slab pie is a great way to make a pie for a crowd or large gathering. It’s easy to make multiples in a row and offer a variety simultaneously. 

While I would love to be able to say that we make everything from scratch, we don’t yet. This recipe calls for both premade pie crust and premade pie filling, but if you make your own of either or both, feel free to substitute!

How many people does slab pie serve?

The great thing about this recipe is that you can cut it to serve however many people you need it to. I cut each one to about 35 servings but I could have made the slices bigger or smaller depending on needs. 

What types of fillings can I use?

Whatever pie filling you want! I used store-bought apple and strawberry pie filling because I was making this to serve a minimum of 50 people. You can try blueberry, lemon, or even pumpkin filling. I would also make homemade pie filling for this someday. Let us know in the comments what kind of filling you would use. 

Do I have to use a crumb topping for slab pie?

If you don’t want to do a crumb topping, you could buy an extra box of pie crusts and do lattice strips of pie crust over the top. You could also leave the top bare and plan to only bake it until the filling is set. 

Check out our recipe for Apple Cobbler. It uses the same crumb topping as the slab pies! 

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, The Homesmiths will earn an affiliate commission if you click through the link and finalize a purchase.  

How to Make Slab Pie

Special Equipment

Rolling pin– this tapered rolling pin is very similar to the one that I use

Parchment paper– we use a lot of parchment paper in our house and I usually buy what’s on sale. There haven’t been any good sales lately so I bought this huge roll off Amazon and I love the quality of it. 

Large baking sheets– I’m not sure exactly what size mine are but when I measured, they are around 12×17.5. These baking sheets are 13×18 and would work great!

Ingredients:

2 21 oz cans of pie filling

1 box (2 rolls) of premade pie crusts

Topping:

2 cups of flour

2 cups of sugar

1 ½ sticks of butter 

Pinch of Salt

2 teaspoons baking powder

1 egg

Preheat the oven to 450. Line a baking sheet with parchment paper.

Stack the two pie crusts on top of each other and using the rolling pin, roll the crusts together into a rectangular shape that will fit the baking sheet. You can roll the crust on the parchment paper to make it easier. Trim the edges of the crust so that it is no taller than the edge of the baking sheet. 

Dock the crust with a fork to allow the steam places to escape. Place the crust in the oven for 10 minutes, or until the crust is a light golden brown.  Take the pie crust out of the oven and lower the heat to 375.

In a bowl, combine 2 cups each of flour and sugar, 1 ½ sticks of softened butter, a pinch of salt, 2 teaspoons of baking powder, and one egg. Mix until incorporated and crumbly. (This can be done while the crust is baking initially). 

Next, pour the pie topping onto the crust and spread to the edges. Crumble the topping over the entire pie. Bake at 375 for 25-30 minutes or until the top is golden brown. Cool completely before serving. 

The slab pie can be reheated at 350 until warmed through if desired. Store in a cool dry place, completely covered, for up to 3 days.  Let us know in the comments below what kind of slab pie you’re going to try making! 

Slab Pie

An easy to make pie with 8 ingredients that serves a crowd

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 30 slices

Equipment

• Rolling Pin
• large baking sheet
• parchment paper

Ingredients

  

• 2 21 oz cans of pie filling
• 1 box 2 rolls of premade pie crusts

Topping:

• 2 cups of flour
• 2 cups of sugar
• 1 ½ sticks of butter
• Pinch of Salt
• 2 teaspoons baking powder
• 1 egg

Instructions

 

• Preheat the oven to 450. Line a baking sheet with parchment paper.
• Stack the two pie crusts on top of each other and using the rolling pin, roll the crusts together into a rectangular shape that will fit the baking sheet. You can roll the crust on the parchment paper to make it easier.
• Trim the edges of the crust so that it is no taller than the edge of the baking sheet.
• Dock the crust with a fork to allow the steam places to escape. Place the crust in the oven for 10 minutes, or until the crust is a light golden brown.
• Take the pie crust out of the oven and lower the heat to 375.
• In a bowl, combine 2 cups each of flour and sugar, 1 ½ sticks of softened butter, a pinch of salt, 2 teaspoons of baking powder, and one egg. Mix until incorporated and crumbly. (This can be done while the crust is baking initially).
• Next, pour the pie topping onto the crust and spread to the edges. Crumble the topping over the entire pie. Bake at 375 for 25-30 minutes or until the top is golden brown. Cool completely before serving.
• The pie can be reheated at 350 until warmed through if desired. Store in a cool dry place, completely covered, for up to 3 days.

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