The Slab Pie: Apple Pie Built for a Picnic

Apple pie may be the classic Fourth of July dessert, but a round pie is not always easy to carry, cut, or serve at a picnic.

That is where apple slab pie comes in.

A slab pie is baked on a sheet pan rather than in a round pie dish. The result is flatter, sturdier, and easier to slice into squares, almost like brownies. It can feed 15 to 20 people and travels better than a traditional pie.

It also gives crust lovers more of what they want: a higher crust-to-filling ratio.

The idea fits perfectly with old-fashioned church potlucks, bake sales, and family gatherings where one pan needs to feed a crowd. For a patriotic touch, leftover crust can be cut into stars and placed on top before baking.

A few tips make the difference.

Use a 10-by-15-inch jelly roll pan or a larger half-sheet pan for bigger gatherings. Mix tart apples, such as Granny Smith, with sweeter apples like Honeycrisp, Gala, or Golden Delicious. Let sliced apples sit with sugar and salt in a colander before baking so extra juice drains away. That helps keep the pie from turning soupy.

Do not forget vents in the top crust so steam can escape. And let the pie cool completely before cutting, so the squares hold their shape.

Cover it with foil, take it to the picnic, and serve it plain, with caramel sauce or a simple maple glaze.

It is still apple pie — just in a smarter shape.