I've been making these for years and people lose their mind over them every time. They seem like a special homemade treat, but even my 10 year old can make them by herself. A FABULOUS dessert that couldn't be easier! If you've never had this before they are a must make, grandma’s recipe

 

That image shows a sheet pan apple slab pie made with a golden, flaky crust (or puff pastry) baked right on a rimmed baking sheet.

Here are recipes for both a traditional version and a low-carb alternative.

Classic Apple Slab Pie

Ingredients

 * Crust: 2 store-bought pie crust sheets (or 2 sheets puff pastry, thawed)

 * Filling: 3 lbs Granny Smith or Honeycrisp apples (peeled, cored, sliced)

 * Sweetener & Spice: 3/4 cup granulated sugar, 1/4 cup brown sugar, 1.5 tsp ground cinnamon, 1/4 tsp nutmeg, 2 tbsp lemon juice

 * Thickener: 3 tbsp cornstarch

 * Wash: 1 egg beaten with 1 tbsp water (for egg wash)

Instructions

 * Prep: Preheat oven to 400°F (200°C). Roll out one pastry sheet to fit a 10x15-inch rimmed baking sheet, pressing it into the bottom and up the sides.

 * Mix Filling: Toss sliced apples with sugars, spices, lemon juice, and cornstarch. Spread evenly over the bottom crust.

 * Cover & Bake: Top with the second pastry sheet (draping whole or cut into wide strips). Crimp the edges, cut steam vents, and brush with egg wash. Bake for 35–40 minutes until golden and bubbly.

Low-Carb / Keto Apple-Style Slab Pie

Ingredients

 * Filling Alternative: 6 medium chayote squashes (peeled, cored, diced) or zucchini (peeled, seeded, diced) to mimic apple texture without the carb load

 * Sweetener: 3/4 cup granular monk fruit sweetener or erythritol

 * Flavor & Acid: 2 tbsp lemon juice, 1 tsp apple extract, 1.5 tsp cinnamon, 1/4 tsp nutmeg

 * Thickener: 1/2 tsp xanthan gum

 * Crust: Almond flour pie dough (2 cups almond flour, 1/4 cup melted butter, 1 egg, 1/4 tsp salt) or keto fathead dough

Instructions

 * Cook "Apples": Boil diced chayote squash in water with 1 tbsp lemon juice for 15 minutes until tender-crisp. Drain completely.

 * Season: Toss cooked chayote with monk fruit, apple extract, spices, and xanthan gum.

 * Assemble: Press half the almond flour dough onto a parchment-lined baking sheet. Layer the filling, top with remaining dough (or a lattice pattern), brush with egg wash, and bake at 350°F (175°C) for 25–30 minutes until golden.