The Easy Sheet-Pan Apple Pie I Make Every Holiday Season (No Soggy Bottoms!)

Invite me to a potluck, and nine times out of 10, I will show up with a dessert. In the summer, when it’s hot and ripe berries and stone fruit are plentiful, that dessert is usually a no-bake affair like Eton mess or trifle. But come wintertime, when it’s chilly enough to turn on the oven, I start churning out cozy, warming desserts like pies, galettes, and crisps. And when I know there are going to be plenty of people to feed, I reach for my trust baking sheet to make an apple slab pie, a large format dessert that never fails to please everyone in attendance.

The slab pie recipe below comes from our Birmingham, Alabama-based test kitchen colleague Nicole Hopper, who baked trays and trays of apple pie to nail down the very best version. The pie has a lightly sweetened and subtly spiced filling of tender apples that hold their shape, supported by  a crisp, flaky crust. Don’t be surprised if you find everyone at the party flocking to your corner of the buffet table, because this pie is sure to be the star of the show.

5 Key Techniques for Making an Excellent Apple Slab Pie

1. Keep the dough cold. For the flakiest crust, we recommend keeping the dough cold at every single step, which helps the butter stay firm. Start with cold ingredients, chill the dough until firm, and pop it back in the fridge any time you’re not actively working with it. As the crust bakes, the butter melts, creating little pockets of steam in the dough that set into crispy, flaky layers.
2. Use the right apples. Though some types of apple may be delicious eaten raw, they may be too mealy, moist, or sweet when cooked, making them an unsuitable choice for pie. The ideal apple for pie is one that’s just sweet and tart enough, and softens but still holds its shape when cooked. We recommend using Braeburn and Golden Delicious apples, which have a balanced flavor and hold their shape well when cooked, though you can also use Granny Smith apples for a filling that’s slightly more tart.
3. A lattice is nice but not necessary. Assembling a lattice makes for an impressive presentation, but if you’re short on time or simply prefer a fully covered pie, just roll the dough out to an 18- by 12-inch rectangle about 1/8-inch thick, then place it over the filling. Trim the overhang, crimp as desired, and use a sharp paring knife to cut several slits into the top of the dough to allow steam to escape—and that’s all there is to it!
4. Bake the pie on a baking or pizza stone. The secret to not having a soggy bottom? Preheating the oven with a baking stone set on the oven rack, then baking the pie on top of the heated stone. Most baking stones are made with ceramic or cordierite, which is excellent at retaining heat and ensures that the bottom cooks evenly. (If you don’t own a baking stone, you can simply bake pie on the lowest rack in your oven instead—the crust might be slightly less crispy, but it will still be delicious.)
5. Check for color to know when the pie is ready. Some apple pie recipes may instruct you to use an instant-read thermometer to ensure that the filling hits 195ºF (90.5ºC). Unlike an apple pie baked in a pie dish, however, a slab pie is much more shallow, and the filling will reach 195ºF before the crust is fully baked. The best way to check for doneness here is to look at the color of the crust: If it’s nice and golden brown, you’re good to go.