Pioneer Woman Slab Apple Pie Recipe

This flaky, golden Pioneer Woman Slab Apple Pie is made with tart Granny Smith apples, a buttery oat-pecan crumble, and a signature homemade crust, ready in about an hour and a half. The best part is drizzling warm, sticky caramel sauce over the bubbling topping just before serving. I love making this for family gatherings because it feeds a crowd without the fuss of crimping a traditional round pie.

Why This Classic Works

If you have ever tried to feed a large group with a standard nine-inch pie, you know the struggle of slicing slivers so everyone gets a bite. This slab version solves that problem by baking the pie in a jelly roll pan, creating generous squares that offer the perfect ratio of crust to fruit in every single bite. The increased surface area also means the filling cooks more evenly, preventing that dreaded soggy middle that deep-dish pies sometimes suffer from.

Another reason this version stands out is the combination of textures. While a traditional double-crust pie is delicious, swapping the top crust for a brown sugar and oat crumble adds a crunchy contrast to the soft, spiced apples. Finishing it with a drizzle of caramel sauce—a classic Ree Drummond touch—turns a humble fruit dessert into something that feels decadent and restaurant-quality.

Pioneer Woman Slab Apple Pie Ingredients

For the Perfect Pie Crust:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 ½ cups vegetable shortening (or a mix of shortening and cold butter)
• 1 large egg, lightly beaten
• 5 tablespoons ice-cold water
• 1 tablespoon white vinegar

For the Apple Filling:

• 8–9 cups Granny Smith apples (about 8 medium apples), peeled, cored, and sliced
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ¼ cup all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Crumb Topping:

• 1 ½ cups all-purpose flour
• 1 cup packed brown sugar
• ½ cup quick oats
• ½ cup pecans, chopped (optional)
• ¼ teaspoon salt
• 12 tablespoons (1 ½ sticks) cold unsalted butter, cubed

To Finish:

• ½ cup jarred caramel sauce (for drizzling)

How To Make Pioneer Woman Slab Apple Pie

1. Prepare the Crust: In a large bowl, combine 3 cups of flour and 1 teaspoon of salt. Cut in the shortening using a pastry cutter until the mixture resembles coarse crumbs. In a small bowl, whisk the egg, cold water, and vinegar together. Pour this liquid over the flour mixture and stir gently until the dough just comes together. Form it into a ball, wrap it in plastic, and chill in the fridge for at least 20 minutes.
2. Preheat and Roll: Preheat your oven to 375°F (190°C). Remove the dough from the fridge and roll it out on a floured surface into a large rectangle, roughly 12×17 inches. Carefully transfer the dough to a 10×15-inch jelly roll pan (baking sheet with sides), pressing it into the bottom and up the sides. Trim any excess overhang.
3. Make the Filling: In a large mixing bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, ¼ cup flour, cinnamon, and nutmeg until the apples are evenly coated. Spread the apples in an even layer over the crust in the pan.
4. Make the Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, oats, pecans, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks like chunky wet sand. Sprinkle this topping generously over the apples.
5. Bake the Pie: Place the pan in the oven and bake for 45 to 50 minutes. You want the topping to be golden brown and the fruit filling to be bubbling vigorously around the edges. If the topping browns too quickly, tent it loosely with foil for the last 10 minutes.
6. Cool and Drizzle: Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes to set the filling. Just before serving, drizzle the caramel sauce back and forth over the entire slab. Slice into squares and serve.

Recipe Tips

• Keep Ingredients Cold: The secret to the flaky crust is the cold shortening and water. If your kitchen is warm, chill the flour beforehand, and don’t skip the resting time in the fridge.
• Slice Apples Uniformly: Try to slice your apples about ¼-inch thick. If the slices are too thick, they won’t cook through by the time the crust is done; too thin, and they will turn to applesauce.
• Don’t Stretch the Dough: When transferring the rolled-out dough to the pan, lift and ease it into the corners rather than stretching it. Stretched dough snaps back when baked, which can cause the sides of your crust to shrink down.

What To Serve With Slab Apple Pie

A warm square of this pie is practically begging for a scoop of high-quality vanilla bean ice cream, which melts into the warm caramel and creates a rich sauce. For a lighter option, a dollop of freshly whipped cream with a hint of cinnamon pairs beautifully with the spiced apples and crunchy pecans.

How To Store

This pie can be stored at room temperature, loosely covered with foil or plastic wrap, for up to two days. For longer storage, keep it in the refrigerator for up to four days. You can also freeze baked squares for up to three months; just thaw them in the fridge and reheat gently in the oven before eating.

FAQs

Can I use a store-bought crust?
Yes, you can. You will likely need two boxes of refrigerated pie crusts. Unroll two crusts, stack them, and roll them out together to get a rectangle large enough to fit your jelly roll pan.

Why is my bottom crust soggy?
Soggy bottoms usually happen if the oven wasn’t hot enough or the apples were too juicy. Make sure your oven is fully preheated to 375°F, and consider baking the pie on the lowest rack for the first 20 minutes to conduct heat directly to the bottom of the pan.

Can I use different apples?
Granny Smith apples are the gold standard because they hold their shape and their tartness cuts through the sugar. You can also use Honeycrisp or Braeburn, but avoid softer apples like Red Delicious as they will turn mushy.

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 210mg
• Total Carbohydrate: 48g
• Protein: 3g

Try More Recipes:

• Pioneer Woman Mixed Berry Shortcake Recipe
• Pioneer Woman S’mores Cupcakes Recipe
• Pioneer Woman Raspberry Cheesecake Brownies Recipe