Vermont Apple Slab Pie

Apple slab pie you ask?  I know, the whole slab thing is a little questionable, but hang in there with me.  I’ve tried my hand at quite a few apple pies over the years, and they are tricky little devils. Sometimes the apple filling comes out soupy.  Lots of times the crust will crumble when I’m trying to serve up nice neat wedges.  Then there was the time my friend Lynne and I forgot to peel and core the apples.  (We were ten, before you start to wonder why you are reading this food blog.)  Well, I’m here to tell you that with the exception of that whole peel and core thing, apple slab pie solves all of those issues!

I need to back up for just a second to the apple part.  The Southern husband and I recently spent some time in our little corner of heaven in Vermont.  Vermont in the late summer is bevy of peaceful wonderful sights and sounds.  Sounds like this little guy who was chirping away on top of our woodpile.

And sometimes the beautiful Vermont peace and quiet sent the Southern husband from reading on the sofa to reading outside.

Because it was New England in late summer, we did see the first ones of these…

But that’s okay, because it also meant we saw – and picked – lots and lots of these.

That’s a beautiful Paula Red apple from Champlain Orchards.  Paula Reds are perfect for baking because they are firm and tart and can stand up to the heat of the oven.  You need about 4 or 5 of them for this recipe.  We had picked a peck of apples, which is a whole lot more than 4 or 5, so I had enough for both apple slab pie and applesauce.  Yum!

Anyway, here’s the scoop on the slab.  You need two pie crusts the way you do for regular apple pie.  Go ahead and make your own if you are inspired – personally, I use the premade piecrust dough that you can find in the refrigerated section of your supermarket.  They are perfectly tasty, and if you don’t tell I won’t tell, and nobody else will be ABLE to tell.  Lay them out and cut them into roughly 9×9 inch squares.

Now lay one of the squares into an 8×8 inch square baking pan that you have lined with nonstick foil that extends out over the sides (this will make it SO much easier to take the pie out of the pan, and you will think warm fuzzy thoughts about me).  It will come up a little but around the sides – this is just right.  Now scatter about 1/2 cup of crushed cornflakes (the regular variety or the frosted variety).  I bought one of those single serving containers of Frosted Flakes and it was more than enough, and that way I didn’t have a large box of Frosted Flakes lingering in my pantry.  The cereal will absorb some of the liquid from the apples so your bottom crust doesn’t get all mushy.  I’ve heard of folks making apple slab pie with breadcrumbs instead of cereal, and so if you’d rather go that route I’m sure that would be just fine.

Now layer your apples – peeled and sliced – on top of the cornflakes, and sprinkle some cinnamon sugar on top.  Place the other crust on top and push towards the bottom crust as best you can.  Don’t worry about sealing them together.  Cut a few slashes in the top of the crust and pop it in the oven for about an hour.

Once it comes out and is completely cool, you are going to make a sinfully good sugar glaze out of powdered sugar and Vermont maple syrup.  Drizzle it on – drizzle it ALL on.  It’s the secret sauce that takes this dessert over the edge into extreme wonderfulness.

Now comes the best part – you can cut this up into whatever size square slabs you want (small and dainty, big and hearty, etc) and serve it up.

No more struggling with the apple pie wedges – especially that stubborn first one.  Inside will be a tender layer of cinnamon-sweet apples, all contained in an obedient, fragrant, maple syrup crust.  And with that, I may never go back to regular apple pie ever again.  Vermont, on the other hand…I’ll see YOU again next month!

Vermont Apple Slab Pie
Serves: Serves 9-16, depending on how big your slabs are!
  • 2 refrigerated uncooked pie crusts
  • 4 cups apples, peeled, cored and sliced (about 4-5 apples)
  • ½ cup crushed cornflakes (regular or sweetened)
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
  • ¾ cup confectioner's sugar
  • ⅓ cup maple syrup
  1. Preheat oven to 375
  2. Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides.
  3. Cut the piecrust dough into rough 9x9 inch squares. Place the first square in the baking dish, pressing the edges a little ways up the sides.
  4. Scatter the cereal over the dough, and then put the apples in a layer on top of the dough.
  5. Stir the cinnamon into the sugar and then pour the cinnamon sugar evenly over the apples.
  6. Top with the second crust and press the edges down towards the bottom crust. They don't have to be sealed. Cut a few steam slices in the top crust and bake until golden, 50-60 minutes.
  7. Cool in the pan for about ten minutes and then carefully remove from the pan, using the foil edges as handles. Cool on a rack in the foil until completely cool. The waiting is the hardest part!
  8. When the pie is cool, make the glaze by mixing the maple syrup into the powdered sugar. If it is too thick add a little more syrup.
  9. Carefully transfer the pie from the foil to a serving plate (I use two big spatulas for this) and then drizzle the glaze over the top. Use it all!
  10. Cut into slabs and serve.


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      • Beth says

        I used oats last night because I had everything else in the house and didn’t want to go out. It worked just fine and the pie tastes great! Thanks For the great recipe :). I added cooked raisins because that’s how my dad had the bars when he was a kid and I’m taking them to him. They are a good addition.

  1. says

    I’ve heard rumors of what slab pie is and I’m kind of obsessed with it even though I’ve never had it! A slice of pie that you can eat with your hands. What would be better?!

  2. says

    I can’t wait to try this. NY is apple country too, so in a few weeks I will be picking and try this. I also love making applesauce and apple crisp too…. Try sauteeing an apple and onion and adding it to kielbasa and sauerkraut, just let it simmer and it is amazing.

  3. Karen T. says

    Oooh, I love the idea of this with a maple glaze…YUM!!! I make my hubby’s grandma’s version of this…Her recipe calls for rice krispies in the bottom of the pan (using a full baking sheet with sides so that the slices are guaranteed to be thin) and dotting the apples with butter before putting on the super thin top crust. I’ll have to try it with your frosting, perfect for fall!!!

  4. Karen C says

    This pie sounds perfect for 2 people! I am going to make it today but I do have a question: Can I use parchment paper in place of the non stick foil? I always have parchment on hand, but not always the non stick foil. Being in Southern Nevada and not having access to fresh farm picked apples, I gues I will use Granny Smiths, unless you have another suggested apple I could buy to used?
    Thanks again for this recipe!

    • Kate says

      Hi Karen! Yes, parchment will be just fine – it might be a little harder to get it to do the overhang part, but if you can make it behave it will be perfectly okay. And so will the Granny Smiths – they are very nice pie apples. Enjoy!

  5. Barbara C says

    Very nice recipe! I used a pie crust from Add A Pinch, very easy and yummy, and I picked out the raisins from some Raisin Bran cereal instead of using cornflakes. Parchment here too. Fairly big binder clips held the parchment in place until everything was ready to hit the oven. I used a combination of Granny Smith’s and Gala’s. The maple glaze set this recipe apart from others. It was delicious even though I didn’t have near enough maple syrup and had to make up the difference with, gasp!, Mrs. Butter’s Worth!! I’m waiting for sugaring time in hopes that the price will come down a little! My husband even liked it. I know because he had a good sized piece this morning for breakfast!! Thanks for the recipe. It’s a definite keeper.

    • Kate says

      Love all your variation – and actually I think you could totally leave in the raisins from the Raisin Bran and it would add a lovely little twist! :)

  6. Megan says

    oh wow these look delicious! i been trying to find little finger foods for my wedding in november and i think i will add these to the list! my fiance’s favorite dessert is apple pie so he is deffently going to love being my taste tester! =)

  7. Jamie says

    This Vermont apple slab pie is a great idea. I used breadcrumbs (didn’t have corn flakes) and they did the trick. My only change would be to suggest less sugar overall. Maybe my Gala apples were sweeter than the average, but I do think that a little less sugar would bring out the apple flavor even more. My other suggestion is to absolutely double the recipe!

  8. Rebecca Brown says

    I made this yesterday. It is delicious. I didn’t have corn flakes so I used some maple granola that I had in the house. Yum! I see no reason to ever make a regular pie again. Oh yeah, the recipe doesn’t call for vanilla ice cream, but you gotta have it.

  9. Karla says

    Followed the recipe exactly and it was a huge success. Chocoholic teenage daughter asked that I make it for her next birthday. Thanks again for sharing such yummy recipes and gorgeous pics. We so enjoy your site!

  10. Karyl Griffin says

    Why oh why do I have to be at work today?! I want to be home making this right NOW. I might have to stop and pick up apples, but I seriously have everything else at home. I like the idea of using oats, but I’m thinking that box of honey bunches of whatever cereal is going to work just perfectly.

    Thank you Kate for sharing this. I’d never heard of a slab pie, but it’s going to become a staple in my dessert arsenal now.

    • Kate says

      I know this feeling oh so well!! Hope you love the slab pie – it’s the only way I make apple pie these days. :)

      • Karyl Griffin says

        Well Kate, I made this – or ALMOST – this last night and you were absolutely right in that I should have made 2. I say ‘almost’ because when I decided to slice up those apples and preheat the oven I discovered only one thawed out pie crust. But I had Pillsbury crescent dough sheets (the un-perforated variety). While my ‘slab’ was a tad taller, and the dough quite a bit browner than your average crescent roll would be, it was DIVINE. Just the right amount of tartness in the pie portion and then that heavenly maple glaze on top for sweetness. It’s been nearly impossible to walk past the coffee area and not steal another piece…but really I made it for my co-workers to enjoy. Whatever they don’t finish (silly how some people really stick to their diets) I’ll take home and have with ice cream tonight. :)

  11. Chris Evans says

    This looks fabulous (other than the refrigerated crust–contrary to what most people think, I can always tell). Printing and trying! :)


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