Apple Blueberry Slab Pie

With a homemade pie crust, filled with a cinnamon apple filling, and a drizzle of cinnamon icing, apple slab pie is always a crowd-pleaser.


This style pie really has been around for years and my mom made it quite often in the 1940s called sheet pan pie which is also know as "slab pie".


Our slab pie recipe is easier than a traditional pie, it's rolled into any shape you want as long as it fits in the style pan you choose to use.


I seriously thought this combination of fruit wouldn't work as well as it did and then after that first bite I just loved how the berries with cinnamon complimented the apples.


Of course, if you're not a fan of blueberry, we've also tried bing cherries, raspberries, and even some mango as an addition you can check below for some other suggestions.


If you're in a hurry of course and don't want to make homemade everything, then you can just use canned apple pie filling and some fresh berries along with store-bought pie crust, just remember to use a rectangular style pan for slab pies.


If you're a pie fan you may also like to try our No-Bake Pineapple Fluff Pie or scroll through our Pie Roundup of Recipes.


This recipe is easier than a regular pie especially if you just make a criss-cross lattice crust on top, fast, simple easy you decide on semi-homemade or homemade and how your lifestyle fits in making this dessert.


Scroll down to the recipe card to print off this easy homemade or store-bought recipe.

Slab Pie

Slab pie is simple to make and it reminds me of a largely fruit-filled frosted pop tart but much easier than cutting and filling those delicious breakfast treats individually.


I love the extra drizzle of frosting on top, it looks nice and gives it that extra sheen on top.


Remember you can use just about any sheet pan, the idea is to cut them into squares and the filling isn't as deep a dish as a regular pie.


Apple pie is rated the number one most loved pie in America and we just adapted it to a new level here today!

Ingredients You Will Need(for complete instructions scroll to the recipe card below)

• apples
• blueberries
• lemon juice
• flour
• butter
• cinnamon
• salt
• brown sugar
• Optional
• whipped cream, ice cream, icing

Other Fruit Combinations with Apples

1. raspberries
2. blackberries
3. boysenberries
4. diced mango
5. diced pears
6. diced peaches
7. chopped bing cherries

More Recipes To Try

Strawberry No Bake Cheese Pie


Eggless Tiramisu


No-Bake Eggnog Pie


Best Cannoli Pie

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Fruit Pie

This pie will always be a welcomed dessert on our tables and frankly, I love making them with different fruits every time but so far this is the favorite.


The combination is simply sweet and a perfect filling for all year-long desserts that you can adapt with your own personal touch and additions.


If you want to add a dollop of freshly whipped heavy cream on top or a scoop of your favorite summertime ice cream, go for it!.

Apple Blueberry Slab Pie

Yield: 5

Author: Claudia Lamascolo

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

This old-fashioned apple blueberry pie is such a wonderful fruit and berry combination of buttery cinnamon all baked in a delicious flaky pie crust.

Ingredients

• 1 square, rectangular or small fudge pan lightly oil sprayed or lined with parchment paper
• 4 Apples peeled cored and sliced into wedges I like McIntosh or Cortland apples
• 1 cup fresh blueberries(we have also used fresh cherries cut up, raspberries, or blackberries)
• 1 teaspoon cinnamon or more to taste
• 4 tablespoon brown sugar
• 1 tablespoon lemon juice
• 2 tablespoons water
• 2 tablespoon flour
• 1 tablespoon melted butter
• Topping:
• Cinnamon and sugar mixed together (store-bought in a shaker) or use 1/4 cup of sugar to 2 teaspoons of cinnamon
• Recipe : (for 2 - 9 inch pie crusts)
• Homemade Crust (or use store-bought):
• 2 cups flour
• 1/2 teaspoons salt mix together with flour
• 2/3 cups shortening cut into the flour then add
• 4 1/2 tablespoons ice water

Instructions

1. Preheat oven to 400 degrees.
2. Line your baking dish or deep sheet pan with parchment or oil spray and set it aside.
3. Make the Dough (or use store-bought)
4. Mix till dough forms a ball...Roll out on floured board two 9 inch crust and a line deep pan.
5. Brush bottom of crust with 1 tablespoon melted butter.
6. Make the Filling:
7. Mix the flour, brown sugar, butter lemon juice, water, and cinnamon in a large bowl.
8. Add berries and mix it all together.
9. Pour the fruit into a dough-lined deep dish baking pan (square or rectangular or use a small brownie pan).
10. Cut the remaining crust to make lattice topping or a full sheet on top.
11. Sprinkle top with cinnamon and sugar mixture.
12. Bake on 400 until browned around 1 hour or until the top is golden brown.
13. Garnish Options:
14. Make a thin frosting with 2 cups powdered sugar, a pinch of cinnamon, and a few tablespoons of water to make a thin glaze to drizzle over the top of the pie
15. You can also serve this with vanilla ice cream or a dollop of whipped cream on top

Notes:

If you're in a hurry, use store-bought pie crust, roll to fit.

Add apple pie filling with some extra cinnamon (just a pinch) a handful of other fruit of choice.

Mix, pour into your slab pie baking dish, and bake!

See garnishes for other options

Nutrition Facts

Calories

1240.80

Fat (grams)

48.76

Sat. Fat (grams)

19.11

Carbs (grams)

191.82

Fiber (grams)

13.12

Net carbs

178.70

Sugar (grams)

73.43

Protein (grams)

13.65

Sodium (milligrams)

475.52

Cholesterol (grams)

28.07

https://www.whatscookinitalianstylecuisine.com/2012/12/apple-blueberry-deep-dish-pie-recipe.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

slab pie, apple blueberry slab pie, deep-dish pie recipes, homemade pie crust recipes, fresh fruit pie filling recipe, sheet pan apple pie recipe

pie recipes, slab pie recipes, sheet pan pie recipes, desserts

American, French, Irish

Created using The Recipes Generator

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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2021.