Slab Pies: 11 Sheet Pan Pies That Feed 24 at Thanksgiving Without Baking Four Pies

Slab pies are the smartest thing you can bring to a big Thanksgiving, because one sheet pan pie feeds about 24 people and takes far less fuss than baking four round pies. The idea is simple: roll the crust into a large rectangle, fit it into a rimmed half sheet pan, fill it with fruit, custard or pecans and bake it as one big pie. You get more of the crisp, golden edge everyone fights over, the filling sets in a thinner layer, and you simply cut neat squares instead of wobbly wedges. Below are 11 slab pies for a crowd, from cherry lattice and apple to pecan, pumpkin, chocolate cream and lemon meringue, plus one savory pan and our best tips for cutting and carrying. Each card has a short shopping list and easy steps..

Cherry Lattice Slab Pies That Feed the Whole Family

If you only make one of these slab pies, make this one. A woven lattice over deep red cherries looks like you spent all day on it, yet it is one pastry rectangle and a few strips cut with a pizza wheel. Frozen tart cherries work perfectly, so you can bake it any time of year, and a little almond extract makes the filling taste like the best bakery pie you remember. Brush the lattice with milk and shower it with coarse sugar for that sparkly, crackly top. Bake it on the lowest rack so the bottom crust browns, and let it cool at least three hours so the juices thicken and the squares hold their shape. Pie has been feeding crowds for centuries, as the long history of pie shows, and this is the easiest crowd version yet..

You will need: Pastry for 2 double-crust pies (or 4 refrigerated rounds), 8 cups pitted tart cherries (fresh or frozen), 1 1/2 cups sugar, 1/2 cup cornstarch, 2 tbsp lemon juice, 1/2 tsp almond extract, 1 egg or 2 tbsp milk, coarse sugar

How to make it: 1. Heat the oven to 400°F. Roll half the pastry into a 21 x 16 inch rectangle and fit it into a rimmed half sheet pan. 2. Toss the cherries with sugar, cornstarch, lemon juice and almond extract and spread over the crust. 3. Cut the remaining pastry into 1 inch strips and weave a lattice over the top. Crimp the edges and brush with egg or milk, then sprinkle with coarse sugar. 4. Bake 45 to 55 minutes until the filling bubbles in the center. Cool at least 3 hours before cutting into squares.

Classic Apple Lattice Slab Pie

Apple is the pie most families cannot do without, and slab pies mean nobody gets a skinny sliver. Use a mix of tart and sweet apples, such as Granny Smith with Honeycrisp or Gala, so the filling tastes bright and holds its shape. Slice them thin, about a quarter inch, so they bake evenly in the shallow pan, and toss them with cinnamon, a pinch of nutmeg and a spoon of lemon juice. A wide lattice lets steam escape, which keeps the bottom crust from going soggy. Serve warm squares with vanilla ice cream or a slice of sharp cheddar, the old-fashioned way.

You will need: Pastry for 2 double-crust pies, 10 medium apples peeled and thinly sliced, 3/4 cup sugar, 1/2 cup brown sugar, 1/3 cup flour, 2 tsp cinnamon, 1/4 tsp nutmeg, 2 tbsp lemon juice, 2 tbsp butter, 1 egg

How to make it: 1. Heat the oven to 400°F and line a half sheet pan with half the pastry. 2. Toss the apples with both sugars, flour, spices and lemon juice. Spread in the pan and dot with butter. 3. Top with a lattice made from the remaining pastry, crimp and brush with beaten egg. 4. Bake 50 to 60 minutes until golden and bubbling. Cool 2 hours before cutting.

Pecan Slab Pies for a Thanksgiving Crowd

Pecan pie is rich, so small squares are exactly the right size, which makes it one of the best slab pies to bring to a big dinner. Toast the pecans for a few minutes first; it deepens their flavor and keeps them crunchy on top of the gooey filling. A splash of vanilla and a pinch of salt balance the sweetness, and a mix of brown sugar and syrup gives that classic caramel taste. Pull it from the oven when the edges are set and the center still jiggles slightly, because it firms up as it cools. A dollop of lightly sweetened whipped cream on each square is all it needs.

You will need: Pastry for 1 double-crust pie, 4 cups pecan halves toasted, 6 eggs, 1 1/2 cups light corn syrup or golden syrup, 1 cup brown sugar, 1/2 cup melted butter, 2 tsp vanilla, 1/2 tsp salt

How to make it: 1. Heat the oven to 375°F. Fit the pastry into a half sheet pan and crimp the edges. Chill 15 minutes. 2. Whisk the eggs, syrup, brown sugar, butter, vanilla and salt until smooth. 3. Scatter the pecans over the crust and pour the filling over them. 4. Bake 30 to 35 minutes until the edges are set and the center barely jiggles. Cool completely, then cut into small squares.

Pumpkin Slab Pie With Whipped Cream Squares

A thin layer of spiced pumpkin custard bakes faster and more evenly than a deep round pie, so there are no cracked centers or soggy middles. This pumpkin slab pie is the one to make the day before Thanksgiving: it chills beautifully, and the cold squares cut cleanly with a long knife wiped between cuts. Evaporated milk gives the classic texture, while a mix of cinnamon, ginger, nutmeg and cloves makes the kitchen smell like the holidays. Pipe a swirl of whipped cream on each square right before serving and dust with a little cinnamon. Keep it in the refrigerator until it goes to the table, and if you still want a round pie or two, browse our Thanksgiving pies beyond pumpkin.

You will need: Pastry for 1 double-crust pie, 2 cans (15 oz) pumpkin puree, 2 cans (12 oz) evaporated milk, 1 1/2 cups sugar, 5 eggs, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, 1 tsp salt, whipped cream

How to make it: 1. Heat the oven to 425°F. Fit the pastry into a half sheet pan, crimp the edges and chill. 2. Whisk the pumpkin, evaporated milk, sugar, eggs, spices and salt until smooth. 3. Set the pan on the oven rack, then pour in the filling. Bake 15 minutes, lower the heat to 350°F and bake 25 to 30 minutes more until just set. 4. Cool, then chill overnight. Cut into squares and top each with whipped cream.

Mixed Berry Slab Pies With a Golden Lattice

When you want color on the dessert table, a mixed berry pie is it. Blueberries, raspberries and blackberries bake into a jammy, purple-red filling that peeks through a sugared lattice. Frozen berries are fine and often cheaper in November; do not thaw them first, just add a little extra cornstarch and a few more minutes of baking. Lemon zest wakes up the fruit, and a pinch of cinnamon makes it taste warm and wintry. The trick for clean squares is patience: let the filling cool fully so the juices set. Leftovers make an excellent breakfast with a spoon of yogurt.

You will need: Pastry for 2 double-crust pies, 9 cups mixed berries (fresh or frozen), 1 1/2 cups sugar, 2/3 cup cornstarch, zest and juice of 1 lemon, 1/4 tsp cinnamon, 1 egg, coarse sugar

How to make it: 1. Heat the oven to 400°F and line a half sheet pan with half the pastry. 2. Toss the berries with sugar, cornstarch, lemon zest, lemon juice and cinnamon. Spread in the crust. 3. Weave a lattice from the remaining pastry, brush with egg and sprinkle with coarse sugar. 4. Bake 50 to 60 minutes, covering the edges with foil if they brown too fast. Cool at least 3 hours before slicing.

Cranberry Pear Slab Pies With Pastry Leaves

This is the slab pie that makes people stop and ask who made it. Sweet ripe pears balance tart fresh cranberries, and a little orange zest ties them together like a holiday sauce baked into pastry. Instead of a lattice, cut leaves from the top crust with a small cookie cutter and overlap them across the pan, leaving gaps so the ruby filling bubbles through. Use pears that are ripe but still firm, such as Bosc or Anjou, so the slices keep their shape. It is just as good at room temperature, which makes it ideal for potlucks and long buffet tables.

You will need: Pastry for 2 double-crust pies, 7 firm-ripe pears peeled and sliced, 3 cups fresh cranberries, 1 1/4 cups sugar, 1/2 cup cornstarch, zest of 1 orange, 1 tsp cinnamon, 1/2 tsp ginger, 1 egg, coarse sugar

How to make it: 1. Heat the oven to 400°F and line a half sheet pan with half the pastry. 2. Toss the pears and cranberries with sugar, cornstarch, orange zest, cinnamon and ginger. Spread in the crust. 3. Cut leaves from the remaining pastry and overlap them on top, leaving small gaps. Brush with egg and sprinkle with sugar. 4. Bake 50 to 55 minutes until the filling bubbles. Cool before cutting.

Chocolate Cream Slab Pie With Mile-High Whipped Cream

Not all slab pies need fruit. This one is all about silky homemade chocolate pudding poured into a fully baked crust and chilled until firm, then piled with whipped cream and chocolate shavings. It is a no-stress choice for the holidays because there is no second bake: blind bake the crust in the morning, make the filling on the stove and let the refrigerator do the rest. Press plastic wrap right onto the warm pudding so no skin forms. Kids and grandparents both go for it, and the squares disappear before the pumpkin does.

You will need: Pastry for 1 double-crust pie, 1 cup sugar, 2/3 cup cornstarch, 1/2 cup cocoa powder, 1/2 tsp salt, 6 cups whole milk, 8 egg yolks, 8 oz semisweet chocolate chopped, 3 tbsp butter, 2 tsp vanilla, 3 cups heavy cream, chocolate shavings

How to make it: 1. Fit the pastry into a half sheet pan, prick all over, line with foil and weights and blind bake at 400°F for 20 minutes. Remove the weights and bake 10 to 15 minutes more until golden. Cool. 2. Whisk the sugar, cornstarch, cocoa and salt in a large pot, then whisk in the milk and yolks. Cook over medium heat, stirring, until thick and bubbling for 1 minute. 3. Off the heat, stir in the chocolate, butter and vanilla. Pour into the crust, cover the surface with plastic wrap and chill at least 6 hours. 4. Whip the cream, spread it over the top and finish with chocolate shavings.

Double-Crust Peach Slab Pie With a Cinnamon-Sugar Top

Some of the best slab pies skip the lattice entirely and use a full top crust, slashed for steam and covered in cinnamon sugar until it bakes into a crackly, candy-like shell. Frozen sliced peaches make this possible in late fall, and a little brown sugar and vanilla bring back the taste of summer. A full top crust also makes the pie sturdier, so it is the easiest one to slice into squares and stack on a platter. For the most even browning, brush the pastry with cream, not egg, and bake it on a preheated baking sheet.

You will need: Pastry for 2 double-crust pies, 10 cups sliced peaches (thawed frozen or fresh), 3/4 cup sugar, 1/2 cup brown sugar, 1/2 cup cornstarch, 1 tbsp lemon juice, 1 tsp vanilla, 3 tbsp heavy cream, 3 tbsp sugar mixed with 1 tsp cinnamon

How to make it: 1. Heat the oven to 400°F and line a half sheet pan with half the pastry. 2. Drain the peaches, then toss with both sugars, cornstarch, lemon juice and vanilla. Spread in the crust. 3. Cover with the remaining pastry, seal the edges and cut several slits. Brush with cream and sprinkle with cinnamon sugar. 4. Bake 50 to 60 minutes until deep golden and bubbling through the slits. Cool 3 hours before cutting.

Lemon Meringue Slab Pies With Toasted Peaks

Tall toasted meringue over sunny lemon filling is a showstopper on any buffet, and in a sheet pan it serves a crowd. The secret to a meringue that does not weep is spreading it over hot filling and sealing it all the way to the crust, so there are no gaps for moisture to sneak out. Fresh lemon juice and zest are a must; bottled juice tastes flat here. Chill the pie for a few hours before cutting, and dip your knife in hot water between slices for clean, glossy squares. It is a bright, tangy break from all the heavy holiday sweets.

You will need: Pastry for 1 double-crust pie (blind baked), 2 cups sugar, 2/3 cup cornstarch, 1/2 tsp salt, 3 cups water, 8 egg yolks, 1 cup fresh lemon juice, 2 tbsp lemon zest, 4 tbsp butter, 8 egg whites, 1/2 tsp cream of tartar, 1 cup sugar for meringue

How to make it: 1. Blind bake the crust in a half sheet pan until golden. Heat the oven to 350°F. 2. Cook the sugar, cornstarch, salt and water until thick. Temper in the yolks, cook 2 minutes more, then stir in the lemon juice, zest and butter. Pour into the crust. 3. Whip the egg whites with cream of tartar to soft peaks, then add the sugar slowly and beat to stiff peaks. Spread over the hot filling, sealing to the edges. 4. Bake 15 to 20 minutes until the peaks are golden. Cool 1 hour, then chill 3 hours before slicing.

Savory Cheese and Herb Slab Pie for the Appetizer Table

Slab pies are not only for dessert. A tray of flaky pastry baked around a filling of salty cheese, eggs and fresh herbs is a crowd favorite across the Middle East and the Balkans, and it is just as welcome on an American holiday table. Score the top into squares before baking so it cuts cleanly, then sprinkle with nigella or sesame seeds for a pretty finish. It reheats well, travels well, and gives guests something savory to nibble while the turkey rests. You can swap in cooked spinach or shredded leftover chicken to make it a full meal.

You will need: 1 lb puff pastry or phyllo (thawed), 2 cups crumbled feta, 2 cups shredded mozzarella, 1 cup ricotta, 3 eggs, 1/2 cup chopped parsley, 1/4 cup chopped dill, black pepper, 1 egg yolk, nigella or sesame seeds

How to make it: 1. Heat the oven to 400°F. Line a half sheet pan with half the pastry. 2. Mix the cheeses, eggs, herbs and pepper and spread evenly over the pastry. 3. Cover with the remaining pastry, press the edges, score into squares and brush with egg yolk. Sprinkle with seeds. 4. Bake 35 to 40 minutes until puffed and golden. Rest 10 minutes and cut along the scored lines.

How to Cut and Carry Slab Pies to a Potluck

A little planning keeps your slab pie looking perfect from your kitchen to the party. Bake it in a pan with a lid or a rimmed pan that fits inside a large food carrier, and let it cool completely before covering so condensation does not soften the crust. Cut squares at home only if the pie is firm; fruit pies travel better whole and are cut at the table. A half sheet pan gives 24 generous squares (cut 4 by 6) or 35 small ones for a dessert buffet. Keep custard, cream and meringue pies cold in a cooler, and serve them within two hours of leaving the refrigerator.

You will need: A rimmed half sheet pan (18 x 13 inches), a pan lid or food carrier, a long sharp knife, a ruler or bench scraper, a cooler with ice packs for cream pies

How to make it: 1. Cool fruit slab pies fully, at least 3 hours, before covering. 2. Mark cutting lines with a ruler: 4 rows by 6 for 24 squares. 3. Use a long knife, wiping it clean between cuts, and lift the first square with a thin offset spatula. 4. Chill cream, custard and meringue pies until serving and keep them in a cooler on the road.