"Slab pies can come in two sizes: the classic 15x10-inch jelly roll pan (here are 11 of the best jelly roll pans for your budget) or a 13x18-inch half sheet pan. When turning your original, single-crust pie recipe into a 15x10-inch slab pie, you'll want to double the recipe for the crust, but for the 13x18-inch size, you'll want to make two-and-a-half times the recipe."
"A slab pie is essentially the bigger, more economical version of a regular pie. Jessie Sheehan at Taste describes it as a pastry that "call[s] for double the amount of filling of a round pie but provide[s] three times as many servings," which is a pretty accurate summary. Think of it as serving 20 people with one sheet versus serving only eight people with a single pie."
A slab pie is a rectangular, larger version of a standard pie baked on a 15x10-inch jelly roll pan or a 13x18-inch half sheet pan. For a 15x10-inch slab, double the crust recipe; for a 13x18-inch slab, make two-and-a-half times the crust. For filling, use roughly one-and-a-half times the normal amount for 15x10-inch, and between two and two-and-a-half times for 13x18-inch. Prepare the pie as usual on the larger surface and reduce baking time by about ten minutes, beginning doneness checks around 30 minutes. A single slab can serve approximately 20 people.
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