Description

This Crumb-Topped Apple Slab Pie features a flaky double pie crust filled with a mix of sweet and tart apples coated in a cinnamon-spiced sugar mixture, topped with a crunchy oat and brown sugar crumb topping. Perfect for serving warm with a drizzle of powdered sugar glaze or alongside vanilla ice cream, this dessert offers a delightful balance of textures and flavors ideal for fall baking or any apple-lover's treat.

Ingredients

Scale

Crust

1 (14.1 oz) box refrigerated pie crusts (or substitute homemade pie crust dough)

Topping

1/3 cup (70g) granulated sugar
1/3 cup (75g) packed light-brown sugar
1 cup (97g) quick oats
1/2 cup (70g) all-purpose flour
1/4 tsp salt
1/2 cup (113g) unsalted butter, chilled and diced into small cubes

Filling

1/3 cup (70g) granulated sugar
1/3 cup (75g) packed light brown sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 1/2 Tbsp fresh lemon juice
4 lbs peeled, cored, and thinly sliced crisp apples (a blend of Granny Smith, Braeburn, and Golden Delicious recommended)

Glaze (optional)

1 cup (115g) powdered sugar
2 Tbsp half and half, or more as needed

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Instructions

Prepare the crust: Preheat oven to 425 degrees Fahrenheit. Remove pie crusts from package and lightly dust a working surface with flour. Unroll and stack pie crusts on top of each other, then roll out to a 17 by 12-inch rectangle. Fold the dough in half, then in half again, and transfer to a 15 by 10 by 1-inch jelly roll pan. Carefully unfold and gently press the crust to fit the pan, folding the edges under evenly. Decorate edges as desired or use a fork to press edges gently. Chill in the refrigerator until ready to fill.
Make the topping: In a bowl, combine granulated sugar, brown sugar, quick oats, flour, and salt. Add the chilled, diced butter and cut into the mixture using a pastry cutter or rub with fingertips until crumbly. Refrigerate the topping mixture.
Prepare the filling: In a small bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. In a large bowl, toss peeled, cored, and sliced apples with lemon juice until evenly coated. Pour the sugar-spice mixture over the apples and toss to coat evenly.
Assemble the pie: Remove the crust from the refrigerator and pour the apple filling evenly over the crust. Spread and gently press into an even layer. Remove the topping from the refrigerator and sprinkle evenly over the apples.
Bake the pie: Bake in the preheated oven for 33 to 38 minutes. If the topping browns too quickly, tent loosely with foil for the last 10 minutes to prevent over-browning. Bake until apples are soft and tender when pierced with a toothpick. Remove from oven and let cool until warm.
Make the glaze (optional): In a bowl, whisk powdered sugar with half and half, adding more half and half 1 teaspoon at a time until the glaze has a somewhat thick but drizzlable consistency. Transfer to a resealable sandwich bag, cut a small tip off one corner, and drizzle over the pie.
Serve: Cut the slab pie into squares and serve warm, optionally with vanilla ice cream.

Notes

Use a blend of sweet and tart baking apples such as 3 Granny Smith, 3 Braeburn, and 3 Golden Delicious for best flavor and texture.
Slice Granny Smith and Braeburn apples very thin (1/8-inch) and Golden Delicious slightly thicker (1/4-inch) to ensure even baking and tenderness.
Other crisp apples can be substituted, but slice thinly to allow them to bake through properly.
The jelly roll pan used is smaller than a sheet pan, measuring approximately 15 by 10 by 1 inch, ideal for this slab pie.
Chilling the crust and topping mixtures helps maintain a flaky crust and crumbly topping.
Tenting with foil toward the end of baking prevents excessive browning of the crumb topping.
Serve the pie warm for the best flavor and texture experience.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 24 g
Sodium: 220 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 40 mg