Description
This Crumb-Topped Apple Slab Pie features a flaky refrigerated pie crust topped with a cinnamon-spiced apple filling and a crunchy oat crumb topping. Baked to golden perfection and optionally glazed with a sweet powdered sugar drizzle, this slab pie is perfect for serving a crowd with its large 15-serving yield.
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 (recommend blend: Granny Smith, Braeburn, Golden Delicious)
Glaze (optional) or Serve With Vanilla Ice Cream
- 1 cup (115g) powdered sugar
- 2 Tbsp half and half, or more as needed
Instructions
- Prepare the crust: Preheat the oven to 425 degrees Fahrenheit. Remove pie crusts from the package. Lightly dust a working surface with flour and unroll the pie crusts, stacking them on top of each other. Roll the stacked crusts out into a 17 by 12-inch rectangle. Fold the crust in half, then fold it in half again to transfer it to a 15 by 10 by 1-inch jelly roll pan. Carefully unfold the dough and fit it gently into the pan, pressing evenly. Fold the edges under to be even with the pan and add decorative edges if desired, such as a fork pattern. Transfer the crust to the refrigerator to chill until ready to fill.
- Make the topping: In a bowl, mix together 1/3 cup granulated sugar, 1/3 cup brown sugar, quick oats, flour, and salt. Add the chilled diced butter and cut it into the mixture using a pastry cutter or rub in with your fingertips until the mixture becomes crumbly. Place the topping in the refrigerator until ready to use.
- Prepare the filling: In a small bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. In a large bowl, place the peeled, cored, and thinly sliced apples and pour the fresh lemon juice over them. Toss to coat evenly. Then add the sugar and spice mixture to the apples and toss again until well coated.
- Assemble the pie: Remove the crust from the refrigerator. Spread the apple filling evenly over the crust, gently pressing it into an even layer. Remove the topping from the refrigerator and sprinkle it evenly over the apples.
- Bake the pie: Bake in the preheated oven for 33 to 38 minutes. If the topping or crust begins to brown too quickly, tent the pie loosely with foil during the last 10 minutes to prevent burning. The pie is done when the apples are tender and can be easily pierced with a toothpick. Remove from the oven and allow the pie to cool until warm.
- Prepare the glaze (optional) and serve: In a small bowl, whisk powdered sugar with half and half, adding more half and half 1 teaspoon at a time as needed to achieve a somewhat thick but pourable consistency. Transfer the glaze to a resealable bag, snip a small corner, and drizzle over the cooled pie. Cut the slab pie into squares and serve warm. Alternatively, serve with vanilla ice cream.
Notes
- Use a blend of sweet and tart apples such as Granny Smith, Braeburn, and Golden Delicious for the best flavor. I used 3 of each type for 4 lbs total.
- Slice Granny Smith and Braeburn apples very thinly, about 1/8-inch slices, and Golden Delicious slightly thicker, about 1/4-inch, so all slice types bake evenly tender.
- If you use other types of crisp apples, ensure they are sliced thinly for even baking and tenderness.
- This recipe was adapted from Pillsbury and Better Homes & Gardens (BHG).
- For easier slicing after baking, allow the pie to rest for a few minutes but serve while still warm for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 35 mg
