Description

This Crumb-Topped Apple Slab Pie features a buttery, flaky crust topped with a crunchy oat and brown sugar crumb, filled with a blend of sweet and tart apples spiced with cinnamon and nutmeg. Perfectly baked to tender softness and optionally glazed or served with vanilla ice cream, this slab pie is ideal for sharing at family gatherings or festive occasions.

Ingredients

Scale

Crust

1 (14.1 oz) box refrigerated pie crusts (or substitute with 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 3 Granny Smith, 3 Braeburn, and 3 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 the package. Lightly dust a working surface with flour, then unroll and stack pie crusts on top of each other. Roll crust out to a 17 by 12-inch rectangle. Fold crust in half, then fold in half again and transfer to a 15 by 10 by 1-inch jelly roll pan. Carefully unfold dough and gently press to fit the pan. Fold crust under even with the edges of the pan and decorate as desired. Transfer to refrigerator to chill until ready to fill.
Make the topping: In a bowl, mix granulated sugar, brown sugar, quick oats, flour, and salt. Add chilled diced butter and cut it into the mixture using a pastry cutter or rub in with fingertips until crumbly. Transfer topping to refrigerator.
Prepare the filling: In a small mixing bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. In a large mixing bowl, place peeled and sliced apples, pour lemon juice over them, and toss to coat evenly. Pour sugar mixture over apples and toss to coat uniformly.
Assemble the pie: Remove crust from refrigerator. Pour apple filling evenly over the crust, spreading and gently pressing to create an even layer. Remove topping from refrigerator and sprinkle it evenly over the apples.
Bake the pie: Bake in the preheated oven for 33 to 38 minutes. Tent with foil during the last 10 minutes or as needed to prevent excess browning. Bake until apples are tender when pierced with a toothpick. Remove from oven and let cool until warm.
Prepare the glaze (optional): In a bowl, whisk powdered sugar and half and half, adding more half and half 1 teaspoon at a time until the glaze is thick but flows easily. Transfer to a sandwich-size resealable bag, cut a small tip from 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 apples for the best flavor; this recipe uses 3 Granny Smith, 3 Braeburn, and 3 Golden Delicious apples.
Slice Granny Smith and Braeburn apples very thinly (1/8-inch) and Golden Delicious slightly thicker (1/4-inch) to ensure even baking.
Other crisp apples can be substituted but slice them thinly so they bake through and become tender.
The topping can be chilled ahead of time to maintain crumbly texture before baking.
The pie is baked in a jelly roll pan, which is smaller than a standard sheet pan; if unavailable, use a similar-size baking dish.
To prevent excessive browning, tent the pie with foil during the last 10 minutes of baking.
Optional glaze adds sweetness and a pretty finish but is not necessary if serving with vanilla ice cream.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 2 g
Cholesterol: 35 mg