Description
This Crumb-Topped Apple Slab Pie features a flaky pie crust filled with a blend of tart and sweet apples, topped with a crunchy oat and brown sugar crumb. Perfect for cozy dessert gatherings, it’s baked to golden perfection and optionally glazed for extra sweetness or served with vanilla ice cream.
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 (blend of 3 Granny Smith, 3 Braeburn, 3 Golden Delicious recommended; slice Granny Smith and Braeburn 1/8-inch thin, Golden Delicious 1/4-inch thin)
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 your oven to 425 degrees Fahrenheit. Remove the pie crusts from the package and lightly dust a clean surface with flour. Unroll and stack the pie crusts, then roll them out together to form a 17 by 12-inch rectangle. Fold the dough twice, transfer it to a 15 by 10 by 1-inch jelly roll pan, carefully unfold and press it evenly into the pan. Fold the edges under and decorate if desired. Chill in the refrigerator until ready to fill.
- Make the topping: Combine granulated sugar, brown sugar, quick oats, flour, and salt in a bowl. Add the chilled, diced butter and cut it into the mixture using a pastry cutter or your fingers until crumbly. Place the topping in the refrigerator to chill.
- Prepare the filling: In a small bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. In a large bowl, toss the thinly sliced apples with fresh lemon juice to coat, then add the sugar mixture and toss again until evenly coated.
- Assemble the pie: Remove the crust from the refrigerator and pour the apple filling over it. Spread and gently press the apples 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. During the last 10 minutes, tent the pie with foil if necessary to prevent over-browning. Bake until the apples are tender when pierced with a toothpick. Remove from the oven and let cool until warm.
- Prepare the glaze (optional): Whisk powdered sugar and half and half in a bowl, adding more half and half one teaspoon at a time until the glaze is thick but flows easily. Transfer the glaze to a resealable sandwich bag, cut a small corner off, and drizzle over the pie.
- Serve: Cut the pie into squares and serve warm, optionally with vanilla ice cream.
Notes
- Use a mix of tart and sweet baking apples such as Granny Smith, Braeburn, and Golden Delicious for the best flavor and texture.
- Slice Granny Smith and Braeburn apples very thin (1/8-inch) to ensure they bake through and become tender; the Golden Delicious can be sliced slightly thicker (1/4-inch).
- If you don’t have refrigerated pie crusts, homemade pie crust dough is a perfect substitute.
- Tent the pie with foil if the topping starts to brown too quickly during baking to prevent burning.
- Serve warm for the best taste and texture; the pie pairs beautifully with vanilla ice cream or the optional glaze.
- The recipe makes about 15 servings and is adapted from Pillsbury and Better Homes & Gardens.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 40 mg
