Description
A delicious Crumb-Topped Apple Slab Pie featuring a crisp apple filling topped with a buttery oat crumb topping baked to golden perfection. This slab pie serves 15 and is ideal for gatherings, with a tender, flaky crust and a sweet cinnamon-spiced apple mixture, complemented by a smooth powdered sugar glaze or vanilla ice cream.
Ingredients
Scale
Crust
- 1 (14.1 oz) box refrigerated pie crusts (or substitute with homemade pie crust dough)
Topping
- 1/3 cup (70 g) granulated sugar
- 1/3 cup (75 g) packed light-brown sugar
- 1 cup (97 g) quick oats
- 1/2 cup (70 g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, chilled and diced into small cubes
Filling
- 1/3 cup (70 g) granulated sugar
- 1/3 cup (75 g) 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)
Glaze (optional) or to serve
- 1 cup (115 g) powdered sugar
- 2 Tbsp half and half, or more as needed
Instructions
- Prepare the crust: Preheat the oven to 425 degrees Fahrenheit. Remove the pie crusts from the package and lightly dust your working surface with flour. Unroll and stack pie crusts on top of each other. Roll out the crust to a 17 by 12-inch rectangle. Fold the crust in half, then fold in half again and transfer to a 15 by 10 by 1-inch jelly roll pan. Carefully unfold the dough and gently press it into the pan. Fold the crust under evenly with the pan edges and decorate as desired, such as using a fork to press the edges. Place the crust in the refrigerator to chill until ready to fill.
- Make the topping: In a bowl, mix together granulated sugar, brown sugar, quick oats, flour, and salt. Add the chilled butter cubes and cut the butter into the mixture using a pastry cutter or rub the butter in with your fingertips until crumbly. Transfer the topping to the refrigerator to chill.
- Prepare the filling: In a small bowl, whisk granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Place the peeled, cored, and thinly sliced apples in a large bowl, pour fresh lemon juice over them, and toss to coat evenly. Add the sugar and spice mixture to the apples and toss again to coat thoroughly.
- Assemble the pie: Remove the chilled crust from the refrigerator. Pour the apple filling evenly over the crust and gently press 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 as needed to prevent the topping from excessive browning. Bake until the apples are tender when pierced with a toothpick. Remove the pie from the oven and allow it to cool until warm.
- Prepare the glaze (optional) and serve: In a small bowl, whisk powdered sugar and half and half, adding more half and half 1 teaspoon at a time until the glaze is thick but pourable. Transfer the glaze to a resealable sandwich bag, cut a small tip from one corner, and drizzle over the pie. Cut the pie into squares and serve warm, optionally with vanilla ice cream.
Notes
- Use a blend of sweet and tart baking apples such as Granny Smith, Braeburn, and Golden Delicious for the best flavor and texture.
- Slice Granny Smith and Braeburn apples very thinly (about 1/8 inch) while Golden Delicious apples can be sliced slightly thicker (about 1/4 inch) to ensure even baking and tenderness.
- Other crisp apples can be substituted; slice the crisp apples thinner to ensure they bake through properly.
- The jelly roll pan size is important for the shape; use a 15 by 10 by 1-inch pan for the classic slab appearance.
- The glaze is optional but adds a nice sweetness and sheen; alternatively, serve the pie with vanilla ice cream for a classic pairing.
- Chilling the dough and topping before baking helps maintain texture and prevents excessive spreading.
Nutrition
- Serving Size: 1 slice (1/15th of pie)
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 35 mg
