Description
This Crumb-Topped Apple Slab Pie features a flaky pie crust loaded with a mix of sweet and tart apples, topped with a buttery oat crumb topping. Baked to golden perfection and optionally drizzled with a vanilla glaze, this pie is perfect for serving warm at family gatherings or special occasions.
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 (recommended: 3 Granny Smith, 3 Braeburn, 3 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 the pie crusts from the package. Lightly dust a working surface with flour, then unroll and stack the 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 fit it gently into the pan. Fold the crust under evenly with the edges of the pan and decorate as desired (using a fork technique is recommended). Chill in the refrigerator until ready to fill.
- Make the topping: In a bowl, mix 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 butter into the mixture with your fingertips until crumbly. Transfer the topping to the refrigerator to chill.
- Prepare the filling: In a small mixing bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Place the peeled, cored, and thinly sliced apples in a large bowl. Pour fresh lemon juice over the apples and toss to coat evenly. Add the sugar mixture and toss again until the apples are evenly coated.
- Assemble the pie: Remove the crust from the refrigerator. Pour the apple filling over the crust, spreading and gently pressing 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 38 minutes, tenting with foil during the last 10 minutes or as needed 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): In a mixing bowl, whisk together powdered sugar and half and half, adding a little more half and half one teaspoon at a time as needed until the glaze is thick but drizzles nicely. Transfer to a sandwich-size resealable bag, cut a small tip off one corner, and drizzle over the warm pie.
- Serve: 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 as thin as 1/8 inch and Golden Delicious apples about 1/4 inch thin to ensure even baking and tenderness.
- You can substitute other crisp apples, adjusting the thickness of slicing to ensure they bake through properly.
- Chilling both the crust and topping before baking helps achieve better texture and prevents sogginess.
- Tenting the pie with foil towards the end of baking prevents the crumb topping from burning while allowing the apples to cook fully.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 35 mg
