Description
This Crumb-Topped Apple Slab Pie is a deliciously crisp and tender apple dessert featuring a buttery, flaky crust topped with a sweet oat crumble. Made with a blend of tart and sweet apples, it bakes into a warm, comforting treat perfect for serving warm with a drizzle of vanilla glaze or a scoop of 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 (see notes: use a mix of Granny Smith, Braeburn, and Golden Delicious)
Glaze (optional)
- 1 cup (115g) powdered sugar
- 2 Tbsp half and half, or more as needed
Instructions
- Prepare the crust: Preheat oven to 425 degrees Fahrenheit. Lightly dust your work surface with flour and unroll the refrigerated pie crusts, stacking them on top of each other. Roll the stacked crusts out into a 17 by 12-inch rectangle. Fold the dough in half twice and carefully transfer it to a 15 by 10 by 1-inch jelly roll pan. Unfold the dough carefully and press it gently into the pan edges. Fold the crust under evenly and decorate the edges as desired, using a fork or other technique. Chill the crust in the refrigerator until ready to fill.
- Make the topping: In a mixing bowl, combine granulated sugar, light brown sugar, quick oats, all-purpose flour, and salt. Add the chilled diced butter and cut it into the mixture using a pastry cutter or rub with your fingertips until the mixture is crumbly. Refrigerate the topping until ready to use.
- Prepare the filling: Whisk together granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, and salt in a small bowl. In a large bowl, toss the peeled, cored, and thinly sliced apples with fresh lemon juice to coat. Pour the sugar and spice mixture over the apples, tossing again to evenly distribute all ingredients.
- Assemble the pie: Remove the crust from the refrigerator and spread the apple filling evenly over it, pressing down gently to create an even layer. Remove the topping from the refrigerator and sprinkle it evenly over the apples, covering the surface.
- Bake the pie: Place the pie in the preheated oven and bake for 33 to 38 minutes. During the last 10 minutes, tent the pie loosely with foil as needed to prevent 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.
- Make the glaze (optional): In a bowl, whisk together 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 sandwich bag, cut a small tip from one corner, and drizzle it evenly over the cooled pie.
- Serve: Cut the slab pie into squares and serve warm. It pairs wonderfully with vanilla ice cream if you prefer.
Notes
- Use a blend of sweet and tart baking apples such as Granny Smith, Braeburn, and Golden Delicious for the best texture and flavor.
- Slice Granny Smith and Braeburn apples very thinly (about 1/8 inch) and slice Golden Delicious apples slightly thicker (about 1/4 inch) to help them bake evenly.
- If you use other types of apples, slice the firmer, crisper apples extra thin to ensure they become tender during baking.
- The glaze is optional but adds a lovely sweetness and visual appeal; alternatively, serve the pie with vanilla ice cream.
- Chilling the crust and topping helps maintain a flaky crust and crumbly topping after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 40 mg
