Description
This Crumb-Topped Apple Slab Pie is a delightful dessert featuring a flaky pie crust filled with a mix of sweet and tart apples, topped with a buttery oat crumb topping. Perfect for gatherings, it’s baked to golden perfection and optionally drizzled with a sweet glaze or served alongside vanilla ice cream for extra indulgence.
Ingredients
Scale
Crust
- 1 (14.1 oz) box refrigerated pie crusts (or 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 Granny Smith, Braeburn, and Golden Delicious recommended)
Glaze (optional)
- 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 work surface with flour, then unroll and stack the crusts. Roll out to a 17 by 12-inch rectangle, fold in halves twice, and transfer to a 15 by 10 by 1-inch jelly roll pan. Unfold and fit the crust gently into the pan, fold the edges under evenly, decorate as desired, then chill the crust in the refrigerator until ready to fill.
- Make the topping: In a bowl, mix granulated sugar, brown sugar, quick oats, flour, and salt. Add chilled butter cubes and cut into the mixture with a pastry cutter or rub with fingertips until crumbly. Refrigerate the topping.
- Prepare the filling: In a small mixing bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. In a large bowl, toss the peeled, cored, and thinly sliced apples with fresh lemon juice to coat. Add the sugar mixture to the apples and toss to combine evenly.
- Assemble the pie: Remove the chilled crust from the refrigerator. Spread the apple filling evenly over the crust and gently press to 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 the pie with foil during the last 10 minutes as needed to prevent excessive browning. Bake until the apples are tender when pierced with a toothpick. Remove from oven and allow to cool until warm.
- Prepare the glaze (optional) and serve: Whisk powdered sugar and half and half together in a bowl, adding more half and half as needed to achieve a thick but pourable consistency. Transfer to a resealable sandwich bag, cut a small corner, and drizzle over the warm pie. Cut into squares and serve warm, optionally with vanilla ice cream.
Notes
- Use a mix of sweet and tart baking apples for best flavor and texture; recommended types are Granny Smith, Braeburn, and Golden Delicious.
- 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 apple varieties can be used; just slice thinner to ensure they bake tender.
- Chilling the crust and topping before baking helps maintain texture and prevents the butter from melting prematurely.
- Tenting with foil during baking prevents the crumb topping and crust edges from over-browning.
- The glaze is optional but adds a sweet finishing touch; alternatively, serve with vanilla ice cream for a classic pairing.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 35 mg
