Description
This Crumb-Topped Apple Slab Pie features a flaky, buttery crust topped with a sweet and crunchy crumb layer. Filled with a mix of tart and sweet apples spiced with cinnamon and nutmeg, it’s perfect for a cozy dessert or special occasion. The optional glaze adds a touch of creamy sweetness, or serve warm with vanilla ice cream for an extra treat.
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 Granny Smith, Braeburn, and Golden Delicious recommended)
Glaze (optional)
- 1 cup (115g) powdered sugar
- 2 Tbsp half and half (more as needed)
Instructions
- Prepare the crust: Preheat your oven to 425 degrees Fahrenheit. Remove 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 the crust out to a 17 by 12-inch rectangle. Fold the crust in half, then fold in half again. Transfer it to a 15 by 10 by 1-inch jelly roll pan, which is smaller than a typical sheet pan. Carefully unfold the dough and fit it gently into the pan. Fold the crust under so the edges are even with the pan and decorate as desired. Refrigerate 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 butter cubes and cut them into the mixture using a pastry cutter until crumbs form, or rub the butter into the mixture with your fingertips. Refrigerate the topping mixture until ready to use.
- Prepare the filling: In a small bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Place the peeled, cored, and thinly sliced apples in a large mixing bowl. Pour the fresh lemon juice over the apples and toss to coat evenly. Pour the sugar-spice mixture over the apples and toss again to coat thoroughly.
- Assemble the pie: Remove the crust from the refrigerator. Pour the apple filling evenly over the crust and gently press it 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 loosely with foil if it is browning too quickly. Bake until the apples are tender when pierced with a toothpick. Remove from oven and allow to cool until warm.
- Prepare the glaze (optional): In a small bowl, whisk together powdered sugar and half and half, adding a little more half and half a teaspoon at a time until the glaze is thick but pourable. Transfer the glaze to a sandwich-sized resealable bag and cut a small tip off one corner. Drizzle the glaze over the warm pie slices before serving.
- Serve: Cut the pie into squares and serve warm, optionally with vanilla ice cream for extra indulgence.
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 1/8-inch thin and Golden Delicious apples 1/4-inch thin to ensure even baking and tenderness.
- Other crisp baking apples may be substituted, but make sure to slice thin enough so they bake through properly.
- To prevent overbrowning, tent the pie with foil during the last 10 minutes of baking if needed.
- Serve warm for best flavor; pairs beautifully with vanilla ice cream or a simple powdered sugar glaze.
Nutrition
- Serving Size: 1 slice (approximately)
- Calories: 320 kcal
- Sugar: 25 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
