Description
This Crumb-Topped Apple Slab Pie is a deliciously comforting dessert featuring a flaky pie crust topped with a buttery oat crumb topping and packed with a blend of sweet and tart apples seasoned with cinnamon and nutmeg. Baked to golden perfection and optionally drizzled with a sweet glaze, it’s perfect for a crowd and ideal for serving warm with vanilla ice cream.
Ingredients
Scale
Crust
- 1 (14.1 oz) box refrigerated pie crusts (or substitute homemade pie crust dough)
Topping
- 1/3 cup granulated sugar (70g)
- 1/3 cup packed light-brown sugar (75g)
- 1 cup quick oats (97g)
- 1/2 cup all-purpose flour (70g)
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and diced into small cubes (113g)
Filling
- 1/3 cup granulated sugar (70g)
- 1/3 cup packed light brown sugar (75g)
- 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 (3 Granny Smith, 3 Braeburn, 3 Golden Delicious)
Glaze (optional) or serve with Vanilla Ice Cream
- 1 cup powdered sugar (115g)
- 2 Tbsp half and half, or more as needed
Instructions
- Prepare the crust: Preheat your oven to 425 degrees Fahrenheit. Lightly dust a working surface with flour, then unroll and stack the refrigerated pie crusts on top of each other. Roll the crust out into a 17 by 12-inch rectangle. Fold the crust in half, then fold it in half again to transfer to a 15 by 10 by 1-inch jelly roll pan. Carefully unfold and gently press the crust into the pan, folding the edges under evenly. Decorate the edges as desired, then chill in the refrigerator until ready to fill.
- Make the topping: In a bowl, mix together the granulated sugar, brown sugar, quick oats, flour, and salt. Add the chilled diced butter and cut or rub it into the mixture using a pastry cutter or your fingertips until crumbly. Transfer the topping to the refrigerator to chill.
- Prepare the filling: In a small bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. In a large bowl, place the peeled, cored, and thinly sliced apples. Pour the fresh lemon juice over the apples and toss to coat evenly. Pour the sugar and spice mixture over the apples and toss again until well combined.
- Assemble the pie: Remove the crust from the refrigerator. Pour the apple filling evenly over the crust, 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 33 to 38 minutes. During the last 10 minutes of baking, tent the pie with foil if it begins to brown too much. Bake until the apples are tender when pierced with a toothpick. Remove from the oven and allow to cool until warm.
- Make the glaze (optional): In a small bowl, whisk together powdered sugar and half and half, adding additional half and half 1 teaspoon at a time until the glaze is thick but drizzles easily. Transfer to a small resealable bag, cut a small tip from one corner, and drizzle over the cooled pie.
- Serve: Cut the pie into squares and serve warm, optionally with vanilla ice cream.
Notes
- Use a mix of sweet and tart baking apples, such as Granny Smith, Braeburn, and Golden Delicious, for best flavor and texture.
- Slice Granny Smith and Braeburn apples very thin (1/8 inch) and Golden Delicious slightly thicker (1/4 inch) to ensure even baking.
- Substitute similar crisp apples if needed, slicing the tart and firmer apples thinner to ensure they become tender.
- Chilling the crust and topping before baking helps achieve the best texture.
- If you do not have a jelly roll pan, use a similar sized rimmed baking dish or sheet pan with sides.
- Optionally serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 40 mg
