Crumb-Topped Apple Slab Pie

11.06.2016

Crumb Topped Apple Slab Pie | Cooking Classy

Apple Pie is a Thanksgiving must right? Thanksgiving is just not the same without an apple and pumpkin pie. This year I’ll be making more of a crowd-friendly version – I’ll be serving this irresistable Crumb-Topped Apple Slab Pie! Last year I remember seeing slab pies all over the place – all over the web and in every food magazine. And this year they are still holding strong. I’m sure the reason is that they are absolutely genius, plus they are fun change on the original 9-inch round pie. This apple pie version is no exception! It is all of your apple pie dreams come true and then some.

Crumb Topped Apple Slab Pie | Cooking Classy Crumb Topped Apple Slab Pie | Cooking Classy Crumb Topped Apple Slab Pie | Cooking Classy Crumb Topped Apple Slab Pie | Cooking ClassyCrumb Topped Apple Slab Pie | Cooking Classy

I love that you get three layers (or four if you go for the glaze or vanilla ice cream) of absolute deliciousness! Crumb pies are some of my favorite (have you tried my Streusel Pumpkin Pie yet? It’s my families all time favorite pumpkin pie). You just cant go wrong with a buttery, flakey, lightly salty pie crust filled with fresh fruity goodness and a sweet, crisp, cookie crumble topping. It is no doubt a main highlight of the Thanksgiving meal! So save room for dessert – or go ahead and eat dessert first!

Crumb Topped Apple Slab Pie | Cooking Classy

I listed important notes in the recipe about the apples. One of the best ways to ruin an apple pie is to serve it up with crispy apples that haven’t baked through (which happens when the apples aren’t pre-cooked or sliced thin enough). Yeah, I learned that the heard way with the first apple pie I ever made. Biting into crispy apples in an apple pie just ruins it. No, you don’t want mushy apples, you want apples that hold up well (which is why you use apples that are work well for baking), but at the same time soft, tender apples are must in my book. With that said be sure to thin slice the apples here which will take a bit of slicing and patience to get through them all but your end result will be oh so worth it!

And yes, I cheated and used a store-bought pie crust. Not normally like me but with all the other steps in this recipe you’ll likely want to use store-bought crust yourself. It has been so long since I’ve tried them but I was actually really pleased with how good the store-bought crust was so I’m sold for a pie like this. If you insist and if time allows more power to you to make the crust from scratch. I did brush the crust edges here lightly with egg wash but made a second slab pie and didn’t brush it and it still came out a nice golden brown color so I just omitted that step here.

Mmmmmm. I just need to say, helllloooo pie season! I look forward to this all year!

Crumb Topped Apple Slab Pie | Cooking Classy

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Crumb-Topped Apple Slab Pie

Ingredients

Crust

  • 1 box (14.1 oz) refrigerated pie crusts (or sub 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)

Glaze (optional) or serve with Vanilla Ice Cream

  • 1 cup (115g) powdered sugar
  • 2 Tbsp half and half , or more as needed

Instructions

  1. For the crust:
  2. Preheat oven to 425 degrees. Remove pie crusts from package. Lightly dust a working surface with flour then unroll and stack pie crusts on top of each other. Roll crust out to a 17 by 12-inch rectangle. Fold crust half then fold in half again and transfer to a 15 by 10 by 1-inch jelly roll pan (this is smaller than a sheet pan). Carefully unfold dough and fit and gently press into the pan. Fold crust under even with the edges of the pan and decorate as desired (the fork technique would also be good here since there's not much excess crust to work with). Transfer to refrigerator to chill until ready to fill.
  3. For the topping:
  4. In a medium mixing bowl stir together granulated sugar and brown sugar while breaking up any clumps of brown sugar as needed. Mix in quick oats, flour and salt then add butter and cut butter into mixture using a pastry cutter until crumbly (or rub butter into mixture with your fingertips). Transfer topping to refrigerator.
  5. For the filling:
  6. In a small mixing bowl whisk together granulated sugar and brown sugar while breaking up an clumps of brown sugar as needed. Mix in flour, cinnamon nutmeg and salt. Place apples in a large mixing bowl then pour lemon juice over apples and toss to evenly coat. Pour sugar mixture over apples and toss to evenly coat.
  7. To assemble pie:
  8. Remove crust from refrigerator. Pour apples over crust and spread and gently press into an even layer. Remove topping from refrigerator. Sprinkle topping evenly over pie. Bake in preheated oven 33 - 38 minutes, while tenting with foil during the last 10 minutes or so as needed to prevent excess browning, until apples are tender when pierced with a toothpick. Remove from oven and let cool until warm.
  9. For the glaze (or again, just serve with vanilla ice cream):
  10. In a mixing bowl whisk together powdered sugar and half and half, adding a little more half and half as needed 1 tsp at a time, until the consistency is somewhat thick but runs nicely. Transfer to a sandwich size resealable bag, cut a small tip from one corner then drizzle over pie. Cut pie into squares and serve warm.
  11. Recipe source: adapted from Pillsbury and BHG

Recipe Notes

I recommend using a blend of sweet and tart, baking apples. I used 3 Granny Smith, 3 Braeburn and 3 Golden Delicious apples. Slice the Granny Smith and Braeburn 1/8-inch thin and slice the Golden Delicious 1/4-inch thin. Other similar apples can be substituted but just slice really crisp apples the thinnest so they'll bake through and become tender.

18 comments

  • Sieglinde Langendorfer: Can not wait to make this yummie Apple Dessert for our Church Dinner
    Thank you so much November 7, 2016 at 5:47am Reply

    • Jaclyn: I hope it’s enjoyed Sieglinde! November 7, 2016 at 11:11am Reply

  • Patricia: OH. MY. GOODNESS. I wasn’t thinking of apple pie for Thanksgiving, but this masterpiece has swayed me! I will definitely be trying this. Thanks Jaclyn! November 7, 2016 at 6:21am Reply

    • Jaclyn: I hope you love it Patricia! November 7, 2016 at 11:11am Reply

      • Patricia: I didn’t wait til Thanksgiving to make this! It was delicious! It was so good, I told my sister, and she made it for her thanksgiving! I knew she would like it a bit sweeter, so she used all golden delicious apples and a couple of tablespoons more of white sugar. She said everyone loved it! Thanks again for a great recipe! November 28, 2016 at 5:37am Reply

        • Jaclyn: So glad you liked it! November 28, 2016 at 12:00pm Reply

  • Sara @ Last Night’s Feast: Yum! This looks absolutely delicious November 7, 2016 at 8:21am Reply

  • Paige Flamm: This looks incredible! I need to make this asap!

    Paige November 7, 2016 at 11:02am Reply

  • Laura | Tutti Dolci: This pie is just stunning, I love that crumb topping! November 7, 2016 at 6:42pm Reply

    • Jaclyn: Thanks Laura! November 8, 2016 at 10:03am Reply

  • Rachel: This is just what I was looking for :). Would you mind sharing the brand of pie crust you used? Thanks! November 7, 2016 at 7:16pm Reply

    • Jaclyn: I used Pillsbury and I thought they taste good and are perfectly flakey. I’d also like to try Trader Joes, the closest to me is like 40 minutes though. November 8, 2016 at 10:08am Reply

  • Helen Voutsinas: I need to make this smaller. For only 3-6 people. Could you help. It looks so good. didn’t want to make a big pie. Thanks Heln November 8, 2016 at 4:27pm Reply

  • Cynthia: Do you have a recipe for the pie crust pastry
    Please help Jaclyn thank you

    Cynthia south africa November 8, 2016 at 10:13pm Reply

  • Lisa Spencer: I made this today. EXCELLENT! November 12, 2016 at 2:03pm Reply

    • Jaclyn: Glad you liked it Lisa! November 16, 2016 at 4:03pm Reply

  • Kathy: will it hold up if I make it a day ahead and then refrigerate t?? November 13, 2016 at 7:24pm Reply

    • Jaclyn: Yes, but if you are as picky about me about pie crust and keeping it nice and crispy and flaky then you may prefer it served the day of. Same with the crumb topping, its the best the day it’s made. November 14, 2016 at 1:37pm Reply

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