Crumb-Topped Apple Slab Pie

11.16.2018

Apple Slab Pie with Crumb Topping is perfect pie for the holidays! It’s layered with a tender flaky crust, a spiced juicy apple pie filling, and it’s finished with a crisp buttery crumb topping and a sweet vanilla glaze. Such a delicious, tempting dessert!

Slice of apple slab pie with crumb topping on a white dessert plate set over a brown wooden surface. Pie slice is topped with vanilla ice cream.

Apple Pie for a Crowd!

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.

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This apple pie version is no exception! It is all of your apple pie dreams come true and then some!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!

Mixing sugar and flour mixture in a small glass mixing bowl for apple pie filling.

How to Make Apple Slab Pie

  • Preheat oven to 425 degrees.
  • Shape crust: Roll and transfer pie crust to jelly roll pan and decorate as desired. (Note that this is smaller than the regular size baking sheet it’s a 15 by 10 NOT 18 by 13).
  • Chill until ready to fill.

Pie crust for apple slab pie on a rimmed baking sheet before adding filling.

  • Make crumble topping: mix sugars, quick outs, flour and salt and cut butter into mixture.
  • Transfer topping to refrigerator.
  • Make the apple filling: whisk sugars, flour, cinnamon nutmeg and salt.
  • Toss apples with lemon then toss with cinnamon sugar mixture.

Apple filling added to crust layer for apple slab pie.

  • Assemble pie: Pour and spread apples over crust layer.
  • Sprinkle crumb topping over top.
  • Bake in oven: Bake in preheated oven 33 – 38 minutes, until apples are tender (tent with foil as needed).
  • Remove from oven and let cool until warm.
  • Top with glaze if desired or serve with vanilla ice cream.

Crumb topping added to apple slab pie.

Make Sure to Thinly Slice Your Apples

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. This happens when the apples aren’t pre-cooked or sliced thin enough.

Yeah, I learned that the hard 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 a 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!

Apple slab pie with crumb topping and icing, after it has finished baking. Pie is in a rimmed sheet pan and set over a dark wooden surface.

Use Store-Bought Crust to Save Time

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 actually thought it tasted great and was really flaky. I’m sold for a pie like this.

If you insist and if time allows (more power to you), 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!

Scooping a slice of apple pie on a baking sheet.

More Apple Recipes You’ll Love!

Single slice of apple slab pie on a small dessert plate.

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Crumb-Topped Apple Slab Pie

4.75 from 4 votes

The perfect apple pie for a crowd! It's layered with a tender flaky crust, a spiced juicy apple pie filling, and it's finished with a crisp buttery crumb topping and a sweet vanilla glaze. Such a delicious holiday treat!

Course: Dessert
Cuisine: American
Keyword: Apple Pie, Slab Pie
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 45 minutes
Servings: 15
Calories: 377 kcal
Author: Jaclyn

Ingredients

Crust

  • 1 (14.1 oz) box 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: 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. 

  2. 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). 
  3. 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.
  4. For the topping: mix 1/3 cup granulated sugar, 1/3 cup brown sugar, quick oats, flour and salt. 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: In a small mixing bowl whisk together granulated sugar, brown sugar, flour, cinnamon nutmeg and salt. 
  6. 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: 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.
  8. Bake until apples are soft: 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 serve with vanilla ice cream): 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. 
  10. 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.

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.
  • Recipe source: adapted from Pillsbury and BHG
Nutrition Facts
Crumb-Topped Apple Slab Pie
Amount Per Serving
Calories 377 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 16mg 5%
Sodium 192mg 8%
Potassium 199mg 6%
Total Carbohydrates 65g 22%
Dietary Fiber 4g 16%
Sugars 39g
Protein 3g 6%
Vitamin A 5.2%
Vitamin C 7.4%
Calcium 3%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.

28 comments

  • Yang Lenyap: my family didnt eat cinnamon,with wt should i replace it? November 19, 2018 at 2:29am Reply

    • Jaclyn: You can just omit it. Hope you enjoy! November 19, 2018 at 6:38pm Reply

  • MeLisa Hou: I followed the recipe to a T, but my crumble stuck all together and was mushy!! My suggestion is to use less butter!! Everything else was delicious!! September 10, 2018 at 4:17pm Reply

    • Dawn M: Was your butter chilled? October 28, 2018 at 9:12am Reply

  • Nancy: Just made this for our 4th of July celebration. Looks and smells scrumptious! ???????????? July 4, 2018 at 9:07am Reply

    • Jaclyn: I hope everyone loved it Nancy! Happy 4th! July 5, 2018 at 9:45am Reply

  • Sharon: I’ve made this for Christmas, this year and last year. My family absolutely loves this, and I’m probably going to be making this more throughout the year since we enjoy it so much. I follow the recipe exactly but I do not use the glaze….we have ice cream on the side. Also, I used a regular 9×13 baking dish which makes for a taller pie, but it’s so good (I do have to bake it for about 44 minutes because the smaller dish, but same amount of apples). Also, I use the Pillsbury pie crusts and I do not roll it out to make it thinner. The two crusts overlap in the middle of the dish but it’s not a problem. December 27, 2017 at 3:48am Reply

    • Jaclyn: Thanks for taking the time to leave feedback Sharon! January 2, 2018 at 4:38pm Reply

  • Karen Cox: Don’t have a jelly roll pan, I have a half sheet cake pan… Is that close to the same size? November 18, 2017 at 12:31pm Reply

  • PT: This is delicious and will definitely make it again! I basically used same ingredients except we are topping and apple people so I used 1-1/2 of the recipe ingredients and a tad more cinnamon. August 23, 2017 at 11:50am 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

  • 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

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