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!
Ready in: 1hour45minutes
1(14.1 oz) boxrefrigerated pie crusts(or sub homemade pie crust dough)
1/3cup (70g)granulated sugar
1/3cup (75g)packed light-brown sugar
1cup (97g)quick oats
1/2cup (70g)all-purpose flour
1/2cup (113g)unsalted butter, chilled and diced into small cubes
1/3cup (70g)granulated sugar
1/3cup (75g)packed light brown sugar
1 1/2Tbspfresh lemon juice
4lbspeeled,cored and thinly sliced crisp apples (see notes)
Glaze (optional) or serve with Vanilla Ice Cream
1cup (115g)powdered sugar
2Tbsphalf and half,or more as needed
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.
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.
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.
For the filling: In a small mixing bowl whisk together granulated sugar, brown sugar, 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.
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.
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.
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.
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.
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.