Description
Midwestern classic apple slab pie delivers rustic charm with its buttery, flaky crust and generous layer of cinnamon-spiced apples. Generous crumb topping adds delightful texture, making this dessert perfect for sharing at family gatherings or potlucks you’ll want to remember.
Ingredients
Scale
Filling ingredients:
- 4 lbs peeled, cored, and thinly sliced crisp apples
- ⅓ cup (70g) granulated sugar
- ⅓ cup (75g) packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ½ tablespoons fresh lemon juice
Crust:
- 1 (14.1 ounces/400 grams) box refrigerated pie crusts (or homemade pie crust dough)
Topping ingredients:
- ½ cup (113 grams) unsalted butter, chilled and diced into small cubes
- ⅓ cup (70 grams) granulated sugar
- ⅓ cup (75 grams) packed light-brown sugar
- 1 cup (97 grams) quick oats
- ½ cup (70 grams) all-purpose flour
- ¼ teaspoon salt
Glaze (optional):
- 1 cup (115 grams) powdered sugar
- 2 tablespoons half and half, or more as needed
Instructions
- Meticulously prepare your workspace by dusting a flat surface with a light coating of flour and preheating the oven to a precise 425°F.
- Carefully unroll refrigerated pie crusts, layering them atop each other, and gently stretch into a generous 17 by 12-inch rectangular shape.
- Delicately transfer the dough into a spacious jelly roll pan, ensuring complete coverage with gentle pressing and neatly folding edges underneath for a polished appearance.
- Create the crumbly topping by blending granulated and brown sugars with hearty oats, flour, and a pinch of salt, then incorporate chilled butter using a pastry cutter until texture resembles coarse, uneven crumbs.
- Prepare the apple filling by whisking together sugars, flour, warming spices like cinnamon and nutmeg, and a touch of salt in a separate mixing bowl.
- Slice apples and gently toss with fresh lemon juice, then thoroughly coat with the prepared spice mixture to ensure even distribution.
- Distribute apple mixture uniformly across the prepared crust, pressing softly to create an even layer.
- Generously sprinkle the reserved crumb topping across the apple surface, covering completely.
- Bake in the preheated oven for approximately 33-38 minutes, strategically placing foil over the top during the final 10 minutes to prevent excessive browning.
- Verify doneness by testing apple tenderness with a toothpick; remove from oven and allow to cool naturally.
- Optional: Create a luxurious glaze by whisking powdered sugar with half and half until achieving a smooth, drizzleable consistency.
- Once cooled, drizzle glaze across the surface and slice into elegant squares for serving.
Notes
- Chill the pie crust beforehand to prevent shrinking and maintain a flaky texture during baking.
- Select firm, tart apples like Granny Smith or Honeycrisp for the best balance of flavor and texture in the filling.
- Use a pastry cutter or cold fingers to create a crumbly topping that will provide a delightful crunchy contrast to the soft apple filling.
- Tent the pie with foil halfway through baking to prevent over-browning while ensuring the apples cook thoroughly.
- Allow the pie to cool completely before adding the optional glaze to prevent it from melting and maintain a beautiful drizzled appearance.
- Store leftover pie covered at room temperature for up to 2 days or refrigerate for extended freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg