Apple Slab Pie with Crumb Topping
Updated March 26, 2019
Apple Slab Pie with Crumb Topping-this easy apple pie is made in a jelly roll pan and is perfect for feeding a crowd. It is our family’s favorite dessert.
When it comes to dessert, I am normally not a pie person. I would choose a cookie or brownie over pie any day…but not if Apple Slab Pie with Crumb Topping was an option. I LOVE this pie. Yes, love needed to be in all caps because I am head over heels in love with this pie. It is SO good. Again, all caps necessary. This apple pie is my favorite and I would eat it for dessert every night if my skinny jeans would let me:) And don’t tell my cookies I would pick this pie over them, I don’t want their feelings to get hurt:) It will be our little secret.
So let’s talk about why I love this pie so much. First of all, it is easy to make. If you are afraid of pie crust, put your worries away right now. I promise this crust is easy. If I can do it, you can do it!
Second, I love this pie because it is a slab pie. You make it in a jelly roll pan. It is BIG and feeds a crowd. It is the perfect dessert for the holidays and parties.
I also love this pie because it can be made in advance. You can make the whole thing two days in advance and it will still taste amazing. Or you can make the pie dough in advance and have it waiting for you in the fridge or freezer. So if you are wondering how you are going to have time to make pies this Thanksgiving, add this Apple Slab Pie with Crumb Topping to your menu right now. You can make it in advance, it will feed the masses, and everyone will die over how good it is. It is the BEST pie.
And of course I love this pie because of it’s deliciousness. Buttery, flaky, pie crust, tart apples, a sweet cinnamon oat crumb topping….yep, it’s a winner! Oh, and serve it warm with a scoop of vanilla ice cream and you will be in pie heaven.
You will love this pie so much that you will be tempted to not share with your friends and family, but there is a whole slab to go around. So enjoy your pie and share some too!
Promise me you will make this Apple Slab Pie with Crumb Topping. It seriously is the best pie ever. It is going to be on our Thanksgiving menu this year, but I am not waiting that long for another piece of pie. I am putting our fall apples to use and making another apple slab pie this week. Who wants to come over for a pie party? See you soon:)
Apple Slab Pie with Crumb Topping
Ingredients
For the Pie Dough:
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup very cold unsalted butter cut into cubes
- 8-10 tablespoons ice water
For the Crumb Topping:
- 1 cup all-purpose all-purpose flour
- 1 cup old-fashioned oats
- 2/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 12 tablespoons cold unsalted butter diced
For the Apple Filling:
- 10 cups apples peeled and thinly sliced (I use Granny Smith)
- 1 tablespoon fresh lemon juice
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
Instructions
- First, make the pie crust. In a large bowl, combine the flour, sugar, and salt. Add the cold butter. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse meal and the biggest pieces of butter are the size of peas. Add in the cold water, 1 tablespoon at a time, and stir with a spoon until the dough just comes together. It will still be clumpy. Knead the dough with your hands, until it forms a dough ball. The dough shouldn't be sticky. Wrap the dough in plastic wrap and flatten into a disc. Refrigerate the dough for one hour or up to three days. You can also freeze the dough for up to 1 month. Place the plastic-wrapped dough into a freezer bag. To defrost, remove from the freezer and place in the refrigerator for one day to thaw.
- While the pie dough is chilling, make the crumb topping. In a medium bowl, combine the flour, oats, brown sugar, granulated sugar, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles. Place in the refrigerator while you make the apple filling.
- To make the apple filling, place the apples, lemon juice, sugar, flour, vanilla, cinnamon, and allspice in a large bowl. Stir gently until apples are coated. Set aside.
- Preheat oven to 375 degrees F. Get out a 10x15 inch jelly roll pan. To assemble the pie, remove the crust from the fridge. On a lightly floured surface, roll the pie dough into a big rectangle, about 18x13 inch size. Try to work quickly so the dough doesn't get too warm. Carefully transfer the dough to the jelly roll pan. Trim the dough that is overhanging the sides to 1-inch. Smooth the dough so it fits into the edges and corners.
- Pour the apple filling over the dough and spread evenly with a spatula.
- Remove the crumb topping from the fridge. Sprinkle evenly over the pie. Pinch or crimp the excess pie dough on the sides and edges.
- Bake for 40-45 minutes or until the crust is golden brown and the apple filling is slightly bubbling. Remove from oven and place on a wire cooling rack. Cool until room temperature. Cut into pieces and serve!
- Note-this pie is good served warm, at room temperature, or even cold. I like it with vanilla ice cream:) It will keep covered in the fridge for 3-4 days. It can be made in advance! YAY!
Have you tried this recipe?
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What a perfect Fall recipe! Love!!
This sounds amazing! I could definitely go for a slice this morning!
Apple pie for breakfast is my favorite:)
How do you make that beautiful edge of crust? I never know how to pinch those, therefore, I never make a crust where I have to pinch at the top…
Just pinch the crust all the way around the pan. You can also use a fork and press it into the dough. That looks pretty too!
This looks amazing! We’ll have to try this with our apple picking spoils this weekend!
Paige
http://thehappyflammily.com
About how many apples does it take, please?
About 10 large apples. Enjoy!
I so want a slice of this right now!!
This is a must for Thanksgiving! So delicious!
This is such a great website. Thank you for all your hard work and the great recipes!!
hey girl this looks divine! yummy!
Can I use different apples?
A great Fall time dessert! I can’t wait to try this recipe.
This dessert is the perfect finish to a Fall time dinner! Delish!
This looks so good! Definitely need to make this ASAP!
Hi, It looks like the crumb topping has nuts in it. Will nuts work with this recipe? Slab pie looks delicious!!
Lindam
There are no nuts because Josh is allergic, but nuts would be good!
I made this yesterday for our Bible study. I did add pecans to the topping. Huge hit! I served it warm with fresh whipped cream. And yes, apple pie for breakfast is perfect 🙂
Can this recipe be cut in half to serve a smaller crowd
? If so what adjustments would need to be made for baking time etc…
Thanks 🙂
Is the crust soggy in the middle at all?
No, it holds up really nicely!
Ummm….YES PLEASE!!!!
WOW this was amazing! We literally devoured the whole pie in the IndyChef kitchen (Thats only three of us ;-))
The smell alone was AWESOME.
Thanks and we look forward to trying out more recipes too!
I’m with you – I would eat this every night for dessert too! This is a MUST TRY for me!
The recipe lists 1/3 cup flour for apple filling, but instructions don’t state what to do with it. Are you to mix flour with apple mixture to thicken while baking?
Sorry, typo! You mix it in with the other ingredients for the filling. I updated the recipe. Enjoy!
So funny! I was at a potluck luncheon Tuesday and one of the women brought a delicious apple dish that was like a cobbler. I was just thinking how the only thing that could’ve made it better would be a crumb topping. This is exactly what I’m looking for!
I haven’t seen this done before, what a brilliant idea for scale-up servings, my usual go-to is to make a bunch of traditional pies when expecting a crowd, much better option here! thanks for a great innovation!
This apple pie will certainly come in handy, if lots of apples are provided.
When you say it can be made in advance, do you mean assembled and then you wait to bake it? Or do you bake it and just reheat it when you’re read to serve? Thanks!
You can bake it and get it all done. Store covered in the fridge and then reheat when you are ready to eat!
Great! Thanks for getting back to me so quickly! Trying to get as much made as I can pre-thanksgiving!
Thanks for recipe
Really good a meal in itself
I don’t have a jelly roll pan (and don’t really want to add yet another pan to my overflowing cabinets ;)). Could I use a 9 x 13 baking pan or dish? Thanks!
If you use a 9×13 pan you won’t need all of the pie dough, it will be too thick if you use it all.
I live in a very rural area in Alaska and my local store does not get fresh apples very often. Can I make this pie with like maybe 3 or 4 cans of Apple Pie Filling?
I haven’t tried pie filling, let us know if it works!
Do I need to spray the pan before I put the crust on?
I LOVE all your recipes! You are always my go to! Thanks for sharing your talents
Could you make the filling and then store in the fridge a couple of days
How do you transfer the crust from the counter where you rolled it out into the jelly roll pan without having it rip! Thank you, Maria!
This looks So GOOD… Perfect great fall time baking..
Thank you for posting
I need to take a dessert to a meeting later this month, and this will be perfect!
Just made this pie this morning. The dough was incredible, it feels so silky and I was able to handle it without any tearing…. I only had a 15X18X1/2 inch pan so my edges were nil and the filling almost fell out.
I will have to find a better pan size and at least 1 inch deep, but I love all of it.
I haven’t tasted it yet, it is a gift for my niece who did us a huge favor, so I am hoping her and her 5 children and hungry hubby like it a lot.
Will tell you when she gets it and I am hoping to taste it too. Thanks for sharing..oh before I forget the crust burned compared to yours, is your oven regular bake or convection bake?Thank you again..
Two Peas and Their Pod is my go-to destination for all things delicious and inspiring! From mouthwatering recipes to beautiful food photography
Thank you:)
I’m looking forward to bringing this to a potluck this weekend. What oven temp should I warm it at?
Should I have any leftovers, can I freeze this?
Thank you! Love your recipes!
Linda : )
You can warm it up in a 250 degree F oven and you can freeze the pie. Wrap it well in plastic wrap and foil.
Just made this recipe again! We make it for all holidays because it is a family favorite and very easy. We have used all different kinds of apples and it’s always delicious! Of course served with ice cream!!
Thanks for sharing. I am so glad you love the pie.
Question and I’m not sure you can answer this one. If I want to take a short cut and just use store bought pie crust do you think I should use two crusts to fit the jelly roll pan? I realize you haven’t tried this but just wondering what you thought?
I haven’t tried it, but if the pie dough fills the pan it should work.