Apple Slab Pie with Crumb Topping

Jump to Recipe

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. 

Apple Slab Pie with Crumb Topping Recipe

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.

Apple Slab Pie with Crumb Topping Recipe

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!

Apple Slab Pie with Crumb Topping Recipe

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.

Apple Slab Pie with Crumb Topping Recipe

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.

Apple Slab Pie with Crumb Topping Recipe

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.

Apple Slab Pie with Crumb Topping Recipe

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 Recipe

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 and perfect for the holidays.
5 from 1 vote

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the apple filling over the dough and spread evenly with a spatula.
  6. Remove the crumb topping from the fridge. Sprinkle evenly over the pie. Pinch or crimp the excess pie dough on the sides and edges.
  7. 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!
  8. 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!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. 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…

  2. 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 🙂

  3. 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 🙂

  4. 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!

  5. 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!    

  6. 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!

  7. 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!

  8. 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!

  9. 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?

  10. 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 

  11. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *