Apple Crumb Slab Pie

By Rachel // November 5, 2014 // 54 comments // Share

Easy apple pie for a crowd! A single crust slab pie, filled with tender cinnamon apples and topped off with a crisp granola and brown sugar crumb topping.

It’s official, I’ve started Christmas shopping. I have a whole plan of what to get and most will be online, so realistically I could be done any second – minus stockings of course. But for some reason I keep putting it off and thinking about it. Why? I don’t know. It’d be nice to just be done.

The Mr says absolutely no tree or Christmas movies until after Thanksgiving. But that only applies to when he’s home, right? ;)

Also, peppermint crunch Junior Mints are back. Yesss!!! Love. If you haven’t tried them… you must!

In other news… pie. Apple pie to be exact.

And even more specifically… apple-cinnamon slab pie with homemade cinnamon crust and crunchy oatmeal-brown sugar crumb topping. Yum!!!

I could eat this daily and not get sick of it.

Slab pies are a great way to serve pie to a crowd. This 9×13 pie will easily feed 12-15 … or less if you want really big slices, which would totally be okay too. No judging.

Don’t be scared of the homemade dough either. It’s easy! If you can press a button on a food processor OR knead flour, butter and water together – you can make this pie dough. No fuss.

Add this to your Fall baking plans and definitely your Thanksgiving dessert menu!

Print Recipe

Apple Crumb Slab Pie

Easy pie for a crowd! A single crust slab pie, filled with tender cinnamon apples and topped off with a crisp granola and brown sugar crumb topping.

Prep Time30 mins

Cook Time1 hr

Total Time3 hrs 10 mins

Course: Dessert

Cuisine: American

Keyword: Apple, Pie

Servings: 12 plus

Ingredients

Dough:

• 3 C all purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 C unsalted butter cold
• 6-10 Tbsp ice water

Topping:

• 1/2 C unsalted butter melted
• 1/2 C light brown sugar
• 1/2 C granulated sugar
• 1 tsp cinnamon
• 1 1/4 C all purpose flour
• 1 C old fashioned oats

Filling:

• 8-10 medium apples
• 3/4 C granulated sugar
• 1 Tbsp cinnamon
• 1/4 C all purpose flour

Instructions

• In a food processor, combine 3 cups flour with salt and cinnamon. Transfer cold cubed butter to food processor. With food processor running, begin adding 1 Tbsp ice water at a time until dough pulls together, but is not sticky. Shape dough into a ball and transfer to a large plastic bag. Flatten dough down into a disc. Chill for at least 1 hour.
• Preheat oven to 350°F.
• On a silicone counter mat or a well floured surface, roll out dough to fit a 9x13 jelly roll pan with some overhang. Carefully transfer dough to pan, pressing into the corners. Fold dough over to create a thicker edge. Chill until ready to fill.
• In a medium bowl, combine crumb topping ingredients until all ingredients are well incorporated. Transfer to a large baking sheet. Break up mixture into small pieces. Set aside.
• Peel and chop apples. Toss with a splash of lemon juice if needed to prevent browning. In a large bowl, toss together apples with remaining filling ingredients. Transfer to prepared pie dough. Cover well with crumb topping.
• Bake for 60 minutes or until apples are tender and topping is crisp.
• Cool completely before slicing.

Notes

Recipe serves roughly 12-15, yields 1: 9x13-inch pie.

An original recipe from Baked by Rachel

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