Apple Crumb Slab Pie
ShareEasy 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!
Apple Crumb Slab Pie
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
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