Every fall I make my annual apple pie for the season. We all know how much work an apple pie can be. Since I’m the only one in my household that will eat it, I only take on the task once a year as a treat for myself.
There’s nothing like a fresh, warm homemade apple pie. You just can’t get the same thing in any bakery or grocery store.
I came across this Apple Slab Pie recipe on Pinterest and it piqued my curiosity. I love apple pie with a cinnamon streusel topping so this recipe was too tempting to pass up.
Instead of a pie plate, you’ll need a 10×15 jelly roll pan for this recipe. The original recipe called for homemade pie crust but I saved myself even more time, and anxiety, by buying pre-made refrigerated pie crusts.
To get them to fit the pan, I let them come to room temp slightly, unrolled them and used a rolling pin to make them just a bit bigger. I then used one crust for each half of the pan, cutting any excess around the edges and in the center of the pan where they overlapped.
Put the pan with the crust back into the fridge while you make the streusel topping and apple filling. Once everything else is prepped, you simply just need to assemble your apple slab pie.
Pop it in the oven for about 45 minutes. The end result is so, so delicious!
The apples are perfectly cooked through without being hard and crunchy. The pie crust is thin and crispy and the crumble topping adds just the right amount of cinnamon, sugary goodness.
It may look and sound like an involved recipe but it’s actually easy to make. This apple slab pie would be perfect for Thanksgiving dinner as well, since it will feed a larger group of people.
Adapted from Two Peas and Their Pod.