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.
Ingredients:
- 1 package pre-made refrigerated pie crusts
- 4 Honeycrisp apples, peeled, cored and sliced
- 4 Granny Smith apples, peeled, cored and sliced
- 1 tablespoon lemon juice
- 2/3 cup sugar
- 1/3 cup flour
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1 cup flour
- 1 cup old-fashioned oats
- 2/3 cup packed brown sugar
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 12 tablespoons cold unsalted butter, cubed
Directions:
- Place pie crusts into a 10x15 jelly roll pan. I used 1 pie crust for each half of the pan. Smooth it evenly and trim excess from the edges. Place pan in fridge.
- In a medium mixing bowl, combine the flour, oats, brown sugar, sugar and cinnamon. Add in the cold butter and use a pastry cutter or forks to "cut" it into the mixture until crumbles form. Place in fridge.
- Preheat oven to 375 degrees.
- In a large mixing bowl, stir together the apples, lemon juice, sugar, flour, vanilla, cinnamon and allspice.
- Remove jelly pan from the fridge and pour apple mixture into the pie crust.
- Evenly top the apples with the crumbled streusel topping.
- Bake for around 45 minutes until edges start to brown and apples are bubbling slightly.
- Serve warm.
Adapted from Two Peas and Their Pod.
This Apple Slab pie was so easy to make, and the best dessert, EVER! Takes the place of apple pie from now on. Went together fast and everyone loved it. A new family favorite.
Hi Rosemary! I’m so glad you enjoyed this recipe!