Crumb-Topped Apple Slab Pie

What's better than apple pie? More apple pie! With juicy apples underneath a buttery oat topping, this terrific potluck recipe makes a whopping 25 servings.

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Crumb-Topped Apple Slab Pie

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4.0 by 322 people

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  • Makes: 25 servings
  • Prep: 45 mins
  • Bake: 40 mins 375°F

Crumb-Topped Apple Slab Pie

Directions

  1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.
  2. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.
  3. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).
  4. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.
  5. Serve warm or cool completely. Cut into rectangles. Makes 25 servings.

From the Test Kitchen

To Bake Ahead:

Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days. Return to room temperature before serving.

Blogger Variation by Robyn Stone of Add A Pinch

For Robyn's version, substitute 1/2 cup packed brown sugar for the 2/3 cup granulated sugar that is combined with the sliced apples. When the apple mixture is placed in the crust, drizzle with 1/2 cup homemade caramel sauce or purchased caramel ice cream topping. For the crumb topper, substitute 1 cup pretzel pieces for the oats.

Crumb Topping

Directions

  1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.
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Reviews (7)

322 Ratings
18 Days Ago
5.0
I have not made this yet but I am wondering if I can make this and before baking it freeze it so that all I have to do is bake it on Thanksgiving or Christmas.
As a 100% NSC Disabled Veteran and having a husband and children who are always looking for the goodies to each before the holidays that would be a great thing to make a month or two in advance and then cook it on the day of the holiday.
336 Days Ago
I haven't tried this yet, but I will. It looks like a great recipe. But as an experienced cook, i would suggest that when making the crumb topping, cut the butter into everything except the oats, and then stir in the oats. It's much easier that way!
344 Days Ago
LOVED THE RECIPE AND THE MUSIC WAS A GREAT SURPRIZE..WATCHED THRE VIDEO 4 TIMES , 3 FOR THE MUSIC.
Diana Mcmullan 344 Days Ago
CANT WAIT TO TRY THIS RECIPE. WATCHED THE VIDEO 4 TIMES BECAUSE OF THE MUSIC LOVED THAT.WOULS BAKE FULL TIME IF THE RECIPES CAME WITH MY ERA MUSIC INCLUDED.
Rebecca Chavez 1418 Days Ago
We loved it . I did use some apples but then I added some cranberries and blue berries. I used a 9 X 13 PAN. It took the same amount of time to cook.
Mary McKnight 1418 Days Ago
Simple and delicious. Big hit at the family gathering.
Kelly Mannella 1492 Days Ago
My husband and I really liked this dessert, he's a big apple pie fan. I hate using the rolling pin so I just tore the dough into pieces, placed them across the prepared pan and pressed it all out. You don't need to bring the dough up over the edge of the pan. The apples I used were big so I ended up with almost 12 cups of sliced apples but it worked out perfectly, they sink down while baking. I plan to make this for work very soon and I guarantee there will be requests for the recipe. It makes a lot so there is plenty to share. Enjoy!

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