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Apple Slab Pie with Streusel Topping

Apple Slab Pie with Streusel Topping. A crowd-pleasing dessert featuring a buttery crust, tender spiced apples and a crunchy oat streusel perfect for Thanksgiving or fall gatherings.

Course Dessert
Cuisine American
Keyword apple pies, apple streusel pie, slab apple pie, slab pie, Thanksgiving pie, Thanskgiving Dessert
Prep Time 20 minutes
Cook Time 32 minutes

Ingredients

Pie Crust

  • 5 pie crusts homemade or store bought

Streusel Topping

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 cup quick oats
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, diced

Apple Filling

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 5 Tbsp all purpose flour
  • 1 1/4 teaspoon Apple Pie Seasoning (you can also use 1 tsp. cinnamon and 1/4 tsp. nutmeg)
  • 1/4 teaspoon salt
  • 4 Tbsp. lemon juice
  • 4 lbs. peeled, cored and sliced apples. I like to use a variety for richer flavor.

Streusel Glaze

  • 3 cups powdered sugar
  • 2 Tbsp. whipping cream or half-and-half

Egg Wash

  • 1 egg (and water(

Instructions

  1. Let’s start by preheating your oven to 425°F

  2. Get crusts ready.

  3. Arrange crusts on baking sheet and crimp crusts.

  4. Make Streusel Topping. In a medium mixing bowl, combine the granulated sugar, brown sugar, quick oats, flour, and salt. Add the chilled butter cubes and mix until the mixture becomes crumbly. Once it’s well combined, place the topping in the refrigerator to keep it cold while you work on the filling.

  5. Prepare the apple filling. In a large bowl, toss your peeled and sliced apples with fresh lemon juice to keep them from browning and to add a little zing to the flavor. In a separate small bowl, whisk together the granulated sugar, brown sugar, flour, Apple Pie Spice (or your cinnamon-nutmeg substitute), and salt. Pour this sugar mixture over the apples and toss everything together until the apples are evenly coated.

  6. Arrange the pie crusts on the baking sheet. For this apple slab pie, I used four store-bought pie crusts to cover the large sheet pan. To do this, lay each crust on top of the baking sheet so that the edges overhang the sides by about 2 inches. The pie crusts will overlap each other, and that’s perfectly fine! Once you have the crusts arranged and covering the entire pan, use kitchen scissors to trim off any excess crust. Then, use a fork to press down on the overlapping edges to fuse the crusts together, forming one large pie crust that fits the shape of the pan.

  7. Assemble the pie. Take the chilled crust out of the refrigerator and pour the apple filling over it, spreading it out into an even layer. Press the apples down gently to make sure they’re snug in the pan. Next, grab your streusel topping from the fridge and sprinkle it evenly over the apples.

  8. Add decorative elements like words, leaves or anything else.

  9. Add 1 egg and 1 Tablespoon of water and whisk together. Brush the egg wash on any exposed pie crust and embellishments.

  10. Bake the pie at 425-degrees or 33-35 minutes. Use tent foil the last 10 minutes or so to ensure the crust doesn't get too brown.

  11. Make glaze. If you want to add glaze, whisk 1 cup of powdered sugar and 2 tablespoons whipping cream or half-and-half.

  12. Serve warm and with a scoop of ice cream!