There’s just something magical about apple pie, isn’t there? The warm, spiced apples, the buttery crust, and—if you’re like me—the crumble topping that you can never get enough of. But here’s the thing: as much as I love a classic round apple pie, sometimes it’s just not enough. That’s where this Apple Slab Pie comes in. Think of it as a love letter to apple pie fans who dream of a higher crumble-to-apple ratio and need something that feeds a crowd.
Slab pies are the best-kept secret for family gatherings, potlucks, or anytime you want to serve dessert without fussing over slicing perfect wedges. They’re baked in a sheet pan, making them super portable and much easier to serve. Plus, the larger surface area means—yes, you guessed it—more room for that golden, buttery crumble. This version is baked in a 10×15-inch jelly roll pan, which is smaller than a half-sheet pan but perfect for this recipe. If you’re ready for your new favorite way to enjoy apple pie, let’s get started!
Why You’ll Love This Recipe
- More Crumble, Please: If the crumble topping is your favorite part of pie, you’ll love how this recipe dials up the ratio. Every bite has the perfect balance of apples and crispy, buttery topping.
- Make-Ahead Friendly: Slab pie is freezer-friendly, so you can prep it ahead of time, bake it, and freeze it either whole or sliced. Perfect for busy holidays!
- No Crunchy Apples: This recipe solves a common apple pie problem—undercooked apples. By par-cooking the apples, they bake up soft and tender every time.
How to Make Apple Slab Pie
This recipe is broken into three easy parts: the buttery pie crust, the cinnamon-spiced apple filling, and the chunky crumble topping. Let’s dive in.
Ingredients
For the Crust:
- 2 ¼ cups all-purpose flour (plus extra for rolling)
- ¾ tsp salt
- ¾ cup (1 ½ sticks) cold unsalted butter, diced
- 2–3 tbsp ice water
For the Apple Filling:
- 3 lbs apples (about 6–7 medium), peeled, cored, and thinly sliced
- ¼ cup water (for par-cooking the apples)
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
For the Crumble Topping:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- ½ cup rolled oats
Step 1: Make the Crust
The crust is the foundation of this pie, and an all-butter crust keeps it rich and flaky.
- Combine the dry ingredients: In a food processor, pulse together the flour and salt until combined.
- Cut in the butter: Add the cold, diced butter and pulse until the mixture resembles coarse crumbs. Don’t overdo it—you want little chunks of butter in there for flakiness.
- Add the water: Gradually add 2–3 tablespoons of ice water, pulsing after each addition, until the dough comes together into a ball.
- Roll out the dough: Roll the dough into a rectangle large enough to fit your 10×15-inch jelly roll pan, leaving some overhang for the sides. Press the dough into the pan, making sure it reaches up the edges. If you have any thin spots, just patch them up with extra dough.
- Chill the crust: Pop the crust in the refrigerator while you prep the filling. This helps prevent shrinking during baking.
Step 2: Cook the Apples
This step is the secret to a perfect apple pie—soft, tender apples every time.
- Peel and slice the apples: A simple apple peeler-corer-slicer tool makes this quick, but a paring knife works just fine. Aim for thin, even slices.
- Par-cook the apples: Add the apples to a large pot with ¼ cup water. Cover and cook over medium heat for 3–5 minutes, just until the apples begin to soften. Don’t skip this step—it ensures no crunchy apples in your finished pie. (source:Ineskohl.info)
- Drain well: Once cooked, drain the apples thoroughly to remove excess moisture, then toss them with the sugar and cinnamon.
Step 3: Make the Crumble
Ah, the crumble. This is where the magic happens.
- Cream the butter and sugar: In a large bowl, use a hand mixer (or stand mixer) to beat the softened butter and sugar together until combined and slightly fluffy.
- Add the dry ingredients: Mix in the salt, flour, and oats until the mixture forms large, crumbly chunks. You can use your hands to break up any larger pieces. The texture should be chunky and irresistible.
Step 4: Assemble and Bake
- Preheat the oven: Heat your oven to 350°F (175°C).
- Layer the filling: Spread the par-cooked apples evenly over the chilled crust. Make sure the apples are evenly distributed for uniform baking.
- Top with crumble: Sprinkle the crumble mixture over the apples, covering the entire surface. Press down gently to help it stick.
- Bake: Bake for 40–50 minutes, or until the edges of the crust are golden brown and the crumble is crisp and lightly browned.
Step 5: Serve and Enjoy
Let the slab pie cool for at least 30 minutes before slicing. This allows the filling to set up, making it easier to cut clean slices. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Make-Ahead Tips
- Freezing the Pie: Once baked, you can freeze the slab pie whole or slice it into individual portions. Wrap tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
- Prepping in Advance: The crust, filling, and crumble can all be prepped a day ahead and stored separately. Assemble and bake the next day for a fresh pie.
Final Thoughts
This Apple Slab Pie is everything I love about pie but made even better. It’s buttery, perfectly spiced, and topped with the most addicting crumble. Whether it’s Thanksgiving, a holiday party, or just a random Tuesday, this pie is guaranteed to impress. Bonus: no fighting over the last slice—this makes enough for everyone (with maybe a little left over for breakfast the next day).
Trust me, once you try this slab pie, you may never go back to traditional apple pie again. Enjoy!
