Crumb Topped Apple Slab Pie
 
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • For a 15 x 10 sheet pan
  • Crust:
  • 1 box refrigerated pie crusts
  • Topping:
  • ⅓ c. sugar
  • ⅓ c. packed light-brown sugar
  • 1 c. quick oats
  • ½ c. all-purpose flour
  • ¼ t. salt
  • ½ c. unsalted butter, chilled and diced into small cubes
  • Filling:
  • ⅓ c. sugar
  • ⅓ c. packed light-brown sugar
  • 3 T. flour
  • 1 t. cinnamon
  • ¼ t. nutmeg
  • ¼ t. salt
  • 1 T. salt
  • 9-11 apples, cored, and thinly sliced crisp apples (sliced approx. ¼ to ⅛ thick in thickness)
  • Glaze:
  • 1 c. powdered sugar
  • 2 T. milk, or more as needed
Instructions
  1. For the crust:
  2. Preheat oven to 425 degrees. Remove pie crusts from package. Lightly dust a working surface with flour then unroll and stack pie crusts on top of each other. Roll crust out to a 17inch by 12 inch rectangle. Fold curst half then in half again and transfer to a 15inch by 10 inch jelly roll pan. Carefully unfold dough and fit gently press into the pan. Fold crust under even with the edges of the pan and decorated as desired. Transfer to refrigerator to chill until ready to fill.
  3. For the topping:
  4. In a medium mixing bowl stir together sugar and brown sugar while breaking up any brown sugar clumps. as needed. Mix in quick oats, flour, and salt then add butter and cut butter into mixture using a pastry cutter until crumbly. Transfer topping to refrigerator.
  5. For the filling:
  6. In a small mixing bowl, whisk together sugar and brown sugar while breaking up any clumps of brown sugar as needed. Mix in flour, cinnamon, nutmeg, and salt. Place apples in a large mixing bowl then pour lemon juice over apples and toss evenly to coat. Pour sugar mixture over apples and toss evenly to coat.
  7. To assemble pie:
  8. Remove crust from refrigerator. Pour apples over crust and spread and gently press into an even layer. Remove topping from refrigerator. Sprinkle topping evenly over pie. Bake in preheated oven for about 35 minutes. Remove from oven and let cool.
  9. For the glaze: In a mixing bowl, whisk together powdered sugar and milk, until consistency is somewhat thick but runs nicely. Transfer to a sandwich size resealable bag, cut a small tip from one corner then drizzle over pie. Cut pie into squares and serve warm.
Recipe by The Gingham Apron at https://www.theginghamapron.com/crumb-topped-apple-slab-pie/