This apple crumb slab pie is utterly delicious, with tender spiced apples and a buttery streusel topping that’ll make even your crankiest guest happy.
The crumble adds flavor, but its main job here is to back up the apple filling with a little crunch, and it does it well. It’s a combination that I genuinely prefer to a thick slice of classic apple pie and I just love that this pie is equally at home served at a holiday feast or a casual affair.
Apples are not native to North America. They originated in Kazakhstan, in central Asia east of the Caspian Sea. Alma Ata, capital of Kazakhstan, until 1997, means “full of apples.” By 1500 BC apple seeds had been carried throughout Europe. The Greeks, Etruscans, and Romans cultivated apples.
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Apple Crumb Slab Pie
Ingredients
- 2 9 in pie crust
- 1/2 cup brown sugar
- 3 tbsp all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 9 cups apples peeled and sliced thinly
Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup quick cooking oats
- 1/2 cup butter cold and cubed (1 stick)
Instructions
- Preheat oven to 425°F
- On a lightly floured surface, stack pie crusts on top of each other and roll out into a 12×17-inch rectangle.
- Place crust into a 10×15-inch jelly roll pan, pressing into the corners. Fold any overhang down so crust is even with edges of the pan.
- In a large bowl, mix together the brown sugar, flour, cinnamon, and nutmeg. Add apples and toss to coat. Spoon apples into pan, spreading evenly across the crust.
- In a medium bowl, mix together the crumb topping. Stir together the flour, sugar, and oats, and add butter, cutting in with a pastry blender or two knives until crumbly. Sprinkle topping over apples.
- Bake until crust and streusel are golden brown, 35-38 minutes. Let cool on wire rack 30 minutes before serving. Enjoy!
