This apple slab pie features a buttery homemade pastry crust with a spiced apple filling and lots of brown sugar streusel baked on top!
You may never go back to your average apple pie again after one bite of the goodness I have in store for you today!
Apple pie made slab pie-style in a sheet pan and topped with a metric truckload of buttery streusel is just about the best ode to fall I could ever think of and this gem just ticks all the boxes.
Not only that, but it makes a HUGE pan that’s perfect for feeding a crowd. Or population one if you’re into apple pie as much as I am.
This slab pie is very similar to regular pie, only we’re going to be upping the amounts of both crust, filling, and streusel a bit to accommodate the bigger surface area.
That’s code for you get MORE pie in this slab pie than you would in a regular one.
This Apple Pie features…
- A flaky homemade pastry crust
- A tender apple filling with warm fall spices
- Buttery brown sugar streusel baked on top
- The perfect size for a crowd and amazing with whipped cream on top
Making the Apple Pie
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Granulated sugar
- Kosher salt
- Unsalted butter
- Apples
- Spices
- Lemon juice
- Brown sugar
Choosing Your Apples
This recipe is great with a variety of apples. I typically try to stick with a sweeter, crisp apple that holds its shape in a pie such as gala, honeycrisp, braeburn, or jonathan.
I do recommend you stay away from using granny smith apples in particular for this pie because I found they give it a bit of a too-tart flavor and require more sugar to balance that.
Tips for Perfect Apple Pie
- Chill pie dough before rolling – allow the dough to chill in refrigerator 30 minutes or up to 6 days to make it easier to roll out.
- Thinly slice apples into uniform size – I recommend thin 1/4-inch thick slices for evenly-cooked apples.
- Roll pie crust into an 11×16 inch rectangle – this will give you a little bit of an overhang in a 10×15 jelly roll pan. Fold the overhang underneath dough edges to create a thick crust that will hold up during baking.
- Chill pie crust before baking – once you have the pie crust rolled out and in the pan, pop it back in the refrigerator while you prep the filling and topping to allow the fats to chill before baking.
Recipe Variations
Try these ideas for a different twist on this pie.
- Add cranberries to apple filling – fold 1/2 cup dried cranberries into apple filling.
- Use a pre-made crust – you will need enough dough for 1-1/2 (9-inch) pies.
- Add nuts to topping – add 1/2 cup chopped walnuts, pecans, or almonds to streusel topping.
Storing and Serving Pie
This pie stores well in an airtight container at room temperature up to 4 days. For best results, reheat individual slices 15-30 seconds in microwave before serving warm with whipped cream (or even ice cream!).
To freeze pie, allow to cool completely, wrap well, and freeze up to 2 months. Thaw pie completely on counter and reheat individual slices for serving.
This apple pie is literally a fall dream, y’all! From the flaky pastry crust to the gooey apple filling and all that buttery streusel piled on top, it’s the absolute epitome of apple pie, period.
Sorry in advance, normal apple pie is probably ruined for you now.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More apple pie goodness to bake up next!
Apple Slab Pie with Streusel
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Ingredients
Pie Crust
- 2 cups all-purpose flour (spooned and leveled)
- 1-1/2 teaspoons granulated sugar
- 3/4 teaspoon kosher salt
- 3/4 cup cold unsalted butter, shredded on the large holes of a box grater and frozen
- 6-8 tablespoons ice water
Apple Filling
- 3 lbs apples, peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon lemon juice
Streusel Topping
- 1 cup all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Whipped cream for serving, optional
Instructions
Pie Crust
- Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 6 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass (if dough seems too dry, drizzle in an extra tablespoon or two).
- Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in refrigerator 30 minutes or up to 6 days.
- When ready to bake, preheat oven to 375F. Turn dough out onto a floured surface, roll out into a 11 x 16-inch rectangle and transfer to a 10 x 15-inch jelly roll pan, leaving about an inch of overhang. Fold edges under until smooth and crimp edges. Transfer crust to refrigerator to chill while you prepare the filling.
Apple Filling
- In a large bowl, combine apples, sugar, flour, spices, and lemon juice, tossing until evenly combined. Set aside for a moment.
Streusel Topping
- In a medium bowl, combine all streusel ingredients until crumbly. Arrange apple filling in pastry crust and top evenly with streusel.
- Bake apple pie at 375F 50-55 minutes until apples are bubbly and topping is golden brown. Allow apple pie to cool completely on a wire cooling rack before cutting into slices and serving with whipped cream if desired. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 8/29/24.
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