Apple Slab Pie with Streusel

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This apple slab pie features a buttery homemade pastry crust with a spiced apple filling and lots of brown sugar streusel baked on top!

Prep Time 30

Cook Time 55

Chill Time 30

Total Time 2 25

Servings servings

Calories 363kcal

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

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.

In a large bowl, combine apples, sugar, flour, spices, and lemon juice, tossing until evenly combined. Set aside for a moment.

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!

Storing Instructions

Store pie in an airtight container at room temperature up to 4 days. Pie may also be frozen up to 2 months.