For the Apple Filling:

6–7 lbs apples (about 8–10 medium), peeled, cored, and sliced ¼-inch thick

→ Best picks: Honeycrisp, Granny Smith, Fuji, or a mix

¾ cup granulated sugar

¼ cup brown sugar

3 tbsp all-purpose flour

2 tsp ground cinnamon

¼ tsp nutmeg

1 tbsp lemon juice

1 tsp vanilla extract

For the Streusel Topping:

½ cup all-purpose flour

½ cup old-fashioned oats

½ cup brown sugar

¼ tsp cinnamon

6 tbsp cold unsalted butter, cubed

💡 Pro Tip: Toss apple slices with 1 tbsp flour to prevent sinking!


Step-by-Step Instructions (Simple, But Don’t Skip the Chill!)

1. Make the Crust

In a food processor, pulse flour and salt. Add cold butter; pulse until pea-sized crumbs form.

Slowly add ice water, 1 tbsp at a time, until dough just holds together.


Divide into two disks: one slightly larger (for bottom crust). Wrap and chill at least 1 hour.


2. Prep the Filling

In a large bowl, toss apple slices with sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Let sit 15 minutes.


3. Roll Out the Bottom Crust

Preheat oven to 375°F (190°C). Grease a 15x10-inch rimmed baking sheet (or jelly roll pan).


On a floured surface, roll the larger dough disk into a 16x11-inch rectangle. Carefully transfer to the pan, pressing into corners. Trim excess.


4. Add Filling & Streusel

Spread apple mixture evenly over crust.


For streusel: In a bowl, mix flour, oats, brown sugar, and cinnamon. Cut in butter with fingers or fork until crumbly. Sprinkle over apples.


5. Bake Until Golden & Bubbly

Bake 50–60 minutes, until filling is bubbling and streusel is deep golden.


⚠️ Place a baking sheet on the rack below to catch drips!


Let cool at least 1 hour before slicing (filling needs to set).


Serving Suggestions & Pro Tips

Serve warm with vanilla ice cream or whipped cream

Make ahead: Bake 1 day ahead; reheat at 300°F for 15 minutes

Storage: Keeps covered at room temp for 2 days, or refrigerated for 4

Freeze: Slice, wrap individually, freeze for up to 2 months

Flavor boost: Add ½ tsp cardamom or ¼ cup chopped pecans to streusel

🍂 Apple tip: Use a mix of sweet and tart apples for balanced flavor!


FAQs: Your Slab Pie Questions, Answered

Q: Can I use store-bought crust?

A: Yes! Use two 15-oz pie crusts—roll one to fit the pan, skip the top crust, and use streusel.


Q: Why is my filling watery?

A: Likely causes: underbaked, too much apple juice, or not enough flour. Drain excess liquid from apples before baking.


Q: Can I make this gluten-free?

A: Yes! Use GF flour blend and certified GF oats.


Q: What if I don’t have a rimmed baking sheet?

A: Use a 9x13" pan—reduce bake time by 10–15 minutes.


Q: Can I skip the streusel?

A: Absolutely! Roll out the second crust, place over apples, cut vents, and brush with egg wash.


More Than a Pie—It’s a Celebration

This Apple Slab Pie isn’t just dessert—it’s generosity baked into a pan. It’s what you bring to the harvest supper, the holiday potluck, or the neighbor who just had a baby. It says, “I made enough for everyone—and then some.”


So grab those apples, roll that dough, and fill your kitchen with the scent of cinnamon and comfort. Because some of the best memories are made around a big, beautiful slice of pie.


Made this slab pie? I’d love to hear how your crowd reacted! Did you add pecans? Serve it with ice cream? Share your twist below—we’re all about easy joy in this kitchen. 🍎🥧✨

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