I’m sharing my Pioneer Woman Dreamy Apple Pie, a crowd-sized pie layered with a tender flaky crust, spiced juicy apple filling, a crisp buttery crumb topping and a sweet vanilla glaze.

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I love making Apple Slab Pie because it feeds a crowd and still feels like something special. Imagine a tender, flaky crust built from all purpose flour and piled high with spiced, juicy apples that sing tart and sweet together.

On top a crisp buttery crumb gives every slice crackle, and a ribbon of sweet vanilla glaze makes it a little dangerous. It’s kind of my mash up of Pioneer Woman Dreamy Apple Pie and Natasha’s Kitchen Apple Crisp Recipe, only stretched to sheet size and a bit more rustic.

You’ll want to peek at a corner while it cools, promise you will.

Ingredients

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Apples: crisp, sweet and tart, packed with fiber and vitamin C, keep filling juicy
All purpose flour: gives structure and chew, it’s mostly carbohydrates for body fuel
Unsalted butter: rich fat, makes crust flaky and tender, adds flavor and browning
Granulated sugar: sweetens filling, boosts browning and moisture, it’s mostly empty calories
Light brown sugar: adds caramel notes, keeps crumbs moist and gives depth
Cornstarch: thickener for glossy filling, mostly starch, no real nutrients
Egg: used for egg wash, gives shine and helps browning, some protein
Lemon juice: brightens flavors, adds acidity to balance sweet, provides vitamin C

Ingredient Quantities

All purpose flour 2 1/2 cups (for crust)

Granulated sugar 1 tablespoon (for crust)

Salt 1 teaspoon (for crust)

Unsalted butter 1 cup 2 sticks cold and cubed (for crust)

Ice water 6 to 8 tablespoons (for crust)

Apples 6 to 8 medium about 6 to 7 cups sliced mix tart and sweet like Granny Smith and Honeycrisp

Granulated sugar 3/4 cup (for filling)

Light brown sugar 1/4 cup packed (for filling)

Lemon juice 2 tablespoons (for filling)

Ground cinnamon 1 1/2 teaspoons (for filling)

Ground nutmeg 1/4 teaspoon (for filling)

Salt 1/4 teaspoon (for filling)

Cornstarch 3 tablespoons (for thickening the filling)

Vanilla extract 1 teaspoon (for filling)

All purpose flour 1 cup (for crumb topping)

Old fashioned rolled oats 1/2 cup (for crumb topping, optional but nice)

Light brown sugar 1/2 cup packed (for crumb topping)

Granulated sugar 2 tablespoons (for crumb topping)

Ground cinnamon 1/2 teaspoon (for crumb topping)

Salt 1/8 teaspoon (for crumb topping)

Unsalted butter 6 tablespoons cold and cubed (for crumb topping)

Egg 1 large beaten (for egg wash)

Coarse sugar or sanding sugar 1 tablespoon (for sprinkling, optional)

Powdered sugar 1 cup sifted (for glaze)

Pure vanilla extract 1/2 teaspoon (for glaze)

Milk or cream 2 to 3 tablespoons (for glaze)

How to Make this

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1. Preheat oven to 375°F and grease a half sheet pan about 18 by 13 inches or use a rimmed baking sheet; in a large bowl or food processor combine 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon salt, cut in 1 cup (2 sticks) cold cubed unsalted butter until mixture looks like coarse crumbs with some pea sized bits, sprinkle in 6 to 8 tablespoons ice water a tablespoon at a time until dough just comes together, press and smooth the dough into the bottom and up the sides of the pan to form an even crust, tuck and patch any thin spots, then chill the crust in the fridge 15 minutes so it firms up.

2. While crust chills slice 6 to 8 medium apples (about 6 to 7 cups) thin to medium thickness and put them in a big bowl; add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons lemon juice, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 3 tablespoons cornstarch and 1 teaspoon vanilla extract, toss everything until evenly coated and let sit 8 to 10 minutes to macerate and release some juices.

3. Pour the apple mixture into the chilled crust and spread into an even layer, scraping any thick juices into the pan.

4. Make the crumb topping by mixing 1 cup all purpose flour, 1/2 cup old fashioned rolled oats (optional but nice), 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 1/8 teaspoon salt in a bowl; cut in 6 tablespoons cold cubed unsalted butter with a pastry cutter or fingertips until large clumps form and it looks like coarse crumbs.

5. Distribute the crumb topping evenly over the apples, pressing down slightly so crumbs adhere and you get some denser bits and some loose crumbs for contrast.

6. Beat 1 large egg and brush the exposed crust edges with the egg wash, sprinkle 1 tablespoon coarse or sanding sugar over the edges and a few crumbs if you want extra sparkle and crunch.

7. Bake on the middle rack for about 45 to 55 minutes or until the crumb is golden brown and the filling is bubbling in the center; if the edges brown too fast tent loosely with foil after 25 to 30 minutes.

8. Remove from oven and cool on a wire rack at least 60 minutes so the filling sets (if you want cleaner slices chill 1 to 2 hours in the fridge).

9. Whisk together 1 cup sifted powdered sugar, 1/2 teaspoon pure vanilla extract and 2 to 3 tablespoons milk or cream until smooth and pourable, adjust milk for a thinner or thicker glaze.

10. Drizzle the glaze over the cooled slab pie, cut into squares and serve warm or at room temperature; store leftovers covered in the fridge up to 4 days and rewarm gently if you like it warm again.

Equipment Needed

1. Half-sheet pan (about 18 by 13 inch) or a rimmed baking sheet
2. Large mixing bowl (for apples and dough)
3. Food processor or pastry cutter for cutting cold butter into flour
4. Measuring cups and measuring spoons
5. Chef’s knife and cutting board (to peel and slice apples)
6. Silicone spatula or wooden spoon for tossing and scraping juices
7. Pastry brush and a small bowl for the egg wash
8. Wire cooling rack
9. Whisk and a fine-mesh sieve or sifter for the glaze

FAQ

Q: Can I use store bought pie dough instead of making the crust? A: Yes, totally. Use two sheets or one very large sheet to line your slab pan, chill it well before filling, and dock or cut vents so steam can escape. All butter crusts taste best but store bought saves time and still comes out great.

Q: How do I stop the bottom from getting soggy? A: Toss the apples with the cornstarch and sugars so juices thicken as they bake, bake the slab on a preheated baking sheet, and make sure the filling is bubbling at the vents before you call it done. Egg wash the edges and bake on the lower rack if needed. If the topping browns too fast, tent foil over the pie.

Q: Can I make parts of this ahead or freeze the pie? A: Yep. Make the dough, filling, and crumb topping up to 2 days ahead and keep chilled. You can freeze an unbaked slab wrapped tight for up to 2 months; bake from frozen adding about 15 to 25 minutes. Fully baked pie also freezes well, thaw overnight and warm in a 325 F oven.

Q: How do I know when the pie is done? A: The crumb should be golden, edges nice and brown, and the filling should be bubbling through vents or seams for a few minutes. If it never bubbles the filling may be undercooked and runny, so give it more time on the lower rack.

Q: What apples work best and can I swap them? A: Use a mix of tart and sweet firm apples like Granny Smith, Honeycrisp, Braeburn or Fuji. Avoid mushy, mealy varieties. Mixing types gives better texture and depth of flavor.

Q: Do I have to use the glaze or oats in the crumb? A: No. Glaze and oats are optional. Oats add chew and rustic texture, the glaze adds a pretty sweet finish. If your apples are very sweet, you can cut back a tablespoon or two of sugar in the filling.

Apple Slab Pie (with Crumb Topping) Recipe Substitutions and Variations

Unsalted butter (crust or crumb)
- Cold vegetable shortening (Crisco), use 1:1 by weight, gives a very flaky crust but less buttery flavor
- Cold coconut oil, use 1:1 by solid volume, adds a subtle coconut note, keep it very cold so it flakes
- Cold stick margarine, use 1:1, works fine if you need dairy free, taste and salt may differ
All purpose flour (for crust)
- Pastry flour, use the same amount, lower protein makes a more tender, flakier crust
- Whole wheat pastry flour, use 1:1 but expect a nuttier, slightly denser result, you might add 1-2 Tbsp extra ice water
- Gluten free 1:1 baking blend, use same amount, chill dough and handle gently, may need a touch more liquid
Cornstarch (filling thickener)
- Arrowroot powder, use 1:1, gives a clear glossy filling, stir in near the end of cooking
- Tapioca starch, start 1:1 (up to 1.5:1 for extra thickening), great for a glossy, slightly chewy filling
- All purpose flour, use about double the amount (2 Tbsp flour for 1 Tbsp cornstarch) and cook longer to remove raw flour taste
Egg (egg wash)
- Whole milk or cream, brush straight on for gentle browning and easier use if you dont want to mess with eggs
- Aquafaba (chickpea brine), use about 3 Tbsp for one egg, whisk and brush for a vegan shiny finish
- Melted butter, brush on for rich color and flavor, but it wont be as glossy as an egg wash

Pro Tips

– Keep everything cold for a flakier crust. Work fast, leave pea sized butter bits in the dough, and chill the pressed crust until it’s firm. If the dough cracks when you press it into the pan just press the pieces back together with slightly damp fingertips, don’t overwork it or it’ll get tough.

– Control wetness in the filling so the slab sets up neat. After the apples macerate, taste and if there’s a lot of juice either toss a tablespoon more cornstarch in or make a tiny cornstarch slurry with some of the juice and stir it back in, that way you avoid a runny middle without having to add more flour. If your apples are super juicy bump cornstarch to 4 tbsp, but dont add too much or the filling will be gummy.

– Make the crumb topping texturally interesting. Keep the butter chilled and aim for a mix of big clumps and loose crumbs so you get crunchy bites and softer bits, and refrigerate the topping for 10 minutes before sprinkling if your kitchen is warm so it holds shape in the oven. If the edges brown too fast cover them loosely with foil after the top is set.

– Cool completely for cleaner slices and better flavor. Let the slab sit at least an hour, or refrigerate 1 to 2 hours before cutting; slices warm out of the oven will ooze. Reheat single pieces in a 325°F oven or toaster oven for 8 to 10 minutes to bring back crispness, and wait until the slab is cooled before glazing or the glaze will run.

Apple Slab Pie (with Crumb Topping) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I'm sharing my Pioneer Woman Dreamy Apple Pie, a crowd-sized pie layered with a tender flaky crust, spiced juicy apple filling, a crisp buttery crumb topping and a sweet vanilla glaze.

Servings

servings

Calories

800

kcal

Equipment: 1. Half-sheet pan (about 18 by 13 inch) or a rimmed baking sheet
2. Large mixing bowl (for apples and dough)
3. Food processor or pastry cutter for cutting cold butter into flour
4. Measuring cups and measuring spoons
5. Chef’s knife and cutting board (to peel and slice apples)
6. Silicone spatula or wooden spoon for tossing and scraping juices
7. Pastry brush and a small bowl for the egg wash
8. Wire cooling rack
9. Whisk and a fine-mesh sieve or sifter for the glaze

Ingredients

All purpose flour 2 1/2 cups (for crust)
Granulated sugar 1 tablespoon (for crust)
Salt 1 teaspoon (for crust)
Unsalted butter 1 cup 2 sticks cold and cubed (for crust)
Ice water 6 to 8 tablespoons (for crust)
Apples 6 to 8 medium about 6 to 7 cups sliced mix tart and sweet like Granny Smith and Honeycrisp
Granulated sugar 3/4 cup (for filling)
Light brown sugar 1/4 cup packed (for filling)
Lemon juice 2 tablespoons (for filling)
Ground cinnamon 1 1/2 teaspoons (for filling)
Ground nutmeg 1/4 teaspoon (for filling)
Salt 1/4 teaspoon (for filling)
Cornstarch 3 tablespoons (for thickening the filling)
Vanilla extract 1 teaspoon (for filling)
All purpose flour 1 cup (for crumb topping)
Old fashioned rolled oats 1/2 cup (for crumb topping, optional but nice)
Light brown sugar 1/2 cup packed (for crumb topping)
Granulated sugar 2 tablespoons (for crumb topping)
Ground cinnamon 1/2 teaspoon (for crumb topping)
Salt 1/8 teaspoon (for crumb topping)
Unsalted butter 6 tablespoons cold and cubed (for crumb topping)
Egg 1 large beaten (for egg wash)
Coarse sugar or sanding sugar 1 tablespoon (for sprinkling, optional)
Powdered sugar 1 cup sifted (for glaze)
Pure vanilla extract 1/2 teaspoon (for glaze)
Milk or cream 2 to 3 tablespoons (for glaze)

Directions

Preheat oven to 375°F and grease a half sheet pan about 18 by 13 inches or use a rimmed baking sheet; in a large bowl or food processor combine 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon salt, cut in 1 cup (2 sticks) cold cubed unsalted butter until mixture looks like coarse crumbs with some pea sized bits, sprinkle in 6 to 8 tablespoons ice water a tablespoon at a time until dough just comes together, press and smooth the dough into the bottom and up the sides of the pan to form an even crust, tuck and patch any thin spots, then chill the crust in the fridge 15 minutes so it firms up.
While crust chills slice 6 to 8 medium apples (about 6 to 7 cups) thin to medium thickness and put them in a big bowl; add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons lemon juice, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 3 tablespoons cornstarch and 1 teaspoon vanilla extract, toss everything until evenly coated and let sit 8 to 10 minutes to macerate and release some juices.
Pour the apple mixture into the chilled crust and spread into an even layer, scraping any thick juices into the pan.
Make the crumb topping by mixing 1 cup all purpose flour, 1/2 cup old fashioned rolled oats (optional but nice), 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 1/8 teaspoon salt in a bowl; cut in 6 tablespoons cold cubed unsalted butter with a pastry cutter or fingertips until large clumps form and it looks like coarse crumbs.
Distribute the crumb topping evenly over the apples, pressing down slightly so crumbs adhere and you get some denser bits and some loose crumbs for contrast.
Beat 1 large egg and brush the exposed crust edges with the egg wash, sprinkle 1 tablespoon coarse or sanding sugar over the edges and a few crumbs if you want extra sparkle and crunch.
Bake on the middle rack for about 45 to 55 minutes or until the crumb is golden brown and the filling is bubbling in the center; if the edges brown too fast tent loosely with foil after 25 to 30 minutes.
Remove from oven and cool on a wire rack at least 60 minutes so the filling sets (if you want cleaner slices chill 1 to 2 hours in the fridge).
Whisk together 1 cup sifted powdered sugar, 1/2 teaspoon pure vanilla extract and 2 to 3 tablespoons milk or cream until smooth and pourable, adjust milk for a thinner or thicker glaze.
Drizzle the glaze over the cooled slab pie, cut into squares and serve warm or at room temperature; store leftovers covered in the fridge up to 4 days and rewarm gently if you like it warm again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.