Apple Slab Pie with Crumble Topping

The Fall Dessert That Feeds a Crowd

There is a reason apple slab pie shows up at every potluck, bake sale, and Thanksgiving table once the leaves start turning. It has all the cozy, spiced apple flavor of a classic pie, but baked in a sheet pan so you get more crust, more topping, and enough squares to feed a whole room. If you love the combination of apple crisp with pie crust, this recipe gives you the best of both worlds: a buttery, flaky base and a crunchy oat crumble on top.

Unlike a traditional round pie, there is no lattice weaving or fussy edge crimping required. This is one of those easy apple pie crust projects that looks impressive but comes together with very little stress, which makes it one of the best fall pies recipes easy enough for a weeknight and special enough for a holiday.

Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rimmed baking sheet keeps the juices contained, a good pastry brush gives you an even egg wash, and using real butter in the crumble topping (not margarine) makes all the difference in flavor and texture. These are the products that genuinely help this recipe shine:

Why This Recipe With Pie Crust Works So Well

Slab pie solves the classic problem of not having enough crust-to-filling ratio. By rolling the dough out flat across a sheet pan, you get a thin, crisp base that holds up beautifully under a thick layer of spiced apples. It is a fantastic recipe with pie crust for anyone who has ever fought with a deep dish pan or struggled to get a bottom crust to bake through evenly.

The crumble topping is what really sets this apart from one crust apple pie recipes you may have made before. Instead of a plain top crust, you get a crunchy, buttery streusel that adds texture in every bite. It is essentially a hybrid of pie and crisp, and honestly, it might convert you permanently.

Chef's Tip: Let your pie crust come to room temperature for just a few minutes before rolling it out flat. Cold crust straight from the fridge can crack at the corners when you press it into the pan.

Building the Perfect Apple Filling

The secret to a filling that is neither soupy nor dry is balance. Tossing the apples with a bit of flour helps thicken the natural juices as they bake, so your recipes with pie filling end up sliceable instead of runny. A splash of lemon juice brightens the apples and keeps them from browning while you work.

For the best texture, use a mix of tart and sweet apples. Granny Smith holds its shape and adds tang, while Honeycrisp brings natural sweetness and a bit of softness. This combination is a favorite among homemade apple desserts because it creates layers of flavor rather than one-note sweetness.

Ready to make it? Here is the full step-by-step recipe:

Apple Slab Pie with Crumble Topping

This apple slab pie with a buttery crumble topping feeds a crowd with flaky pie crust, spiced apples, and a sweet, crunchy finish. It is the easiest fall dessert you will make all season.

Prep:30 mins

Cook:45 mins

Total:75 mins

Yield:16 servings

Cuisine:American

Yield: 16 servingsCalories: 310Protein: 3g

Carbs: 42gFat: 15gSat. Fat: 8gFiber: 2gSugar: 24gSodium: 160mg

Ingredients

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• 2 refrigerated pie crusts, store-bought or homemade, one 14.1 oz box
• 8 cups apples, peeled, cored, and thinly sliced, about 8 medium apples, mix of Granny Smith and Honeycrisp
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed, plus more for crumble topping
• 3 tbsp all-purpose flour, for the filling, to thicken juices
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice, freshly squeezed
• 1/4 tsp salt, divided between filling and crumble
• 1 cup all-purpose flour, for the crumble topping
• 1/2 cup old-fashioned rolled oats
• 1/2 cup brown sugar, packed, for crumble topping
• 3/4 cup unsalted butter, melted, for crumble topping
• 1 large egg, beaten, for egg wash

Instruction

1

Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch rimmed baking sheet with parchment paper and lightly grease the edges.

2

Roll out the pie crusts on a floured surface and press them together into one large rectangle, patching seams as needed. Fit the dough into the prepared baking sheet, pressing it up the sides to form a slight lip. Trim any excess and crimp the edges. Chill in the fridge while you prepare the filling.

3

In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.

4

Spread the apple mixture evenly over the chilled crust, mounding slightly in the center.

5

In a medium bowl, stir together the flour, oats, brown sugar, and a pinch of salt for the crumble topping. Pour in the melted butter and mix with a fork until clumpy and evenly moistened.

6

Sprinkle the crumble topping evenly over the apples, covering as much of the surface as possible.

7

Brush the exposed edges of the crust with the beaten egg for a golden finish.

8

Bake for 40 to 45 minutes, until the topping is deep golden brown and the apple filling is bubbling at the edges. Tent loosely with foil after 25 minutes if the topping browns too quickly.

9

Let the slab pie cool on the baking sheet for at least 1 hour before slicing into squares. This helps the filling set so your slices hold together.

Equipment

• 13x18-inch rimmed baking sheet
• Parchment paper
• Rolling pin
• Large mixing bowl
• Pastry brush
• Sharp knife for slicing

Notes

This apple slab pie keeps at room temperature, loosely covered, for up to 2 days, or in the fridge for up to 5 days. Reheat individual squares in a 300 degree F oven for about 10 minutes to re-crisp the topping. You can also freeze baked and cooled squares for up to 2 months, wrapped tightly in plastic and foil.

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Serving, Storing, and Variations

Apple slab pie is wonderful slightly warm, topped with a scoop of vanilla ice cream, or at room temperature with a drizzle of caramel sauce. Because it is baked in a sheet pan, it slices neatly into squares, which makes it especially easy to serve at parties compared to apple tarts with pie crust that need careful wedge cutting.

A few ways to make it your own:

• Add a handful of chopped pecans or walnuts to the crumble topping for extra crunch.
• Swap half the apples for pears for a slightly different flavor profile.
• Drizzle with a simple powdered sugar glaze once cooled for a bakery style finish.

Chef's Tip: Resist the urge to slice into the pie right out of the oven. Giving it a full hour to cool lets the filling set properly, so your squares hold together instead of falling apart.

Whether you are making this for a holiday spread or just craving one of those apple and pie crust recipes that delivers big flavor with minimal fuss, this slab pie is guaranteed to disappear fast. Keep the recipe handy, because once your family tries it, they will be asking for it every single fall.