I truly love apple pie, but guys. Guys. This crowd-pleasing Dutch Apple Slab Pie recipe is truly on another level! Fresh, beautiful apples, sumptuous cinnamon filling, a buttery, crunchy streusel topping, and a sweet creamy drizzle? There’s simply nothing else like it!
The Easiest Way to Make Dutch Apple Pie
Pie is kind of an essential item at the holidays, right? And while it can be fun to bake plenty of pies to satisfy your tribe, it can also be very time-consuming. That’s why I love creating at least one enormous “slab pie” like this one. It’s fast, festive, and of course – utterly delicious!
You’ll adore the classic cinnamon-apple filling, tender crust, and crunchy, crispy streusel topped with a drizzle of sweet glaze.
What is a Slab Pie?
A slab pie is a pie baked on a large sheet pan, instead of in ordinary pie pans. It’s sort of like the sheet cake of pies: just as delicious, but big. This Dutch Apple Slab pie contains 9 cups of apples! And because it has a streusel topping instead of a top crust, I think it’s a bit easier (and arguably yummier!) to prepare.
- Prepared, Refrigerated Pie Crusts: You can also use homemade.
- Tart Apples: These need to be cored and thinly sliced. Granny Smith apples are a classic here!
- Butter: For the streusel topping.
- Lemon Juice: Fresh or bottled is fine.
- Granulated Sugar and Brown Sugar: You can substitute raw sugar for both of these.
- All-Purpose Flour: To lightly thicken the apple filling.
- Quick-Cooking Oats: To add texture to the streusel.
- Spices: Apple Pie Spice, Cinnamon, Nutmeg, and Salt
- Baking Powder
- Powdered Sugar: To create the glaze drizzle.
- Milk: Also for the glaze.
How to Make Dutch Apple Slab Pie
- Prepare the Crust: Unbox your pie crusts, stack them on top of each other, and roll them out into a large rectangle. Place the rectangle gently on to a jelly roll pan and conform the crust to the sides and corners of the pan, creating a crust-tray.
- Prepare the Apple Filling: In a large bowl, toss the sliced apples, lemon juice, sugar, flour, apple pie spice, and a little salt. Spread the mixture evenly across the crust.
- Prepare the Streusel Topping: In a separate bowl, mix up the streusel by combining flour, oats, sugar, baking powder, cinnamon, nutmeg, vanilla and melted butter. Sprinkle evenly over the apples.
- Bake and Cool: Bake at 425˚F for 35 minutes or so, until the crust is golden and the filling is bubbly. Cool on a rack for 45 minutes.
- Glaze and Enjoy! Once the pie has cooled, mix the powdered sugar and milk in a small bowl to create the glaze. Drizzle over the pie, cut into squares, and serve!
Tips for Success
- Cool It! Probably the most important tip for making and serving any baked pie is to let it cool adequately. Otherwise, the filling won’t set and the pie will fall apart when you try to serve it!
- Add Something Sweet – Or Savory: You can serve this pie with whipped cream or ice cream, of course! But if you’d like to try something a little unusual, serve with a square or two of sharp cheddar cheese. It’s a a very old combination, and it’s tasty!
- Check Your Expiration Dates: If it’s been a while since you put on your pastry chef hat, double-check the dates on your spices. Spices last for 6 months to a year, in general, before they begin to lose their flavor and pungency. If you need to replace something, go for it! Fresh, flavorful spices really make this dish.
How to Store Homemade Dutch Apple Slab Pie
- It’s possible to store leftover pie at room temperature for a day or two. If you choose to do this, cover it well with plastic wrap, or use a pie plate or cake stand with a lid.
- I prefer to refrigerate. Apple pie will keep in the refrigerator, covered well or wrapped, for up to four days.
- To freeze, wrap portions tightly to keep all air out and store in the freezer for 3-4 months.
Apple pie can be thawed, and then warmed gently in the microwave or served cold.
Dutch Apple Slab Pie
For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts, softened at room temperature
For the Apple Filling:
- 9 cups thinly sliced tart apples, peeled or unpeeled is fine, (you'll need about 8 to 9 whole apples)
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons apple pie spice
- 1/4 teaspoon salt
For the Streusel:
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch of salt
- 1/2 cup butter, melted
- 1 teaspoon pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- Preheat oven to 425˚F.
- Unroll the pie crusts on a lightly floured surface, and stack crusts one on top of the other.
- Using a rolling pin, roll out the pie crusts to a 17×12-inch rectangle.
- Transfer pie crusts to a 15×10-inch jelly roll pan; press crust down into corners and fold with edges of pan. Set aside.
- In a large bowl combine apples, lemon juice, sugar, flour, apple pie spice, and salt; toss to combine.
- Spread apples over pie crust. Set aside.
- In a separate bowl prepare the streusel topping by combining flour, oats, sugars, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Melt butter and whisk in the vanilla.
- To the streusel mixture add melted butter and stir until everything is well combined and batter is wet.
- Sprinkle streusel evenly over apples.
- Bake for 35 to 38 minutes, or until crust is golden and filling is bubbly.
- Remove from oven and cool on a rack for 45 minutes.
- In the meantime, prepare the glaze by combining the powdered sugar and milk in a mixing bowl; whisk until smooth. Add more milk if glaze is too thick.
- Drizzle glaze over the apple pie.
- Cut pie into squares and serve.