Dutch Apple Slab Pie

4.86 from 7 votes

A scrumptious Dutch Apple Pie topped with buttery streusel and a sweet drizzle of glaze, all baked to perfection in a jelly roll pan!

Prep Time30

Cook Time35

Resting Time45

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: best apple pie recipe, dutch apple pie, homemade pie

Servings:

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

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 17x12-inch rectangle.
Transfer pie crusts to a 15x10-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.