Apple crumble slab pie combines the buttery, flaky crust of an apple pie with an oat crumble topping and peak fall apples. Best of all, baking in a sheet pan means no lattice or crimping required.
Prep Time 1hour
Cook Time 50minutes
Total Time 1hour50minutes
For pie crust:
1cup(2 sticks) unsalted butter, cold
2 1/2cupsall-purpose flour
For apple filling:
8cupscored, peeled, and sliced apples(this was 8 medium apples for me)
For the crumble:
1/2cup(1 stick) unsalted butter, cold
1cupold-fashioned (rolled) oats
For the pie dough:
Combine all ingredients except buttermilk in the bowl of a food processor. Pulse until butter is well combined with the flour and the mixture looks sandy. Add buttermilk and pulse a few times until a dough forms and starts to ball up in the bowl. Turn the dough out onto a clean surface, shape into a flat square, then wrap in plastic and refrigerate for 30 minutes while you prepare the filling and crumble topping.
For the filling:
In a large saucepan or pot, bring the apple cider to a boil over medium heat, and boil until reduced by half and mixture becomes syrupy, about 3-5 minutes.
Add the apples and all other filling ingredients to the pot, and cook over medium heat until the apples release their liquid and the filling thickens, about 5-7 minutes. Remove from heat and let cool while you prepare the crumble topping.
For the crumble topping:
In the bowl of a food processor (I use the same one as I used for the pie dough above and don't bother rinsing), pulse flour, sugars, and butter together until butter is well-combined with the flour and the mixture resembles coarse crumbs. It's ok if you combine this less fully than you did the pie dough.
Transfer butter/flour/sugar mixture to a large bowl. Stir in oats and spices until fully combined, and set aside.
Assemble the slab pie:
Preheat the oven to 375 degrees F.
Remove the pie dough from the fridge, place on a clean and lightly floured surface (I used my countertop), and roll out dough to an 18-by-13-inch rectangle. Fold the dough in half, then in half again (so it's a quarter), and transfer it into a 15-by-10-inch rimmed jelly roll pan or baking sheet (this is the easiest way to transfer it without ripping). Unwrap the dough in the pan, pressing into the corners and up the sides.
Pour the apple filling over top, making sure the apples are evenly distributed.
Dump the crumble mixture over top of the apples, trying to cover them all completely and evenly.
(Optional) Press the tines of a fork into the visible pie dough along the edges of the pan, creating a flute pattern.
Bake pie for 45-50 minutes, until crust and topping is golden brown and filling is bubbling.
Let cool to room temperature (I know, it's hard) before slicing into 16 (or more) pieces and serving with vanilla ice cream!
*If you don't have buttermilk, you can use 1/2 Tablespoon vinegar combined with 1/2 cup regular milk, or I also use buttermilk powder (Saco brand is in most stores). You just add the powder to the dry ingredients, then add cold water when the buttermilk is called for. Works great!Pie will keep, covered at room temperature, for up to 2 days. It will last up to 5 days in the fridge!Adapted from King Arthur Flour's Apple Pie recipe.
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