You've Never Had Apple Pie Like This Before
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🍎 Easy apple slab pie recipe for a crowd of 16 to 20! From the new book Anna Cooks! This quick and delicious apple slab pie with crumble is perfect for holiday baking, potlucks, and family gatherings. Unlike a traditional apple pie recipe that serves 8 people, this version is baked in a jelly roll or rectangular pan, making it easy to cut into squares and serve. Made with a Quick-Roll Pastry, it’s faster and easier to assemble—perfect for when you need a crowd-pleasing dessert in a pinch!
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Makes one 10 × 15-inch (25 × 38 cm) pie, serves 16 to 20
Prep time: 20 minutes
Cook time: 45 minutes
Note: The pie will keep, covered, in the fridge for up to 3 days.
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• Ingredients •
Quick-Roll Pastry:
½ cup (115 g) unsalted butter, at room temperature
⅔ cup (90 g) icing sugar
3 large egg yolks
2 Tbsp (30 mL) 2% milk
1 tsp vanilla extract
2 cups (300 g) all-purpose flour
¼ tsp fine salt
Apples:
4.4 lb (2 kg) tart apples (such as Honeycrisp or Granny Smith), peeled, cored and sliced
¾ cup (150 g) granulated sugar
2 Tbsp (18 g) all-purpose flour
2 Tbsp (30 mL) fresh lemon juice
1½ tsp ground cinnamon
½ tsp ground nutmeg
Crumble:
1 cup (100 g) regular rolled oats
⅓ cup (50 g) all-purpose flour
⅓ cup (70 g) packed light brown sugar
½ tsp ground cinnamon
6 Tbsp (90 g) unsalted butter, diced and softened slightly
Glaze:
1 cup (130 g) icing sugar
2 Tbsp (30 mL) milk
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• Directions •
00:00 1. Start with the dough
For the pastry, beat the butter and icing sugar until smooth and fluffy. Add the egg yolks and beat in, followed by the milk and vanilla, beating until combined. Add the flour and salt and mix until the dough comes together. Set aside. Preheat the oven to 375°F (190°C).
05:35 2. Prepare the apple filling
In a mixing bowl, toss the apples with the sugar, flour, lemon juice, cinnamon and nutmeg. Set aside.
07:42 3. Prepare the crumble
In a separate mixing bowl, stir the oats, flour, brown sugar and cinnamon. Add the butter and use a pastry blender or two butter knives to cut in the butter until the mixture becomes a crumbly texture. Set aside.
10:43 4. Assemble
To assemble, on a lightly floured surface, roll out the dough into a rectangle just larger than a shallow 10 × 15-inch (25 × 38 cm) jelly roll sheet pan or similarly sized ceramic dish. Line the ungreased pan with the pastry and trim and pinch the edges as you would a pie shell (but there will be less pastry to pinch). Spread the apples on the pan in an even layer and sprinkle the oat crumble on top.
Short on space to roll this large single piece of pastry for the base of the pie? You can break the dough into two pieces and roll each to fit half of the pan, overlapping slightly in the middle. Because you are cutting the pie into squares, no one will see or notice this seam.
19:07 5. Bake
Bake the pie for about 45 minutes, until the apples are bubbling at the edges of the pan and the pastry and crumble are a rich golden brown. Cool the pie for at least an hour before glazing.
20:44 6. Glaze
For the glaze, in a bowl, whisk the icing sugar and milk and use your whisk or a fork to drizzle this over the pie. The pie can be served warm, at room temperature or chilled.
22:19 7. Serve