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    Home » Dessert » Pie

    Slab Apple Pie with Easy Crumb Topping

    Published: Oct 11, 2021 · Modified: Oct 11, 2021 by Jessica Fisher

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    This easy-to-prepare Slab Apple Pie takes just minutes to assemble. It’s deliciously simple — a huge hit for fall. Bake one for now and stash an extra in the freezer for later.

    Perfect for buffet of Homemade Pies, you can dish up this crumb-topped Slab Apple Pie alongside Chocolate Chip Pumpkin Pie and Mixed Berry Pie for a beautiful, festive spread.

    woman in gray tshirt holding slab apple pie with red cloth. this …

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    Table of Contents
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Great Pie Recipes
    • Slab Apple Pie with Easy Crumb Top

    Apple pie is almost a perfect food. What with its buttery, flaky crust, tender, sweet filling, and crunchy, nutty topping, an apple pie makes an excellent breakfast, snack, or dessert.

    It is probably one of my favorite foods ever. My Gramma John used to make it when she’d come to visit, but it was one of my mom’s specialties as well. Making it is one of my favorite fall recipes.

    When I luck out and find apples at a great price, I like to make many pies at once and freeze them to enjoy throughout the fall and winter. This Slab Apple Pie is one of my favorite versions of the classic dessert because it’s SO EASY to assemble.

    Why Make This

    It serves a lot of people. The only problem with your typical apple pie is that it only yields 8 servings, often not enough for seconds. Or thirds. Baking a slab apple pie in a 9×13 baking dish allows you a world of possibilities, including extra servings. And leftovers.

    It’s freezer-friendly. This pie freezes beautifully and can be baked from frozen. Not only that, but baking your pie in a rectangle makes it easier to fill your freezer with a stack of pies to bake throughout the fall and winter months. (If you don’t have enough pans in the house, freeze each layer’s ingredients in its own freezer bag. Then thaw and assemble prior to baking.

    This pie looks good without a lot of fuss. A slab apple pie is what I call the Lazy Woman’s Pie. You don’t need to roll out a fancy crust. You don’t need to arrange the apple slices in fancy patterns. You don’t need to make a pretty top crust. Just layer the ingredients and bake.

    The secret is in the crust! There’s a bigger crust to apple ratio in a slab apple pie which makes for the most amazing dessert. A sweet layer of cooked apples sandwiched between two buttery layers of crust? What’s not to love?

    Ingredients

    Here’s what you need to make a Slab Apple Pie:

    ingredients for slab apple pie laid out on the black table top.

    flour – We’re going to do a double crust for this Slab Apple Pie, so you’ll need flour. I like to use unbleached, all-purpose flour, but you can use regular all-purpose or even whole wheat pastry flour.

    butter – All-butter crust is absolutely delicious, but you can use margarine, lard, shortening, or another plant-based butter if you like.

    apples – Use apples that are good for baking, such as Jonagold, Granny Smith, Rome Beauty, Golden Delicious, Honeycrisp, Braeburn, Crispin, Winesap, and Pink Lady.

    sugar – You’ll want granulated sugar for the apple filling and brown sugar for the top. In a pinch you can use all brown sugar or make your own brown sugar.

    lemon juice – Lemon juice adds great flavor to the filling and helps it retain its color.

    ground cinnamon – Cinnamon is a perfect pair for apples, but you can also use apple pie spice if you prefer or try a mixture of ginger and nutmeg.

    chopped nuts – I love adding nuts to the crumb top, but you can easily make this slab apple pie nut-free if you omit the nuts or replace them with rolled oats.

    Step-by-Step Instructions

    This recipe is super simple to assemble. I use my food processor to speed up the process.

    butter, flour, water, and salt measured out near food processor fitted with metal blade.
    crumbs formed in food processor.
    hand holding crumbs from food processor.
    holding pressed handful of crumbs from food processor.

    1. In the bowl of a food processor fitted with a metal blade, place the flour, salt, and butter cubes. Pulse until coarse crumbs are formed. Pulse in cold water until the dough easily holds together.

    pie crust crumbs poured into bottom of 9x13-inch
    pressing crumbs into the bottom of the pan with a butter wrapper.

    2. Transfer the crumbs to a 9×13-inch baking dish and press the crumbs into a crust across the bottom and slightly up the sides of the pan. Using the paper wrapping from the stick of butter can help the crumbs from sticking to your hands.

    sliced apples in a bowl with sugar, cinnamon, and lemon juice.
    mixing apples with spices in large bowl.
    pouring apples into pie plate atop bottom crust.
    apple slices spread across bottom crust.

    3. Peel and slice six apples. Place them in a mixing bowl with sugar, lemon juice, and cinnamon. Stir to combine. Transfer the apple mixture to the prepared pie pan. Spread evenly.

    flour, butter, nuts and brown sugar in food processor.
    stirring together the crumbs with sugar and nuts.
    crumb topping over apples in pan ready to bake.
    baked slab apple pie on table with red cloth and pair of apples.

    4. In the same food processor (no need to wash), place the flour and butter for the topping. Pulse until coarse crumbs are formed. Add the brown sugar and chopped nuts. Stir to combine. 

    Sprinkle this crumb topping over the surface of the apples. Bake until the apples are tender and the filling is bubbling, about 45 minutes. If the top starts to brown too much, cover it with a piece of foil until the filling is ready

    Cool on a rack before serving.

    Notes:

    • If you don’t have a food processor, you can use a pastry blender, fork, or two knives to cut the butter into the flour.
    • Not quite sure how to slice an apple? I’ll show you four different ways to make easy apple slices.

    Freezing Instructions

    If you’d like to freeze this pie, do so prior to baking. Simply cover the pan securely with a lid or heavy duty aluminum foil. Label it with the date and baking instructions and store in the freezer until you’re ready to bake.

    When you want to bake the pie, do not thaw it. Preheat the oven, remove the lid, and bake the pie from frozen at 425° for 15 minutes. Reduce the heat to 375° and continue baking until the filling is tender and bubbling, about another 40 to 45 minutes.

    FAQs

    Can I bake a pie in a cake pan?

    Yes! While pies are traditionally baked in pie tins, you can bake a pie in cake pans as well. If you use an 8- or 9-inch cake pan you’ll have a very similar proportion of crust to filling as you do in a pie pan.

    If you bake your pie recipe in a 9×13 baking dish, your ratio of crust to filling may trend more toward crust. If you like, 1 ½ times your filling to make for a fuller pie.

    Do you grease a pie pan for apple pie?

    You don’t need to grease a pie pan for apple pie. Your typical pie crust has plenty of butter or other fat to keep it from sticking to the pan.

    How can you tell if an apple pie is done?

    An apple pie is done when the apples are tender and the filling is thick and bubbly. If the top crust browns too much before the filling is done, cover it with aluminum foil to allow the filling to catch up.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • flour – $0.38
    • butter – $1.84
    • apples – $1.50
    • sugar – $0.22
    • lemon juice – $0.10
    • ground cinnamon – $0.10
    • chopped nuts – $0.15

    You costs may vary depending on where you shop and what’s on sale, but you can expect to pay about $4.29 for a large slab apple pie, or about 35 cents/serving.

    piece of slab apple pie on a white plate next to pyrex dish and apples.

    More Great Pie Recipes

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      30+ Homemade Pies: Tips, Tools, & Recipes
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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    square of apple pie on white plate topped with whipped cream.

    Slab Apple Pie with Easy Crumb Top

    This easy to prepare slab apple pie takes just minutes. It’s delicious and simple, and a huge hit for fall.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12
    Calories: 4312kcal
    Author: Jessica Fisher
    Cost: $4.29

    Equipment

    • food processor
    • pastry blender
    • cutting board
    • paring knife
    • large mixing bowl
    • 9×13-inch baking dish

    Ingredients

    For the bottom crust

    • 1 ½ cups unbleached, all-purpose flour
    • ¾ cup butter (1 ½ sticks) cut into cubes
    • ½ teaspoon salt
    • 2 tablespoon ice water

    For the apple filling

    • 6 apple peeled, cored, and sliced
    • ½ cup granulated sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon ground cinnamon

    For the top crust

    • 1 cup unbleached, all-purpose flour
    • ½ cup butter
    • ½ cup brown sugar
    • ½ cup chopped nuts
    US Customary – Metric

    Instructions

    To make the bottom crust

    • In the bowl of a food processor fitted with a metal blade, place the flour, salt, and butter cubes. Pulse until coarse crumbs are formed. Pulse in cold water until the dough easily holds together.
    • Pat these crumbs into the bottom of a 9×13-inch pan. You can use a butter wrapper to press and keep the crumbs from sticking to your hand.

    To make the apple filling

    • In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread this mixture in an even layer over crust.

    To make the top crust

    • In the food processor, combine the flour, butter, and brown sugar, pulsing until coarse crumbs are formed, or in a large mixing bowl, combine these ingredients, cutting butter into sugar and flour with a pastry blender or two knives held together. Stir in nuts. Sprinkle crumb top over apple layer.
    • Preheat oven to 375°. Bake for 45 minutes to an hour or until filling bubbles. Cool completely.

    Video

    Notes

    If preparing ahead of time to freeze. Wrap with foil and label prior to baking and freeze. Then, when ready to serve, bake the frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Nutritional values are approximate and based on 1/12 the recipe.
    Prep tips:
    • If you don’t have a food processor, you can use a pastry blender, fork, or two knives to cut the butter into the flour.
    • Not quite sure how to slice an apple? I’ll show you four different ways to make easy apple slices.

    Nutrition

    Calories: 4312kcal | Carbohydrates: 561g | Protein: 42g | Fat: 227g | Saturated Fat: 121g | Cholesterol: 488mg | Sodium: 2834mg | Potassium: 1831mg | Fiber: 41g | Sugar: 323g | Vitamin A: 6262IU | Vitamin C: 56mg | Calcium: 386mg | Iron: 11mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published in November 2009. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Kathy C

      December 17, 2021 at 10:22 am

      5 stars
      The food processor makes easy work of the crust and topping. I love this recipe. I made a 9 x 13 pan and stuck it in the freezer and baked it the day before Thanksgiving. Today I got apples from the local FFA so I made another batch and put it into 8 x 8 pans and put that in the freezer. I’m going to have to look for more freezer dessert recipes because it’s so nice to make them when you have time. Then on a cold winter evening we can bake up a nice apple pie with no work! And, it was delicious and nice for a small crowd.

      Reply
      • Jessica Fisher

        December 17, 2021 at 12:46 pm

        5 stars
        Great to hear it! Check out the freezer friendly archives here: https://goodcheapeats.com/category/freezer-friendly-recipes/

        Reply
        • Leslie

          November 18, 2022 at 5:58 pm

          I don’t have a food processor. Is it too difficult to make this without it?

    2. Jolene

      November 25, 2021 at 2:48 pm

      5 stars
      I made the whole crust recipe, but halved the rest. Half the crust went for pumpkin pie and the rest went into an 8×8 dish. It came out very good! It took a little longer in the oven, I used honey crisp apples, maybe that’s why. Whatever, it’s yummy and I’ll be making it again, thank you!

      Reply
      • Jessica Fisher

        November 29, 2021 at 7:32 am

        Different apples can affect the cooking time. Glad you enjoyed it!

        Reply
    3. Colleen

      November 25, 2019 at 2:25 pm

      5 stars
      Making this for our Thanksgiving dinner. My hubby loves apple pie, and this is perfect. My kitchen smells like fall. Thanks for sharing this with us! ??

      Reply
      • Jessica Fisher

        November 28, 2019 at 7:15 am

        Happy Thanksgiving!

        Reply
    4. Colleen

      November 12, 2019 at 12:11 pm

      5 stars
      I had picked up 2 Macintosh apples at a trick or treating event at work. I don’t normally eat these apples so I was trying to think of something to do with them and your blog post came at the perfect time. I cut this recipe into one-third and it turned out fantastic! Thanks for the idea!

      Reply
      • Jessica Fisher

        November 12, 2019 at 12:16 pm

        Awesome!

        Reply
    5. Linda

      November 21, 2017 at 7:14 pm

      I made this tonight and it came out amazing, rich and full of sweet, apple cinnamon goodness–delicious! And I used Gramma John’s Pie Crust recipe and Omg, so flaky and I am thrilled! I am using this recipe for Holiday Pie baking! Thank you, Jessica, I am sharing both recipes with all of my friends and will try more of your recipes as well!

      Reply
      • Jessica Fisher

        November 21, 2017 at 7:40 pm

        Yay! So glad you loved it as much as we do!

        Reply
    6. Joybird6

      March 14, 2016 at 6:49 am

      Gee. Thanks for pointing out that it’s PI Day – means I have to go and make this pie!!! More work for me… BUT I CAN’T WAIT! 😉 I’ll enlist my little girlies to help!

      Reply
      • Jessica Fisher

        March 14, 2016 at 12:11 pm

        I bet you’re really bummed about that, aren’t you? 😉

        Reply
    7. Beth

      November 26, 2015 at 6:55 pm

      I made this last night for Thanksgiving. Swapped oats for nuts due to allergies but the rest was as written. It’s gone. .. and they loved it. Thank you ?

      Reply
      • Jessica Fisher

        March 14, 2016 at 12:11 pm

        So glad you enjoyed it!

        Reply
    8. Kim

      October 02, 2015 at 1:25 pm

      Oh my! This was so, so, so good! I made this to take to a ministry lunch today and it was gobbled up. I served it still warm from the oven with a little bit of jarred caramel sauce drizzled over the top. This is definitely a keeper recipe and my go-to way to make apple pie! Thank you so much for sharing this recipe. So long Pillsbury! I’m no longer intimidated by making homemade pie crust!

      Reply
      • Jessica Fisher

        October 02, 2015 at 7:42 pm

        Yay! I love the empowerment that a homemade pie brings! So glad you enjoyed it. And will be making it again. 😉

        Reply
    9. Tammy

      October 01, 2015 at 12:07 pm

      Question: I want to make this for my parents and was wondering if I could split this and make two 8×8 pans instead of one 9×13. Would the baking time stay the same? (They would be cooking it from “frozen”.)

      Reply
      • Jessica Fisher

        October 01, 2015 at 12:39 pm

        I haven’t done it that way in awhile, but I would check it when you have 5-10 minutes left to go. You want the crust browned and the filling to bubble.

        Reply
    10. REGINA

      November 29, 2013 at 6:53 pm

      Hi there – we made this for thanksgiving. it was DELICIOUS! thank you. quick question – we had a ton of dessert and we have a lot leftover. can I freeze it once it is already baked? or will it be to dry to reheat once it’s thawed? thanks!

      Reply
      • Jessica Fisher

        November 29, 2013 at 8:07 pm

        I’ve never frozen it once it was baked. It doesn’t last that long around here. I don’t think it would get dry. I worry that it would get soggy.

        Reply
    11. Kara

      September 21, 2013 at 9:50 pm

      9/21/13: This recipe was AWESOME! I love baking and cooking big time, and when I tasted this, it was so good I couldn’t believe it came from my own oven and not some fab bakery! I made a half batch in an 8×8 pan, used 4 fresh/FIRM Golden Delicious apples, 1t cinnamon, added 5-6 taps of nutmeg, sprinkle of salt, and about 1/4 cup of flour because my apples were juicy. For the crust, I used the full recipe and added a good 1/2T of sugar to round out the salt, but just pushed the crust 2/3 up the sides, so there was a nice crust all the way around. I used the full amnt of ingredients for the topping as well, and just added a sprinkle of salt to that too. Baked it for 55 minutes and served with Cool Whip. Entire family was freaking over it, and it was crazy easy. This is going to be my go to crust for pies in general now! Love not having to roll it out. Would definitely recommend to any level of baker! Thanks for an awesome recipe!

      Reply
    12. Jaime

      September 03, 2013 at 8:21 am

      This recipe sounds so easy and yummy. Unfortunately my son has a nut allergy. Do you have any suggestions on what else I could use for the topping??

      Reply
      • Jessica Fisher

        September 03, 2013 at 8:31 am

        My daughter has a nut allergy, too. I now leave out the nuts. The crumb top is great without nuts.

        Reply
    13. maria

      February 24, 2013 at 11:02 am

      This is in my oven right now! Smells great but how on earth did you use one pie crust to cover the whole pan??? I had to use a 9×9 because there was no way it was covering anything bigger. Its tall and thick but hopefully works out

      Reply
      • Jessica Fisher

        February 24, 2013 at 11:27 am

        Sometimes I double it, but not always. Usually just stretch one thin.

        Reply
    14. Kelly

      October 28, 2012 at 5:02 pm

      This was delicious after our Sunday dinner! This was my first ever pie crust (they’ve always scared me!) and it was easy and delicious. I ran out of AP flour, so I used whole wheat and rolled oats in the crumble. Was delicious served with vanilla ice cream!

      Reply
      • Jessica Fisher

        October 30, 2012 at 10:18 pm

        I’m so glad to hear it was a success! Yeah!

        Reply
      • Jessica

        November 17, 2022 at 12:50 pm

        Is it really 1.5 cups of butter in the crust? Or 1.5 sticks?

        Reply
        • Jessica Fisher

          November 17, 2022 at 1:14 pm

          5 stars
          Thank you for catching that typo, Jessica. It is 1 1/2 sticks or 3/4 cup butter. My apologies that we didn’t catch it sooner.

    15. Cindi @Frugal New England Kitgchen

      October 09, 2012 at 6:10 pm

      This has my name all over it! Can’t wait to try it – my charming son-in-law doesn’t care for chocolate, but luvs anything with apples in it! I’m not much of a pie baker, so this looks right up my ally! Thanks for posting!

      Reply
    16. Colleen P

      October 08, 2012 at 3:29 pm

      Printing the recipe out now in hopes of making it this week…and pinning it to make in the future. Thanks for sharing a yummy-looking recipe. Can’t wait to try!

      Reply
    17. SnoWhite @ Finding Joy in My Kitchen

      November 15, 2011 at 7:48 pm

      We made this recipe recently & divided it between two pie plates. We used 100% whole wheat flour, reduced the butter & sugar & LOVED the results. Thanks, Jessica!

      Reply
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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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