This easy-to-prepare Slab Apple Pie takes just minutes to assemble. It’s delicious and simple, and a huge hit for fall. Bake one for now and stash an extra in the freezer.
Apple pie is almost a perfect food. What with its buttery, flaky crust, sweet filling, and crunchy, nutty topping, an apple pie makes an excellent breakfast, snack, or dessert.
The only problem is that your typical apple pie only yields 8 servings, often not enough for seconds. Or thirds.
However, baking an apple pie in a 9×13 baking dish allows you a world of possibilities, including extra servings.
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. Nothing wrong with that!
Apple pie 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.
Slab Apple Pie
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. No fussing with rolling out the dough or making a pretty top crust. PLUS, it feeds more than 8, making it a perfect fit for my small army.
- It’s super easy to throw together. I’m not worried about fluting edges or getting the topping in a perfect mound. Just layer the ingredients and bake.
- There’s a bigger crust to apple ratio. If you’re low carbs, this isn’t your sweet. But, oh my….
- It freezes just as well as a regular pie, but has a shape more conducive to your freezer space. If you don’t have enough pans in the house, freeze each layer (prior to baking) in its own freezer bag. Then thaw and assemble prior to baking.
This 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.
What you do need to make is a double batch!
Now that apples are in season, it’s a good idea to make several of these to stash in the freezer for whenever you want a yummy, home baked pie.
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 1/2 times your filling to make for a fuller pie.
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.
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 do you make a Slab Apple Pie?
This recipe is super simple to assemble. I use my food processor to speed up the process.
- Preheat the oven to 375°.
- Assemble your ingredients: butter, flour, sugar, apples, cinnamon, lemon , and nuts.
- In the bowl of a food processor fitted with a metal blade, place the flour and butter cubes. Pulse until coarse crumbs are formed. Pulse in cold water until the dough easily holds together.
- 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.
- 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.
- 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.
- Cool on a rack before serving.
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.
How to make this recipe easily:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:
Here are the tools that I use for this recipe:
- food processor or pastry blender – Either of these tools make quick work of the short dough. You can do it by hand with two knives, but I prefer my food processor.
- large cutting board – I use this super size cutting board for a work surface for all my doughs. I can easily clean and sanitize it and move it around the kitchen.
- Apple corer – to easily core apples, handy if you’re making many pies at one time or use an apple peeler and a knife.
- stainless steel mixing bowl – great for mixing the filling
- citrus reamer – for juicing the lemon
Not quite sure how to slice an apple? I’ll show you four different ways to make easy apple slices.
Slab Apple Pie with Easy Crumb Top
- 1 batch single pie crust
- 6 apple peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp ground cinnamon
- 1 cup unbleached, all-purpose flour
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup chopped nuts
- Preheat oven to 375°. Prepare pie crust according to directions and pat it into the bottom of a 9×13 pan.
- In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread in an even layer over 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.
- Bake for 45 minutes to an hour or until filling bubbles. Cool completely.
This post was originally published in November 2009. It has been updated for relevance and accuracy.