We are still holding on to summer here as much as we can. The other day, the kids went along with daddy to feed the bulls, and discovered an apple tree loaded with apples in the pasture. My kids love apples and apple picking. So that’s just what happened. They brought home a beautiful bucket-full of reddish-green apples. My daughter asked, ” Mom would you make us an apple pie?” The next second later, my son asked, “Mommy would you make me some apple crisp?” Easily persuaded, I said, “Yes!” to both.
Thinking my response through a bit more, I decided that maybe I could choose one dessert or the other to make…but both kids were set on their apple dessert choice. Trying to make it simpler on myself, I found this version, Crumb Topped Apple Slab Pie, a great compromise of apple pie and apple crisp. Needless to say, none of us ended up disappointed.
I must say, I love the slab pies! The pie cooks better, and it’s easier to dish out. Not to mention, that there is also more of it! The kids were eager to get cookin’!
- For a 15 x 10 sheet pan
- Crust:
- 1 box refrigerated pie crusts
- Topping:
- ⅓ c. sugar
- ⅓ c. packed light-brown sugar
- 1 c. quick oats
- ½ c. all-purpose flour
- ¼ t. salt
- ½ c. unsalted butter, chilled and diced into small cubes
- Filling:
- ⅓ c. sugar
- ⅓ c. packed light-brown sugar
- 3 T. flour
- 1 t. cinnamon
- ¼ t. nutmeg
- ¼ t. salt
- 1 T. salt
- 9-11 apples, cored, and thinly sliced crisp apples (sliced approx. ¼ to ⅛ thick in thickness)
- Glaze:
- 1 c. powdered sugar
- 2 T. milk, or more as needed
- For the crust:
- Preheat oven to 425 degrees. Remove pie crusts from package. Lightly dust a working surface with flour then unroll and stack pie crusts on top of each other. Roll crust out to a 17inch by 12 inch rectangle. Fold curst half then in half again and transfer to a 15inch by 10 inch jelly roll pan. Carefully unfold dough and fit gently press into the pan. Fold crust under even with the edges of the pan and decorated as desired. Transfer to refrigerator to chill until ready to fill.
- For the topping:
- In a medium mixing bowl stir together sugar and brown sugar while breaking up any brown sugar clumps. as needed. Mix in quick oats, flour, and salt then add butter and cut butter into mixture using a pastry cutter until crumbly. Transfer topping to refrigerator.
- For the filling:
- In a small mixing bowl, whisk together sugar and brown sugar while breaking up any clumps of brown sugar as needed. Mix in flour, cinnamon, nutmeg, and salt. Place apples in a large mixing bowl then pour lemon juice over apples and toss evenly to coat. Pour sugar mixture over apples and toss evenly to coat.
- To assemble pie:
- Remove crust from refrigerator. Pour apples over crust and spread and gently press into an even layer. Remove topping from refrigerator. Sprinkle topping evenly over pie. Bake in preheated oven for about 35 minutes. Remove from oven and let cool.
- For the glaze: In a mixing bowl, whisk together powdered sugar and milk, until consistency is somewhat thick but runs nicely. Transfer to a sandwich size resealable bag, cut a small tip from one corner then drizzle over pie. Cut pie into squares and serve warm.
Try some of our other favorite apple recipes:
Grandpa’s Apple Nut Coffee Cake
Hello, Dear Sweet Apple Lovers,
I loved reading this post and seeing the love shared at home and on the farm. It is reminiscent of days when you, Bob, and I picked apples and gathered pumpkins at local farms and eagerly returned home to peel apples, and voila! apple crisp, apple pies, and applesauce on the table and in the freezer for a cold winter’s night or holiday. Pumpkins became jack-o-lanterns and seeds baked became a snack. My heart is filled with joy to know my adult children have a great appreciation for locally grown foods, cooking, nature, and family. Seeing some new recipes to try, I know the apples so generously delivered to my doorstep will be transformed into tasty Iowa Itreats for friends and family.
In gratitude,
Love,
Mom