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Apple Crumble Slab Pie

Author: Charlotte Rutledge

We love apple pie, but it can sometimes be a daunting task to make that perfect-looking deep-dish pie. Enter the slab pie. Our rendition of this rectangular apple dessert combines crumble and pie in one large slab of fall yumminess. And it doesn't take meticulous crimping of edges or slashing/cutting of perfect-looking vents to make it pretty. Plus, there's no easier way to serve apple pie to a crowd!

At a glance

one 13" x 18" slab pie
Nutrition information


Choose your measure:


  • 3 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 tablespoons buttermilk powder, optional; for a golden crust with added tenderness
  • 1/2 cup vegetable shortening
  • 12 tablespoons cold unsalted butter, diced into 1/2" pieces
  • 6 to 10 tablespoons ice water


  • 8 cups peeled, cored, and sliced apples; from about 3 1/4 pounds whole apples
  • 2 tablespoons lemon juice
  • 2 tablespoons Instant ClearJel or King Arthur Unbleached All-Purpose Flour
  • 3/4 cup sugar
  • 2 teaspoons Apple Pie Spice
  • 1/4 teaspoon salt
  • 1/4 cup boiled cider; or frozen apple juice concentrate, thawed*
  • 2 tablespoons melted butter
  • *Boiled cider will yield much better flavor; but if you don't have it, use the concentrate.



  1. To make the crust: Whisk together the flour, salt, and buttermilk powder.
  2. Add the shortening, working it in until evenly incorporated.
  3. Work in the butter until the mixture is unevenly crumbly; you want big chunks of butter in among the smaller ones.
  4. Add 6 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.
  5. Form the dough into a rectangle, wrap it in plastic, and refrigerate for 1 hour.
  6. Place the dough on a large floured work surface. Roll it into a 15" x 20" rectangle; the dough will be thin, only about 1/8" thick.
  7. Starting with a short end, roll the crust around your rolling pin and transfer it to an ungreased or parchment-lined 13" x 18" (half sheet) pan, pressing it into the corners and edges and using any overhanging scraps to patch any cracks or uneven edges.
  8. Refrigerate the crust while you prepare the filling and crumble.
  9. Preheat the oven to 375°F.
  10. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.
  11. In a small bowl, whisk together the Instant Clearjel or flour, the sugar, spice, and salt. Sprinkle the mixture over the apples, stirring to coat. Stir in the boiled cider and melted butter. Set the mixture aside.
  12. To make the crumble: Stir together the oats, sugar, flour, spice, and salt. Work in the butter until the mixture is unevenly crumbly. Set it aside.
  13. Spoon the filling into the chilled crust, then top with the crumble.
  14. Bake the pie for 55 to 65 minutes, until the crust and crumble are golden and the filling is bubbling.
  15. Transfer the pie to a rack to cool; it will hold together better if you let it cool completely before serving. (Though honestly, who'll really take offense if you serve them a warm, slightly messy piece of pie?)

Nutrition Information

  • Serving Size 135g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 420
  • Calories from Fat 190
  • Total Fat 22g
  • Saturated Fat 11g
  • Trans Fat 1.5g
  • Cholesterol 45mg
  • Sodium 210mg
  • Total Carbohydrate 54g
  • Dietary Fiber 3g
  • Sugars 25g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.