This Apple Slab Pie is made with a thin and flaky crust, crispy tart cinnamon spiced granny smith apples, topped with a warm crumb topping and caramel drizzle.  It doesn’t have to be Fall to enjoy this delectable pie.

Okay, let’s talk about Apple Pie today.  I know, you might be thinking here we go again…another recipe that calls for a homemade pie crust and a hard to make pie filling.  Wrong!  This Apple Slab Pie is one of the easiest pies you’ll ever make. Yes, there are a few steps but they’re all easy steps. First of all, you can use a store-bought pie crust if you really want to, and how hard is it to slice some apples?  You know what else?  Slab pies are made to serve a crowd.  If you’re going to a Memorial Day gathering this weekend, this pie would be the perfect dessert and you won’t have any leftovers, I promise.  So come on and see how easy it is to make this delicious pie.

Here’s how I made it…


I started by adding some sugar, flour, cinnamon, salt, and nutmeg to a large bowl and whisking it together.

Next, I peeled and sliced some Granny Smith apples into thin slices and added them to a large bowl.

Then I add the sugar-spice mixture to the apples and used my hands to mix the dry mixture in with the apples, making sure all apples were coated and I set them aside…


Note:  You can use any pie crust recipe you prefer, but it needs to be big enough for a double-crust pie.

I started by placing some flour and salt in a large bowl.  Next I cut in some solid Crisco shortening using my pastry blender…

And cut it in until the mixture was the size of small peas…

I added some ice water…

And mixed the dry and wet mixture together for about thirty seconds, until it formed a wet dough…

Then I sprinkled a large piece of wax paper with flour…

And transferred the dough to the wax paper, forming it into a disc…

I placed a second piece of wax paper over the top…(you can just flour your rolling pin really good instead)…

Then I rolled the dough out into a very large rectangle.  Note:  This recipe usually makes two 9″ pies, but I’m making one large slab pie here…

Next, I lightly sprayed a cookie sheet with Pam and inverted it onto the pie dough, making sure my dough was rolled big enough…

Then I flipped both the cookie sheet and the dough over, I peeled off the wax paper and patted the dough across the bottom, up the sides and over the edges of the pan.  I trimmed the dough to about 1/2″ over the edge of the pan and turned it under.  Although not pictured above, I used a fork to press down the dough all along the edge…

Next, I spread the apples out evenly over the pie dough…And drizzled a little bit of half and half over the apples, followed by an additional sprinkling of cinnamon.  You can never have enough cinnamon, I say.  Next, I set the pan aside while mixing up a quick crumb topping…


I added some oats, flour, brown sugar, white sugar, and salt to the bowl of my stand mixer…And mixed everything together using my whisk attachment…

Then I took a cold stick of butter from my refrigerator and used a sharp knife to cut thin long strips of butter, turning it one turn and cutting it again…

Then I started at one end and sliced the butter into small pieces…

I added the butter to the oatmeal mixture…

And whisked the butter into the oatmeal mixture until it was thoroughly incorporated…

And lastly, I sprinkled the oatmeal-butter mixture evenly over the apples.  This looks yummy even before it gets baked…don’t ya think?

I baked it for about one hour until it was golden brown on top and the apples were very tender when tested with a knife.  But wait, I decided I wanted to add one more thing to this already scrumptious looking pie…caramel drizzle.  Yep, just a nice thin caramel drizzle to soak into the crumb topping…oh yes…

Here’s how I made this quick and easy caramel drizzle…

I started by melting some butter in a medium-size saucepan.  Next, I added some brown sugar, vanilla, salt & half & half.

I whisked the mixture slowly and frequently over medium heat until it came to a boil…Once it came to a boil, I whisked it constantly for about four minutes until the mixture became a thin caramel and I removed it from the heat…

I drizzled it over the crumb topping allowing it to soak into the topping…

And I could hardly wait to eat a piece of this warm, heavenly smelling pie with some Vanilla ice cream.  It was extremely hard to take pictures of this pie before diving in… You need to make this Apple Slab Pie with Crumb Topping and see for yourself just how delicious it is!

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Apple Slab Pie with Crumb Topping

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 105


This Apple Slab Pie is made with a thin and flaky crust, crispy tart cinnamon spiced granny smith apples, topped with a warm crumb topping and caramel drizzle.  It doesn’t have to be Fall to enjoy this delectable pie.



Units Scale

For the Crust

  • 2 cups all purpose flour
  • 1 cup solid Crisco shortening
  • 1 teaspoon salt
  • 67 tablespoons ice water

For the Filling

  • 3 1/2 pounds of Granny Smith apples, peeled and sliced thin, no more than 1/4″ thick
  • 3/4 cup granulated sugar
  • 1/4 teaspoon nutmeg
  • 1 1/4 teaspoons cinnamon
  • Dash of salt
  • 1/3 cup all purpose flour
  • 1 tablespoon half & half
  • 1/8 teaspoon cinnamon

For the Crumb Topping

  • 1 cup quick oats
  • 1 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 sticks of cold butter, diced into small pieces

For the Caramel Drizzle

  • 1/2 stick real butter, salted or unsalted. If you use unsalted add a dash of salt.
  • 3/4 cup light brown sugar, packed
  • 1/2 cup half and half
  • 1 teaspoon pure Vanilla extract


  1. Preheat oven to 350 degrees.

For the Crust

  1. Lightly spray a 10″ x 15″ x 1″ cookie sheet or jelly roll pan with cooking spray and set aside.
  2. Add the flour and salt to a large mixing bowl and mix to combine. Cut in the Crisco with a pastry blender or two forks until the mixture resembles small peas.
  3. Add enough ice water to make a sticky dough that comes together and dump it onto a floured work surface. Using floured hands, form the dough into a flat round disc. Roll the dough out into a large rectangle, large enough to fit across the bottom and up over the edges of the cookie sheet.
  4. Place the cookie sheet upside down onto dough. Flip both the dough and the cookie sheet over. Pat the dough into the bottom and up and over the sides of cookie sheet. Trim dough no longer than 1/2″ over the edges of pan. Fold the over hang of dough under all around the edges and use a fork to crimp it. Set aside.

For the Filling

  1. Mix together the sugar, nutmeg, 1 1/4 teaspoon of cinnamon, salt and flour in a medium bowl. Pour mixture over apples. Using your hands, turn the apples over until all apples are coated with the cinnamon sugar mixture. Spread apples evenly over the pie crust. Drizzle with the half and half and sprinkle 1/8 teaspoon of cinnamon over the apples.

For the Crumb Topping

  1. Add the oats, flour, brown sugar, granulated sugar and salt to the large bowl of a stand mixer, or use a hand mixer. Using the whisk attachment, mix all ingredients on medium speed until well combined.
  2. Using a sharp knife cut the butter into long strips, turn the butter over one turn and repeat. Starting on one end, make small slices of butter, which will fall off in small diced pieces.
  3. Add butter to the dry mixture and whisk on medium speed until butter is thoroughly incorporated into the dry mixture.
  4. Crumble the topping over the apples, making sure the entire surface is covered with the crumb topping.
  5. Bake pie for approximately one hour until the crumb coating is golden brown and the apples are tender when tested with a knife. Remove from oven.

For the Caramel Drizzle

  1. Melt butter in a medium saucepan over medium heat. Add brown sugar, half and half and bring to a boil over medium heat, stirring frequently. Once mixture boils, stir constantly and cook for about four minutes and remove from heat. Add Vanilla and mix to combine.
  2. Pour the thin caramel drizzle over the crumb topping, allowing it to soak in.
  3. Cut and serve warm with ice cream.


  • This pie is excellent served room temperature at picnics or gatherings.
  • Pie crust can be rolled between two pieces of floured wax paper for easier handling.
  • A double store bought pie crust can be substituted for homemade.


  • Serving Size: 15