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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