Flakey, buttery crust topped with juicy apples and cinnamon streusel crumble then drizzled with maple vanilla glaze. This delicious slab pie is perfect for a party and amazing with a big scoop of vanilla ice cream!
2 1/4 cups flour (see note 1)
1 tablespoon sugar
½ teaspoon salt
5 tablespoons cold shortening, cubed
½ cup (8 tablespoons) cold butter, cubed
6-8 tablespoons cold water
10 cups apples, peeled, cored, and sliced (about 4 pounds)
1/3 cup granulated sugar
1/3 cup brown sugar
3 tablespoons flour
1 tablespoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
¾ cup granulated sugar
¾ cup brown sugar
¾ cup old-fashioned oats
¾ cup flour
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ cup (8 tablespoons) butter, melted
Maple Vanilla Glaze:
¾ cup powdered sugar
3 tablespoons maple syrup
1 teaspoon vanilla
5-8 teaspoons milk (enough to thin)
Add flour, sugar, and salt to a food processor (see note 2 for alternative) and pulse several times to mix.
Add shortening and butter to food processor and pulse until shortening and butter are the size of peas.
Slowly add 6 tablespoons of water while continuing to pulse. Use your fingers to pinch the dough and if it doesn’t stick together, add more water one tablespoon at a time until the dough just begins to hold together (I find 7 tablespoons of water to be the right amount for me).
Transfer dough from the food processor to a floured surface and form into a ball. Wrap with plastic wrap and place in the refrigerator to chill while you prepare the apple filling and streusel.
Preheat oven to 375° F and grease a 15x10x1 inch sheet pan and set aside.
In a large bowl, mix together filling ingredients until apples are coated.
In a medium bowl, mix together granulated sugar, brown sugar, oats, flour, cinnamon, and nutmeg.
Pour in butter and mix until mixture resembles coarse crumbs.
Remove dough from the plastic wrap and roll out on a well-floured surface into an 18x13 inch rectangle. Wrap dough around a floured rolling pin to transfer to the sheet pan (sometimes I find it easier to cut the dough in half and transfer in two sheets then press seam together in the pan). Press dough into corners of the pan and up the sides.
Spoon apple filling over dough in an even layer then sprinkle all over with streusel.
Bake for 45-50 minutes until apples are tender and pie is bubbling.
Maple vanilla glaze:
Whisk together maple vanilla glaze ingredients, starting with 5 teaspoons of milk and add more as needed until you reach your desired consistency. Drizzle glaze over slightly cooled pie.
Serve warm (my favorite), at room temperature, or cold. Best served with a big scoop of vanilla ice cream!
Use a spoon to scoop the flour into your measuring cup, and do NOT pack it. This is standard practice when baking because when you scoop the measuring cup directly into the flour, you end up packing the flour into the cup, resulting in too much flour.
If you don’t have a food processor, whisk together dry ingredients then use a pastry cutter to work in shortening and butter then water. As a last resort, you can also use a fork.
Pie dough can be made ahead of time and placed in the refrigerator for up to 5 days.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/apple-streusel-slab-pie/