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!
10cupsapples, peeled, cored, and diced(about 4 pounds)
⅓cupgranulated sugar
⅓cupbrown sugar
3tablespoonsflour
1tablespooncinnamon
½teaspoonnutmeg
1teaspoonvanilla
Streusel:
¾cupgranulated sugar
¾cupbrown sugar
¾cupold-fashioned oats
¾cupflour
2teaspoonscinnamon
¼teaspoonnutmeg
½cupbutter, melted
Maple Vanilla Glaze:
¾cuppowdered sugar
3tablespoonsmaple syrup
1teaspoonvanilla
5-8teaspoonsmilk
Instructions
Pie crust:
Add flour, sugar, and salt to a food processor 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 and pulse until the dough starts to stick together. Using your fingers, 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.
Apple filling:
In a large bowl, mix together filling ingredients until apples are coated.
Streusel:
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.
Assemble pie:
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.
Notes
Use a spoon to scoop the flour into your measuring cup and level off with a knife.
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.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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