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Apple Streusel Slab Pie

Rachel Riesgraf
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!
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Prep Time 35 mins
Cook Time 45 mins
Total Time 1 hr 20 mins
Course Dessert
Servings 16 Servings

Ingredients
  

Pie crust:

  • 2 ¼ cups flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 5 tablespoons cold shortening
  • ½ cup cold butter, cubed
  • 6-8 tablespoons cold water

Apple filling:

  • 10 cups apples, peeled, cored, and diced (about 4 pounds)
  • cup granulated sugar
  • cup brown sugar
  • 3 tablespoons flour
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla

Streusel:

  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ¾ cup old-fashioned oats
  • ¾ cup flour
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup butter, melted

Maple Vanilla Glaze:

  • ¾ cup powdered sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 5-8 teaspoons milk

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

  1. Use a spoon to scoop the flour into your measuring cup and level off with a knife. 
  2. 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.
  3. Pie dough can be made ahead of time and placed in the refrigerator for up to 5 days.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats