Apple Crumble Slab Pie

We love apple pie, but it can sometimes be a daunting task to make that perfect-looking deep-dish pie. Enter the slab pie. Our rendition of this rectangular apple dessert combines crumble and pie in one large slab of fall yumminess. And it doesn't take meticulous crimping of edges or slashing/cutting of perfect-looking vents to make it pretty. Plus, there's no easier way to serve apple pie to a crowd!

45 mins
55 mins to 1 hr 5 mins
2 hrs 40 mins
one 13" x 18" slab pie
Apple Crumble Slab Pie


Prevent your screen from going dark as you follow along.
  1. To make the crust: Whisk together the flour, salt, and buttermilk powder.

  2. Add the shortening, working it in until evenly incorporated.

  3. Work in the butter until the mixture is unevenly crumbly; you want big chunks of butter in among the smaller ones.

  4. Add 6 tablespoons water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

  5. Form the dough into a rectangle, wrap it in plastic, and refrigerate for 1 hour.

  6. Place the dough on a large floured work surface. Roll it into a 15" x 20" rectangle; the dough will be thin, only about 1/8" thick.

  7. Starting with a short end, roll the crust around your rolling pin and transfer it to an ungreased or parchment-lined 13" x 18" (half sheet) pan, pressing it into the corners and edges and using any overhanging scraps to patch any cracks or uneven edges.

  8. Refrigerate the crust while you prepare the filling and crumble.

  9. Preheat the oven to 375°F.

  10. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.

  11. In a small bowl, whisk together the Instant Clearjel or flour, the sugar, spice, and salt. Sprinkle the mixture over the apples, stirring to coat. Stir in the boiled cider and melted butter. Set the mixture aside.

  12. To make the crumble: Stir together the oats, sugar, flour, spice, and salt. Work in the butter until the mixture is unevenly crumbly. Set it aside.

  13. Spoon the filling into the chilled crust, then top with the crumble.

  14. Bake the pie for 55 to 65 minutes, until the crust and crumble are golden and the filling is bubbling.

  15. Transfer the pie to a rack to cool; it will hold together better if you let it cool completely before serving. (Though honestly, who'll really take offense if you serve them a warm, slightly messy piece of pie?)

Tips from our Bakers

  • So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.

  • Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.