I truly love apple pie, and this Dutch Apple Slab Pie stands out. With a spiced fresh-apple filling, a buttery, crunchy streusel topping, and a sweet creamy glaze, it’s a dessert that pleases a crowd and comes together quickly.
Easy Dutch Apple Pie
Pies are a must at holiday gatherings, but baking several individual pies can be time-consuming. A slab pie solves that: one large pan, generous portions, and less fuss. This Dutch Apple Slab Pie uses a tender crust on the bottom, a classic cinnamon-apple filling, and a crisp streusel topping finished with a simple glaze—the perfect combination of textures and flavors.
The slab format is ideal for feeding a group and makes slicing and serving effortless. Use tart apples like Granny Smith for a bright, balanced filling, and don’t skip the glaze for a final touch of sweetness.
What is a Slab Pie?
A slab pie is baked on a large sheet or jelly roll pan instead of in individual pie tins. It’s essentially the sheet-pan version of a pie, offering more servings with less work. Because this recipe is topped with streusel rather than a full top crust, it’s easier to assemble and yields a satisfyingly crunchy finish.
Recipe Ingredients
- Prepared refrigerated pie crusts: store-bought or homemade.
- Tart apples: cored and thinly sliced (Granny Smith are classic).
- Butter: for the streusel.
- Lemon juice: fresh or bottled to prevent apples browning and add brightness.
- Granulated sugar and brown sugar: for sweetness and depth.
- All-purpose flour: to thicken the apple filling slightly.
- Quick-cooking oats: add texture to the streusel.
- Spices: apple pie spice, cinnamon, nutmeg, plus a pinch of salt.
- Baking powder and vanilla: for the streusel flavor and lightness.
- Powdered sugar and milk: for the glaze.
How to Make Dutch Apple Slab Pie
- Prepare the crust: Unroll refrigerated crusts, stack them, and roll into a 17×12-inch rectangle. Transfer to a 15×10-inch jelly roll pan, pressing the crust into the pan edges to form a crust-lined tray.
- Make the apple filling: In a large bowl, toss 9 cups thinly sliced tart apples with 2 tablespoons lemon juice, 1/2 cup granulated sugar, 1/4 cup flour, 2 tablespoons apple pie spice, and 1/4 teaspoon salt. Spread the mixture evenly over the crust.
- Make the streusel: In a separate bowl, combine 1 cup flour, 1/2 cup quick oats, 1/3 cup packed light brown sugar, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Stir in 1/2 cup melted butter and 1 teaspoon vanilla until the mixture is moistened and crumbly.
- Assemble and bake: Sprinkle the streusel evenly over the apples. Bake at 425°F for 35–38 minutes, until the crust is golden and the filling is bubbling. Remove from the oven and cool on a rack for about 45 minutes so the filling sets.
- Glaze and serve: Whisk 1 cup powdered sugar with 2–3 tablespoons milk until smooth. Drizzle the glaze over the cooled pie, cut into squares, and serve warm or at room temperature.
Recipe Tips
- Cool completely: Let the pie rest so the filling thickens. Cutting too soon makes for a runny slice.
- Serve creatively: Classic pairings are vanilla ice cream or whipped cream. For a fun contrast, offer sharp cheddar—an old-fashioned but delicious match with apple pie.
- Use fresh spices: Spices lose potency over time. If yours are more than a year old, fresh spices will improve the pie’s aroma and flavor.
How to Store Pie
- Store leftovers covered at room temperature for 1–2 days.
- Refrigerate for up to 4 days when stored in an airtight container or covered well.
- Freeze portions tightly wrapped for 3–4 months; thaw and warm gently or serve chilled.
More Easy Dessert Ideas
- Carrot Sheet Cake
- Peach Dump Cake from Scratch
- Chocolate Mug Cake
Dutch Apple Slab Pie
Ingredients
For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts, softened at room temperature
For the Apple Filling:
- 9 cups thinly sliced tart apples (about 8–9 apples), peeled or unpeeled
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons apple pie spice
- 1/4 teaspoon salt
For the Streusel:
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup butter, melted
- 1 teaspoon pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
Instructions
- Preheat oven to 425°F.
- Unroll pie crusts on a lightly floured surface and stack them.
- Roll crusts to a 17×12-inch rectangle and transfer to a 15×10-inch jelly roll pan, pressing into corners and edges.
- In a large bowl combine apples, lemon juice, sugar, flour, apple pie spice, and salt; toss to combine and spread over the crust.
- In a separate bowl combine flour, oats, both sugars, baking powder, cinnamon, nutmeg, and salt.
- Melt butter and whisk in vanilla. Add to the streusel mixture and stir until moistened.
- Sprinkle streusel evenly over the apples.
- Bake 35–38 minutes, until crust is golden and filling is bubbly.
- Remove from oven and cool on a rack for 45 minutes.
- Whisk powdered sugar and milk until smooth; thin with more milk if needed and drizzle over the cooled pie.
- Cut into squares and serve.
Nutrition
| Carbohydrates: 56g
| Protein: 3g
| Fat: 13g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Use your preferred nutrition calculator for precise values.
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