- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
Scale:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
For the pie crust
- 1 1/4 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup Vermont Creamery Unsalted Butter, cut into cubes
- 3 tablespoons ice cold water
- 1 egg, for egg wash
For the apple filling
- 5 apples, peeled and cored (we used a mixture of granny smith and honeycrisp!)
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch salt
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 Tablespoons all purpose flour
For the crumb topping
- 1/2 cup Vermont Creamery Unsalted Butter, melted
- 1 cup light brown sugar
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup all purpose flour
Instructions
- First, make the pie crust. Place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
- Add in the water, one tablespoon at a time. If your dough has come together, don’t add any more water. You want just enough to bind the dough. Mix until just combined.
- Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in the fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.
- While the crust is chilling, make the filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices. This will sit better and allow you to load it full of apples.
- Add the spices, salt, flour, lemon juice, vanilla and sugar to the filling and stir to combine.
- Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough. Set aside.
- Once the crust is chilled, preheat the oven to 375°F and lightly grease a quarter sheet pan (9 1/2″ x 13″). Turn the dough out on a well floured surface and roll out into a large rectangle, two inches longer on each side than your half sheet pan, to about an 1/8th of inch thickness.
- Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the half sheet pan so it hangs evenly on all sides. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.
- Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.
- In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the edges of the pie crust.
- Transfer the apple filling ontop of the pie crust and spread into an even layer. Top with the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.
- Bake at 375°F for 30 to 40 minutes or or until the filling is bubbling and the topping is golden brown.
- Allow to cool before serving. Serve with vanilla ice cream or whipped cream. Enjoy!
Keywords: dutch apple slab pie
Leave a comment and rate this recipe!
Nice recipe, barely enough crust for a sheet pan, best to double it and just have some leftover crust….
Hi Sydney! This recipe is for a 1/4 sheet pan! If you want to do a full sheet pan you should double the whole recipe! Sorry for any confusion!
This was so good and pretty easy to make. I doubled the pie crust recipe and it fit perfect.
★★★★★
I followed this recipe exactly and the house smelled amazing as it baked on this chilly Sunday. The ingredient amounts for this recipe did not fill the half sheet pan, so I used a quarter sheet pan (13 x 9) and it turned out perfectly. I baked it for 30-35 minutes until the filling was bubbly and the top was golden brown. A full pie dough recipe usually calls for 2 1/2 c. flour, so I thought the 1 1/4 c of flour called for in this recipe would be able to be rolled out into the half sheet pan, but before I actually put it in the pan, while it was rolled up on the rolling pin I knew it was not enough to fill the pan and go up the sides. The next time I make it, I will either double the dough recipe and use what is needed to line the half sheet pan, or just continue to use the quarter sheet pan. It was perfect with vanilla ice cream or on its own! Happy Thanksgiving!
★★★★
Just wanted to let you know that Vanilla and Lemon Juice are mentioned in directions, but no measurements are given. I just guessed and it turned out wonderful, but definitely threw me for a minute. Thanks for the recipe!
How much lemon and vanilla did you use?