Dutch Apple Slab Pie

Pies & Tarts
November 7, 2022
Pies & Tarts
November 7, 2022

Dutch Apple Slab Pie

  • Prep time: 20 min
  • Cook time: 40 min
  • Total time: 1 hr

This Dutch apple slab pie gives you all the flavor of apple pie with with half the work PLUS a

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Dutch Apple Slab Pie

This Dutch apple slab pie gives you all the flavor of apple pie with with half the work PLUS a buttery crumb topping? SAY LESS. Made with a flaky homemade crust, juicy apple filling and crunchy crumb topping, this Dutch apple slab pie is where it’s at.

dutch apple slab pie

Dutch Apple Slab Pie

While I’ll always have a soft spot for traditional apple pie, this Dutch apple slab pie has quickly risen to #1 in my heart. This slab pie has all the same flavors of classic apple pie, but it’s baked in an easy sheet pan (way easier than rolling out pie crust and fluting it in a dish) and topped with buttery streusel. Serve it á la mode–obviously–and enjoy every single bite.

dutch apple slab pie

What is a dutch apple slab pie?

I think we all know what apple pie is. But you may not have had dutch apple pie. And you also may not have had a slab pie. Traditional apple pie is made with two buttery pie crusts–one on the bottom and one on the top. You can do the top pie crust with a lattice pattern, cut out shapes, or a full crust with vents cut out. Or…if you’re feeling a little crazy, you can make a dutch apple. A dutch apple pie is basically a normal apple pie, but instead of using a top pie crust, you top the apple filling with a buttery crumb topping instead. The result is a super decadent, salty-sweet and delicious pie. It’s the perfect treat to make with all of those in season apples or to serve up for Thanksgiving dinner.

dutch apple slab pie in sheet pan

Ingredients you’ll need to make this dutch apple slab pie

The beautiful thing about pie is that is comes together quickly with pantry staples like flour, sugar, and spices. You’ll need some fresh apples of course, but other than that you probably have everything hanging around in your pantry already! Here’s your grocery list:

  • Pie Crust
  • Apples
  • Brown Sugar
  • Ground Cinnamon
  • Ground Ginger
  • Ground Nutmeg
  • Lemon
  • All Purpose Flour
  • Unsalted Butter

dutch apple slab pie made with vermont creamery butter

What kind of apples should you use to make this apple slab pie?

dutch apple slab pie slice on a plate

How to store your Dutch apple slab pie

This apple slab pie is best served fresh and hot, but if you don’t get to eat all of it one sitting, you can certainly store it and save it for later! I recommend storing it tightly wrapped in the fridge. When you want a slice, warm it up in at 375°F oven for 5 to 10 minutes or until hot! I do not recommend microwaving your pie to warm it up as this can make your pie super soggy!

dutch apple slab pie with crumb topping

Happy baking, my friends!

XXX

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Dutch Apple Slab Pie

4.5 from 2 reviews

This Dutch apple slab pie gives you all the flavor of apple pie with with half the work PLUS a buttery crumb topping? SAY LESS. Made with a flaky homemade crust, juicy apple filling and crunch crumb topping, this Dutch apple slab pie is where it’s at.

This Dutch apple slab pie gives you all the flavor of apple pie with with half the work PLUS a buttery crumb topping? SAY LESS. Made with a flaky homemade crust, juicy apple filling and crunch crumb topping, this Dutch apple slab pie is where it’s at.

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the spices, salt, flour, lemon juice, vanilla and sugar to the filling and stir to combine.
  6. 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.
  7. 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. 
  8. 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.
  9. 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.
  10. 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. 
  11. 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.
  12. Bake at 375°F for 30 to 40 minutes or or until the filling is bubbling and the topping is golden brown.
  13. Allow to cool before serving. Serve with vanilla ice cream or whipped cream. Enjoy!

Keywords: dutch apple slab pie

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Recipe rating

  1. 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!

  2. 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!