I experimented with my traditional apple pie recipe recently by baking it into a 9×13-inch pan, thus the name, Slab Apple Pie. This dessert has several things going for it:
- It’s super easy to throw together. I’m not worried about fluting edges or getting the topping in a perfect mound. Just layer the ingredients and bake.
- There’s a bigger crust to apple ratio. If you’re low carbs, this isn’t your sweet. But, oh my….
- It freezes just as well as a regular pie, but has a shape more conducive to your freezer space. If you don’t have enough pans in the house, freeze each layer (prior to baking) in its own freezer bag. Then thaw and assemble prior to baking.
Slab Apple Pie with Easy Crumb Top
One batch Gramma John’s Pie Crust
6 apples, peeled, cored, and sliced
1/2 cup sugar
1 Tablespoon lemon juice
1 Tablespoon cinnamon
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped nuts
Preheat oven to 375°. Prepare pie crust according to directions and pat it into the bottom of a 9×13 pan. In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread in an even layer over crust. In food processor, combine flour, butter, and brown sugar, pulsing until coarse crumbs are formed, or in a large mixing bowl, combine these ingredients, cutting butter into sugar and flour with a pastry blender or two knives held together. Stir in nuts. Sprinkle crumb top over apple layer.* Bake for 45 minutes to an hour or until filling bubbles. Cool completely.
If preparing ahead of time to freeze. Wrap with foil and label at the *. Then, when ready to serve, bake frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.
Hoosier Homemade is hosting a round-up of great fall desserts as part of our Holiday Food Festival. Pop on over and check out some yummy desserts.
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This looks delicious! Love the ease of freezing this too!
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I don't have my big food processor any more (it went away when we moved) but I actually have a big freezer for the first time. This looks like a good project for it. Thank you!!
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I love your blog! I passed on the Over the Top award to you. Find out more at: http://quickeasycheaphealthy.blogspot.com/2009/11/blessed-are-flexible.html
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ooooooOOOOOO this sounds yummy!! I've recently started using those foil pans for things I need to freeze/take to a potluck (because I only have so many dishes!) I may have to try this sometime!!
Thanks for sharing it!
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Wonderful! I have some apples waiting to be used. This looks like the recipe I was waiting for!
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I've never had a slab apple pie, but I think I'll have to change that! This looks absolutely delicious =D.
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I bet that's a lot easier to serve too. Looks yummy! Thanks for joining in the fun at the Holiday Food Fest!
~Liz
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This looks awesome (and do-able by a non-confident chef!) Might try it soon. A question about pans etc. I read somewhere that some folks line pans w/ foil, prep then take out and freeze. That way they just thaw back in the pan to cook. Do you do it this way?
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Just found your blog and saw this pie, then looked at the enormous bag of Fuyu persimmons my neighbor gave me. No one will eat them but me,so I tried them in this pie recipe. It worked! So good and super easy (I made it with my 2 year old and she loved helping). Thanks!
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Kris, I've never done the foil thing. I've heard mixed reviews from others. I have three glass pans that I use and every once in awhile I buy a few packages of the foil pans. I wash and reuse them if they're easy to clean up.
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Courtney, you know what they say…. when life hands you persimmons, make slab pie.
Or something like that.
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What a GREAT!!! recipe. I love that it sounds so EASY!!!
Geri
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This sounds like a genius idea! Sometimes a dessert in a 9 x 13 pan is just what you want–for all the reasons you cited. Your Slab Pie looks and sounds very delish. I bet the concept could be a applied to other pies. Great for a big crowd, too!
Shirley
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This looks so good. I think I'm ready to start making some apple desserts. I might have to start with this one.
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I made this pie for a function and I loved how easy it was. It tasted wonderful. I did add some oatmeal to the chopped nuts for a more crusty topping. I will be making this again VERY soon!
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Does if matter what kind of apples you use? What do you use?
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Use good baking apples, like Jonathan or Granny Smith. Anything that is considered a baking apple.
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