Slab Apple Pie – Perfect for Fall, Perfect for Freezing

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:

1. 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.
2. There’s a bigger crust to apple ratio. If you’re low carbs, this isn’t your sweet. But, oh my….
3. 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.

Tagged as: apples