Best 6 Apple Cinnamon Nut Crumble Slab Pie Recipes

CINNAMON-SWIRL APPLE SLAB PIE

Steps:

• On a lightly floured piece of parchment, roll one disk of dough into a 12-by-17-inch rectangle. Transfer crust to a 10 1/2-by-15 1/4-inch rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes.
• In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 12-by-16-inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
• Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on a rack below. In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
• Cut dough log into 1/4-inch slices, rotating with each slice to keep slices round. (You'll need 63 slices total.) Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.
• Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it's made.

CRUMB-TOPPED APPLE SLAB PIE

Steps:

• For the crust: Preheat oven to 425 degrees. Remove pie crusts from package. Lightly dust a working surface with flour then unroll and stack pie crusts on top of each other.
• Roll crust out to a 17 by 12-inch rectangle. Fold crust half then fold in half again and transfer to a 15 by 10 by 1-inch jelly roll pan (this is smaller than a sheet pan).
• Carefully unfold dough and fit and gently press into the pan. Fold crust under even with the edges of the pan and decorate as desired (the fork technique would also be good here since there's not much excess crust to work with). Transfer to refrigerator to chill until ready to fill.
• For the topping: mix 1/3 cup granulated sugar, 1/3 cup brown sugar, quick oats, flour and salt. Add butter and cut butter into mixture using a pastry cutter until crumbly (or rub butter into mixture with your fingertips). Transfer topping to refrigerator.
• For the filling: In a small mixing bowl whisk together granulated sugar, brown sugar, flour, cinnamon nutmeg and salt.
• Place apples in a large mixing bowl then pour lemon juice over apples and toss to evenly coat. Pour sugar mixture over apples and toss to evenly coat.
• To assemble pie: Remove crust from refrigerator. Pour apples over crust and spread and gently press into an even layer. Remove topping from refrigerator. Sprinkle topping evenly over pie.
• Bake until apples are soft: Bake in preheated oven 33 - 38 minutes, while tenting with foil during the last 10 minutes or so as needed to prevent excess browning, until apples are tender when pierced with a toothpick. Remove from oven and let cool until warm.
• For the glaze (or serve with vanilla ice cream): In a mixing bowl whisk together powdered sugar and half and half, adding a little more half and half as needed 1 tsp at a time, until the consistency is somewhat thick but runs nicely.
• Transfer to a sandwich size resealable bag, cut a small tip from one corner then drizzle over pie. Cut pie into squares and serve warm.

APPLE SLAB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
• In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
• In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
• Bake in the preheated oven for 60 minutes, or until topping is golden brown.

CINNAMON APPLE CRUMB PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Pour pie filling into crust. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining 3 tablespoons butter. Place cookie crumbs in a small bowl; stir in melted butter until coarse crumbs form. Sprinkle over filling. Cover edge of crust loosely with foil. , Bake for 10 minutes. Reduce oven setting to 350°; remove foil and bake until crust is golden brown and filling is bubbly, 40-45 minutes longer. Cool on a wire rack for at least 2 hours.

APPLE-CINNAMON CRUMBLE PIE

Steps:

• Set oven to 400 degrees F (oven rack set to lowest position).
• Prepare a 9-inch deep-dish glass pie plate.
• Fit the pastry into the pie plate and flute edges.
• For the filling; mix together all ingredients making sure that the apples are coated well; set aside.
• For the topping; in a processor blend first 5 ingredients; Add in cold butter pieces and process using on/off turns until the mixture resembles wet sand.
• Toss the filling ingredients again to redistribute the juices, then transfer to the prepared pie shell, mounding the apple filling in the center
• Using your hands pack topping over and around the apples.
• Place the pie plate on a baking sheet.
• Bake at 400 degreesF for about 35 minutes or until topping is golden (cover with foil if topping is browning too quickly).
• After 40 minutes REDUCE the oven temperature to 350 degrees.
• Bake until apples in the center are fork-tender and the filling is bubbling thickly at edges (about 30 minutes longer).
• Cool until warm (about 1-1/2 hours).
• Serve with ice cream.

SLAB APPLE PIE WITH EASY CRUMB TOP

Steps:

• Preheat oven to 375°.
• Prepare pie crust according to directions and pat it into the bottom of a 9x13 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.