Crumb-Topped Apple Slab Pie

• Vegetarian

• Produce

  • 4 lbs Apples, crisp

• Condiments

  • 1 1/2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 cup Quick oats

• Baking & Spices

  • 2/3 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 11/16 cup Flour
  • 2/3 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 box Pie crusts, refrigerated

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Half and half

Found on cookingclassy.com

Ingredients

• 1 box (14.1 oz) refrigerated pie crusts (or sub homemade pie crust dough)
• 1/3 cup (70g) granulated sugar
• 1/3 cup (75g) packed light-brown sugar
• 1 cup (97g) quick oats
• 1/2 cup (70g) all-purpose flour
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, chilled and diced into small cubes
• 1/3 cup (70g) granulated sugar
• 1/3 cup (75g) packed light brown sugar
• 3 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 Tbsp fresh lemon juice
• 4 lbs peeled, cored and thinly sliced crisp apples (see notes)
• 1 cup (115g) powdered sugar
• 2 Tbsp half and half, or more as needed

Directions

• 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 theres not much excess crust to work with). Transfer to refrigerator to chill until ready to fill.
• For the topping:
• In a medium mixing bowl stir together granulated sugar and brown sugar while breaking up any clumps of brown sugar as needed. Mix in quick oats, flour and salt then 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 and brown sugar while breaking up an clumps of brown sugar as needed. Mix in 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 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 again, just 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.
• Recipe source: adapted from Pillsbury and BHG