Nothing says Fall like Apple Pie. 🍎 Make apple pie for a crowd with this streamlined, streuseled version of the classic American favorite. You could even top it with your favorite vanilla ice cream for an extra special treat.

Author: Annie McDaniel

Apple Crumble Slab Pie

Make apple pie for a crowd with this streamlined, streuseled version of the classic American favorite.

Ingredients

Pie

1 box (14.1 oz) refrigerated Pillsbury Pie /crusts (2 count), softened as directed on box
1/2 cup sugar
3 tablespoons all-purpose flour
2 teaspoons apple pie spice or ground cinnamon
9 cups thinly sliced peeled apples (9 medium). We used Granny Smith apples but you can use whatever you want.

Streusel

1 cup all-purpose flour
1/2 cup sugar
1/4 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cut into small pieces

Instructions

Heat oven to 425°F. Remove pie crusts from pouches. On a lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of the pan.
In a large bowl, mix 1/2 cup sugar, 3 tablespoons flour, and apple pie spice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
In a medium bowl, mix Streusel ingredients, cutting in butter with fork or pastry blender until crumbly. Sprinkle evenly over apples.
Bake 33 to 38 minutes or until crust is golden brown, the filling is bubbling and streusel is browned. Cool on the cooling rack 45 minutes before serving.
For a little added tartness and to keep apples from browning, add a tablespoon or two of lemon juice to the apple mixture before baking.