Apple Streusel Slab Pie Recipe
I absolutely adore this apple pie recipe because it’s the perfect blend of nostalgia and comfort, bringing back cozy family gatherings with each bite. The delightful combination of tender apples and crunchy streusel, paired with a scoop of vanilla ice cream, is a timeless treat that satisfies my sweet tooth and warms my heart.
I really enjoy making this Apple Streusel Slab Pie, for it has the ideal equilibrium of sweet and tart. Using 6 to 7 medium-sized apples and a mix of cinnamon and nutmeg, I make an absolutely irresistible pie.
The buttery crust, using 2 1/2 cups of flour, is a perfect complement to the pie’s crispy streusel topping.
Ingredients
All-purpose flour: Offers framework, high in starch.
Sugar, in a granulated form, is what we typically think of when we think of sweet-and-low.
But we also don’t typically think of sugar as anything aside from sweet.
Yet in desserts, it functions as a carbohydrate source, and as a matter of course, those are the first reasons for using it.
(assertion); (reason); (reason).
Good fiber source; adds natural sweetness and tartness.
Brown sugar: Imparts a sweet flavor and a source of carbohydrates when looked at from a nutritional standpoint.
Butter, in the unsalted form, adds richness and moisture and is a source of fat.
Cinnamon has a warm and inviting spice that makes it so delicious in so many recipes, both sweet and savory.
Not to mention, it adds a healthy dose of antioxidants to your diet.
Oats rolled: Texture; high fiber.
Lemon juice: Contributes sourness; is a source of ascorbic acid.
Ingredient Quantities
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 6 to 7 medium apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup rolled oats
- 1/3 cup light brown sugar, packed (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 1/4 teaspoon salt (for streusel)
- 1/2 cup unsalted butter, melted (for streusel)
Instructions
1. In a big bowl, whisk 2 1/2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt together. Pour in 1 cup of cold, cubed unsalted butter. Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
2. Slowly incorporate 1/4 cup of ice water into the mixture, stirring until the dough unifies. Mold it into a ball (think large marble), enshroud it in plastic wrap, and stash it in the ‘fridge for an hour or so.
3. Heat the oven to 375°F (190°C). Chill the dough and roll it out on a floured surface to fit a baking pan that’s 9 inches by 13 inches. After rolling, transfer the dough to the pan. Press it into place and make sure it’s even across the bottom and up the sides.
4. In a big bowl, mix together 6 to 7 apples, which you have sliced thinly, with 1/2 cup of sugar that is granulated, 1/4 cup of sugar that is light brown, and packed, 1 tablespoon of lemon juice, 1 teaspoon of cinnamon that is ground, 1/4 teaspoon of nutmeg that is ground, and 2 tablespoons of flour that is all-purpose. Toss together until the apples look like they are completely dressed.
5. Poured into the baking pan, the fruit filling must be spread evenly over the crust.
6. In a different bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of rolled oats, 1/3 cup of light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt, for the streusel.
7. Drizzle 1/2 cup of unsalted melted butter into the streusel and stir until it is a crumbly texture.
8. Evenly distribute the streusel topping over the apples.
9. In a preheated oven, bake for 45 to 50 minutes or until the apples are tender and the streusel is a lovely golden brown.
10. Let the pie cool a bit before slicing. You can serve it warm or at room temperature. A scoop of your favorite vanilla ice cream on top might just elevate it to another level.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Pastry cutter
4. Measuring cups
5. Measuring spoons
6. Plastic wrap
7. Rolling pin
8. Cutting board
9. Knife
10. 9×13 inch baking pan
11. Oven
12. Mixing spoon or spatula
13. Small mixing bowl
14. Spatula for transferring dough
15. Oven mitts
16. Cooling rack
FAQ
- Can I use a different type of apple? Yes, you can use any firm apple suitable for baking, such as Granny Smith, Honeycrisp, or Fuji.
- Can I make the pie crust ahead of time?Certainly, the pie crust can be prepared and stored in the refrigerator for up to 2 days before using it or can be frozen for up to 1 month.
- What if I don’t have a slab pie pan?Use a 9×13-inch baking dish or any other rimmed baking sheet of similar size.
- How do I store leftover pie?Cover and refrigerate any leftovers for as long as 3 days.
- Can I omit the oats in the streusel topping?Certainly! Here is a reworded version of the source material that maintains all original structures and formats:
Yes, you can substitute the oats with an equal amount of nuts or flour, if desired.
- Is it possible to make this pie gluten-free?You can replace the all-purpose flour with a gluten-free flour blend that is engineered for baking.
Substitutions and Variations
You can use gluten-free all-purpose flour in the same quantity as all-purpose flour for a gluten-free version.
Coconut sugar can be used in place of granulated sugar at a 1:1 ratio, but the result may have a different taste than what you’re used to since coconut sugar is not as sweet as white sugar and imparts its own flavor.
High-quality margarine or vegan butter can be used in place of unsalted butter for a dairy-free substitute.
You can use quick oats in place of rolled oats, but the consistency might not be quite the same.
You can substitute apple cider vinegar for lemon juice in the same quantity, and it will supply nearly the same acidity.
Pro Tips
1. Chill Your Ingredients: For a flakier crust, make sure to keep your butter and water as cold as possible. You can even chill your mixing bowl and pastry cutter in the fridge before starting.
2. Don’t Overwork the Dough: When mixing the dough, handle it as little as possible once the water is added. Overworking can lead to a tough crust. Stop mixing as soon as it comes together.
3. Pre-cook Your Apples (Optional): If you want to ensure your apples are perfectly tender, consider sautéing them lightly before adding them to the pie. This can prevent the filling from being too watery and help the apples fully cook during baking.
4. Rest Before Rolling: After chilling the dough, let it rest on the counter for about 10 minutes before rolling out. This will make it easier to roll and prevent cracking.
5. Add Citrus Zest: For an extra layer of flavor, try adding some lemon or orange zest to the apple mixture. It can enhance the overall taste and complement the spices beautifully.
Apple Streusel Slab Pie Recipe
My favorite Apple Streusel Slab Pie Recipe
Equipment Needed:
1. Large mixing bowl
2. Whisk
3. Pastry cutter
4. Measuring cups
5. Measuring spoons
6. Plastic wrap
7. Rolling pin
8. Cutting board
9. Knife
10. 9×13 inch baking pan
11. Oven
12. Mixing spoon or spatula
13. Small mixing bowl
14. Spatula for transferring dough
15. Oven mitts
16. Cooling rack
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 6 to 7 medium apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup rolled oats
- 1/3 cup light brown sugar, packed (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 1/4 teaspoon salt (for streusel)
- 1/2 cup unsalted butter, melted (for streusel)
Instructions:
1. In a big bowl, whisk 2 1/2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt together. Pour in 1 cup of cold, cubed unsalted butter. Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
2. Slowly incorporate 1/4 cup of ice water into the mixture, stirring until the dough unifies. Mold it into a ball (think large marble), enshroud it in plastic wrap, and stash it in the ‘fridge for an hour or so.
3. Heat the oven to 375°F (190°C). Chill the dough and roll it out on a floured surface to fit a baking pan that’s 9 inches by 13 inches. After rolling, transfer the dough to the pan. Press it into place and make sure it’s even across the bottom and up the sides.
4. In a big bowl, mix together 6 to 7 apples, which you have sliced thinly, with 1/2 cup of sugar that is granulated, 1/4 cup of sugar that is light brown, and packed, 1 tablespoon of lemon juice, 1 teaspoon of cinnamon that is ground, 1/4 teaspoon of nutmeg that is ground, and 2 tablespoons of flour that is all-purpose. Toss together until the apples look like they are completely dressed.
5. Poured into the baking pan, the fruit filling must be spread evenly over the crust.
6. In a different bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of rolled oats, 1/3 cup of light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt, for the streusel.
7. Drizzle 1/2 cup of unsalted melted butter into the streusel and stir until it is a crumbly texture.
8. Evenly distribute the streusel topping over the apples.
9. In a preheated oven, bake for 45 to 50 minutes or until the apples are tender and the streusel is a lovely golden brown.
10. Let the pie cool a bit before slicing. You can serve it warm or at room temperature. A scoop of your favorite vanilla ice cream on top might just elevate it to another level.