Ingredients

Adjust Servings:

	1 recipe Flaky Butter Crust , undivided
	All-purpose Flour , for rolling
	Crumb Topping
	2 cups (250 g) all-purpose Flour
	1 cup (200 g) packed dark Brown Sugar
	1 stick (113 g) Unsalted Butter , melted and cooled
	½ teaspoon Kosher Salt
	Filling
	4 pounds (1812 g) tart and firm Apples , such as Granny Smith or Pink Lady, peeled, cored, and cut into ½-inch pieces
	1 Lemon Juice and zest
	½ cup (100 g) Sugar
	1 teaspoon ground Cinnamon
	1 teaspoon Vanilla Bean paste or extract
	½ teaspoon Kosher Salt

Apple crumb slab pie recipe

Serves 1
Medium

Ingredients

1 recipe Flaky Butter Crust
All-purpose Flour
Crumb Topping
2 cups (250 g) all-purpose Flour
1 cup (200 g) packed dark Brown Sugar
1 stick (113 g) Unsalted Butter
½ teaspoon Kosher Salt
Filling
4 pounds (1812 g) tart and firm Apples
1 Lemon Juice
½ cup (100 g) Sugar
1 teaspoon ground Cinnamon
1 teaspoon Vanilla Bean
½ teaspoon Kosher Salt

Directions

Slab pie is a fun way to make pie for twenty-five people without making multiple pies. It’s not a true pie ratio. It’s slimmer in profile and contains less filling per inch than a round pie, but it’s still pie. It’s a huge pie that saves you lots of time and makes you a superhero for producing dessert for a big crowd. You will win the office potluck award with your slab pie. You will be a potluck dessert legend.

Steps

1 Done	Position a rack in the center of your oven and preheat the oven to 400°F. Place a parchment-lined baking sheet on the lower rack to catch any juices that fall when baking the slab pie. Have a 13 x 18-inch rimmed baking sheet nearby.
2 Done	Make the Crust Remove the dough from the fridge and remove the plastic from the disc. If your dough has been chilled overnight, it will need to sit at room temperature a bit before rolling—this will take 10 to 15 minutes.
3 Done	Lightly flour your work surface and roll the pie dough into a 14 x 19-inch rectangle. Transfer the crust to the rimmed baking sheet and press into the bottom edges and up the sides. Fold the extra dough under itself and crimp or pinch decoratively. Refrigerate the crust while you prepare the topping and filling.
4 Done	Make the crumb Topping Combine the flour, brown sugar, melted butter, and salt in a large bowl. Mix the butter into the flour and sugar with your hands, fluffing and squeezing the mixture until you have crumbs that look like pebbles in the sand; set aside.
5 Done	Make the Filling Combine the apples, lemon zest and juice, sugar, cinnamon, vanilla, and salt in another large bowl and toss the mixture together so that all the apples are coated.
6 Done	Assemble the Pie Fill the pie crust with the apple mixture and scatter the crumble on top.
7 Done	Place the pie on the center rack of the oven and reduce the temperature to 375°F. Bake until the crust is golden brown and the juices are bubbling, about 1 hour. Let cool completely on a wire rack before serving. Leftovers can be stored in a sealed container at room temperature for 1 day or up to 1 week in the fridge.