Apple Slab Pie

apple slab pie Dessert
Apple Slab Pie
  • Prep 35 min
  • Total 1 hr 45 min
  • Servings 15

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


  • 1 pkg (2 crusts) Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1/2 cup (125 mL) sugar
  • 3 tablespoons (45 mL) all-purpose flour
  • 2 teaspoons (10 mL) apple pie spice or ground cinnamon
  • 9 cups (2.3 L) thinly sliced peeled apples (9 medium)

  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) sugar
  • 1/4 cup (50 mL) quick-cooking or old-fashioned oats
  • 1/2 cup (125 mL) cold butter, cut into small pieces


  • 1
    Heat oven to 425°F (220°C). Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch (43x30 cm) rectangle.
  • 2
    Fit crust into ungreased 15x10x1-inch (38x25x2.5 cm) pan, pressing into corners. Fold extra crust even with edges of pan.
  • 3
    In large bowl, mix 1/2 cup (125 mL) sugar, 3 tablespoons (45 mL) flour and apple pie spice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
  • 4
    In medium bowl, mix Streusel ingredients, cutting in butter with fork or pastry blender until crumbly. Sprinkle evenly over apples.
  • 5
    Bake 33 to 38 minutes or until crust is golden brown, filling is bubbling and streusel is browned. Cool on cooling rack 45 minutes before serving.

  • For testing, we used a mix of Gala and Granny Smith apples.
  • For a little added tartness, add a tablespoon or two of lemon juice to the apple mixture before baking.

Nutrition Facts

Serving Size: 15 servings
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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