Easy Apple Slab Pie with Buttery Streusel: A Crowd-Pleasing Dessert with No-Roll Crust

An Apple Slab Pie offers all the beloved elements of a classic apple pie – a tender, flaky crust, a generously spiced, juicy apple filling – but with the added luxury of a golden, buttery streusel topping. This innovative dessert simplifies the pie-making process, presenting a different, more accessible shape for a timeless favorite. It’s an effortless way to serve a large gathering or ensure you have plenty of delicious leftovers to enjoy throughout the week. Plus, because there’s no fussy rolling of pastry dough required, it’s exceptionally well-suited for a gluten-free adaptation, making it truly inclusive. [Skip to recipe.]

Thanks to Organic Washington Apples for sponsoring this post so I could share this delicious recipe with you and tell you about my go-to apples for our family’s apple snacking and baking needs.

Have you ever heard the saying, “As easy as pie,” and thought it was a bit of a culinary myth? For many, the traditional apple pie, with its intricate crust rolling, crimping, and patching, feels anything but easy. While undeniably delicious, achieving that perfect homemade pie crust can be a daunting task for even seasoned bakers. That’s precisely why the Apple Slab Pie has become one of my absolute favorite ways to enjoy this classic dessert. It eliminates the most challenging steps, allowing you to create a magnificent, generously sized apple pie right in your standard baking sheet, simply by pressing the dough into place with your fingers.

This method not only simplifies the process but also yields a fantastic result, especially when you use sweet, juicy Organic Washington apples for the filling. Their vibrant flavor and firm texture hold up beautifully during baking, ensuring every slice is packed with delightful apple goodness. It’s the ultimate hassle-free dessert solution for anyone who loves homemade pie but prefers a less intensive baking experience. This easy apple slab pie is truly a game-changer for entertaining or simply enjoying a big, comforting dessert at home.

There’s something truly special about having fresh organic apples readily available, especially during the colder months when we long for the taste of summer fruits. Organic Washington apples are not just delicious; they’re also a powerhouse of nutrition, helping us maintain our health with essential vitamins and fiber. A single medium apple, weighing around 180 grams, provides a modest 72 calories and 19 carbohydrates, along with a good source of fiber and Vitamin C. Furthermore, apples are rich in antioxidants like vitamin E and beneficial polyphenols, which play a crucial role in protecting our cells from free radical damage. Incorporating these healthy fruits into your diet, whether through snacking or baking this delightful slab pie, is a wonderful way to boost your nutritional intake.

What makes Washington apples truly exceptional is their provenance. The United States stands as the world’s leading producer of organic apples, with Washington State proudly growing over 90% of all U.S. certified organic apples. These apples are available in every key variety you can imagine, ensuring there’s a perfect Washington apple for every palate and recipe. Each one is meticulously picked by hand, reflecting the care and dedication that goes into bringing these premium fruits from the orchard to your kitchen. Their superior quality and rich flavor translate directly into a more delicious and wholesome apple slab pie.

Lately, my kitchen has been an absolute apple paradise. Beyond my daily munching apple – because keeping the doctor away is always a good idea! – I’ve been busy transforming these delicious Organic Washington apples into a variety of treats. They’ve found their way into our morning oatmeal, been baked into a comforting German Crustless Apple Pie, simmered into batches of Instant Pot Applesauce, and even added a delightful tang to my Sauerkraut. I’ve even experimented by baking them with chicken for a savory twist. But hands down, our most recent and resounding favorite has been this glorious Apple Slab Pie. It’s been perfect for a simple family dessert at home, and it truly shines when I need a “wow-factor” dessert for a small gathering – it’s always a winner, disappearing quickly with rave reviews!

This impressive apple slab pie yields 12 generous portions, making it ideal for entertaining. Yet, it’s just as versatile and can be easily cut into smaller pieces for delightful hand-held nibbling at a party or casual get-together. The foundation is a tender, wonderfully flaky bottom crust that provides the perfect base for a thick, luscious layer of juicy, perfectly spiced apples. The true crowning glory, however, is the streusel topping. Rich and buttery, with an irresistible crumbly crunch, it adds an extra dimension of texture and flavor that elevates this pie to gourmet status, all while being surprisingly quick and simple to prepare. It truly takes the classic apple pie experience to a new level of ease and enjoyment.

Washington State’s reputation as one of the world’s premier apple-growing regions is well-earned. The unique environmental conditions here create an ideal habitat for cultivating exceptional organic apples. The combination of nutrient-rich soil, an arid climate, abundant water resources from the Cascade Mountains, and advanced, sustainable growing practices provides the perfect synergy for producing top-quality fruit. These conditions ensure that every Washington apple is not only delicious but also consistently firm and flavorful. This superior fruit bakes up beautifully in our apple slab pie, contributing to a rich, complex flavor profile, and offering a bonus of natural health benefits with every bite. The quality of the ingredients truly shines through in the finished dessert.

Making the Crust: As Easy as an Apple Slab Pie

Crafting the pastry crust for an apple slab pie is remarkably straightforward, sharing similarities with a regular pie crust but with a crucial simplification. You begin by cutting cold butter and lard (or all butter/lard, as per your preference for flakiness and flavor) into the flour mixture, then gradually incorporating water. The key difference here is that the dough is designed to be a bit softer and more pliable, almost like a workable playdough. This consistency makes it incredibly easy to press directly into your baking pan with just your fingertips, eliminating the need for rolling pins, messy flour-dusted surfaces, or the stress of tears and thin spots in your dough.

For an added layer of rich, nutty flavor that beautifully complements the apples, I often incorporate a bit of oat flour into the pastry. However, if you don’t have oat flour on hand or prefer a more traditional taste, simply substitute it with additional plain flour. Another delightful addition I sometimes include for an extra textural crunch is a handful of finely chopped nuts, such as pecans or walnuts, folded into the dough. This simple press-in method makes creating a perfect, tender, and flaky crust accessible to bakers of all skill levels, ensuring your slab pie always starts on a strong, delicious foundation.

Once your crust is perfectly pressed into the pan, it’s time for the star of the show: those glorious Washington Organic apples. Begin by peeling a generous pile of them, then core and slice them into uniform pieces. Transfer these vibrant apple slices to a large bowl. To prevent premature browning and to add a touch of bright flavor, toss the apples with a bit of lemon juice. In a separate small bowl, combine sugar, flour, and a delicate whisper of spices – I prefer not to overpower the natural apple flavor with too much cinnamon, but feel free to adjust to your personal preference if you’re a cinnamon enthusiast. Sprinkle this mixture over the apples and toss gently until every slice is beautifully coated. Then, lovingly heap these spiced apples onto your prepared crust, spreading them evenly to fill every corner of the pan.

The final touch is the irresistibly buttery streusel topping. Quickly mix together flour, sugar, and softened butter until you achieve delightful, loose, crumbly pieces. There’s no need for perfection here; the more rustic, the better! Scatter this streusel generously over the apple layer, creating a tempting, golden-brown crown that will crisp up beautifully in the oven. This combination of tender crust, juicy apple filling, and crunchy streusel makes for an unforgettable dessert.

While I particularly enjoy using Gala apples for their perfect balance of sweetness and tartness and their ability to hold their shape during baking, any of your cherished Washington Organic apple varieties will yield superb results. Feel free to experiment with a single type or a delightful combination, such as Honeycrisp for crispness, Fuji for sweetness, or Granny Smith for a tart contrast. Each variety will bring its unique character to the filling, ensuring a delicious and satisfying outcome every time. The key is to use firm, flavorful apples that will stand up to the baking process without becoming mushy.

Finally, transfer your beautifully assembled apple slab pie to the oven. Bake until the crust is lightly golden, the apples are tender, and the streusel topping has achieved a glorious, irresistible crunch. The aroma that will fill your kitchen during this baking process is truly heavenly! Now comes the hardest part – the waiting game. It’s incredibly tempting to dive right into this warm, fragrant masterpiece, but allowing the pie to cool sufficiently is crucial. This cooling period allows the filling to set properly, ensuring clean, perfect slices and preventing a runny filling. Trust me, the wait is worth it for that perfect slice of homemade goodness!

With just one bite of this apple slab pie, you’ll understand why it’s become such a cherished recipe. The experience is pure apple pie heaven: a beautifully flaky, tender crust that practically melts in your mouth, perfectly complementing the sweet, tangy, and incredibly juicy apples within. Each forkful is further enhanced by those delightful nuggets of rich, buttery streusel, adding a satisfying crunch and an extra layer of indulgence. This pie is so incredibly flavorful and texturally satisfying that serving it with ice cream is purely optional – it truly stands on its own as a magnificent dessert. Whether enjoyed warm or at room temperature, it promises a moment of blissful culinary delight.

Any time is the perfect time for apple pie, and this versatile apple slab pie is ready for any occasion! Whether you’re hosting a delightful afternoon “Kaffee und Kuchen” get-together, need an impressive yet easy-to-transport dessert for a large gathering or potluck, or simply want a comforting treat on hand for weekday snacking, this pie can be your secret weapon. Its generous size ensures there’s enough for everyone, and its simple construction means less stress for you. Serve it warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, or simply enjoy it plain – it’s guaranteed to bring smiles and satisfaction. This easy-to-make, crowd-pleasing dessert truly embodies the joy of homemade baking without the fuss.

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Kitchen Frau Notes: The choice of fat in your pastry significantly impacts its final texture and flavor. Lard is renowned for producing an exceptionally tender and flaky crust, a quality highly desired in any pie. Butter, on the other hand, contributes a superior, rich flavor that is simply unmatched. For this particular pastry, I find that combining both lard and butter offers the best of both worlds – outstanding flakiness paired with a delightful buttery taste. However, you have the flexibility to use entirely lard or entirely butter, aiming for a total of ¾ cup (160gms) of fat. It’s worth noting that butter contains a small amount of water, making it slightly heavier than lard, but this minor difference will not significantly alter the outcome of your pastry.

Oat flour adds a unique, subtly nutty layer of flavor to the crust that beautifully complements the sweetness and tartness of the apples. You can easily purchase oat flour from most grocery stores or health food shops. Alternatively, making your own is a breeze: simply grind rolled oats in a blender, coffee grinder, or spice grinder until they reach a fine, flour-like consistency. If oat flour isn’t available or you prefer to omit it, feel free to substitute it with an equal amount of regular all-purpose flour or a gluten-free flour blend, depending on your dietary needs. This adaptability ensures that everyone can enjoy this delicious apple slab pie.

*To make this Apple Slab Pie gluten free: Achieving a perfectly flaky and tender gluten-free pie crust can be a challenge, but it’s entirely possible with the right approach. Start by using a high-quality cup-for-cup gluten-free flour blend. My homemade blend recipe here is a fantastic option if you prefer to make your own. While you can use plain cold water as you would for a regular crust, adding flax gel provides an extra layer of insurance. Flax gel helps to keep the gluten-free crust pliable during handling, preventing cracks and brittleness, while still ensuring a wonderfully flaky and tender result. To prepare the flax gel, simply soften 3 tablespoons of ground golden flax seeds in ½ cup of cold water for 5 to 10 minutes, allowing it to thicken into a gel-like consistency. Use this flax gel as a direct substitute for the plain water in the crust recipe. The flax-enhanced gluten-free crust will hold together slightly better, making it ideal if you plan to serve the pie as hand-held slices, perfect for parties or casual enjoyment.

Apple Slab Pie with a Buttery Streusel Top Crust

This recipe provides clear instructions for crafting a large, delectable apple slab pie, perfect for any occasion. It includes options for gluten-free preparation and offers helpful tips for achieving the best flavor and texture.

Yields: 12-24 servings

Prep time: 30 minutes

Bake time: 45-50 minutes

Crust Ingredients:

• 2 cups (280gms) all-purpose flour or gluten free flour blend
• ½ cup (50gms) oat flour (gluten free if necessary, optional for nutty flavor)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup (110gms) cold lard, diced
• ¼ cup (60gms) cold unsalted butter, diced
• ½ cup (120ml) cold water (for gluten-free pastry crust, soften 3 tablespoons ground golden flax seeds in the water for 5-10 minutes and use the resulting gel instead of plain water)
• Optional: ¼ cup finely chopped pecans or walnuts for added crunch in the crust

Filling Ingredients:

• 3 lbs (1.4kg) Washington Organics apples, peeled, cored, and sliced (this typically yields about 8 cups of sliced apples)
• 2 tablespoons (30ml) fresh lemon juice
• ¼ cup (50gms) granulated sugar
• 2 tablespoons all-purpose flour (or sweet rice flour for a gluten-free option, helps thicken the filling)
• ½ teaspoon ground cinnamon (adjust to your preference)
• ½ teaspoon ground nutmeg
• ¼ teaspoon fine sea salt (enhances apple flavor)

Streusel Topping Ingredients:

• 1 cup (140gms) all-purpose flour or gluten free flour blend
• ½ cup (100gms) granulated sugar
• ½ cup (115gms) soft unsalted butter (if using salted butter, omit the additional salt from the recipe below)
• Optional: ¼ teaspoon fine sea salt (if using unsalted butter in streusel)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Prepare the Flax Gel (if making gluten-free crust): If opting for the gluten-free crust with flax gel, stir the ground golden flax seeds into the ½ cup of cold water in a small bowl. Set aside for 5 to 10 minutes to allow the mixture to thicken into a gel.
3. Make the Pastry Crust: In a large mixing bowl, combine the all-purpose flour (or GF flour blend), oat flour (if using), sugar, baking powder, and salt. Whisk briefly to combine. Add the diced cold lard and butter to the dry ingredients. Using a pastry blender, two butter knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of fat remaining.
4. Add the prepared flax gel (or plain cold water for regular crust) to the flour mixture. Stir with a fork until the flour is mostly moistened and a shaggy dough forms. Gently knead the dough 3 to 4 times within the bowl just until it comes together into a rough ball. Avoid overworking the dough to maintain flakiness. If adding chopped nuts, gently fold them in now.
5. Pull the dough ball into several rough chunks and distribute them evenly across an ungreased 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Using your fingers, press the dough evenly into the bottom of the pan and up the sides, creating a slight lip. Pinch off any excess dough and use it to fill in any thin spots or holes, ensuring the entire baking pan is covered. Place the prepared crust in the refrigerator to chill while you prepare the filling.
6. Prepare the Apple Filling: Peel, core, and then cut your Washington Organic apples into quarters. Crosswise, slice the quarters into uniform pieces, aiming for about ⅛ to ¼ inch thickness. Immediately place the sliced apples into a large bowl and toss them with the lemon juice to prevent browning.
7. In a separate small bowl, whisk together the granulated sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this spice mixture over the sliced apples and toss gently but thoroughly, ensuring all apple slices are evenly coated.
8. Retrieve the chilled crust from the refrigerator. Pile the apple slices onto the prepared crust, spreading them out evenly to form a generous, uniform layer that extends right into the corners of the baking sheet.
9. Make the Streusel Topping: In a medium bowl, combine the all-purpose flour (or GF flour blend) and granulated sugar. If using unsalted butter, add the optional ¼ teaspoon of fine sea salt. Add the softened butter. Using your fingertips or a fork (or on low speed in a stand mixer), rub the butter into the flour and sugar mixture until you have loose, buttery crumbles that vary in size.
10. Evenly spread the streusel crumbles over the apple layer in the pie, ensuring good coverage.
11. Bake the Pie: Place the apple slab pie in the lower third of your preheated oven. Bake for 45 to 50 minutes, or until the streusel topping is golden brown, the crust edges are slightly golden, and the apples are tender when pierced with a knife. You may see some of the apple juices bubbling through the streusel.
12. Cool and Serve: Allow the pie to cool completely on a wire rack before cutting. This is a crucial step that allows the filling to set properly. Once cooled, cut the pie into 12 generous squares. For smaller portions or for serving at a party, you can cut each square in half diagonally to create 24 triangles, or in half down the center to make 24 small rectangles.

Note on Flax Seeds: Whole flax seeds have a long shelf life, lasting for several years when stored properly. For optimal freshness and nutritional benefits, it’s best to grind them just before use. You can easily do this in a coffee grinder, blender, or spice grinder until they are finely ground. If you prefer to grind a larger batch, store the ground flax seeds in the freezer for up to 3 months to preserve their freshness and prevent them from going rancid. Both regular brown flax seeds and golden flax seeds offer the same nutritional value and taste. However, golden flax seeds are often preferred in baking as their lighter color makes them less noticeable in the finished product.

Guten Appetit!

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German Crustless Apple Pie

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