Apple Slab Pie with puff pastry crust, cinnamon crumble topping, and maple icing is easier than traditional apple pie and feeds a crowd!
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
0 minutesminutes
Total Time: 55 minutesminutes
Servings:16servings
Ingredients
2sheets(1 package) refrigerated puff pastry pie crust
6large or 8 medium apples , (I used gala), peeled and very thinly sliced
1cupsugar
¼cupbrown sugar
2tspcinnamon
¼cupflour
½tspground nutmeg
¼tspsalt
1tspvanilla
Streusel Topping
4tbspcold butter, cut into cubes
½cupflour
⅓cupbrown sugar
1tsp cinnamon
Glaze
1 cuppowdered sugar
1tbsppure maple syrup, (see note)
½tspmaple extract, (see note)
2-4tbspmilk, as needed
Instructions
Preheat oven to 375 degrees and lightly grease an 18x13 inch sheet pan.
Unroll the pie crusts. Place one on top of the other and use a rolling pin to roll out to 1/8 inch thick. Lay crust on the sheet pan and press into the edges of the pan.
In a large bowl whisk together sugar, brown sugar, cinnamon , flour, nutmeg, salt, and vanilla. Add apples and toss to coat.
Spread apple mixture evenly on top of the crust.
Prepare the crumb mixture by whisking together flour, sugar, and cinnamon. Add the cubed butter and cut in with a fork or pastry cutter ( you can also smoosh it in with your fingers) til butting is dispersed throughout the sugar mixture. Sprinkle even over the apples.
Bake for 40-45 minutes until the streusel topping starts browning and the apples are fork-tender.
While pie is baking, prepare the glaze by mixing together the powdered sugar, maple syrup, maple extract, and enough milk to reach a pourable consistency.
Drizzle glaze over the pie, cut into squares, and serve alone or topped with vanilla ice cream.
Notes
Glaze: For the glaze, you can omit the maple syrup and maple extract and replace with 1 teaspoon vanilla extract.