Dutch Apple Slab Pie Recipe — Classic Sheet Pan Apple Pie

This Dutch Apple Slab Pie combines a tender, buttery crust with a tart apple filling and a crunchy oat crumble. Serve warm with vanilla ice cream for the best results.

Ingredients

Pie Crust

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 tablespoons shortening, chilled and cubed
• 4 tablespoons butter, chilled and cubed
• 6–7 tablespoons very cold water

Filling

• 6 medium Granny Smith apples, peeled, cored, and cut into 1-inch pieces
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup all-purpose flour
• 1 teaspoon apple pie spice blend

Oat Topping

• 2 cups old fashioned oats
• 1 cup packed brown sugar
• 2/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 6 tablespoons butter, melted

Instructions

Pie Crust

1. In a large bowl, whisk together the flour and salt. Using a pastry cutter, cut in the chilled butter and shortening until the largest crumbs are pea-sized. Add very cold water a few tablespoons at a time and mix until a cohesive dough forms. The dough will be slightly crumbly. Gently knead a few times to form a disk, wrap in plastic, and chill for at least 3 hours. The dough can be prepared ahead and frozen, then thawed before using.

Filling

1. In a large bowl, combine the chopped apples with granulated sugar, brown sugar, flour, and apple pie spice. Toss until the apples are evenly coated.

Topping

1. In a medium bowl, mix the oats, brown sugar, flour, and cinnamon. Stir in the melted butter until small clumps form.

To Assemble

1. Preheat the oven to 375°F (190°C). On a sheet of plastic wrap, roll the chilled dough into a 13 by 18-inch rectangle, turning as you go. Remove the top piece of plastic wrap and invert the dough onto a 10 by 15-inch jelly roll pan. Peel off the second piece of wrap and gently press the dough into the pan without stretching. Fold any overhanging edges under and press them against the pan sides.
2. Spread the apple filling evenly over the unbaked crust, filling it fully—the apples will shrink as they bake.
3. Distribute the oat topping evenly over the apples, covering to the edges.
4. Bake for 40 to 44 minutes, until the topping is golden and the filling is bubbling. Let cool slightly, then cut into squares and serve warm with vanilla ice cream. A drizzle of caramel is optional and delicious.