Invite more people over because this Apple Butter Crumb Slab Pie feeds a crowd!
This slab pie has everything your sweet tooth desires! Doesn’t a flaky cinnamon crust filled with luscious apple butter and an almond oat crumb sound irresistible? You know you want a slice!
I often call fall soup season, but I think I’m going to re-nickname autumn pie season! Not that I don’t like pie year round! “Pass the pie, please!” sounds awesome in any season. But the American holiday table is incomplete without a pie.
And yes, nothing is as American as the classic apple pie. But we’re putting our on own spin on the tradition by using apple butter.
I love a good apple butter. You know the kind… lusciously smooth, a tad sweet with just the right amount of spice. The type of jammy apple butter you load onto to buttered toast to make mornings bearable? Well, we’re giving this condiment new life with this slab pie recipe.
The busy holiday season NEEDS this pie because who has enough time? Isn’t it relief to know you don’t have to peel apples? Apple butter to the rescue!
It leaves time to make this awesome cinnamon pie crust from scratch. It’s so deliciously flaky but still tender. That’s because I use vanilla extract in the crust. Many recipes call for vodka or vinegar because it inhibits gluten formation, which can lead to a tough pastry. But I use my homemade vanilla extract which is made with only vanilla and vodka. This trick gets the tender results but with lots of extra flavor.
And flavor is important in this pie dough. The first time around I made an all butter crust and it got all melty in the oven. There’s got to be some compromise between flavor and beauty. So I split the difference and used half shortening so that the pie crust would hold it’s shape better. I was tempted to go all in on the shortening, but I still wanted a bit of butter for the flavor factor.
Now let’s talk crumb…because when I polled my facebook peeps about pies an incredible number of them asked for crumble! So we’re delivering the goods with an almond oat crumb that’s nutty and sweet. They were so right, too! I can’t imagine this apple butter pie without a crumb topping now!
Don't let the time it takes to make this slab pie fool you. Almost all of the time is for chilling the dough. It's worth the wait because this no fuss pie feeds a crowd! It's made on a standard 18 by 13 sheet pan, so no pie plate required!
- 3-3/4 cup all purpose flour, (16.875 oz)
- 2 teaspoons cinnamon
- 2 teaspoons sea salt
- 1 tablespoon dark brown sugar
- 3/4 cup butter, very cold
- 3/4 cup shortening
- 1 tablespoon vanilla extract
- 9-12 tablespoons ice water
- 1 28 oz jar apple butter
- 1-1/2 cups oats
- 3/4 cup all purpose flour
- 3/4 cup dark brown sugar
- 3/4 cup sliced almonds
- 1-1/2 teaspoons sea salt
- 3 teaspoons cinnamon
- 3/4 cup butter, very cold
Combine flour, cinnamon, salt, and brown sugar in a large bowl.
With a pastry cutter, cut in butter and shortening until pea sized clumps form.
Add in vanilla and begin to add ice water one tablespoon at a time.
At this point you'll need to start working the dough with your hands.
Add water until a dough forms. Add too little and it willl be crumbly. Add too much and it will be sticky. Also try to not overwork the pastry. You want to see clumps of butter and shortening in the finished product.
Wrap the dough tightly in plastic wrap and refrigerate at least one hour.
One the dough is cold, roll it out between two sheets of parchment paper slightly larger than the size of your pan. It will help you roll it to the right dimensions.
Roll and crimp pie crust edges and pierce the bottom of crust with a fork to prevent bubbles.
Using an offset spatula, spread apple butter in the pie crust.
In a large bowl, combine oats, flour, brown sugar, almonds, salt and cinnamon,
Cut butter into the flour mixture until a crumb forms.
Top pie with crumb and chill for an hour. (This will prevent the crust from "melting" in the oven).
While the pie is chilling, preheat oven to 350F.
Bake pie 50-60 minutes, or until it's golden.
- If desired, you can use an egg wash for a glossy crust. Whisk together one egg and a tablespoon of heavy cream and brush it on your crust with a pastry brush before you fill it.
- Apple butters can vary widely in sweetness. If you have a sweet tooth, go for one with a bit of sugar in it. If you like a less sweet dessert, go for an unsweetened variety.
- I tested this recipe with my homemade vanilla extract which is strong and made with just vodka and vanilla beans. If you don't have homemade, find the best, double strength extract you can find, preferably with little to no sugar or water added.
Want to try making apple butter from scratch? If you share my sweet tooth try this recipe from Hunger Thirst Play. For an unsweetened jam try this version from Foodal.
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