Apple Slab Pie

Prep Time: 35 min
Total Time: 1 hr 45 min
Servings: 15

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


  • 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 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.

Expert Tips

  • 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.