This Apple Slab Pie with a Walnut Crunch Streusel features cinnamon sugar spiced apples topped with a crunchy walnut cookie streusel. Serve it chilled, at room temperature or warm with vanilla ice cream or a generous dollop of whipped cream.
Apple Slab Pie with a Walnut Crunch Streusel
My inspiration for this apple slab pie came from my friends over at BHG. They’re crumb topped apple slab pie looked so very good that I was tempted to give it a whirl with a slightly different crumb topping to make it my own. It’s made with crushed vanilla wafers, English walnuts and toffee bits for a buttery crunch.
Can You Improvise the Crust?
I made the pie crust, but, if you want to take a shortcut and use a package of refrigerated pie crusts, you can do so to simplify. I recommend using whatever variety of apple that is your favorite. Keep in mind that different varieties of apples will yield a different taste and texture as well. As with any crumb topped dessert, the streusel is at its most crispy the day it’s made. It’s a super fun way to make apple pie for a crowd and it’s delish served warm or at room temperature
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Helpful Kitchen Items:
Apple Slab Pie With A Walnut Crunch Streusel
- 2 1/4 cup all-purpose flour
- 3 Tbsp granulated sugar
- 1 tsp salt
- 1 cup cold butter or butter flavored vegetable shortening cubed
- 6-8 Tbsp ice water
- 3 lb apples, cored, peeled and sliced 1/4-inch thick [Around 10 cups sliced]
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 tsp apple pie spice
- 1 tsp ground cinnamon
- 1 cup vanilla wafer crumbs
- 1/2 cup cold butter cubed
- 1/2 cup light brown sugar
- 1 cup chopped English walnuts
- 1/4 cup English toffee bits
- To make the crust: Sift together the flour, sugar and salt.
- Add 1 cup cubed butter or butter flavored vegetable shortening.
- Use a pasty cutter or a food processor to cut the butter into the dry ingredients until it resembles coarse corn meal.
- Add 6-8 Tbsp of ice water 2 Tbsp at a time until it forms a soft dough.
- Turn out onto a silpat or lightly floured surface, and turn just until it comes together. Form into a flattened disc and wrap in plastic wrap. Rest in the fridge for at least 1 hour or overnight.
- To assemble: Unwrap chilled dough place onto a silicone mat or lightly floured surface. Use a floured rolling pin and roll into approximately a 17 x 14-inch rectangle leaving enough overhang to form the sides of the crust.
- Lightly spritz a Spray a 15x10x1-inch jelly roll pan with baking spray or butter. Fit crust into pan forming an edge. Keep chilled while you prepare the apples and streusel.
- For the apples: Toss sliced apples with all-purpose flour, granulated sugar, brown sugar, apple pie spice and ground cinnamon. Arrange the apples over the crust.
- For the streusel: In a small bowl, toss together the vanilla wafer crumbs with 1/2 cup brown sugar.
- Using a food processor or pastry cutter, cut 1/2 cup cold butter into the crumbs until it resembles peas.
- Sprinkle the walnuts over the apples first, then top with the buttered vanilla wafer crumbs. Sprinkle 1/4 cup toffee bits on top.
- Place into a preheated 375°F oven. Bake for 45-50 minutes until the streusel is golden and the apples are tender. Serve warm or at room temperature.