When you need to make apple pie for a potluck or holiday party this Apple Slab Pie With A Walnut Crunch Streusel is just what you need. Cinnamon sugar spiced apples are topped with a crunchy streusel and baked on a homemade crust. Serve it chilled, at room temperature or white warm with vanilla ice cream or a generous dollop of whipped cream for a year-round harvest inspired sweetfix.
My inspiration for this apple slab pie came from my friends over at BHG. They’re crumb topped apple slab pie looked so good, and I wanted to give it a whirl with a slightly different crumb topping. 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.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Apple Slab Pie With A Walnut Crunch Streusel
- Crust: [Skip if using 2 refrigerated pie crusts]
- 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 [optional]
- To make a homemade crust: [Skip if using 2 refrigerated crusts]
- Spray a 15x10x1-inch jelly roll pan with baking spray or butter. 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 form the crust, on a silpat 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 the jelly roll pan with cooking or baking spray and fit the crust into the pan forming an edge. Keep chilled while you prepare the apples and streusel.
- For the apples: Toss the sliced, peeled and cored apples with all-purpose flour, granulated sugar, brown sugar, apple pie spice and ground cinnamon. You could use 2 tsp apple pie spice or 2 tsp ground cinnamon, if you prefer. I like to use both.
- Arrange the apples over the crust.
- For the streusel: Toss together the vanilla wafer crumbs with 1/2 cup brown sugar.
- Using a food processor or pastry cutter, cut 1/2 cup [1 stick] cold butter into the crumbs until it resembles peas.
- Sprinkle the walnuts over the apples first, then top with the buttered vanilla wafer crumbs. [This will protect the nuts from over-cooking while baking.]
- Sprinkle 1/4 cup toffee bits on top.
- Preheat the oven to 375°F. Bake for 45-50 minutes until the streusel is golden and the apples are tender. Serve warm or at room temperature.