Peak Fall Apple Crumble Slab Pie

Apple Crumble Slab Pie combines the buttery, flaky crust of an apple pie with an oat crumble topping and peak fall apples

Best of all, baking in a sheet pan means no lattice or crimping is required.

You can make pie crust in a food processor in about 2 seconds, it really doesn't take that long to roll and shape pie dough.

Ingredients for Apple Crumble Slab Pie – For Pie Crust: – 1 cup (2 sticks) unsalted butter, cold – 2 1/2 cups flour – 1 tablespoon sugar – 1 tsp salt – 1/2 cup buttermilk – For the Apple Filling: – 1/2 cup apple cider – 8 cups cored, peeled, and diced apples (this was 8 medium apples for me) – 2 tbsp lemon juice – 2 tbsp unsalted butter – 2/3 cup sugar – 2 tbsp flour – 2 tbsp cornstarch – 1 tsp cinnamon – 1/4 tsp nutmeg – 1/4 tsp allspice – 1/4 tsp salt – For crumble: – 1 cup flour – 1/2 cup brown sugar – 1/2 cup sugar – 1/2 cup (1 stick) unsalted butter, chilled – 1 cup old fashioned (rolled) oats – 1 tsp cinnamon – 1/2 tsp nutmeg – 1/4 tsp allspice – ground clove – pinch of salt

Servings - 16 - Prep time - 1 hour, Cook time - 50 minutes, Type - Pie.

If you don't have buttermilk, you can mix 1/2 tablespoon of vinegar with 1/2 cup of regular milk, or use buttermilk powder.

You simply mix the powder into the dry ingredients, then add cold water when buttermilk is needed. It works great.

Pie will keep covered at room temperature for up to 2 days. It can be kept in the fridge for up to 5 days.

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