Crystal Margarine Recipes
Prep: 30 min
Servings: 4 people
Introducing our apple slab crumble pie. We’re calling it a pie since the base is pie dough, but it’s topped with a tantalizing crumble instead of a pie crust. It’s also shaped like a slab cake instead of the typical round pie shape. It has all of the mouth-watering, comforting flavour of an apple pie, along with the sweet texture of an apple crumble, and since it’s baked on a large baking sheet, it can feed a crowd like a sheet cake would! Confused yet? Don’t worry. Just take our advice and just give this apple slab crumble pie recipe a try. It’ll be an instant favourite and will have everyone asking for the recipe!
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ingredients
Crust
1 1/2
pie crust from Asparagus and Mushroom Quiche recipe*
4 tsp
granulated sugar
Crumble
1/2 cup
all-purpose flour
1/2 cup
large flaked oats
1/2 cup
dark brown sugar, firmly packed
1/2 tsp
ground cinnamon
1/3 cup
Crystal Margarine
Filling
9 cups
baking apples, peeled and sliced into wedges
2 tbsp
lemon juice, preferably freshly squeezed
2 tsp
vanilla extract
2/3 cup
dark brown sugar, firmly packed
1/3 cup
granulated sugar
3 tbsp
cornstarch
1 1/2 tsp
ground cinnamon
1 tsp
ground ginger
1/8 tsp
ground cloves
directions
Make 1 1/2 recipe of our Asparagus and Mushroom Quiche pie crust* as directed, whisking the sugar with the flour. Wrap well in plastic wrap and place into the fridge to chill; at least 30 minutes.
Preheat oven to 375°F (190°C). Position the oven rack on the lower third of the oven. Grease the bottom of a 15” x 10” rimmed baking sheet with a small amount of Crystal Margarine and line bottom with parchment paper.
In a small bowl whisk together the flour, oats, brown sugar, and cinnamon until thoroughly combined. Add in the Crystal Margarine. Work into the dry ingredients until clumps begin to form. Place into the fridge until needed.
In a large bowl, toss the sliced apple wedges with the lemon juice and vanilla extract.
In a small bowl, whisk together the dark brown sugar, granulated sugar, cornstarch, cinnamon, ginger, and cloves until thoroughly mixed. Sprinkle mixture over the apples. Stir until apples are evenly coated with the sugar mixture. Set aside.
Roll the chilled pie dough to create an approximately 18” x 13” rectangle. Carefully drape the dough into the prepared baking sheet.
Trim edges to just over the baking sheet rim. Crimp edges as desired.
Transfer the apples into the baking sheet, spreading the apples into an even layer. Evenly sprinkle the crumble over the apples. Place into the preheated oven and bake for 35 to 40 minutes or until crust is deep golden in colour and the filling is bubbling.
Remove from oven and place the baking sheet onto a wire cooling rack to cool. Once cooled, cut into squares.
- Look for in-season, locally grown apples at your supermarket or farmer’s markets. Also, look up or ask the farmer which variety of apples are good for pies or baking.
- Pie can be made in advance and frozen. Thaw overnight in the fridge, and bake as directed.
