Monday, December 2, 2013

Slab Apple Pie

This recipe comes as a request from my oldest daughter who loves Apple Pie!  
She loves it best when topped with a crumble topping and a little bit of whipped cream (Coconut Whip for us.....recipe  HERE) on the side.

I decided to make this into a slab/bar style since at the end of a hearty Holiday meal a whole piece of pie can be a bit too much and cutting pie into small pieces can be quite a mess.  This works great since a slab is so much thinner than a pie and you can cut it into any size desired!   This recipe will feed a crowd and is a lot easier than putting two separate pies together.

The crumb topping gives it a delicious extra crunch and flavor and keeps quite well for several days. I used Gala Schoolboy Apples because they are our favorite, but please use whatever is yours.  I hope you get to enjoy this Holiday dessert this season because you can never have enough pie this time of year!

gluten free/vegan......allergy free!

Slab Apple Pie:
Jelly Roll Pan (12x15x1)
Oven:  375 degrees

Allergy Free Pie Crust, doubled (my recipe HERE);  prepared and refrigerated

7 Gala Apples (schoolboy size), peeled, cored and sliced thin
1/4 Cup  Organic Granulated Sugar
3 TB  Cornstarch
1 tsp.  Pumpkin Pie Spice (or your favorite mixture)
1 TB  Lemon Juice (or 1/2 tsp. Crystallized Lemon powder)

Crumb Topping:

3/4 Cup  Organic Brown Sugar
6 TB  Brown Rice Flour
6 TB  Spectrum Shortening
3 tsp.  Ground Cinnamon

Prepare pie dough as instructed and refrigerate.
Line a 12x15x1 jelly roll pan with parchment paper, set aside.
Between two pieces of parchment paper lightly dust the bottom with the extra flour from Pie Crust recipe, dust top of dough and place another piece of parchment on top.  Roll out dough to fit onto jelly roll pan. Slide rolled dough onto pan and crimp the edges.  Set into refrigerator until ready to add toppings.
Preheat oven to 375 degrees.  Prepare Crumb Topping mixture;  In small bowl add brown sugar, brown rice flour, shortening and ground cinnamon.  Mix with fork until a fine crumble is made, set aside.
In a large bowl add; apples, sugar, cornstarch, pumpkin pie spice and lemon juice.  Stir together until well mixed.  Pour mixture onto rolled out pie crust and top with crumb topping.  Bake at 375 degrees for 40-45 minutes until crust in browned and apples are bubbling.  Remove from oven and cool.  Cut into pieces and enjoy!

Just before putting into the oven.

Even delicious without a topping!

Save image to computer and print!

Also shared at:Fat Tuesday,Tasteful Tuesday Party,Slightly Indulgent Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Simple Meals Friday,Healing With Food Friday,Allergy Friendly Lunchbox Love


  1. Sounds YUMMY Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entries to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from

  2. You did it again! You always make my mouth water! Thank you for sharing this at Healing with Food Friday! Hope to see you again this week!