Crumb-Topped Apple Slab Pie

Ingredients

• 1 box refrigerated pie crusts
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 cup quick oats
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and diced into small cubes
• 1/3 cup packed light brown sugar
• 3 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 Tbsp fresh lemon juice
• 4 lbs peeled, cored and thinly sliced crisp apples
• 1 cup powdered sugar
• 2 Tbsp half and half, or more as needed

Directions

1. For the crust: Heat the oven to 425 degrees. Take the pie crusts out of the package. Sprinkle a little flour over your work area, then open the crusts and place them one on top of the other. Roll the dough into a 17 by 12-inch rectangle. Fold it in half, then fold it in half once more so it is easy to move into a 15 by 10 by 1-inch jelly roll pan, which is smaller than a sheet pan. Open the dough back up in the pan, nestle it into the corners, and press it in gently. Tuck the edges under so they sit level with the rim, then finish the border however you like; a forked edge works nicely when there is not a lot of extra dough. Set the crust in the refrigerator until the filling is ready.
2. For the topping: In a bowl, combine the 1/3 cup granulated sugar and the 1/3 cup brown sugar with the quick oats, flour, and salt. Drop in the butter, then work it in with a pastry cutter until the mixture breaks into crumbs; fingertips work too. Put the crumb mixture in the refrigerator while you move on.
3. For the filling: Whisk the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt together in a small bowl. Put the apples in a large bowl, add the lemon juice, and toss until the slices are coated. Scatter the sugar mixture over the apples and toss again so everything is evenly covered.
4. To assemble pie: Take the crust out of the refrigerator. Add the apples to the crust, spreading them out and pressing lightly so they settle into an even layer. Bring out the chilled topping and scatter it evenly across the pie.
5. Bake until apples are soft: Bake the pie in the 425 degree oven for 33 – 38 minutes, covering it loosely with foil during the last 10 minutes or so if the top is getting too dark. The apples should feel tender when checked with a toothpick. Take the pie out of the oven and let it cool until warm.
6. For the glaze (or serve with vanilla ice cream): Whisk the powdered sugar with the half and half in a bowl. If it needs loosening, add more half and half 1 tsp at a time, stopping when the glaze is still a bit thick but easy to drizzle. Spoon it into a sandwich size resealable bag, snip a tiny corner, and drizzle it over the pie. Slice into squares and serve warm.