Crumb-Topped Apple Slab Pie

By Tamipri

Ingredients

• Crumb Topping:
• 2 1/4 c. flour
• 3/4 tsp. salt
• 2/3 c. butter-flavored shortening
• 8-10 Tb. cold water
• 2/3 c. sugar
• 1/3 c. flour
• 1 tsp. ground cinnamon
• 3 1/2 lbs. tart cooking apples, (such as Rome Beauty, or Granny Smith); peeled, cored, and cut into 1/4" slices
• 1 c. quick-cooking rolled oats
• 1 c. packed brown sugar
• 1/2 c. flour
• 1/2 c. butter
• 1/2 c. chopped pecans

Preparation

Step 1

1. If desired for easy cleanup, line a 15x10x1" baking pan with 18" wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2 1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture coarse crumbs. Sprinkle 1 Tb. of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 Tb. cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

2. Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 19x13" rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2" beyond edge of pan. Fold dough edge over and flute as desired.

3. In an extra-large bowl, combine sugar, the 1/3 c. flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be extremely full).

4. Bake for 40-45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5-10 minutes of baking. Cool slightly in pan on a wire rack.

5. Serve warm or cool. Cut into rectangles.

Crumb Topping: In a large bowl, stir together 1 cup quick-cooking rolled oats, 1 c. packed brown sugar, and 1/2 cup flour. Using a pastry blender, cut int 1/2 cup butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans.

To Bake Ahead: Bake pie as directed; cool completely. Cover and let stand at room temperature for up to 24 hours or chill for up to 3 days. Return to room temperature before serving.