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.