Friend Linda baked this Crumb-Topped Apple Slab Pie for our Bridge Couples' gathering. It takes LOTS of apples but it was really, really delicious. She used Red Rome apples in it and served it with a scoop of ice cream. YUM-MY.
CRUMB-TOPPED APPLE SLAB PIE
2-1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup butter-flavored shortening
8 tablespoons cold water
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
3-1/2 lbs tart cooking apples (Linda used Red Rome), peeled, cored, and cut into 1/4 - inch - thick slices (10 cups)
Preheat oven to 375 degrees F.
Line a 10 x 15 x 1 - inch baking pan with foil cut 18 - inches wide, extending the foil up over the edges of the pan. Set aside.
In a large bowl, stir together the 2-1/4 cups flour and salt.
Cut in shortening until mixture resembles coarse crumbs using a pastry blender.
Sprinkle 1 tablespoon of the cold water over part of the flour mixture and toss gently with a fork. Push moistened dough to the side of the bowl.
Repeat, using 1 tablespoon of 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.
On a lightly floured surface, roll dough into a 13 x 19 - inch rectangle. Wrapping it around the rolling pin, unroll the dough into the pan. Ease the dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 - inch beyond the edge and flute as desired. Set aside.
In an extra - large bowl, combine the 2/3 cup of sugar, the 1/3 cup of flour, and the cinnamon.
Add the apples. Toss lightly until apples are coated.
Spoon the apple mixture into the dough-lined pan, spreading evenly. Sprinkle with crumb topping. (Pan will be full.)
CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
1/2 cup all - purpose flour
1/2 cup butter (1 stick)
1/2 - 3/4 cup chopped pecans
In a large mixing bowl,m stir together the oats, brown sugar, and flour. Using a pastry blender, cut in the butter until mixture looks like coarse crumbs. Stir in nuts OR sprinkle on top (This is what Linda did.)
Bake for 40 to 45 minutes or until apples are tender.
Cool slightly in pan on wire rack.
Serve warm or completely cooled. Cut into rectangles. Makes 25 servings.
Can serve with ice cream...
CRUMB-TOPPED APPLE SLAB PIE
2-1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup butter-flavored shortening
8 tablespoons cold water
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
3-1/2 lbs tart cooking apples (Linda used Red Rome), peeled, cored, and cut into 1/4 - inch - thick slices (10 cups)
Preheat oven to 375 degrees F.
Line a 10 x 15 x 1 - inch baking pan with foil cut 18 - inches wide, extending the foil up over the edges of the pan. Set aside.
In a large bowl, stir together the 2-1/4 cups flour and salt.
Cut in shortening until mixture resembles coarse crumbs using a pastry blender.
Sprinkle 1 tablespoon of the cold water over part of the flour mixture and toss gently with a fork. Push moistened dough to the side of the bowl.
Repeat, using 1 tablespoon of 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.
On a lightly floured surface, roll dough into a 13 x 19 - inch rectangle. Wrapping it around the rolling pin, unroll the dough into the pan. Ease the dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 - inch beyond the edge and flute as desired. Set aside.
In an extra - large bowl, combine the 2/3 cup of sugar, the 1/3 cup of flour, and the cinnamon.
Add the apples. Toss lightly until apples are coated.
Spoon the apple mixture into the dough-lined pan, spreading evenly. Sprinkle with crumb topping. (Pan will be full.)
CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
1/2 cup all - purpose flour
1/2 cup butter (1 stick)
1/2 - 3/4 cup chopped pecans
In a large mixing bowl,m stir together the oats, brown sugar, and flour. Using a pastry blender, cut in the butter until mixture looks like coarse crumbs. Stir in nuts OR sprinkle on top (This is what Linda did.)
Bake for 40 to 45 minutes or until apples are tender.
Cool slightly in pan on wire rack.
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