Crumb-Topped Apple Slab Pie
The buttery oat topping lends just the
right amount of crunch to the juicy fruit
in this oversize version of Dutch apple pie.
Prep: 45 mins. Bake: 40 mins. Oven: 375 F
2 ¼ cups all purpose flour
¾ teaspoon salt
2/3 cup butter-flavored shortening
8 to 10 tablespoons cold water
2/3 cup sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
3 ½ pounds tart cooking apples (such as Rome
Beauty or Granny Smith), peeled, cored, and cut
Into ¼ inch slices (10 cups)
1. If desired for easy cleanup, line a 15x10x1 inch
baking pan with 18 inch wide foil, extending the foil
up over the edges of the pan; set aside. For dough: In
a large bowl, stir together the 2 ¼ cups flour and the
salt. Using a pastry blender, cut in shortening until
mixture resembles coarse crumbs. Sprinkle 1 tablespoon
of cold water over part of the flour mixture; gently toss
with a fork. Push moistened dough to side of bowl.
Repeat, using 1 tablespoon 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 19×13 inch 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 ½ inch beyond edge of pan.
Fold dough edge over and flute as desired.
3. In an extra-large bowl, combine sugar, the 1/3 cup 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
4. Bake for 40 to 45 minutes or until apples are tender. If
necessary to prevent overbrowning, cover top with foil for
the last 5 to 10 minutes of baking. Cool slightly on a wire rack.
5. Serve warm or cool. Cut into rectangles. Makes 24 servings.
Crumb Topping: In a large bowl, stir together 1 cup quick-
cooking rolled oats, 1 cup packed brown sugar, and ½ cup
all purpose flour. Using a pastry blender, cut in ½ cup butter
until mixture resembles coarse crumbs. Stir in ½ cup chopped
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.
by: Cyndi Poli- Customer Service Representative1 comment Digg this