Crumb-Topped Apple Slab Pie Recipe

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

full).

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

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.

by: Cyndi Poli- Customer Service Representative