Bh&g Apple Slab Pie W/ Crumb Topping

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup butter flavor shortening
• 8 -10 tablespoons cold water
• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 1/2 lbs tart cooking apples (peeled, cored, and cut into 1/4-inch-thick slices) or 10 cups tart cooking apples
• 1 cup quick-cooking rolled oats
• 1 cup brown sugar (packed)
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 1/2 cup pecans

Recipe

• 1 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 2-1/4 cups flour and the salt. using a pastry blender, cut in shortening until mixture resembles coarse crumbs. sprinkle 1 tablespoon 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 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°f on a lightly floured surface, roll dough into a 19x13-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 1/2 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 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 in pan on a wire rack.
• 5 serve warm or cool completely. cut into rectangles. makes 25 servings.
• 6 topping:.
• 7 in a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. stir in chopped pecans.
• 8 to bake ahead:.
• 9 bake and cool as directed. 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.