Friday, September 23, 2011

Amazing Apple Slab Pie

So every fall, I start to get the 100 Days of Holidays e-newsletter from Better Homes & Gardens. It starts at the beginning of fall and goes through Christmas. They have recipes, decorating ideas, crafts, etc. One recipe this year so far was Crumb-Topped Apple Slab Pie. It's basically an apple pie, but made in a jellyroll pan, so it can feed a crowd.

It was so much fun to make. I'm usually bad at crust, but this one was super easy.

I also hate prepping apples, but my mom and I got a new toy:

It's pretty much magic. Everyone in the world should have a peeler/corer/slicer.

I had to share this recipe. It was lots of fun to put together, and it looks amazing. I can't try it because it's for Mom to take to school, but it's basically a huge apple pie. It can't be anything but awesome.

Crumb-Topped Apple Slab Pie

(From Better Homes & Gardens)

2 1/4 C. flour
3/4 tsp. salt
2/3 C. butter-flavored shortening
8 Tbsp. cold water
2/3 C. sugar
1/3 C. flour
1 tsp. ground cinnamon
3 1/2 lbs. baking apples - cored, peeled, and sliced

Crumb Topping:
1 C. quick oats
1 C. packed brown sugar
1/2 C. flour
1/2 C. butter
1/2 C. chopped pecans (optional)


Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Spray lightly with non-stick spray and set aside.

For dough: In a large bowl, stir together the 2-1/4 C. flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over the flour mixture; gently toss with a fork. 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.

Preheat oven to 375F. On a floured surface, roll the dough into a rectangle large enough to fill the pan. Wrap it around the rolling pin, and 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 fit the pan, where needed.

In a large bowl, combine the 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.

To make the crumb topping, stir together the quick oats, packed brown sugar, and 1/2 C. all-purpose flour. Using a pastry blender, cut in the butter until topping mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle topping over the apple mixture in the pan.

Bake for 40 to 45 minutes, or until apples are tender. Cool in pan on a wire rack. Serve warm or cool completely. Cut into rectangles. Makes about 25 servings.

Enjoy! Feel free to leave comments about anything I should add to my fall baking agenda!

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