Ingredients: |
Ingredients: 2 1/4 C. flour
3/4 tsp. salt
2/3 C. butter flavored shortening
8 to 10 Tbsp. cold water
2/3 C. sugar
1/3 C. flour
1 tsp. ground cinnamon
3 1/2 lbs. tart cooking apples (Granny Smith), peeled, cored and cut into 1/4-inch slices (10 cups)
Crumb Topping:
In a large bowl, stir together 1 C- quick-cooking rolled oats, 1 C. packed brown sugar, and 1/2 C. butter until mixture resembles coarse crumbs. Stir in 1/2 C. chopped pecans.
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Directions: |
Directions:If desired for easy cleanup, line a 15x10x1-inch baking pan with foil up and over the edges of the pan; 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 Tbsp. of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 Tbsp. cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough until a ball forms. Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 13x9-inch rectangle. Wrap it around a rolling pin; unroll it into 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. In an extra-large bowl, combine sugar, the 1/3 C. flour, and the cinnamon; add the apples. Toss lightly until apples are coated. Spoon apple mixture into prepared pan; spread evenly. Sprinkle with Crumb Topping (pan will be extremely full). Bake for 40 to 50 minutes or until apples are tender. If necessary to prevent over browning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack. Serve warm or cool. Cut into rectangles. Makes 24 servings. |
Personal
Notes: |
Personal
Notes: These were always a big hit when I brought them into SNET for our office parties. They always pleased, and were, at the time, the most requested recipe I had.
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This recipe for Crum-Topped Apple Slab Pie is from