My husband and I really liked this dessert, he's a big apple pie fan. I hate using the rolling pin so I just tore the dough into pieces, placed them across the prepared pan and pressed it all out.
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup butter-flavored shortening
- 8 - 10 tablespoons cold water
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 1/2 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)
- Crumb Topping
- Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside.
- 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.
- Preheat oven to 375F. 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.
- 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).
- 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.
- Serve warm or cool completely. Cut into rectangles. Makes 25 servings.
Crumb-Topped Apple Slab Pie
4/ 5Oleh Arbuzs Corps