Apple Slab Pie

Apple Slab Pie

from BHG Special Interest Publication Tailgating

Ingredients:

• 2 ¼ cup flour
• 1 teas salt
• ⅔ cup butter-flavored shortening
• 8 - 10 tbs cold water

For the Filling:

• ½ cup sugar
• ⅓ cup flour
• 1 tea ground cinnamon
• 3 ½ lbs tart cooking apples, Rome Beauty or Granny Smith, peeled, cored, and cut into ¼" slices

For the topping:

• 1 cup quick cooking oats
• 1 cup packed dark brown sugar
• ½ cup flour
• ½ cup butter
• ½ cup chopped pecans

Preparation:

Preheat oven to 375 degrees F.  I a medium bow, stir together 2 ¼ cups flour and salt.. Using a pastry blender, cut in the shortening until pieces are pea sized. Sprinkle 1 tbs of the cold water over the flour mixture and toss gently. Push moistened pastry to the side of the bowl and repeat with additional cold water, 1 tbs at a time, until all the flour mixture is lightly moistened. Gather the flour misture into a ball, kneading gently until it holds together.

On a lightly floured surface, form the flour mixture into a disk and slightly flatten with your hands. Roll pastry from the center to form a 19x13" rectangle. Carefully place over a 15x10 baking pan. Trim pastry to ½" beyond edges of pan. Fold extra dough even with the edges and pinch or crimp if desired.

In an extra large bowl, combine sugar, ⅓ cup flour  and cinnamon. Add apples and toss gently to coat. Transfer the apple mixture to the pastry lined baking sheet and spread into an even layer.

In a medium bowl, mix together the rolled oats, brown sugar, and ½ cup flour. Using a pastry blender, cut in ½ cup butter  until mixture resembles coarse crumbles. Sitr in pecans. Sprinkle crumb topping over the apple layer.

Bake for 40-45 minutes or until apples are tender and filling is bubbling. If necessary, loosely cover with foil during the last 5 to 10 minutes to prevent over browning.

Cool in pan on a wire rack before slicing and serving.