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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crumb-Topped Apple Slab Pie

Makes: 25 servings
Prep 45 mins Bake 375°F 40 mins Stand  overnight
Crumb-Topped Apple Slab Pie
Ingredients
  • 2 1/4  cups  all-purpose flour
  • 1  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 slices (10 cups)
  •  Crumb Topping
Directions The day before::

1. Preheat oven to 375 degrees F. In a medium bowl stir together 2 1/4 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

2. On a lightly floured surface slightly flatten pastry. Roll pastry from center to edges into a 19x13-inch rectangle. Wrap pastry rectangle around rolling pin; unroll into a 15x10x1-inch baking pan. Ease pastry into baking pan without stretching it. Trim pastry to 1/2 inch beyond edges of pan. Fold under extra pastry even with edges of pan. Crimp edges as desired.

3. In an extra-large bowl combine sugar, 1/3 cup flour, and cinnamon. Add apples; toss gently to coat. Transfer apple mixture to the pastry-lined baking pan, spreading evenly. Sprinkle with Crumb Topping (pan will be full).

4. Bake for 40 to 45 minutes or until apples are tender and filling is bubbly. If necessary, loosely cover top with foil during the last 5 to 10 minutes to prevent overbrowning. Cool in pan on a wire rack. Cut into 25 pieces. If desired, transfer pieces to a large disposable foil pan. Tightly cover slab pie pieces in pan and let stand at room temperature overnight.*

Tailgate day::

5. Tote slab pie pieces in pan at room temperature.

From the Test Kitchen*Tip:
  • For longer storage, store in the refrigerator for up to 3 days. Bring to room temperature before serving.
Must-have equipment:
  • Large disposable foil pan (optional)
Blogger Variation by Robyn Stone of Add A Pinch
  • For Robyn's version, substitute 1/2 cup packed brown sugar for the 2/3 cup granulated sugar that is combined with the sliced apples in Step 3. When the apple mixture is placed in the crust, drizzle with 1/2 cup homemade caramel sauce or purchased caramel ice cream topping. For the crumb topping, substitute 1 cup pretzel pieces for the oats.
Caramel Sauce

Yield: about 2-1/3 cups
Ingredients
  • 1  cup  packed brown sugar
  • 2  tablespoons  cornstarch
  • 1  cup  half-and-half or light cream
  • 1/2  cup  water
  • 1/3  cup  light-color corn syrup
  • 2  tablespoons  butter
  • 1  teaspoon  vanilla
Directions

1. In a medium heavy saucepan combine brown sugar and cornstarch. Stir in half-and-half, the water, and corn syrup. Cook and stir over medium heat until bubbly (mixture might look curdled). Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Serve warm.

Nutrition Facts (Crumb-Topped Apple Slab Pie)
  • Servings Per Recipe 25,
  • cal. (kcal) 239,
  • Fat, total (g) 11,
  • chol. (mg) 10,
  • sat. fat (g) 4,
  • carb. (g) 40,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 194,
  • vit. C (mg) 2,
  • sodium (mg) 111,
  • Potassium (mg) 90,
  • Percent Daily Values are based on a 2,000 calorie diet
Crumb Topping
Ingredients
  • 1  cup  quick-cooking rolled oats
  • 1  cup  packed brown sugar
  • 1/2  cup  all-purpose flour
  • 1/2  cup  butter
  • 1/2  cup  pecans
Directions

1. 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.

Nutrition Facts (Crumb-Topped Apple Slab Pie)
  • Servings Per Recipe 25,
  • cal. (kcal) 239,
  • Fat, total (g) 11,
  • chol. (mg) 10,
  • sat. fat (g) 4,
  • carb. (g) 40,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 194,
  • vit. C (mg) 2,
  • sodium (mg) 111,
  • Potassium (mg) 90,
  • Percent Daily Values are based on a 2,000 calorie diet

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