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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.
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.
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.