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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
  • 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)
Crumb Topping
  • 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

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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