Crumb-Topped Apple Slab Pie

1. Preheat oven to 375°F. In a medium bowl stir together the 2 1/4 cups flour and the 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 moistening flour mixture, using 1 tablespoon of the cold water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

2. Turn out dough onto a lightly floured surface. Use your hands to slightly flatten dough. Roll dough from center to edges into a 19x13-inch rectangle. Wrap dough rectangle around the rolling pin. Unroll into a 15x10x1-inch baking pan, easing dough into baking pan without stretching it. Trim dough to 1/2 inch beyond edges of pan. Fold under extra dough even with the pans edges. Crimp edges as desired.

3. In an extra-large bowl combine sugar, the 1/3 cup flour, and the cinnamon. Add apples; toss gently to coat. Spread apple mixture in the dough-lined baking pan. 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 to prevent overbrowning, cover top of pie loosely with foil for the last 5 to 10 minutes of baking. Cool on a wire rack.

Crumb Topping

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.