Recipes and Cooking Crumb-Topped Apple Slab Pie Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 25, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 45 mins Bake Time: 40 mins Total Time: 45 mins Servings: 25 Jump to Nutrition Facts Ingredients 2 ¼ cup all-purpose flour 1 teaspoon salt ⅔ cup butter-flavor shortening 8 tablespoon cold water ⅔ cup sugar ⅓ cup all-purpose flour 1 teaspoon ground cinnamon 3 ½ pound tart cooking apples, such as Rome Beauty or Granny Smith, peeled, cored, and cut into 1/4-inch slices (about 10 cups) 1 recipe Crumb Topping Crumb Topping 1 cup quick-cooking rolled oats 1 cup packed brown sugar ½ cup all-purpose flour ½ cup butter ½ cup pecans Directions 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. 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. 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). 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 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. Rate it Print Nutrition Facts (per serving) 239 Calories 11g Fat 40g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 25 Calories 239 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 10mg 3% Sodium 111mg 5% Total Carbohydrate 40g 15% Protein 2g Vitamin C 1.8mg 9% Potassium 90mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.