Subj : BH&G 1846
To   : ALL
From : DAVE DRUM
Date : Wed Feb 17 2021 15:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crumb-Topped Apple Slab Pie
 Categories: Pies, Pastry, Fruits, Nuts, Grains
      Yield: 25 Servings
 
  2 1/4 c  All-purpose flour
    3/4 ts Salt
    2/3 c  Butter-flavored shortening
     10 tb Cold water; as needed
    2/3 c  Sugar
    1/3 c  All-purpose flour
      1 ts Ground cinnamon
  3 1/2 lb Tart cooking apples; peeled,
           - cored, in 1/4" slices

MMMMM-----------------------CRUMB TOPPING----------------------------
      1 c  Quick-cooking rolled oats
      1 c  Packed brown sugar
    1/2 c  All-purpose flour
    1/2 c  Butter
    1/2 c  Pecans
 
  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.
  
  Line a 15x10x1-inch baking pan with 18-inch-wide foil,
  extending the foil up over the edges of the pan; set
  aside. For dough: In a large bowl, stir together the 2-1/4
  cups flour and the salt. Using a pastry blender, cut in
  shortening until mixture resembles coarse crumbs. Sprinkle
  1 tablespoon of the cold water over part of the flour
  mixture; gently toss with a fork. Push moistened dough to
  side of bowl. Repeat, using 1 tablespoon cold water at a
  time, until all of the flour mixture is moistened. Using
  your fingers, gently knead the dough just until a ball
  forms.
  
  Set oven @ 375ºF/190ºC.
  
  On a lightly floured surface, roll dough into a 19x13-inch
  rectangle. Wrap it around the rolling pin; unroll it into
  the prepared baking pan. Ease dough into the pan and up
  the sides, being careful not to stretch it. Trim dough to
  1/2 inch beyond edge of pan. Fold dough edge over and
  flute as desired.
  
  In an extra-large bowl, combine sugar, the 1/3 cup flour,
  and the cinnamon; add apples. Toss lightly until apples
  are coated. Spoon apple mixture into dough-lined pan;
  spread evenly. Sprinkle with Crumb Topping (pan will be
  full).
  
  Bake for 40 to 45 minutes or until apples are tender. If
  necessary to prevent overbrowning, cover top with foil for
  the last 5 to 10 minutes of baking. Cool slightly in pan
  on a wire rack.
  
  Serve warm or cool completely. Cut into rectangles.
  
  Makes 25 servings.
  
  To Bake Ahead: Bake and cool as directed. Cover and let
  stand at room temperature for up to 24 hours; or chill for
  up to 3 days. Return to room temperature before serving.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 07 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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