Slab Apple Pie

Tomorrow is Thanksgiving and I had planned on a week of great posts on making stock, prime rib, stuffing etc. Instead I took orders from friends for pies and desserts and have been baking my week away. While this baking makes me happy and helps me have some holiday money it also makes me sad I can't squeeze more hours into a day to share all sorts of wonderful things with you. Ahhh life!

I am continuing my love affair with apples - especially apple pie. With Thanksgiving you might be feeding a huge crowd. If so this easy and differant approach to an apple pie might be right up your alley. Slab Apple Pie - sounds like a tasty dessert that resembles concrete. But wait - this slab is flakey, buttery and filled with the pure goodness of apples. There are many variations of slab pie - 2 crust pie, frosted crust pie and this version - the crumb top pie. 

Apple Slab Pie with Crumb Topping

Crust

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup cold butter - cut into small pieces
• 8 – 10 tablespoons cold water

Apple Filling

• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 3 1/2 pounds Granny Smith Apples, peeled and thinly sliced 

Crumb Topping

• 1 cup oats
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup cold butter - cut into small pieces
• 1/2 cup pecans - chopped

Crust

Combine flour and salt in a large bowl. Using your fingers work butter through flour until the butter is in pea sized amounts and mixture resembles coarse crumbs (or cut in with a pastry blender). Sprinkle water over flour mixture 1 tablespoons at a time; folding and pressing with a spatula until all of the flour mixture is moistened and combined. Press into a disc and wrap with plastic wrap. Chill for 2 hours or overnight. 

Roll out the dough to approximately a 17×12 inch rectangle, on a large piece of lightly floured parchment paper. Transfer to a 15x10x1 inch baking pan. Roll edges under and press down onto the rim of the baking sheet. Trim off excess parchment paper. Chill in refrigerator while you prepare filling.

Apple Filling 

Toss together all ingredients in a large bowl until apples are evenly coated. Pour into dough-lined pan, spreading evenly. Refrigerate while you make the crumb topping.

Crumb Topping 

Stir together oats, brown sugar, and flour until well combined. Using your fingers, cut in the butter until the mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle evenly over apple filling.

Bake at 375ºF for 45-60 minutes, until filling is bubbly near the centre and crust is browned. Allow to cool slightly before serving.

Keep at room temperature for 24 hours or refrigerate for up to 3 days. 

Makes: 20-25 servings