Yumminess in a pan

                      Crumb-Topped Apple Slab Pie

Want an Apple pie with a twist? I decided to try this after weeks of oohing and awwing over the recipe. Let me tell you....IT WAS WORTH IT! My brothers couldn't get enough, sneeking peices here and there, 'till it was...gone! I love baking and cooking, always trying new recipes, and experimenting with the ones I have, in order to better fit my taste. I am by no means an expert, but what I do, I love doing. This is what makes life fun, making ordinary daily life tasks and skills, and turning them into a project of sorts, something to be looked at with the expectation of discovery and yes, sometimes failure, but never giving up hope; overcoming the difficulty. (I really don't know why I wrote all this, I think I have bottled my little writing fingers to long over ordinary school assignments, without the opportunity for fun, poetic, sometimes even random writings, that let my thoughts and feelings vent, and reel. So, now I will stop, and you can finally get to the afore said recipe. Enjoy! :)



     Ingredients

• 2 1/4
  cups all-purpose flour
• 3/4
  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-thick slices (10 cups)
• Crumb Topping

Directions

1. 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.

2. Preheat oven to 375F. 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.

3. 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).

4. 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.

5. Serve warm or cool completely. Cut into rectangles. Makes 25 servings.

From the Test Kitchen

• Make Ahead Tip 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.

Crumb Topping

Ingredients

• 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

Directions

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.