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2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup butter-flavored shortening
8 tablespoons cold water
⅔ cup sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (10 cups)
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter
1 cup Brown Sugar
4 Tablespoons butter
½ cup Half-and-half
1 Tablespoon Vanilla
Pinch Of Salt
Spray a 15x10x1 inch pan with non stick cooking spray and set aside. To make the dough, In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 19×13-inch rectangle. Wrap it around the rolling pin and 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 ½ inch beyond edge of pan. Fold dough edge over and flute as desired.
In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon and apples. Toss until coated. Spoon the mixture on the dough and spread evenly.
To make the 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. Sprinkle on top of apples.
Bake for 40-45 minutes or until apples are tender. If it is starting to brown to fast, cover the top with foil the last 5-10 minutes. Cool slightly.
To make the homemade caramel: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. Drizzle on top of apple slab pie.
Recipe adapted from BHG