Apple Crumble Slab Pie

kingarthurbaking.com

Cricket

Crust

3 cups (340g) King Arthur Pastry Flour Blend or 3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 teaspoon table salt

2 tablespoons (18g) buttermilk powder, optional; for a golden crust with added tenderness

½ cup (92g) vegetable shortening

12 tablespoons (170g) unsalted butter, cold, diced into ½" pieces

6 to 10 tablespoons (85g to 142g) ice water

Filling

8 cups (about 907g) peeled, cored, and sliced apples; from about 3 ¼ pounds whole apples

2 tablespoons (28g) lemon juice

2 tablespoons (22g) Instant ClearJel or 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour

¾ cup (149g) granulated sugar

2 teaspoons King Arthur Apple Pie Spice

¼ teaspoon table salt

¼ cup (85g) boiled cider or ¼ cup (70g) thawed apple juice concentrate*

2 tablespoons (28g) butter, melted

note: oiled cider will yield much better flavor; but if you don't have it, use the concentrate.

Crumble

1 ½ cups (134g) old-fashioned rolled oats

1 cup (213g) light brown sugar

1 ¾ cups (210g) King Arthur Unbleached All-Purpose Flour

2 teaspoons King Arthur Apple Pie Spice

½ teaspoon table salt

14 tablespoons (198g) unsalted butter, cold, diced into ½" pieces

Directions at kingarthurbaking.com

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