On this, our Independence Day, it is only fitting that I post an apple pie recipe. This crumb topped pie will definitely feed the crowd at any 4th of July celebration. Apple pie is an iconic symbol of America, even though its roots are in Europe. Both the apple and the notion of pie came to the new world with immigrants, but apple pie was born here. Historical accounts indicate that the fruit pies of today were invented by the Pennsylvania Dutch. Those crisp crusts encasing fruit available locally were first made by the women in the southeastern counties of PA. (Having grown up in that area, Eric & I can attest to the greatness of the pies from that region!)

Apple Pie became linked to patriotism for the United States as the country entered the 20th century. A New York Times editor, in response to an English writer, stated,

“Pie is the American synonym of prosperity, and its varying contents the calendar of changing seasons. Pie is the food of the heroic. No pie-eating people can be permanently vanquished.”

The actual phrase, “as American as apple pie,” came along later, when the United States entered World War II in the 1940s. Journalists at the time asked soldiers why they were willing to fight in the war. Their typical response was “for mom and apple pie.” To the men going off to fight that war, apple pie represented family, home, and love. It still does.

Crumb-Topped Apple Slab Pie (adapted from bhg.com)

Serves: 25, Prep time: 45 minutes, Bake time: ~45 minutes

Ingredients:

Dough & Filling:

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup butter
• 8 – 10 tablespoons cold water
• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 1/2 pounds granny smith apples, peeled, cored, cut into 1/4-inch-thick slices (10 cups)

Crumb Topping:

• 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:

Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan. Set the pan aside.

Make the dough: In a large bowl of a stand mixer, stir together the 2-1/4 cups flour and the salt. Cut in the butter until the mixture resembles coarse crumbs. On low speed, sprinkle 1 tablespoon of the cold water over the flour mixture at a time. Add just enough water to moisten all of the flour mixture then gently knead the dough just until a ball forms.

Preheat the oven to 375º F. On a lightly floured surface, roll the dough into a 19×13-inch rectangle. Wrap it around the rolling pin and unroll it into the prepared baking pan. Ease the dough into the pan and up the sides, without stretching it. Trim the dough to 1/2 inch beyond the edge of the pan. Fold the dough edge over and flute the edges as desired.

In an extra-large bowl, combine the sugar, the 1/3 cup flour, and the cinnamon. Add in the apples. Toss them lightly until the apples are coated.

Spoon the apple mixture into the dough-lined pan, spreading them evenly.

Make the crumb topping: In a large bowl, stir together the quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Cut in the butter until the topping mixture resembles coarse crumbs. Stir in the chopped pecans.

Sprinkle the crumb topping over the apple layer. The pan will be full.

Bake the pie for 40 to 45 minutes or until the apples are tender. If necessary to prevent overbrowning, cover the top with foil for the last 5 to 10 minutes of baking. Cool the pie slightly in the pan on a wire rack. Serve it warm or cool it completely.

Cut the pie into rectangles. Serve with ice cream, a slice of cheddar cheese or whipped cream, if desired. The pie can be covered and left to stand at room temperature for up to 24 hours. It can be chilled for up to 3 days. Return it to room temperature before serving.

Happy 4th of July!  ~Linda

Crumb-Topped Apple Slab Pie (adapted from bhg.com)

Serves: 25, Prep time: 45 minutes, Bake time: ~40 minutes

Ingredients:

Dough & Filling:

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup butter
• 8 – 10 tablespoons cold water
• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 1/2 pounds granny smith apples, peeled, cored, cut into 1/4-inch-thick slices (10 cups)

Crumb Topping:

• 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:

Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan. Set the pan aside.

Make the dough: In a large bowl of a stand mixer, stir together the 2-1/4 cups flour and the salt. Cut in the butter until the mixture resembles coarse crumbs. On low speed, sprinkle 1 tablespoon of the cold water over the flour mixture at a time. Add just enough water to moisten all of the flour mixture then gently knead the dough just until a ball forms.

Preheat the oven to 375º F. On a lightly floured surface, roll the dough into a 19×13-inch rectangle. Wrap it around the rolling pin and unroll it into the prepared baking pan. Ease the dough into the pan and up the sides, without stretching it. Trim the dough to 1/2 inch beyond the edge of the pan. Fold the dough edge over and flute the edges as desired.

In an extra-large bowl, combine the sugar, the 1/3 cup flour, and the cinnamon. Add in the apples. Toss them lightly until the apples are coated. Spoon the apple mixture into the dough-lined pan, spreading them evenly.

Make the crumb topping: In a large bowl, stir together the quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Cut in the butter until the topping mixture resembles coarse crumbs. Stir in the chopped pecans.

Sprinkle the crumb topping over the apple layer. The pan will be full.

Bake the pie for 40 to 45 minutes or until the apples are tender. If necessary to prevent overbrowning, cover the top with foil for the last 5 to 10 minutes of baking. Cool the pie slightly in the pan on a wire rack. Serve it warm or cool it completely. Cut it into rectangles. Serve with ice cream, a slice of cheddar cheese or whipped cream, if desired. The pie and be covered and left to stand at room temperature for up to 24 hours. It can be chilled for up to 3 days. Return it to room temperature before serving.