Crumbed-Topped Apple Slab Pie + Link Up!

Tuesday, November 26, 2013

NC Grown // Auteur Ariel

from A Caffeinated Brunette

Welcome to Recipe Swap Hop on Tasty Tuesdays!

Recipe Swap Hop is a fun link-up for all you chefs and cooks out there! If you have a yummy recipe you've posted in the past or have one you want to post now, link it up below! This is a great way to share your favorite recipes with fellow bloggers and to discover new ones!

Also, every week we will spotlight our favorite recipes from the previous week so dust off those cookbooks and pick your best recipes to share!

Spicy Oven Fried Chicken
submitted by Laura from I do deClaire
--This recipe is perfect for the upcoming Thanksgiving holiday! Nothing like a little fried chicken for a home cooked meal! Thanks for sharing Laura! 

How to join our link-up:

1) Follow the hosts: NC Grown and Auteur Ariel via GFC
2) Follow the guest host: Tia via Bloglovin
3) Link up your blog post below using the widget [must be recipe/food-related!]
4) Post our button (grab it below) or a text link within your blog post so others can link-up as well!

NC Grown

We are also looking for co-hosts for our future Recipe Swap Hops!
Email either one of us and we'll set it all up.

Ariel []
Jessica []



I found this yummy looking recipe on Pinterest and I could help but share it with you all! I'm planning on making it for Thanksgiving dinner this week so maybe I'll let you guys know how it turns out (although, I don't see it being anything but delicious)! ;)

image credit to

Crumb-Topped Apple Slab Pie
credit to
-makes 25 servings-


2 1/4 cups flour
3/4 tsp salt
2/3 cup butter-flavored shortening
8-10 Tbsp cold water
2/3 cup sugar
1/3 cup flour
1 tsp ground cinnamon
3 1/2 lbs tart-cooking apples, peeled, cored, and 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 flour
1/2 cup butter
1/2 cup pecans


1. Line a 15x10x1-inch baking pan with 18-inch wide foil, extending the foil up over the edges of the pan; set aside.
2. 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 the 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.
3. Preheat oven to 375 degrees F. 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.
4. 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.
5. For crumb topping: In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle crumb topping over pie (pan will be full).
6. Bake for 40-45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5-10 minutes of baking. Cool slightly in pan on a wire rack.
7. Serve warm or cool completely. Cut into rectangles.

Stay Classy.

Don't be shy! I love reading all of your comments!