Description
Who does not like a delicious apple pie? How about an apple crumb? This is both of those rolled up into one really delicious dessert. Top it with some vanilla ice cream!! Enjoy!
Ingredients
For the Pie
- 2 ¼ cups all-purpose flour
- ¾ tsp. salt
- 2/3 cup Circle B Ranch lard
- 8–10 Tbsp. cold water
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 tsp. ground cinnamon
- 3 ½ lbs. tart cooking apples (Granny Smith or Rome Beauty), peeled, cored, and cut into ¼ inch-thick slices (10 cups)
For the Crumb Topping
- 1 cup quick-cooking rolled oats
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- ½ cup butter
- ½ cup pecans
Instructions
For the Crumb Topping
- In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and 2 ¼ cups all-purpose flour.
- Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.
For the Pie
- 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 lard until mixture resembles coarse crumbs.
- Sprinkle 1 Tbsp. of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 Tbsp. 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.
- Preheat oven to 375° F.
- On a lightly floured surface, roll dough into 19×13-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 ½ inch beyond edge of pan. Fold dough edge over and flute as desired.
- 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).
- 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.
- Serve warm or cool completely. Cut into rectangles.