This makes enough for a large crowd. You can serve warm with ice cream, drizzle with your favorite caramel sauce, or both!
Ingredients
Crust
3 cups Unbleached All-Purpose Flour
1 teaspoon salt
2 tablespoons buttermilk powder or cornstarch, optional;
for a golden crust with added tenderness
1/2 cup vegetable shortening
12 tablespoons cold unsalted butter, diced into 1/2"
pieces
6 to 10 tablespoons ice water
Filling
8 cups peeled, cored, and sliced apples; from about 3 1/4
pounds whole apples
2 tablespoons lemon juice
2 tablespoons Unbleached all-purpose flour
3/4 cup sugar
2 teaspoons Apple Pie Space
1/4 teaspoon salt
1/4 cup boiled cider (KAF)*; or frozen apple juice
concentrate, thawed*
2 tablespoons melted butter
*Boiled cider will yield much better flavor; but if you
don't have it, use the concentrate.
Crumble
1 1/2 cups old-fashioned oats
1 cup light brown sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
14 tablespoons cold unsalted butter, diced into 1/2"
pieces
1) To make the crust: Whisk together the flour, salt, and
buttermilk powder.
2) Add the shortening, working it in until evenly
incorporated.
3) Work in the butter until the mixture is unevenly
crumbly; you want big chunks of butter in among the smaller ones.
4) Add 6 tablespoons water, and toss to combine. Toss
with enough additional water to make a chunky, fairly cohesive mixture. It
should hold together when you gather it up and squeeze it in your hand.
5) Form the dough into a rectangle, wrap it in plastic,
and refrigerate for 1 hour.
6) Place the dough on a large floured work surface. Roll
it into a 15" x 20" rectangle.
7) Starting with a short end, roll the crust around your
rolling pin and transfer it to an ungreased or parchment-lined 13" x
18" (half sheet) pan, pressing it into the corners and edges and using any
overhanging scraps to patch any cracks or uneven edges.
8) Refrigerate the crust while you prepare the filling
and crumble.
9) Preheat the oven to 375°F.
10) To make the filling: Combine the sliced apples and
lemon juice in a large mixing bowl.
11) In a small bowl, whisk together the flour, the sugar,
spice, and salt. Sprinkle the mixture over the apples, stirring to coat. Stir
in the boiled cider and melted butter. Set the mixture aside.
12) To make the crumble: Stir together the oats, sugar,
flour, and salt. Work in the butter until the mixture is unevenly crumbly. Set
it aside.
13) Spoon the filling into the chilled crust, then top
with the crumble.
14) Bake the pie for 55 to 65 minutes, until the crust
and crumble are golden and the filling is bubbling.
15) Transfer the pie to a rack to cool; it will hold
together better if you let it cool completely before serving.
Recipe adapted from King Arthur Flour (KAF)
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