Apple Crumb Slab Pie

Ingredients

• 3 C all purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1 C unsalted butter, cold
• 6-10 Tbsp ice water
• 1/2 C unsalted butter, melted
• 1/2 C light brown sugar
• 1/2 C granulated sugar
• 1 1/4 C all purpose flour
• 1 C old fashioned oats
• 8-10 medium apples
• 3/4 C granulated sugar
• 1 Tbsp cinnamon
• 1/4 C all purpose flour

Directions

1. In a food processor, pulse 3 cups flour with the salt and cinnamon. Add the cold butter cubes, then run the machine while drizzling in ice water, 1 Tbsp at a time, stopping as soon as the pastry gathers into a dough without turning sticky. Gather it into a ball, place it in a large plastic bag, and press it into a disc. Refrigerate for at least 1 hour.
2. Heat the oven to 350 degrees F.
3. Roll the chilled dough on a silicone counter mat or a generously floured work surface until it will line a 9x13 jelly roll pan with extra around the sides. Ease the dough into the pan and nudge it into the corners. Turn the overhanging dough back on itself to form a sturdier rim, then refrigerate it until the filling is ready.
4. Stir the crumb topping ingredients together in a medium bowl until evenly combined. Spread the mixture onto a large baking sheet, crumble it into small bits, and leave it aside.
5. Peel and chop the apples. If they are starting to discolor, toss them with a splash of lemon juice. In a large bowl, combine the apples with the remaining filling ingredients, then spoon everything into the chilled crust. Scatter the crumb topping over the filling so it is well covered.
6. Bake for 60 minutes, or until the apples are tender and the crumb topping is crisp.
7. Wait until the pie has cooled all the way before you cut it.