Here’s an apple slab pie without a top crust, a fairly easy treat on a fall evening—that is, after you’ve peeled all the fruit. (Isn’t that what children are for?) The crumble topping will be best if the size of the crumbles varies dramatically, from small pellets to sandy bits, yet still covers the filling completely and evenly. After that, it’s just a matter of having good vanilla ice cream on hand when the pie is still warm.
For the pie
4 pounds tart medium baking apples, such as Granny Smith or Empire, peeled, cored, and sliced (about 10½ cups)
1¼ cups granulated white sugar
¼ cup all-purpose flour
3 tablespoons instant tapioca
½ teaspoon ground cinnamon
½ teaspoon salt
Single-crust version of Shortening-Butter Crust
1. Position the rack in the center of the oven. Heat the oven to 350°F.
2. Toss the apples, sugar, flour, tapioca, cinnamon, and salt in a large bowl until the slices are well coated and the sugar has begun to dissolve. Set aside for 10 minutes.
3. Meanwhile, prepare and shape the crust as directed in a 13 × 18-inch lipped sheet pan.
4. After 10 minutes, stir the filling before pouring and spreading it into the crust. Do not wash the bowl.
For the crumble
16 tablespoons (2 sticks) unsalted butter, melted and cooled to room temperature
2 cups packed dark brown sugar
1½ cups all-purpose flour
2 teaspoons ground dried ginger
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
1. Stir the melted butter, brown sugar, flour, ginger, cinnamon, nutmeg, and salt in the bowl used for the filling until the mixture is loose, moistened, but crumbly. Squeeze this mixture by small handfuls and crumble these over the top of the filling in bits and pieces anywhere from the size of small pebbles to larger, ¾-inch bits.
2. Bake until the fruit is bubbling and the topping has browned, about 50 minutes. Cool in the pan on a wire rack for at least 1 hour before serving.
