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1
Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside.
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2
For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt.
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3
Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
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4
Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork.
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5
Push moistened dough to side of bowl.
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6
Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened.
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7
Using your fingers, gently knead the dough just until a ball forms.
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8
Preheat oven to 375F On a lightly floured surface, roll dough into a 19x13-inch rectangle.
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9
Wrap it around the rolling pin; unroll it into the prepared baking pan.
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10
Ease dough into the pan and up the sides, being careful not to stretch it.
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11
Trim dough to 1/2 inch beyond edge of pan.
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12
Fold dough edge over and flute as desired.
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13
In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples.
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14
Toss lightly until apples are coated.
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15
Spoon apple mixture into dough-lined pan; spread evenly.
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16
Sprinkle with Crumb Topping (pan will be full).
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17
Bake for 40 to 45 minutes or until apples are tender.
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18
If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking.
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19
Cool slightly in pan on a wire rack.
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20
Serve warm or cool completely.
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21
Cut into rectangles.
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22
Topping:.
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23
In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
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24
Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
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25
Stir in chopped pecans.
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26
To Bake Ahead:.
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27
Bake and cool as directed.
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28
Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days.
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29
Return to room temperature before serving.
