Apple Slab Pie

12 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 3 all butter pie crusts (divided into two equal disks, chilled.)
• 1 egg (beaten with 1 tablespoon water for egg wash)
• 1 cup unsalted butter
• ½ cup all-purpose flour
• ½ cup water
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 teaspoons pure vanilla extract
• 12-14 Honeycrisp apples (about 5 lbs, peeled, cored, and thinly sliced)
• 1 tablespoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 cup powdered sugar
• 1-2 tablespoons heavy cream (double cream in the UK)
• ¼ teaspoon pure vanilla extract

Method

1. Prepare a triple batch of your favorite double pie crust recipe. Divide the dough into two even discs and refrigerate the dough for at least 1 hour before using.
2. On a lightly floured surface, roll out half of the dough into a rectangle, roughly 12x18”, then place into the bottom of a 10x15” jelly roll pan, allowing the sides to overhang. Brush the crust with half the eggwash. Place into the fridge to chill while you prepare the filling.
3. Preheat the oven to 375°F (190°C) and then prepare the sauce for the filling. Place a medium saucepan over medium heat and melt the butter.
4. Stir in the flour and cook for 1 minute, whisking until fully incorporated.
5. Add the water, granulated sugar, and brown sugar. Stir to combine. Bring it to a boil then reduce the heat to low and simmer for about 3 minutes, stirring occasionally. Then remove from the heat and mix in 1 teaspoon of vanilla extract. Set aside to cool as you prepare the apples.
6. In a small bowl, whisk together the spices and salt. Sprinkle the mixture over the sliced apples. Stir with a wooden spoon or rubber spatula until evenly coated.
7. Cover the apples in the slightly cooled sauce and stir to coat evenly.
8. Pour the apples into the prepared jelly roll pan and set aside.
9. Remove the second pie dough from the fridge and roll into a 11x16 inch rectangle on a floured surface. Place on top of the apples and pinch to press the top dough to the bottom dough. Trim the excess dough and crimp or flute the edges
10. Cut venting holes into the top of the pie crust, then brush with the remaining egg wash.
11. Bake in a preheated oven for 45-55 minutes, or until golden brown and filling is bubbly. Allow to cool
12. In a small bowl, whisk together the powdered sugar, 1 tablespoon of heavy cream and the vanilla extract until smooth. Add more cream until desired consistency is achieved.
13. Drizzle generously over the pie