Apple Slab Pie

I love this pie and i hope you like it to.

Ingredients - Crust

• 4 cups (500g) all-purpose flour (spoon & leveled)
• 1 and 1/2 teaspoons salt
• 1 teaspoon granulated sugar
• 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
• 3/4 cup (180ml) very cold ice water
• optional: coarse sugar for sprinkling on top

Ingredients - Filling

• 10 cups peeled and chopped apples (about 4 – 5 lbs)*
• 2/3 cup (135g) granulated sugar
• 1/4 cup (31g) all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

 Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it looks like coarse meal (pea-sized bits with a few larger bits of fat is alright. A pastry cutter makes this step very easy and quick. Drizzle the icy water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months.

Mix all of the filling ingredients together in a large bowl,Now set aside.

Preheat oven to 375°F (190°C).

Remove 1 puck of pie dough from the refrigerator.Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (close to) an 18×13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10×15 inch jelly role pan there will be overhang on the sides– trim it to be about 1 inch. Smooth the crust out so it fits even and nice into all the corners of the pan.

Now you can spread the filling evenly on top of the crust in the pan.

Roll out the other pie dough puck in the same shape and size as the first. Drape over filling and fold the bottom crust’s overhang over the edges. Seal them shut with your fingers and crimp down the sides with a fork. Cut slits into the top of the crust,Sprinkle with sugar.

P.S. You don't have to make your slits look like mine.

Bake the pie for about 40-45 minutes until the crust is golden brown and you can see the filling bubbling. Remove from the oven and allow to cool on top of a wire rack for a few hours. You can serve this pie a little warm or at room temperature (or cold!).

I hope you enjoy your pie!

Bye!