APPLE SLAB PIE

APPLE

SLAB

PIE

I N G R E D I E N T S

CRUST

• 4 CUPS all purpose flour

• 1 TBSP sugar

• 1 TSP salt

• 3 sticks butter, chilled

• ¾ CUP ice water

GLAZE

• ½ CUP powdered sugar

• 1 TBSP milk

• ¼ TSP almond extract

FILLING

• 4 POUNDS apples

• Lemon juice

• ⅔ CUP sugar

• 3 TBSP cornstarch

• 1 TSP cinnamon

• ¼ TSP nutmeg

• ¼ TSP allspice

• ⅛ TSP salt

• 1 TBSP cream

P R O C E S S

1. Make the pie crust: In a large mixing bowl mix together the flour, sugar, and salt. Cut in the butter using a pastry cutter or two knives until the butter pieces are the size of a large pea. Stir in the ice water, 1 TBSP at a time. Using your hands, gently press the dough together until it forms into one mass, folding it over itself a few times if necessary. Form the dough into a flat disk, wrap in a plastic bag, and refrigerate.

2. Preheat the oven to 375 F.

3. Make the filling: In a large bowl, toss the apples with a squeeze of lemon juice. Stir in the remaining dry ingredients. 

4. Prepare and bake the tart: Split the dough in half and roll out the first half of the dough on a lightly floured surface into a large rectangle, until it fits the size of your baking sheet. Transfer the dough into the baking sheet, pressing the dough lightly into the corners. Trim any overhang to 1 inch.

   Spread the apple filling evenly on top of the pie crust.

   Roll out the second half of the crust into another large rectangle, the size of your baking sheet. Place over the filling and cut off any overhang to 1 inch. Fold the bottom crust over the top crust around the edges. Using three fingers, make dimples around the edges of the pie. Cut a few slits in the top of the pie to allow the steam to escape.

   Brush the top crust with cream.

   Bake for 40-45 minutes or until crust is golden brown. Let cool.

5. Make and drizzle the icing.

   In a small bowl, whisk together the powdered sugar, milk, and almond extract. Drizzle over the pie using a large spoon. Serve the pie in squares. enjoy!