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Prep Time30-35 mins
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Cook Time45-50 mins
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Serving16
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Ready In1-2 hours
<p class=”article-subheading text-utility-300″>This sweet apple slab pie is the perfect pie for a crowd. A great choice if the school or church asks you to bring dessert.</p>
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Ingredients
Directions
Preheat oven to 375°F . Grease a 10x15-inch jelly roll pan or rimmed baking sheet. In a bowl, whisk flour, salt, and sugar. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together. Divide into two equal portions, shape into discs, wrap in plastic, and chill for 30 minutes .
On a floured surface, roll one disc of dough into a rectangle slightly larger than your pan. Transfer to the prepared pan, pressing it gently into the edges. Roll out the second disc for the top crust and set aside.
In a large bowl, toss sliced apples with sugars, flour, cinnamon, nutmeg, vanilla, and lemon juice until evenly coated. Spread the apple filling evenly over the bottom crust. Top with the second rolled-out dough, trimming and crimping the edges to seal. Cut slits in the top crust to allow steam to escape. Brush with egg wash and sprinkle with coarse sugar if desired.
Bake for 45–55 minutes , until the crust is golden brown and the filling is bubbling. Rotate the pan halfway through for even baking. Let cool for at least 30 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.
Enjoy!!
