Apple Slab Pie

2. Prepare the apple filling

1. In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, vanilla, and lemon juice.
2. Toss gently to coat the apples evenly. Set aside to allow the flavors to meld.

3. Roll out the dough

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out one disk of dough into a large rectangle, slightly larger than your baking sheet or 9×13-inch pan.
3. Carefully transfer the dough to the baking sheet or pan, pressing it gently to fit. Trim excess dough if necessary.

4. Assemble the pie

1. Pour the apple filling evenly over the bottom crust. Spread gently with a spatula.
2. Roll out the second disk of dough into a rectangle slightly larger than the pan.
3. Place it over the apples and seal the edges by pinching or crimping.
4. Cut a few slits in the top crust to allow steam to escape.

5. Bake the pie

1. Brush the top crust with beaten egg. Sprinkle with coarse sugar if desired.
2. Bake in the preheated oven for 50–60 minutes, or until the crust is golden brown and the filling is bubbling.
3. If the crust browns too quickly, cover loosely with aluminum foil for the last 15 minutes.

6. Cool and serve

1. Allow the pie to cool for at least 30 minutes before slicing. This lets the filling set.
2. Slice into squares or rectangles and serve with vanilla ice cream or a dollop of whipped cream for extra indulgence.

Tips for the Perfect Apple Slab Pie

• Use a mix of apples: Tart and sweet varieties balance flavor and texture.
• Keep ingredients cold: Cold butter and shortening create a flakier crust.
• Don’t overfill: Too much filling can make the crust soggy or cause overflow.
• Make ahead: The pie can be baked a day ahead and gently reheated before serving.

The Apple Slab Pie is a rustic, crowd-pleasing dessert that brings warmth and comfort with every bite. Its flaky crust and perfectly spiced apples make it a timeless favorite for gatherings big and small.

If you want, I can also create a shortcut version using store-bought pie crust that’s just as delicious but faster to make. Do you want me to do that?