- Mix the Apples and Spices: In a large bowl, toss the sliced apples with lemon juice to prevent browning and add a tangy flavor. Add the granulated sugar , brown sugar , cinnamon , nutmeg , and flour , and toss until the apples are evenly coated. Set the filling aside while you roll out the dough.
Step 3: Assemble the Slab Pie
- Roll Out the Dough: On a lightly floured surface, roll out one disc of the chilled dough into a large rectangle, about the size of your rimmed baking sheet (9×13 inches or larger ). Carefully transfer the dough to the baking sheet, pressing it into the corners and trimming any excess.
- Add the Apple Filling: Evenly spread the apple mixture over the bottom crust, making sure the apples are distributed in a single layer. Dot the filling with small pieces of butter to add richness as the pie bakes.
- Top with the Second Crust: Roll out the second disc of dough into another rectangle and carefully place it over the apple filling. Pinch the edges of the top and bottom crusts together to seal, then crimp or flute the edges for decoration. Cut small slits in the top crust to allow steam to escape while baking.
Step 4: Bake the Pie
- Apply Egg Wash: Brush the top crust with the beaten egg to give the pie a beautiful golden color. If desired, sprinkle the top with sugar for added sweetness and texture.
- Bake: Preheat your oven to 375°F (190°C) and bake the pie for 40–45 minutes , or until the crust is golden brown and the filling is bubbling through the slits.
- Cool: Allow the pie to cool for at least 30 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
Step 5: Optional Glaze
- If you like your pies a little sweeter, you can drizzle the cooled pie with a powdered sugar glaze. To make the glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of milk until smooth, then drizzle over the pie in a zigzag pattern.
Tips for Success
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