Apple Slab Pie

Instructions

1. Make the crust:
   In a large bowl, whisk together the flour and salt. Cut in the chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea‑sized pieces. Gradually add the cold water, stirring with a fork until the dough just comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).

2. Preheat and prepare the pan:
   Preheat your oven to 425°F (220°C). Lightly grease a 15×10‑inch rimmed baking sheet (jelly roll pan) or line it with parchment paper.

3. Roll out the bottom crust:
   On a lightly floured surface, roll one disc of dough into a rectangle about 17×12 inches—large enough to cover the bottom and sides of the pan. Carefully transfer the dough to the prepared baking sheet, gently pressing it into the corners and up the sides. Trim any overhang to about ½ inch.

4. Prepare the filling:
   In a large bowl, combine the sliced apples, sugar, cinnamon, and nutmeg. Toss until the apples are evenly coated.

5. Assemble the pie:
   Spread the apple mixture evenly over the bottom crust. Dot with the small pieces of butter.

6. Roll out the top crust:
   Roll the second disc of dough into a rectangle of similar size. Place it over the apples. Fold the overhang of the bottom crust over the edge of the top crust and crimp with a fork to seal. Cut several slits in the top crust to allow steam to escape.

7. Add finishing touches (optional):
   Brush the top crust with egg wash and sprinkle with coarse sugar for a golden, sparkling finish.

8. Bake:
   Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 25–30 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, tent with foil during the last 10 minutes.

9. Cool and serve:
   Let the slab pie cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature—with vanilla ice cream, if you like.

Tips & Variations

• Apple choice: Use a mix of tart and sweet apples for the best flavor. Granny Smith, Honeycrisp, Fuji, or Braeburn all work well.

• Shortening substitution: You can replace half of the shortening with cold unsalted butter for extra flavor, but keep it cold.

• Make ahead: Assemble the unbaked pie, cover, and refrigerate for up to 24 hours. Add a few minutes to the baking time. You can also freeze the unbaked pie for up to 3 months; bake from frozen, adding about 10–15 minutes.

• Glaze option: For a sweet drizzle, mix 1 cup powdered sugar with 2–3 tablespoons milk or apple cider and drizzle over the cooled pie.

Enjoy this timeless, crowd‑pleasing dessert—it’s destined to become a family favorite!