Ingredients
For the crust
- 3 cups 360 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup 226 g cold unsalted butter, cubed
- 6 –8 tablespoons ice water
- For the filling
- 6 cups about 6 medium apples, peeled and sliced
- ¾ cup 150 g granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the topping
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar optional
Instructions
Prepare the crust
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In a large bowl, mix flour, salt, and sugar.
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Add cold butter cubes and cut in until the mixture looks like coarse crumbs.
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Slowly add ice water, 1 tablespoon at a time, until dough just comes together.
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Divide dough into two balls, flatten into disks, wrap in plastic, and chill for 30 minutes.
Make the filling
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In a bowl, combine sliced apples, sugars, cinnamon, nutmeg, flour, lemon juice, and vanilla.
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Toss until the apples are evenly coated.
Assemble the slab pie
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Preheat oven to 375°F (190°C).
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Roll one dough disk into a rectangle large enough to line a 9×13 inch pan.
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Press dough into the pan, letting excess hang over edges.
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Pour apple filling into the crust and spread evenly.
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Roll out the second dough disk and place it on top. Seal edges and crimp.
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Cut a few slits on top to vent steam.
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Brush with beaten egg and sprinkle coarse sugar if desired.