Apple Slab Pie

24 servings
1 hr prep time
1 hr 45 min total time

Ingredients

Crust

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

2 cups cold Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat cut into 3/4-inch pieces

12 to 14 tablespoons ice water

Filling

12 cups (about 3 pounds) sliced peeled apples

1/3 cup firmly packed brown sugar

1/3 cup sugar

2 tablespoons all-purpose flour

2 tablespoons cornstarch

2 tablespoons maple syrup

1 tablespoon ground cinnamon

1/4 teaspoon salt

 

1 large egg, beaten

Sanding sugar

Directions

  • STEP 1

    Heat oven to 450°F.

  • STEP 2

    Combine 5 cups flour, 1/4 cup sugar and 1 teaspoon salt in bowl of large food processor fitted with blade attachment; pulse to combine. Add butter; pulse until butter is pea-sized. Add ice water a little at a time until dough just comes together. Divide dough in half; set one half aside. Divide remaining dough in half again and form into two flattened rectangles. Wrap and refrigerate both halves.

  • STEP 3

    Roll out reserved dough half on lightly floured surface into 19x14-inch rectangle. Place into 15x10x1-inch baking pan, pressing firmly against bottom and sides. Refrigerate. Roll one of the refrigerated dough halves into 7 1/2 x 17-inch rectangle. Cut into 6 (1 1/4-inch-wide) 17-inch long strips. Roll remaining dough into 12x10-inch rectangle on lightly floured surface and cut into 8 (1 1/4-inch-wide) 12-inch strips with sharp knife or pastry wheel. (Long strips will go lengthwise and short strips will go crosswise.)

  • STEP 4

    Mix all Filling ingredients in large bowl until well mixed. Arrange filling in crust. Place 6 dough strips lengthwise across filling. Place 8 strips crosswise across filling. Lift alternating strips, creating woven top. Fold bottom crust over strips to create edge. Crimp or flute edge. Brush crust with beaten egg; sprinkle with sanding sugar. Bake 15 minutes. Reduce oven temperature to 400°F. Bake 25-30 minutes or until crust is browned and filling is bubbly. Cool slightly before serving.