Apple Slab Pie

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.