1. Make the Crust
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, apple cider vinegar, and 6 tablespoons of ice water. Gradually add this liquid to the flour mixture, mixing gently until the dough comes together. If needed, add more ice water, 1 tablespoon at a time.
- Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling
- In a large bowl, toss the sliced apples with lemon juice to prevent browning.
- Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and vanilla extract. Mix well to coat the apples evenly. Set aside while you roll out the dough.
3. Assemble the Slab Pie
- Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan or rimmed baking sheet.
- On a lightly floured surface, roll out one disc of dough into a rectangle large enough to fit the bottom and sides of your pan. Transfer it to the pan and press it gently into place.
- Pour the apple filling evenly over the crust, spreading it out in an even layer.
- Roll out the second disc of dough and lay it over the apples. Trim any excess dough, crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
4. Bake to Perfection
- Sprinkle the top crust with coarse sugar for a sweet, crunchy finish.
- Bake in the preheated oven for 45–55 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool slightly before slicing.
5. Serve & Enjoy
For an extra touch of indulgence, drizzle warm caramel sauce over each slice before serving. Pair it with a scoop of vanilla ice cream for the ultimate fall dessert experience
Tips for Success:
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