Harvest Apple Slab Pie

Ingredients

• Crust:
• 3 ¾ cups all-purpose flour
• 1 ½ cups unsalted butter, cut into pieces and frozen
• ¾ teaspoon salt
• ½ cup ice water
• 2 tablespoons ice water, or more if needed
• 1 tablespoon apple cider vinegar
• Filling:
• 10 Paula Red apples - peeled, cored, and cut into 1/8-inch slices
• 2 small lemons, juiced
• ¾ cup dark brown sugar
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¾ cup raisins
• ½ cup chopped walnuts
• 1 large egg
• 1 tablespoon water

Step 1

Puls the flour, butter, and salt together in a food processor until the mixture looks like coarse crumbs. In a small bowl, mix the water and vinegar, then gradually add half of this liquid to the flour mixture, pulsing to combine. Add the rest of the water mixture and pulse just until the dough begins to come together but still looks crumbly. Turn the dough out onto a wooden surface, pat it into a round, and cut it into three equal pieces. Shape each piece into a disc about 5 inches wide, wrap them in plastic, and pop them in the fridge until you’re ready to use them.

Step 2

Toss the apples with lemon juice in a large bowl. Sprinkle the flour over the apples and give everything a good toss to coat. Add the brown sugar, cinnamon, vanilla, salt, cloves, nutmeg, and allspice, mixing gently until the apples are well coated. Fold in the raisins and walnuts for a little extra texture and flavor.

Step 3

Preheat your oven to 350°F. Lightly flour your work surface and roll out two of the dough discs into rectangles about 12 by 18 inches and about a quarter-inch thick. Carefully transfer one rectangle into a 10x15-inch jelly roll pan, pressing it into the corners. Trim the edges so there’s about an inch of dough hanging over the sides, then fold that dough under itself and crimp it all around the pan. To keep the crust from puffing up too much, poke a few holes in the bottom with a fork.

Step 4

Spread the apple filling evenly over the crust. Roll out the last dough disc and use cookie cutters to cut out fun shapes, then arrange these on top of the filling. Whisk the egg with a little water and brush this glaze over the edges of the crust and the dough cut-outs to give the pie a nice golden finish.

Step 5

Pop the pie in the oven and bake for about 55 to 65 minutes, until the crust is beautifully golden and the apples are tender when you poke them with a knife. Let the pie cool completely, about half an hour, before slicing and serving.