Apple Slab Pie for Fall

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Step 1

Start by mixing the flour, butter, and salt in a food processor until it looks like coarse crumbs. In a small bowl, stir together the water and vinegar. Pour half of this liquid into the flour mixture and pulse to combine, then add the rest and pulse just until the dough starts to come together but is still a bit crumbly.

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Step 2

Turn the dough out onto a lightly floured surface and gently shape it into a round. Cut it into three equal parts and form each into a disc about 5 inches wide. Wrap them in plastic wrap and pop them in the fridge until you’re ready to use them.

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Step 3

In a large bowl, toss the sliced apples with lemon juice. Sprinkle the flour over the apples and mix well. Add the brown sugar, cinnamon, vanilla, salt, cloves, nutmeg, and allspice, stirring gently until the apples are nicely coated. Fold in the raisins and walnuts last.

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Step 4

Preheat your oven to 350°F. On a floured surface, roll out two of the dough discs into rectangles about 12 by 18 inches and roughly a quarter-inch thick. Carefully transfer one piece to a 10x15-inch jelly roll pan, pressing it into the corners. Trim the edges so you have about an inch of overhang all around, then fold that dough under itself and crimp the edges. Use a fork to poke a few holes in the bottom to keep it from puffing up.

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Step 5

Spread the apple filling evenly over the crust. Roll out the last dough disc and use cookie cutters to cut out some fun shapes. Arrange these cut-outs on top of the filling however you like.

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Step 6

Whisk together the egg and water, then brush this egg wash over the edges of the crust and the dough cut-outs to help everything brown nicely. Bake for about 55 to 65 minutes, until the crust is golden and the apples are tender when poked with a knife. Let the pie cool completely for about half an hour before slicing and serving.