Apple Slab Pie – Page 2

Preheat the oven to 375°F (190°C). Line a 10×15-inch baking sheet with parchment paper.
On a floured surface, roll out the larger dough portion into an 18×13-inch rectangle. Transfer the dough to the prepared pan, gently pressing it into the corners. Let the edges of the dough overhang the sides of the pan slightly. Place the pan in the fridge while rolling out the second piece of dough.
Roll the second piece of dough into a 16×11-inch rectangle. Keep it in the fridge while preparing the pie.
Pour the apple filling (and any juices) onto the bottom crust in the pan. Don’t worry if the apples seem piled high—they will shrink as they bake.
Lay the second piece of dough over the apples. Trim both dough layers so they overhang the pan by about 3/4 inch. Crimp the edges to seal.
Brush the top crust with heavy cream or egg wash. Use a sharp knife to make several 1-inch slits in the crust to allow steam to escape during baking.
Place the pie pan on a larger baking sheet to catch any spills. Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling through the slits.
Let the pie cool on a wire rack for at least 45 minutes before cutting and serving.