Equipment
Ingredients
- 2 2 count boxes refrigerated pie crusts (4 crusts total)
- 9-10 medium granny smith apples peeled and diced
- 1¼ cup sugar plus more for dusting
- 3 tablespoons cornstarch
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons lemon juice
- 1 egg
Instructions
- Preheat the oven to 425℉ degrees.
- Open one package of pie crust and stack two of the crusts on top of each other. On a lightly floured surface, roll the two crusts together into a rectangle that’s roughly 18x12 inches.
- Press the crust into a 15x10x1 inch pan, allowing the edges to overhang.
- Peel and dice the apples.
- In a large bowl, stir together the apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
- Spread the mixture evenly over the top of the crust.
- Stack the two remaining crusts together and roll out into a second 18x12 inch rectangle.
- Place the second pie crust on top of the apples and pinch the edges together. Use a knife to cut slits along the top of the crust to vent.
- Whisk the egg until smooth and brush over the top of the crust. Sprinkle sugar over the top of the egg.
Notes
Storage: Keep leftover apple slab pie covered tightly in the pan or put slices in an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 5 days.
