Make the Pie Crust

1. In a large bowl, whisk together flour, sugar, and salt.

2. Add cold butter cubes and use your fingers or a pastry cutter to break them into pea-sized pieces.

3. Slowly stir in ½ cup cold water with a rubber spatula. Add more water as needed until dough comes together.

4. Divide dough into two pieces—one slightly larger than the other.

5. Shape into rectangles, wrap in plastic, and chill for at least 2 hours.

Prepare the Apple Filling

1. In a massive bowl, toss chopped apples with lemon juice.

2. In another bowl, mix sugar, cornstarch, and spices.

3. Combine both mixtures until apples are evenly coated. Let sit while you roll out your dough.

Assemble the Slab Pie

1. Preheat oven to 375°F.

2. Roll the larger dough rectangle into an 18×13-inch sheet.

3. Press it gently into a parchment-lined jelly roll pan, letting the excess hang over the sides.

4. Spread the apple filling across the bottom crust—don’t worry, it will cook down!

5. Roll out the second dough piece into a 16×11-inch sheet and lay it over the apples.

6. Trim and crimp the edges to seal.

Bake to Golden Perfection

1. Brush the top with cream or egg wash.

2. Cut several slits to allow steam to escape.

3. Place pan on a larger baking sheet to catch any bubbling filling.

4. Bake for 40–45 minutes until crust is golden and filling bubbles.

5. Let cool for at least 45 minutes before serving.