Apple Slab Pie with Maple Icing

Steps

1. 1

   In a large bowl, whisk together the flour, granulated sugar, and salt for the pie dough.

2. 2

   Cut the very cold, cubed butter into the flour mixture with a pastry cutter or two forks until it resembles coarse meal with pea-sized butter pieces; a few larger pieces are fine.

3. 3

   Drizzle the ice water over the mixture 1 tablespoon (15 ml) at a time, stirring with a silicone spatula or wooden spoon after each addition, just until the dough forms large clumps. Use only as much water as needed.

4. 4

   Transfer the dough to a floured surface. With floured hands, gently bring it together into a ball without overworking it. If it is too dry or crumbly, dip your fingers in cold water and continue; if it is too sticky, sprinkle on a little more flour.

5. 5

   Cut the dough in half with a sharp knife or bench scraper. Gently flatten each half into a 1-inch-thick disc, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours and up to 5 days.

   Start 2-hour timer
6. 6

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)).

7. 7

   In a large bowl, stir together the apples, sugar, flour, lemon juice, vanilla, cinnamon, cloves, and nutmeg. Set the filling aside.

8. 8

   Remove one dough disc from the refrigerator and keep the other chilled. On a lightly floured work surface, roll the first disc into a roughly 13 × 18-inch rectangle, turning the dough about a quarter turn every few rolls.

9. 9

   Carefully fit the dough into a 10 × 15-inch jelly roll pan, easing it into the corners. Trim the overhang to about 1 inch.

10. 10

    Spread the apple filling evenly over the bottom crust. Place the pan in the refrigerator while rolling the top crust.

11. 11

    Roll the second dough disc into a rectangle of the same approximate size, turning it as you roll.

12. 12

    Drape the top crust over the filling. Fold the bottom crust’s overhang up and over the edges of the top crust, then seal with your fingers and flute or crimp the edges.

13. 13

    Lightly brush the top and edges of the crust with the beaten egg mixed with 1 tablespoon milk. Cut a few vents in the top crust.

14. 14

    Bake for 40–45 minutes, until the crust is golden brown and filling is bubbling through the vents.

    Start 45-minute timer
15. 15

    Transfer the baked pie to a cooling rack and let it cool for at least 2–3 hours. It may still be slightly warm when sliced.

    Start 3-hour timer
16. 16

    In a medium bowl, whisk together the sifted confectioners’ sugar, maple syrup, 1 teaspoon milk or cream, and vanilla. For thinner icing, whisk in the second teaspoon of milk or cream.

17. 17

    Taste the icing and add a pinch of salt if desired.

18. 18

    Drizzle the icing over the pie. Cut into slices and serve.

19. 19

    Cover leftovers tightly and store them in the refrigerator for up to 4 days.