Glazed Apple Slab Pie

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the larger piece of dough into a rectangle large enough to fit a 15×10-inch baking pan.
3. Carefully transfer the dough to the pan and press it into the bottom and up the edges.
4. Spread the apple filling evenly over the crust.
5. Roll out the smaller piece of dough and place it on top of the apples. You can cover fully or cut strips to make a lattice pattern.
6. Seal the edges by pressing with a fork or crimping with your fingers.
7. Cut a few small slits in the top crust to allow steam to escape.
8. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 4 – Add the Glaze

1. Allow the pie to cool for about 20 minutes.
2. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
3. Drizzle the glaze over the warm pie in zigzag lines or a thin layer.
4. Slice into squares and serve warm or at room temperature.

 Tips for the Best Apple Slab Pie

• Use a mix of apples: Combining tart and sweet apples gives the best flavor.
• Chill the dough: Cold butter = flaky crust. Don’t skip refrigeration.
• Make it ahead: You can prepare the crust and filling separately a day in advance.
• Customize it: Add chopped pecans, walnuts, or raisins to the filling for extra texture.
• Serving idea: Serve with vanilla ice cream or whipped cream for a truly indulgent dessert.

 Variations

• Caramel Apple Slab Pie: Drizzle caramel sauce over the filling before adding the top crust.
• Streusel Topping Version: Instead of a top crust, sprinkle a buttery streusel topping made of flour, sugar, and butter.
• Mini Slab Pies: Cut the dough into smaller rectangles and make handheld versions.

 Storage and Reheating

• Room Temperature: Cover loosely with foil and keep for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices tightly in plastic wrap and freeze for up to 3 months.
• Reheat: Warm slices in a 350°F (175°C) oven for 10 minutes before serving.