Apple Slab Pie

By Tallon

Ingredients

• PIE
• 3 1/2 pounds Granny Smith apples (about 8 medium),peeled,cored,and sliced thin
• 3 1/2 pounds Golden Delicious apples (about 8 medium),peeled,cored,and sliced thin
• 1 1/2 cups (10 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 1 1/2 cups animal crackers
• 2 (15-ounce) boxes Pillsbury Just Unroll! Pie Crust
• 4 tablespoons (1/2 stick) unsalted butter,melted and cooled
• 6 tablespoons Minute tapioca
• 2 teaspoons ground cinnamon
• 3 tablespoons fresh lemon juice
• GLAZE
• 3/4 cup reserved apple juice (from the filling)
• 2 tablespoons fresh lemon juice tablespoon unsalted butter,softened
• 1 1/4 cups (5 ounces) confectioners' sugar

Preparation

Step 1

1. FOR THE PIE: Combine the apples, 1 cup of the granulated sugar, and salt in a colander set over a large bowl. Let sit, tossing occasion­ ally, until the apples release their juices, about
30 minutes. Press gently on the apples to extract liquid and reserve 3/4 cup juice.

2. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Pulse the crackers and remaining 1/2 cup granulated sugar in a food processor until finely ground. Dust the work surface with half of the cracker mixture, brush half of one pie round with water, overlap with the second pie round, and dust the top with the remaining cracker mixture. Roll out the dough to 19 by 14 inches and transfer to a rimmed baking sheet. Brush the dough with the butter and refrigerate; roll out the top crust in the same way.

3. Toss the drained apples with the tapioca, cinnamon, and lemon juice and arrange evenly over the bottom crust, pressing lightly to flatten. Brush the edges of the bottom crust with water, and arrange the top crust on the pie. Press the crusts together and use a knife to trim any excess dough. Use a fork to seal the edge of the pie, then to pierce the top of the pie at 2-inch intervals. Bake until the pie is golden brown, about 1 hour. Transfer to a wire rack and let cool 1 hour.

4. FOR THE GLAZE: Simmer the reserved apple juice in a saucepan over medium heat until reduced to 1/4 cup, about 6 minutes. Stir in the lemon juice and butter and let cool to room temperature. Whisk in the confectioners' sugar and brush the glaze evenly over the warm pie. Let the pie cool, at least 1 hour longer before serving.