Apple Half Slab Pie

By srumbel

A double-crusted apple pie made in a 5×7 pan rather than a pie plate. That means you can cut it into bars and have pie on-the-go.
from chocolatemoosey.com

Ingredients

• Pie Crust
• 1 3/4 cup + 2 tablespoons all-purpose flour
• 1 teaspoon sea salt
• 6 tablespoons cold shortening, cut into tablespoons
• 6 tablespoons cold unsalted butter, cut into tablespoons
• 1/4 cup ice water
• 1 egg
• 1/2 teaspoon water
• Apple Filling
• 1/2 pound baking apples, cored, peeled, and cut into 1/2-inch slices (roughly 2 apples)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour

Preparation

Step 1

For the pie crust
In a large bowl, mix together the flour and salt. Using a pastry blender or your fingers, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal. Stir in the ice water and blend well.
On a lightly floured surface, form the dough into a ball and lightly knead it. Divide the dough in half. Flatten each half into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
For the filling
Shortly before assembling the pie, in a large bowl, combine the apples, cinnamon, nutmeg, lemon juice, sugar, and flour until evenly coated.
To assemble
Preheat oven to 350F. Have a 5x7 pan* or casserole dish ready.
After the dough has chilled, roll out one portion of dough onto a lightly floured surface into an 6x8 rectangle. Transfer it to the pan and press the dough into the bottom and up the sides (if your dough breaks into pieces, just patch everything back together).
Add the apple filling to the pan and spread it out evenly.
Roll out the second portion of dough into a 5x7 rectangle. Transfer it to the top of the pan, covering up the filling. Pinch together the top and bottom crusts to seal. Cut three slits into the middle of the pie to let the steam escape.
In a small bowl, beat together the egg and 1/2 teaspoon water. Brush the top of the pie with the egg wash (you won't use all of it).
Bake for 45 minutes or until the top is golden brown. Let cool 15 minutes before serving warm.

Notes
*If you don't have a 5x7 pan, try using a similar-sized casserole dish or an 8x8 pan. You may need to adjust how big to roll out your dough.