Apple Slab Pie

Apple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe!

Ingreadient:

• 5 cups all-purpose flour
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1-1/2 cups shortening
• 2 large egg yolks, lightly beaten
• 3/4 cup cold water
• 5 pounds tart apples, peeled and thinly sliced
• 4 teaspoons lemon juice
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2% milk
• Additional sugar

Directions :

1. In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball.
2. Divide dough in half. On a lightly floured surface, roll half the dough to fit a 15x10x1-in. baking pan.
3. Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture.
4. Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.