Makes one, 5 1/2 by 17-inch slab pie
Chef's Note: If desired, make a vanilla icing glaze by combining 1/2 cup confectioners’ sugar, 1/2 tsp vanilla extract, and 2 tablespoons milk in a bowl. Mix until smooth, adding additional milk 1 tablespoon at a time, if needed, to make a smooth, fluid glaze. Drizzle over the cooled pie with a fork. The glaze will set in 1 to 2 hours.
- 2 lb Golden Delicious apples, peeled and cut into 1/4-inch slices
- 2 teaspoons fresh lemon juice
- 1 cup granulated sugar
- 3 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Egg wash, as needed
- Sanding or granulated sugar, as needed
- All-Butter Pie Dough, double crust
- Preheat the oven to 375°F and set the rack in the lowest position.
- Dust a 13 by 18-inch sheet of parchment paper with flour. On the parchment paper, roll out the dough to 1/8-inch thick. Using a pastry wheel, trim the dough to 10 by 17 inches. Slide the parchment paper with the dough onto a rimmed baking sheet and refrigerate for 30 minutes, or until firm.
- In a medium bowl, combine the apples, lemon juice, granulated sugar, flour, vanilla, cinnamon, and nutmeg. Toss to combine. Immediately layer the apples over half of the chilled pie dough lengthwise, leaving a 1/2-inch border on three sides. Arrange and press the apples gently to eliminate gaps and air pockets. Brush the 1/2-inch border lightly with water and fold the top half over the filling, pressing the edges to seal. Using the tines of a fork, gently press and crimp the edges.
- Brush the top crust with egg wash. Using a paring knife, cut 6 or 7 vents in the top crust at 2- to 3-inch intervals. Sprinkle the top crust liberally with sanding or granulated sugar.
- Bake until the filling is bubbly and thick, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.
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