Glazed Apple Slab Pie

INGREDIENTS:

For the pie:

2 sheets puff pastry (thawed according to package instructions)

5 cups thinly sliced apples (a mix of Granny Smith and Honeycrisp is ideal)

½ cup granulated sugar

¼ cup packed brown sugar

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 tablespoon fresh lemon juice

1 egg, beaten (for egg wash)

Coarse sugar, for sprinkling (optional)

For the glaze:

1 cup powdered sugar (confectioners’ sugar), sifted

2–3 tablespoons milk (or cream)

½ teaspoon vanilla extract

A pinch of salt

DIRECTIONS:

Step 1: Preheat the Oven and Prepare the Pan
• Preheat your oven to 400°F (200°C). This high heat is crucial for getting the puff pastry to rise properly and become golden and flaky. Lightly grease a 10×15-inch jelly roll pan or a large, rimmed baking sheet.

Step 2: Prepare the Apple Filling
• In a large mixing bowl, combine the thinly sliced apples, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and fresh lemon juice. Toss everything together until the apple slices are evenly and thoroughly coated. The flour will help thicken the juices released during baking.

Step 3: Assemble the Pastry Base
• On a lightly floured surface, gently roll out one sheet of puff pastry just enough to smooth out any folds. Carefully transfer and lay it into the bottom of your prepared pan, pressing it gently into the corners and up the sides slightly. If the pastry cracks, simply press it back together.

Step 4: Add the Apple Filling
• Spread the prepared apple filling evenly over the pastry base, ensuring it reaches all four corners. Pat it down into a relatively even layer.

Step 5: Top and Seal the Pie
• Roll out the second sheet of puff pastry to match the size of the pan. Carefully place it over the apple filling. Gently press the edges of the top and bottom pastry sheets together to seal. You can crimp them with a fork for a decorative touch. Using a sharp knife, cut several small slits (about 4-5) in the top layer of pastry. This allows steam to escape during baking, preventing the pie from becoming soggy.

Step 6: Apply the Egg Wash
• Brush the entire top surface of the pastry with the beaten egg. For an extra sparkly and crunchy top, sprinkle lightly with coarse sugar at this stage …