Apple Slab Pie
"This apple slab pie is best served straight from the oven but if you're in a pinch, it can also be made in full one day in advance. Make the pie as instructed, leaving it in the baking sheet, covered with foil, at room temperature or in a cool room (we kept it in the garage), then reheat it at 300° F until warmed through (about 20 minutes). You can crank the broiler on in the last couple of minutes to crisp up the top crust if you wish - just watch it carefully to avoid burning the buttery crust.Alternatively, you could assemble the whole pie up to one day in advance and keep it in the fridge until you're ready to bake it off...."
INGREDIENTS
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3 3/4 cups (470 grams) all-purpose flour
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1 1/2 tbsp sugar
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1 1/2 tsp table salt
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3 sticks (24 oz or 340 grams) unsalted butter, cubed and kept very cold
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3/4 - 1 cup very cold water
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3 1/2 to 4 pounds apples, peeled, cored and chopped into approximately 1/2-inch chunks (about 10 cups)
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Squeeze of lemon juice
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2/3 to 3/4 cup sugar (depending on how sweet you like your pie and how sweet your apples are)
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3 tbsp cornstarch
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1 rounded tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp ground allspice
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1/8 tsp table salt
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2 tbsp heavy cream or 1 egg beaten with 1 tbsp water
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