• I use a double batch of my Perfect Pie Crust recipe for this slab apple pie and it's jam-packed with tons of tips and photos! It's a long post but definitely worth checking out if you want to learn to make amazing pie crust every time!
• Prepare the Pie Crust dough and place in the fridge to chill while you make the filling. You can also make it a day or two before and let it chill until it's time to bake the pie!

Apple Pie Filling

• Peel and core your apples and slice into ¼ inch thick slices.
• In a large pot over medium heat, melt the butter and then add in the sliced apples stirring to coat. Let the apples cook down for about 5 minutes until they begin to soften slightly. 
• Then add in the sugar, brown sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. Let the apples continue to cook, stirring occasionally until the apples are soft and fork tender, 10-15 minutes.
• Dissolve the cornstarch in the cold water then add to the apples and stir until the mixture thickens. Taste and adjust flavorings if needed.
• Remove from the heat and allow the filling to cool completely to room temperature (1-2 hours). You can store the filling in the fridge for up to 3 days or freeze for up to 3 months. This recipe yields roughly 8 cups of cooked apple filling.

Assembly

• Lightly flour your counter-top and roll out half of the pie dough into an 13x18" rectangle that's about ¼ inch thick. Carefully place the pie dough onto a 11x15" jelly roll pan, allowing the excess to hang over the edges of the pan. Smooth out the dough so it fits nicely into all the corners of the pan.
• Then roll out the top crust and cut into 2 inch wide strips.
• Pour the cooled apple filling into the bottom crust and spread into an even layer.
• Then top with the strips in a lattice pattern, starting from the center. Cut away the excess and crimp the edges as desired. [If you don't want to do a lattice crust, roll out the remaining dough into a 13x18" rectangle and place on top. Crimp the edges together and cut a few slits in the top for air to escape.]
• Let the pie chill in the fridge for about 20 minutes before baking. While the slab pie is chilling, preheat the oven to 425°F.
• Before baking, lightly brush the top of the crust with egg wash and sprinkle with a little granulated sugar if desired.
• Bake at 425°F for 20 minutes. Then reduce the heat to 375°F and bake for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
• For best results, let the apple slab pie cool completely before serving to let the filling fully set.
• Serve the fresh apple pie with vanilla ice cream or homemade whipped cream and enjoy!
• The best thing about slab pies is that once it's cut into squares, you can eat the apple pie bars with a fork or your hands!