This Apple Slab Pie is way better than a traditional pie! It features a sturdy brown butter crust and gooey apple filling. Loaded with brown sugar and cinnamon, this apple pie is a total crowd pleaser!
03Remove the solidified brown butter from the bowl and cut into small chunks.
04In a large mixing bowl, combine the flour, sugar, salt, and brown butter. Use a pastry cutter, fork, or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
05Whisk the eggs and ice water together until well combined. Drizzle over the flour mixture and toss with a fork until the dough comes together. If the dough is too dry, add more ice water, one tablespoon at a time until moist enough to stick together.
06Divide the dough into two equal size balls. Flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
07Set the oven rack to the lower third position and preheat to 400°F.
08On a lightly floured surface, roll one disk of dough into an 18x12-inch rectangle. (A silicone rolling pin works great for this!) Carefully transfer the dough to a 10x15-inch jelly roll pan, pressing it into the bottom and up the sides of the pan. Refrigerate for 15 minutes.
09Make the filling: In a large mixing bowl, combine the apples, lemon juice, both sugars, flour, and cinnamon. Stir to evenly coat the apples. Spread evenly into the prepared crust.
10On a lightly floured surface, roll the second disk of dough out into an 18x12-inch rectangle. Carefully place the dough over the filling. Trim off any excess, fold the edges over, and crimp with a fork to seal it.
11Whisk the egg yolk and milk together and brush the top of the dough. Cut several slits in the top of the crust to allow steam to escape.
12Bake for 55-60 minutes, until the crust is golden brown and filling is bubbly. Cool on a wire rack for 30 minutes. Serve warm or at room temperature.