Apple Slab Pie
Roll out the large ball of dough on a floured board into a rectangle that is 18×13 inches in size. After placing the dough in the pan, fold over the edges to seal it. Carefully push the dough into the pan’s interior and corners. While you shape the second ball of dough into a rectangle measuring 16 by 11 inches, place the pan in the refrigerator or freezer to keep it cool.
Remove the pan from the refrigerator or freezer. Toss the dough in the pan with the apples and their juices. The apples will boil down and become much smaller, so don’t be fooled by their appearance. Arrange the apples on top of the second dough ball. Trim the dough so that it stretches about three quarters of an inch beyond the pan on both sides. Tighten the edges by pressing down with your fingertips.
Coat the dough with a thick egg wash or heavy cream. Make many shallow incisions on top of the dough, about an inch apart, to release steam while it bakes. Spread the whole sheet out on a larger baking sheet; you’ll collect any spills there instead of at the base of the oven.
After 40 to 45 minutes in the oven, you should see a beautiful golden brown crust and contents bursting through the crust gaps. Wait at least 45 minutes for the pan to cool on a metal rack before slicing and serving.
