Apple Slab Pie

Whisk together flour, sugar, and salt in a large bowl.

Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas.

Gently stir in the water with a rubber spatula until a craggy mass forms.

Knead the dough two or three times to form a ball.

Divide dough roughly in half, wrap each half in plastic wrap, and chill in the fridge for at least an hour.

Heat oven to 375 degrees F. Line a 10x15x1-inch baking sheet or jellyroll pan with parchment paper.

In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.

On a lightly floured surface, roll one dough half into an 18-by-13-inch rectangle. Transfer to the prepared baking sheet.

Pour apple mixture over the dough and spread evenly.

Roll the second dough half into a 16-by-11-inch rectangle. Drape over filling and fold the bottom crust’s overhang over the edges sealing them together.

Cut small slits as vents all over the lid. Brush with heavy cream or egg wash.

Bake until crust is golden and filling is bubbling, 40 to 45 minutes.

Transfer to a wire rack until just warm to the touch, about 45 minutes.

In a medium bowl, stir together confectioners’ sugar and liquid of your choice until a pourable glaze consistency is reached. Drizzle over the top.

Serve slab pie in squares or rectangles, warm or at room temperature. Keeps at room temperature for at least three days.