CARAMEL APPLE SLAB PIE
Steps:
- Crust Combine egg, water, and vinegar in a bowl. Whip with a fork until light and frothy. Set aside. In separate bowl, mix together, flour, sugar and salt. Using a paddle attachment on a mixer, or using a fork and mixing by hand, cut shortening into the flour mixture Add wet ingredients to flour and shortening mixture and mix well. When everything is incorporated, and the dough is slightly sticky, but not sticking to the edges of the bowl, use a wet cloth to dampen the counter space you are working in, and put wax paper on top of the damp spot. Put a little flour on the wax paper and then roll out half of your unbaked crust dough, you want a rectangle big enough to fill the bottom of a jellyroll pan plus some, so the edges come up and over the pan by about a centimeter. Filling Peel and slice apples into a bowl Mix together granulated sugar, 2 Tbs flour, and spices. Dump over the apples in the bowl Sprinkle 1 Tbs lemon juice over the top of the apples and sugar mixture, and stir well, coating apples with sugar mix. Pour apples into prepared jellyroll pan Mix together caramel apple dip, salt, and milk, set aside Mix together ½ cup flour and brown sugar, cut in ¼ cup butter to make a crumb like mixture, and combine with caramel mix Dot with ¼ cup butter (cut into chunks). Sprinkle flour and sugar crumble with caramel over whole pie evenly. Using a finger dipped in water, wet the very edge of the crust all away around the pie Roll out top crust Put top crust on pie. Press the two edges (top and bottom) together. Cut off overlapping dough and set it aside. (if there is excess) Cut air vents into the top crust, brush with egg whites and sprinkle with sugar. Use excess dough to create decorate leaves, turkeys, etc, to make crust pretty! Bake at 375 for approximate 1 hour. Drizzle carmamel and sprinkle salt crystals
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