Apple Slab Pie

This slab pie can feed the masses... and it couldn't be any easier to throw together, especially if you use refrigerated pie crusts. It's the perfect way to make pie for a crowd.

Apple Pie:
1 (14.1 oz) box refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 Tbsp. all-purpose flour, unbleached
1½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. sea salt
1 Tbsp. lemon juice, freshly squeezed
3 Tbsp. cornstarch
8 cups Granny Smith and Gala apples,  finely diced (about 8 medium apples; peeling them is optional)

Glaze:
1 cup confectioners' sugar
2 Tbsp. milk

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

For the Apple Slab Pie:
Remove one of the pie crusts from its packaging and place on a lightly floured surface. Using a rolling pin, roll pie crust into a rectangle shape until it's about 8x11" (give or take a little). Gently lift the crust and place onto one half of a 15x10x1" baking pan, folding any extra crust around the edges of the pan under so that they are all even. Repeat with the second pie crust and place on the other half of the baking pan (you will have about a 1" overlap in the middle, but just press it down until it's flush with the rest).

In a large bowl, mix together sugar, flour, cinnamon, nutmeg, allspice, salt, lemon juice and cornstarch.

Fold in the apples and stir until they are well coated.

Spoon the apples into the crust and bake 30-35 minutes, or until the filling is bubbly. Remove from oven and let cool 30 minutes.

For the Glaze:
While the pie cools, mix together powdered sugar and milk in a small bowl. Carefully drizzle glaze over the top of the cooled pie and serve.

Makes 24 servings.