Ingredients
1½cupsall purpose flour
¾tspsalt
½cupunsalted butter
1largeegg,beaten
2tbspcold water
2tbspall purpose flour,unbleached
¾cupsugar
⅛tspnutmeg
½tspcinnamon
¼tspsalt
6cupsapples,peeled, cored, and diced
2tspvanilla extract
½cupheavy cream
1½cupsall purpose flour,unbleached
¾cupsugar
¼tspsalt
1tspcinnamon
½cupunsalted butter,melted
1tspvanilla extract
1cupbrown sugar
4tbspbutter
½cuphalf and half
1tbspvanilla
pinchsalt
Preparation
Preheat oven to 425 degrees F and lightly grease a 13×9-inch pan.
In a medium sized mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter. Drizzle the beaten egg over the mixture and toss lightly to combine.
Add the cold water 1 tablespoons at a time, stirring gently until the dough starts to clump together. Roll the dough into a generous rectangle to fit your pan. .
Place the dough in the pan and prick it all over with a fork; bake it for 10 to 12 minutes, until it is set and barely starting to harden
Whisk the flour, sugar, spices, and salt together. Add in the apples, tossing to coat. Stir in the vanilla, then the cream, spread the filling over the crust.
In a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
In another bowl, combine the melted butter and extracts; pout over the flour mixture.
Stir until the butter is absorbed and the mixture forms fairly even crumbs and sprinkle over the filling.
Bake for 15 minutes; decrease temperature to 350 degrees F; bake for 30 to 35 minutes, or until the topping is brown and the filling is bubbly.
Remove from oven and cool on a rack; let them cool to lukewarm before cutting.
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. Drizzle on top of apple slab pie.
