Double-Crust Apple Slab Pie - Wheat Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 6.75 ounces cold unsalted European-style butter, cut into ½-inch cubes, plus 0.5 ounce unsalted European-style butter, room temperature, for the baking dish
• A handful of ice cubes
• Spring or filtered water
• 8.25 ounces Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, frozen, plus additional for rolling out the dough
• 1.5 ounces Anson Mills French Mediterranean White Bread Flour, frozen
• ⅝ teaspoon fine sea salt
• for the filling: 2 juicy lemons 2¼ pounds McIntosh apples 3.5 ounces sugar 0.75 ounce (3 tablespoons) cornstarch 2 teaspoons ground cinnamon Pinch of fine sea salt
• 2 juicy lemons
• 2¼ pounds McIntosh apples
• 3.5 ounces sugar
• 0.75 ounce (3 tablespoons) cornstarch
• 2 teaspoons ground cinnamon
• Pinch of fine sea salt
• for finishing and serving: 1 large egg 1 teaspoon spring or filtered water Custard Sauce (Crème Anglaise) or vanilla ice cream
• 1 large egg
• 1 teaspoon spring or filtered water
• Custard Sauce (Crème Anglaise) or vanilla ice cream