Apple Slab Pie

Ingredients

1 package of refrigerated puff pastry (soaked according to package directions)
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon powdered cinnamon
1/4 teaspoon nutmeg powder
1/4 teaspoon salt 1 1/2 tablespoons lemon juice
9 cups (9 medium) apples, peeled and thinly sliced
1 cup powdered sugar
2 tablespoons milk

Apple Slab Pie

direction:

Preheat oven to 450°F. Remove the puff pastry from the bag. Roll the crust and place it on a lightly floured surface. Roll out to a 17-by-12-inch rectangle. Place the crust in a 38 x 25 x 2.5 cm mold and press into the corners. Fold the excess dough down, including around the edges of the bread. Curl the edges.

Mix granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss apples to coat. Pour apple mixture into crusted pan. Bake for 33 to 38 minutes or until crust is golden brown and filling is bubbly. Let cool on a rack for 45 minutes.

Mix powdered sugar and milk until well combined. Drizzle over the cake. Allow the glaze to set for about 30 minutes before serving.