Autumn Apple Slab Pie

**Prepare the Dough:** In a food processor, combine the flour, frozen butter, and salt. Pulse until the mixture resembles coarse crumbs. (5 minutes)

In a small bowl, whisk together the 1/2 cup ice water and 1 tablespoon apple cider vinegar. (1 minute)

Gradually add the water-vinegar mixture to the flour mixture, pulsing until the dough just comes together but remains slightly crumbly. Add up to 2 tablespoons additional ice water, if needed, a teaspoon at a time. (3 minutes)

Turn the dough out onto a lightly floured surface. Gently pat it into a round shape and divide it into 3 equal pieces. Form each piece into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours. (10 minutes)

**Make the Apple Filling:** In a large bowl, toss the sliced apples with the lemon juice. (3 minutes)

In a separate bowl, combine the 1/4 cup flour, brown sugar, cinnamon, vanilla extract, salt, cloves, nutmeg, and allspice. Sprinkle this mixture over the apples and toss gently to coat thoroughly. Fold in the raisins and walnuts. (7 minutes)

**Assemble and Bake:** Preheat oven to 350°F (175°C). (5 minutes)

On a lightly floured surface, roll out 2 of the chilled dough discs into rectangles approximately 12x18 inches and 1/4-inch thick. Carefully transfer one rectangle into a 10x15-inch jelly roll pan, pressing it gently into the corners. Trim any excess dough, leaving a 1-inch overhang on all sides. Fold the overhanging dough under itself and crimp the edges to create a decorative border. Use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking. (20 minutes)

Pour the apple filling into the prepared crust, spreading it evenly. (2 minutes)

Roll out the remaining dough disc on a floured surface to 1/4-inch thickness. Use decorative cookie cutters to cut out shapes. Arrange the cut-outs on top of the apple filling in a decorative pattern. (15 minutes)

In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Gently brush the egg wash over the edges of the pie crust and on the dough cut-outs. (3 minutes)

Bake in the preheated oven for 55 to 65 minutes, or until the crust is golden brown and the apples are tender when pierced with a knife. (60 minutes)

Let the slab pie cool completely in the pan before cutting into squares and serving (approximately 30 minutes).