Candied Ginger Apple Slab

Preparation

Unwrap the store-bought pie dough and stack the four discs on a floured work surface.

Flour the dough and a rolling pin before rolling out into a rectangle about 12" by 17".

Transfer to a greased 10x15" baking sheet. Trim the edges to about an inch of overhang and pinch the excess dough together all around the pan to create a border. You can leave this as is or crimp it for presentation.

Prick the curst all over with a fork and place a layer of parchment paper followed by a layer of pie weights or dried beans on top. Place in a preheated 400°F oven for 10 minutes. Remove the parchment and pie weights and continue to par bake for 3 to 5 minutes until crust is lightly golden brown and set on the bottom. Let cool.

For the filling, combine the sliced apples with sugar, cornstarch, lemon juice, vanilla extract, apple pie spice, and salt. Toss and set aside.

For the candied ginger crumble add flour, sugar, brown sugar, candied ginger, chopped walnuts, apple pie spice and salt to a medium bowl.

Mix roughly with your hands. Add the melted butter and mix with your hands until crumbly. Set aside.

To assemble, spread the apple filling evenly into the prepared pie crust and top evenly with the crumble.

Place onto the bottom rack of a preheated 400°F oven for about 30 minutes or until the crust and crumble are golden brown and the filling is thick and bubbly. Tent the crust with aluminum foil if it is browning too quickly.

Let cool at least half an hour before cutting into sections and serving