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My sister-n-law found this new apple slicer.  It peels, cores AND makes long spiral slices of apple.  I LOVE my new tool 😀

PENNSYLVANIA DUTCH APPLE SLAB PIE
1 large batch of your favorite pie crust

FILLING
5-6 Granny smith apples, peeled, cored and sliced
2 tablespoons lemon juice
1/4 cup sugar
1/2 cup packed brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup golden raisins

• Preheat oven to 375°.
• Toss apple pieces with lemon juice and set aside for 15 minutes.
• Whisk together the sugars, flour, cinnamon and nutmeg.
• Drain apples.
• Toss apples and raisins in dry mixture until evenly coated.
• Arrange pie crust on jelly roll pan.
• Top with apple mixture and spread evenly.
• Sprinkle topping evenly over apples.
• Bake 25-30 minutes. WATCH edges and cover in foil if necessary so they don’t burn.
• Serve with vanilla bean ice cream.

TOPPING
3/4 cup all purpose flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1/3 cup butter, softened
1/2 teaspoon cinnamon
1/3 cup finely chopped candied walnuts

• Use a pastry blender to create a coarse crumble.

CANDIED WALNUTS or PECANS
1 cup chopped walnuts
1/4 cup brown sugar
2 tablespoons butter

• In a non-stick skillet melt butter.
• Add brown sugar, stirring to dissolve.
• Add nuts, continuously stirring to coat well and cook for 5 minutes.
• Transfer to parchment paper and separate nuts immediately so they don’t clump.
• COOL COMPLETELY.
• Store in air tight container.