5 -6cupspeeled cored diced applesI used Granny Smith
Crumb Topping Ingredients:
1 1/2cupsunbleached all-purpose flour
To make the crust: Preheat oven to 425 degrees and lightly grease a 13x9 inch pan.
In a medium sized mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter. Drizzle the beaten egg over the mixture and toss lightly to combine.
Add the cold water 1 tablespoons at a time, stirring gently until the dough starts to clump together. Roll the dough into a generous rectangle to fit your pan. Place the dough in the pan and prick it all over with a fork; bake it for 10-12 minutes, until it is set and barely starting to harden.
To make then filling: Whisk the flour, sugar, spices, and salt together. Add in the apples, tossing to coat. Stir in the vanilla, then the cream, spread the filling over the crust.
To make the Topping: in a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
In another bowl, combine the melted butter and extracts; pout over the flour mixture.
Stir until the butter is absorbed and the mixture forms fairly even crumbs and sprinkle over the filling.
Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
Remove from oven and cool on a rack; let them cool to lukewarm before cutting.
To make the caramel: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. Drizzle on top of apple slab pie.