• Preheat oven to 400℉. Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Apples

• Using a pairing knife, core, peel, and thinly slice 5 medium Honey Crisp apples. Place slices in a large bowl and sprinkle 1 tablespoon lemon juice on the apples. Mix well to coat.
• If desired, you may also chop 1/3 cup black or golden raisins so they are smaller.

Make the Irish Cream Sauce

• In a small saucepan, melt 6 tablespoons butter over medium heat. Add the 2/3 cup brown sugar, stirring constantly until the mixture thickens and pulls away from the sides of the pan. This may take 1-2 minutes.
• Remove pan from heat and stir in 6 tablespoons Irish Cream Liqueur and 1/2 teaspoon ground cinnamon.

  (Adding the Irish cream liqueur to the hot butter mixture will cause it to bubble up in the pan. Do not be disturbed by this. All is well.)
• Return the pan to medium heat, and continue stirring until the sugar has completely dissolved, 30-40 seconds. Set aside and allow the sauce to cool and thicken while you prepare the pastry dough.

Prepare the Dough

• To make the pie dough, mix together 2 cups all-purpose flour and 1 teaspoon salt.
• Then cut in 7/8 cup vegetable shortening with a blending fork or pastry blender. Once the mixture resembles coarse crumbs, add 1/2 cup cold water and finish mixing until  the dough forms a ball when stirred.

Assemble the Slab Pie

• Roll the dough out onto a floured surface to a 10″ x 20″ rectangle or oval. Transfer the dough to a baking sheet lined with parchment paper or a silicone baking sheet.
• Arrange the apple slices in a pretty pattern beginning in the center and working outward, leaving at least two-inches free on the outer edges. Sprinkle raisins on top of the apples, as desired.
• Fold edges up around the apples, leaving no openings in the corners. Brush pastry edges with remaining 2 tablespoons of Irish cream and sprinkle with 3 tablespoons turbinado sugar.
• Pour thickened Irish cream mixture over the apples, being careful not to get any on the outer crust.

  (The sauce should cover the area of the pie, but should not seep outside the crust.)
• Bake in a preheated oven for 30-35 minutes, until the pastry is lightly browned and the apples are tender. The sauce should be hot and bubbly. Remove from oven and allow to cool for 12-15 minutes before serving.
• Serve this slab pie with whipped cream or scoops of vanilla ice-cream. Serves 10-12.