How to make Apple Slab Pie
This crowd-sized treat is made with two Pillsbury® pie crusts, a layer of tender spiced apple slices and last, but definitely not least, a drizzle of sweet glaze hot out of the oven! Over one hundred home cooks can’t get enough of this easy five-star dessert and with a serving of 24, there’ll be ample opportunity to share the love with your nearest and dearest too.
- Prep time : 30 min
- Ingredients: 8
- Servings : 16
- Total: 3hr 5 min
Ingredients
- 2 boxes Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $
- 9 cups thinly sliced peeled apples (about 9 medium) SAVE $
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
The Apple Slab Pie
recipe is incredibly easy. It contains simple ingredients that you should already
have on hand.
Pillsbury™ refrigerated pie crusts, thinly sliced peeled apples, all-purpose flour
ground cinnamon, salt, ground nutmeg, lemon juice
-
Heat oven to 425°F. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly to fit, if necessary. Do not trim pie crust edges.
-
In large bowl, stir apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice until well mixed. Spoon apple mixture evenly into crust-lined pan.
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On lightly floured surface, unroll and stack remaining 2 pie crusts one on top of the other. Roll into 18x12-inch rectangle. Place on top of apples. Pinch edges of crusts together to seal, tucking extra pie crust under, if necessary. Flute or crimp edges. Cut slits in several places on top crust.
-
Bake 30 to 35 minutes or until apples are tender and crust is golden brown. If necessary, loosely cover pie with foil last 10 to 15 minutes of bake time, to prevent over browning. Cool at least 2 hours before serving. Cut into 4 rows by 4 rows
Expert Tips
We use a 15x10x1-inch pan—also known as a "jelly roll pan"—for our slab pies. Be sure to use this size pan for best results.
Any variety of baking apple can be used for this recipe: We recommend Granny Smith, Honeycrisp, Sweet Tango or Braeburn for best results.
Cut pie into 24 bars for more portable handheld pie slices.
Serve slices of warm pie with a scoop of vanilla or cinnamon ice cream, if desired.
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