Apple Slab Pie

Pillsbury® pie crusts topped with a layer of spiced apple slices and drizzled with a sweet glaze — a perfect baked dessert for a crowd. MORE+ LESS-

By Betty Crocker Kitchens

July 10, 2018

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cup granulated sugar

tablespoons all-purpose flour

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/4

teaspoon salt

1 1/2

tablespoons lemon juice

cups thinly sliced, peeled apples (9 medium)

cup powdered sugar

tablespoons milk

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1

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
2

In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
3

Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
4

In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.

2 Other Carbohydrate; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Please the crowd and stay sane this holiday season with this five-star Apple Slab Pie recipe. It serves 24 and is simple to put together — thanks to the Pillsbury Pie Crust. Don’t be intimidated by the size of this pie, there’s an easy hack for that, simply stack two crusts on top of each other and then roll them out. Before you know it, your crust will be big enough to fit a sheet pan. And as always, it’s the peeling and the slicing of the apples that takes time, but it’s also a task that can be pleasantly mindless, especially with the right background music. Once the apples are prepped, the filling itself is easy and features all the basic ingredients you would expect: a little sugar, some cinnamon spice, a squirt of lemon, etc., which means you end up with that familiar flavor everyone loves. What’s next is what sets this pie apart: the powdered sugar-milk glaze that gets drizzled on when the pie is still hot out of the oven! This final touch not only makes the pie extra sweet, it also gives it a pretty gloss. So next time you need a guaranteed dessert win, give this pie a try. You can even study Betty’s step-by-step guide to making apple pie, if you want to perfect your technique. And when you’ve got a smaller group to feed, there are plenty more apple pie and tart recipes.