Apple Slab Pie

Name: Apple Slab Pie
Prep time: 20 min
Total time: 2 h 15 min
Yield: 24
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 cup granulated sugar; 3 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 1/2 tablespoons lemon juice; 9 cups thinly sliced, peeled apples (9 medium); 1 cup powdered sugar; 2 tablespoons milk

191 Ratings

158 Reviews

0 Questions

Prep 20 min
Total 2 hr 15 min
Servings 24

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.

By Betty Crocker Kitchens

Updated April 30, 2021

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

Steps

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.

Taste apples for sweetness before adding granulated sugar and adjust the amount of sugar to your preference.
Choose apples that are firm enough to hold their shape. Braeburn, Fuji, or Granny Smith, are all excellent choices.
To make this recipe even easier, skip peeling the apples. If you leave the peel on, make sure to still take out the core and seeds.
For more delicious apple recipes see our collection of A+ Recipes for Apple Season.

Nutrition Facts

Serving Size: 1 Serving

Calories: 150

Calories from Fat: 35

Total Fat: 4g; 6%

Saturated Fat: 1 1/2g; 8%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 110mg; 5%

Potassium: 40mg; 1%

Total Carbohydrate: 28g; 9%

Dietary Fiber: 0g; 0%

Sugars: 17g

Protein: 0g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

2 Other Carbohydrate; 1 Fat;

Carbohydrate Choice

*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 Crusts. 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.