Apple-Raspberry Slab Pie
- 2 boxes Pillsbury™ refrigerated pie crust, softened as directed on box
- 2 1/2 to 3 lb apples, peeled, cored and sliced (about 6 cups)
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 package (6 oz) fresh raspberries (about 1 1/3 cups)
Heat oven to 400°F. Remove pie crusts from pouches. Unroll and stack 2 of the crusts on lightly floured surface. Roll to 17×12-inch rectangle.
Fit into ungreased 13×9-inch pan, pressing into corners.
In large bowl, mix apples, sugar, cornstarch, cinnamon and lemon juice. Spoon mixture into crust-lined pan. Sprinkle raspberries on top. Unroll and stack remaining 2 crusts on lightly floured surface. Roll to 17×12-inch rectangle. Fit on top of apple mixture.
Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Crimp edges. Cut several small steam holes on top crust to allow steam to escape.
Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut into 4 rows by 3 rows to serve.