Apple-Raspberry Slab Pie

Apple-Raspberry Slab Pie

Apple-Raspberry Slab Pie

Ingredients

  • 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)

Instructions

  • 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.

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