ADVERTISEMENT
Apple Slab Pie it was incredibly easy to make, bigger than your average pie, and was absolutely delicious. If you like to make things that are easy to prepare try this recipe. I know for sure that I will be baking this pie over and over again,I have to admit I was pretty skeptical as I was making this recipe. I baked it in a 10×15 cookie sheet and was worried that the whole thing would overflow and make a huge mess. BUT…it turned out great. I’ve never made my own crust before and this was super easy, and I used apples from my backyard. I don’t know if I would call it a pie, so much as an apple pie “square”, but once it has cooled it cuts up and serves easily and tastes great! I will definitely use this recipe again.
Ingredients
- 1 box refrigerated pie crusts, 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
-
Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.
Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
ADVERTISEMENT
