Apple Slab Pie

By OralW

Ingredients

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons apple pie spice or ground cinnamon
• 9 cups thinly sliced peeled apples (9 medium)
• STREUSEL
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons, room temperature
• 1/4 teaspoon salt

Details

Servings 15
Cooking time 105mins
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 425°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.

2. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan.

3. In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and apple pie spice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.

4.In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

5. Bake 33 to 38 minutes or until crust is golden brown, filling is bubbling and streusel is browned.

Cool on cooling rack 45 minutes before serving.
For testing, we used a mix of Gala and Granny Smith apples.

For a little added tartness, add a tablespoon or two of lemon juice to the apple mixture before baking.