Apple Slab Pie

a Pillsbury recipe

Apple Slab Pie

Photo by Leona B.

  • Prep Time


  • Total Time


  • Servings



  • 1

    box Pillsbury® refrigerated pie crusts, softened as directed on box

  • 1

    cup granulated sugar

  • 3

    tablespoons all-purpose flour

  • 1

    teaspoon ground cinnamon

  • ¼

    teaspoon ground nutmeg

  • ¼

    teaspoon salt

  • tablespoons lemon juice

  • 9

    cups thinly sliced, peeled apples (9 medium)

  • 1

    cup powdered sugar

  • 2

    tablespoons milk


1 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 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges. 2 Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan. 3 Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. 4 Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.


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