Apple-Raspberry Slab Pie How-To

Take it easy with a slice of fresh fruit pie, prepped in less than 30 minutes!


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STEP ONE: MAKE CRUST

Remove two pie crusts from their pouches. Unroll and stack them on a lightly floured surface. Use a rolling pint to roll the two crusts into on 17x12-inch rectangle.

Pie dough, flour and a rolling pie

STEP TWO: LINE PAN

Fit this rectangle into an ungreased 13x9 pan, pressing it into the corners so the dough rests on the sides of the pan.

Pie dough covering the bottom and sides of a 13x9 inch baking pan

STEP THREE: MAKE FILLING

In a large bowl, mix the apples, sugar, cornstarch, cinnamon and lemon juice together. Spoon the mixture into the crust-lined pan. Sprinkle a layer of raspberries on top. Then unroll and stack the remaining 2 pie crusts onto a lightly floured surface. Roll these into one 17x12-inch rectangle. Fit this rectangle on top of the apple mixture.

Pie dough, apple slices and raspberries in a 13x9 inch baking pan, covered by a second sheet of pie dough

STEP FOUR: ADD TOP CRUST

Pinch the edges of the crusts together to seal, tucking any extra pastry crust under the crust, if necessary and crimp the edges. Cut several small steam holes on the top crust to allow steam to escape. Bake the slab pie for 45 to 50 minutes or until the crust is golden brown and the filling is bubbling. Cool it on a rack for 45 minutes, then cut it into 4 rows by 3 rows to serve.

13x9 inch baking pan with pie dough
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