Apple-Raspberry Slab Pie

Apples and raspberries pair up perfectly in this easy-to-prepare slab pie.

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  • prep time 25 min
  • total time 1 hr 50 min
  • ingredients 7
  • servings 12
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Remove pie crusts from pouches. Unroll and stack 2 of the crusts on lightly floured surface. Roll to 17x12-inch rectangle.
  • 2 Fit into ungreased 13x9-inch pan, pressing into corners.
  • 3 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 17x12-inch rectangle. Fit on top of apple mixture.
  • 4 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.
  • 5 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.
  • 1 Heat oven to 400°F. Remove pie crusts from pouches. Unroll and stack 2 of the crusts on lightly floured surface. Roll to 17x12-inch rectangle.
  • 2 Fit into ungreased 13x9-inch pan, pressing into corners.
  • 3 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 17x12-inch rectangle. Fit on top of apple mixture.
  • 4 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.
  • 5 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.

EXPERT TIPS

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Expert Tips

If desired, brush crust with milk, and sprinkle with sugar before baking for extra flavor and a decorative touch.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
350mg
350%;
Total Carbohydrate
55g
55%
(Dietary Fiber
2g
2%
  Sugars
18g
18%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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