Apple-Raspberry Slab Pie

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

By Pillsbury Kitchens

Updated June 17, 2014

Make with

Pillsbury Pie Crust

Ingredients

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

tablespoons cornstarch

teaspoon ground cinnamon

tablespoon lemon juice

package (6 oz) fresh raspberries (about 1 1/3 cups)

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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.