Apple-Raspberry Slab Pie

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.