Apple Slab Pie

Name: Apple Slab Pie
Prep time: 30 min
Total time: 3 h 5 min
Yield: 16
Ingredients: 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 9 cups thinly sliced peeled apples (about 9 medium); 1 1/4 cups sugar; 3 tablespoons all-purpose flour; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 tablespoons lemon juice

2 Ratings

2 Reviews

0 Questions

Prep 30 min
Total 3 hr 5 min
Ingredients 8
Servings 16

Our well-loved, highly rated Perfect Apple Pie recipe breaks out of the pie pan to make a crowd-sized-yet-cozy sheet-pan pie that's guaranteed to win over anyone who tries it. A sweet, tender filling of delicately spiced fresh apples is baked between layers of flaky pie crust for a treat that deserves a spot at any dessert table.

By Pillsbury Kitchens

Updated April 30, 2021

Make With

Pillsbury Pie Crust

Ingredients

2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
9 cups thinly sliced peeled apples (about 9 medium)
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice

Steps

1

Heat oven to 425°F. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly to fit, if necessary. Do not trim pie crust edges.
2

In large bowl, stir apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice until well mixed. Spoon apple mixture evenly into crust-lined pan.
3

On lightly floured surface, unroll and stack remaining 2 pie crusts one on top of the other. Roll into 18x12-inch rectangle. Place on top of apples. Pinch edges of crusts together to seal, tucking extra pie crust under, if necessary. Flute or crimp edges. Cut slits in several places on top crust.
4

Bake 30 to 35 minutes or until apples are tender and crust is golden brown. If necessary, loosely cover pie with foil last 10 to 15 minutes of bake time, to prevent over browning. Cool at least 2 hours before serving. Cut into 4 rows by 4 rows.

We use a 15x10x1-inch pan—also known as a "jelly roll pan"—for our slab pies. Be sure to use this size pan for best results.
Any variety of baking apple can be used for this recipe: We recommend Granny Smith, Honeycrisp, Sweet Tango or Braeburn for best results.
Cut pie into 24 bars for more portable handheld pie slices.
Serve slices of warm pie with a scoop of vanilla or cinnamon ice cream, if desired.

Nutrition Facts

Serving Size: 1 Serving

Calories: 210

Calories from Fat: 60

Total Fat: 6g; 9%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 200mg; 8%

Potassium: 60mg; 2%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 1g; 4%

Sugars: 22g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 2%; 2%

Calcium: 0%; 0%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 1/2 Fruit; 1 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; 1 Fat;