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PIE - Apple Slab Pie
Nb persons: 24
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Apple Slab Pie Betty Crocker Ingredients 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box | |
1 cup | granulated sugar |
3 tablespoons | all-purpose flour |
1 teaspoon | ground cinnamon |
1/4 teaspoon | ground nutmeg |
1/4 teaspoon | salt |
1 1/2 tablespoons | lemon juice |
9 cups | thinly sliced, peeled apples, (9 medium) |
1 cup | powdered sugar |
2 tablespoons | milk |
Directions
1 Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
2 In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
3 Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
4 In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.
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