PIE - Cherry & Apple Slab Pie
Nb persons: 0
Yield:
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Total time:
Source:
| 1 box (15 oz) | refrigerated pie crust |
| 1 can | cherry pie filling |
| 1 can | apple pie filling |
| 1/3 c | sugar |
| 1/3 c | flour |
| 3 tbsp | margarine, chilled |
| 2 tbsp | brown sugar |
| 1/4 c | corn syrup |
| 1 tbsp | margarine, melted |
Preheat oven to 375. Stack pie crusts on top of each other and roll into a 16x12 inch rectangle. Fit crust into 13x9 inch pan, pressing dough up sides of pan.
Pour 1 can of pie filling on one half of crust, repeat with remaining can to completely cover crust, set aside.
Mix sugar and flour in medium bowl, cut in butter until mixture resembles coarse meal. Sprinkle evenly over pie.
Bake for 45 to 55 minutes until crust and crumb are lightly browned. Remove from oven and place on rack.
Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie. Cool 45 minutes before serving.
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