Wednesday, September 28, 2011
Apple Slab Pie
1box Pillsbury® refrigerated pie crusts, softened as directed on box 1cup granulated sugar 3tablespoons all-purpose flour 1teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2tablespoons lemon juice 9 cups thinly sliced, peeled apples (9 medium) 1cup powdered sugar 2 tablespoons milk
1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges. 2 Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan. 3 Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. 4 Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.