This slab pie can feed the masses...and it couldn't be any easier to throw together, especially if you use refrigerated pie crusts. It's the perfect way to make pie for a crowd.

Serves 24


For the pie:
  • 1 (14.1-ounce) box refrigerated pie crusts, softened as directed on box
  • 1 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/4 tsp. salt
  • 1 Tbsp. lemon juice
  • 3 Tbsp. cornstarch
  • 8 cups finely diced Granny Smith and Gala apples (about 8 medium apples; peeling them is optional)

    For the glaze:
  • 1 cup powdered sugar
  • 2 Tbsp. milk


    Preheat oven to 425° F.

    Remove one of the pie crusts from its packaging and place on a lightly floured surface. Using a rolling pin, roll pie crust into a rectangle shape until it's about 8 x 11 inches (give or take a little). Gently lift the crust and place onto one half of a 15 x 10 x 1-inch baking pan, folding any extra crust around the edges of the pan under so that they are all even. Repeat with the second pie crust and place on the other half of the baking pan (you will have about a 1-inch overlap in the middle, but just press it down until it's flush with the rest).

    In a large bowl, mix together sugar, flour, cinnamon, nutmeg, allspice, salt, lemon juice and cornstarch.

    Fold in the apples and stir until they are well coated.

    Spoon the apples into the crust and bake 30 to 35 minutes, or until the filling is bubbly. Remove from oven and let cool 30 minutes.

    For glaze:
    While the pie cools, mix together powdered sugar and milk in a small bowl. Carefully drizzle glaze over the top of the cooled pie and serve.

    From Sweets & Treats With Six Sisters Stuff: 100+ Desserts, Gift Ideas, and Traditions for the Whole Family (Shadow Mountain Publishing).

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