APPLE SLAB PIE

Apple pie is a total favorite of the fall season, but what if you mad it a little different. Sure, the normal pie shape is a favorite for many people, but what if you could do it differently?

That’s where our apple slab pie comes in. it’s the perfect mixture of a wonderful Dutch apple pie, and it’s crumbly and perfect for those who want a loaded flavor of both apple, cinnamon, and a wonderful pie that’s perfect for your next gathering. If you’re one who loves to ring in the fall, then you’re in luck. You can do so with this, and what’s more, is that this is big enough to serve over 15 people! Perfect for the next gathering, that’s for sure, and it’s a great way to actually ring in fall.

INGREDIENTS:

1 box 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:

Preheat your oven to 450, and from there, take the pie crust out of the pouches.

Unroll, and then have them neatly on the top of a surface that’s lightly floured. Roll all of this into small rectangles, and then, put the crust into a pie pan, pressing it so that it fits not just on the underside, but along the edges.

From here, fold the excess crust under it, and then, have that even with the edges of such. Crimp the edges of this.

Take the flour, granulated sugar, nutmeg, cinnamon, lemon juice, and salt, and then, mix all of this together into a bowl.

Add in the apples, coat this, and then, spoon all of this onto a pan that’s got the crust lined into this. Make sure that it’s evenly distributed before you go onto the next step.

Bake this for around 33-38 minutes, or until the crust becomes a nice, golden brown, and the filling starts to bubble.

Take this out, and then, put it on a cooling rack, let it sit there for about 45 minutes …