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Apple-Raspberry Slab Pie

Apple-Raspberry Slab Pie

Apples and raspberries pair up perfectly in this easy-to-prepare slab pie.


  • 2 boxes Pillsbury™ refrigerated pie crust, Softened as directed on box
  • 2 1/2 to 3 pounds apples, peeled, cored and sliced (about 6 cups)
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 (6 ounce) package fresh raspberries (about 1 1/3 cups)

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  1. Heat oven to 400 degrees F.
  2. Remove pie crusts from pouches. Unroll and stack 2 of the crusts on lightly floured surface. Roll to a 17 x 12-inch rectangle.
  3. Fit into ungreased 13 x 9-inch pan, pressing into corners.
  4. In large bowl, mix apples, sugar, cornstarch, cinnamon and lemon juice. Spoon mixture into crust-lined pan. Sprinkle raspberries on top.
  5. Unroll and stack remaining 2 crusts on lightly floured surface. Roll to a 17 x 12-inch rectangle. Fit on top of apple mixture.
  6. Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Crimp edges. Cut several small steam holes on top crust to allow steam to escape.
  7. Bake for 45 to 50 minutes or until crust is golden brown and filling is bubbling.
  8. Cool on a rack for 45 minutes.
  9. Cut into 4 rows by 3 rows to serve.

25 min prep time
1 hr 50 min total time
Yield: 12 servings

If desired, brush crust with milk, and sprinkle with sugar before baking for extra flavor and a decorative touch.

Nutrition Facts Serving Size: 1 Serving Calories 380 Calories from Fat 150 Total Fat 16g 25% Saturated Fat 7g 33% Trans Fat 0g 0% Cholesterol 10mg 3% Sodium 350mg 14% Total Carbohydrate 55g 18% Dietary Fiber 2g 8% Sugars 18g 18% Protein 2g 2%

% Daily Value*: Vitamin A 0% Vitamin C 6% Calcium 0% Iron 0%

Exchanges: 1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Pillsbury.