Candy Apple Slab Pie

A fall-favorite carnival dessert gets the pie treatment. Sweet apples and cinnamon spice melt together in a delectable filling for a dessert that will have your guests begging for seconds.

Prep: 25 min | Bake: 40 min | Yield: 16 servings

Ingredients

• 2 (14.1 ounce) package refrigerated pie crusts (4 crusts), divided
• 2 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon McCormick® Cinnamon, Ground
• 8 cups (about 8 apples) thinly sliced peeled Fuji apples
• 50 drops McCormick® Red Food Color

Instructions

1. Heat oven to 400 degrees F.
2. Bring crusts to room temperature according to package directions.
3. Unroll pie crusts. Press 2 of the pie crusts onto bottom and sides of a 13 x 9 inch glass baking dish. Press seams of overlapping crusts in middle of baking dish together to seal.
4. Mix sugar, cornstarch and cinnamon in large bowl.
5. Add apples; toss to coat well.
6. Add food color; toss to coat well.
7. Spoon into pie crust.
8. Top with remaining 2 crusts. Pinch edges of top and bottom crusts together to seal. Cut small slits in top crust.
9. Bake for 35 to 40 minutes or until crust is golden brown and filling is bubbly.
10. Cool on wire rack.

Nutrition

Per serving: Calories: 348 Cholesterol: 10mg Sodium: 260mg Protein: 2g Total Fat: 12g Saturated Fat: 5g Fiber: 1g Carbohydrate: 58g

Attribution

Photo credit: Julie Gransee from Lovely Little Kitchen through McCormick