Apple-Raspberry Slab Pie

Apple-Raspberry Slab Pie
Makes 16
Prep 30 m
Bake 40 m



  1. 1 of 3 Heat oven to 400 degrees . Lightly flour a surface. Unroll 2 piecrusts and stack on top of each other. Use a rolling pin to combine crusts into a 17 x 12-inch rectangle. Place in bottom of a rimmed 15 x 10-inch baking sheet. Roll out third piecrust to a 15 x 12-inch rectangle and cut into long strips. Place on another baking sheet. Refrigerate while preparing filling.
  2. 2 of 3 Peel and slice apples into 1/8-inch-thick slices. Carefully toss with next 5 ingredients. Remove piecrust from refrigerator and pour filling inside. Arrange strips in a lattice pattern, folding over any edges of bottom crust. Brush with heavy cream and sprinkle with turbinado sugar.
  3. 3 of 3 Bake 35 to 40 minutes, until crust is browned and filling is bubbling. Cool at least 45 minutes before slicing into squares.
Nutrition Information for Apple-Raspberry Slab Pie
Servings Per Recipe: 16
Per Serving: 11 g Fat, total, 36 g carb., 230 kcal cal., 2 g fiber, 15 g sugar, 2 g pro.