Caramel Apple Slab Pie

November 6, 2015

in Recipes


Ingredients

  • 2 packages (14.1 ounces each) refrigerated pie crusts (4 crusts), divided
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1 tablespoon McCormick Ground Cinnamon
  • 8 cups thinly sliced and peeled Honey Crisp apples (about 8 apples)
  • 1 cup caramel topping, divided

 

Preparation

  1. Preheat oven to 400°F. Bring crusts to room temperature according to package directions.
  2. Unroll pie crusts. Line bottom and sides of 13×9-inch glass baking dish with 2 pie crusts. Press seams of overlapping crusts in middle of baking dish together to seal.
  3. Mix sugar, cornstarch and cinnamon in large bowl. Add apples; toss to coat well. Spoon into pie crust. Drizzle with 3/4 cup caramel topping. Top with remaining 2 crusts. Pinch edges of top and bottom crusts together to seal. Cut small slits in top crust.
  4. Bake 35 to 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack. Drizzle with remaining 1/4 cup caramel topping to serve.

 

Serves
16

Preparation Time:
25 minutes

Cook Time:
40 minutes

The following two tabs change content below.
Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

Comments on this entry are closed.

Previous post:

Next post: