Name: Easy Apple Slab Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 boxes refrigerated pie crusts (4 crusts total); 9 cups sliced apples (about 7-8 medium apples, peeled and cored); ¾ cup granulated sugar; 3 tablespoons cornstarch; 2 tablespoons fresh lemon juice; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; 1 large egg, beaten (for egg wash); 2 teaspoons granulated sugar (for sprinkling, optional)

Description

An easy apple slab pie made with refrigerated pie crusts, featuring a spiced apple filling baked in a 9×13-inch pan for a shareable dessert.

Ingredients

2 boxes refrigerated pie crusts (4 crusts total)
9 cups sliced apples (about 7-8 medium apples, peeled and cored)
¾ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 large egg, beaten (for egg wash)
2 teaspoons granulated sugar (for sprinkling, optional)

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Instructions

Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking pan.
Unroll two of the refrigerated pie crusts and gently press them into the bottom of the prepared baking pan, overlapping slightly in the middle to cover the entire base. Press firmly to seal any seams.
In a large mixing bowl, combine the sliced apples, ¾ cup granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, cloves, and salt. Toss gently until the apples are evenly coated.
Pour the apple mixture evenly over the pie crust in the pan.
Unroll the remaining two pie crusts and stack them on a lightly floured surface. Roll them into a single rectangle large enough to cover the top of the pie (approximately 18×12 inches). Carefully place this over the apples.
Trim any excess dough and then roll or crimp the edges to seal the top and bottom crusts together. If needed, use extra pastry scraps to patch any thin corners.
Brush the top crust with the beaten egg and, if desired, sprinkle with an additional 2 teaspoons of granulated sugar. Cut several slits in the top crust to allow steam to escape during baking.
Bake for 40 to 45 minutes, or until the crust is beautifully golden brown, the filling is bubbling, and the apples are tender.
Allow the pie to cool completely for at least an hour before slicing and serving. This allows the filling to set properly.

Notes

This recipe uses refrigerated pie crusts for simplicity and convenience.
Ensure apples are sliced thinly for even cooking.
Cooling time is essential to prevent runny filling.