I love this recipe because it’s easy to make, has all the wonderful flavors of fall and because it looks so elegant when I serve it to my guests. Serve it warm with vanilla ice cream for a real treat!
Apple Pie Slab
1 box refrigerated pie crusts, room temperature
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 ½ tablespoons lemon juice
9 cups thinly sliced, peeled Fuji apples (9 medium)
3/4 cup powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees.
Remove both pie crusts from pouches. On lightly floured surface, unroll and stack the two crusts one on top of the other. Then roll both to a 17 x 12 inch rectangle.
Fit crust into 15 x 10 x 1 inch rectangular pan, pressing dough into corners. Fold extra crust under so that it is even with edges of pan.
In small bowl, mix sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples into the mixture and stir well to coat. Spoon apple mixture into crust-lined pan.
Bake for 15 minutes and then lay a sheet of aluminum foil on top just to protect the apples from getting too brown. Bake an additional 10 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.