Thanksgiving is less than two weeks away, and it’s time to start getting excited! Dessert is arguably one of the best parts of the meal, but it can be a challenge to find the time it to prepare a great one while you have what seems like a million other dishes to handle. This slab pie is so easy to make, holds overnight with no problem, and uses one of my very favorite cheat ingredients — roll-out pie crusts. Take the time to peel and slice the apples, as it’s really the only work involved in the recipe. In fact, hand the kiddos a veggie peeler (supervised of course) and have them go at the apples. They’ll lend a hand and will be filled with pride when they present “their” dessert.
Caramel Apple Slab Pie
Prep time: 25 minutes
Cook time: 40 minutes
- 2 packages (14.1 ounces each) refrigerated roll-out 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
Preheat oven to 400-degrees F. Bring crusts to room temperature according to package directions.
Unroll pie crusts. Line bottom and sides of 13×9-inch baking dish with 2 pie crusts. Press seams of overlapping crusts in middle of baking dish together to seal.
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.
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.
Recipe courtesy of McCormick