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
Servings: 16
- 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
Directions
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Preheat oven to 400-degrees F. Bring crusts to room temperature according to package directions.
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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.
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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.
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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
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