APPLE SLAB PIE

1 box Pillsbury refrigerated pie crusts, softened

1 cup sugar

3 tbsp flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

4 1/2 tsp lemon juice

9 cups thinly sliced and peeled apples (about 9 apples)

1 cup powdered sugar

2 tbsp milk

Preheat oven to 450 degrees.

On a lightly floured board, unroll the crusts and stack one on top of the other. Roll into a 17-in X 12-in rectangle. Fit the crust into an ungreased 15-in X 10-in X 1-in baking pan and press into the corners. Fold excess pastry under even with edges of the pan and seal.

Bake at 450 degrees 33 to 38 minutes or until the crust is a golden brown and the filling is bubbly. Remove from oven and place on a wire rack to cool for 45 minutes.

In a small bowl, mix the powdered sugar and milk, stirring until smooth. Drizzle over the pie. Allow about 30 minutes for the glaze to dry before cutting to serve.

Yield: 24 servings

Recipe and photo from Pillsbury