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Apple-Raspberry Slab Pie

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Pillsbury Kitchens
Updated Apr 30, 2021
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This all-star slab pie gets rave reviews, and for good reason: It features a flaky, buttery double crust, it’s filled with fresh fruit and it bakes easily in a 13x9. The hardest part of making it is waiting for it to cool out of the oven before you can dig in.

Apple-Raspberry Slab Pie

  • Prep Time 25 min
  • Total 1 hr 50 min
  • Ingredients 7
  • Servings 12
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Remove pie crusts from pouches. Unroll and stack 2 of the crusts on lightly floured surface. Roll to 17x12-inch rectangle.
  • Step 
    2
    Fit into ungreased 13x9-inch pan, pressing into corners.
  • Step 
    3
    In large bowl, mix apples, sugar, cornstarch, cinnamon and lemon juice. Spoon mixture into crust-lined pan. Sprinkle raspberries on top. Unroll and stack remaining 2 crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit on top of apple mixture.
  • Step 
    4
    Pinch edges of crusts together to seal, tucking under extra pastry crust, if necessary. Crimp edges.
  • Step 
    5
    Cut several small steam holes on top crust to allow steam to escape.
  • Step 
    6
    Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut into 4 rows by 3 rows to serve.

Nutrition

380 Calories
16g Total Fat
2g Protein
55g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
350mg
14%
Potassium
80mg
2%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
8%
Sugars
18g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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