APPLE SLAB PIE
1 box refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
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1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk
1. Heat oven to 450 degrees. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17-by-12-inch rectangle. Fit crust into 15-by-10-by-1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan.
2. In small bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples, stirring to coat. Spoon apple mixture into crust-lined pan.
3. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool in pan on cooling rack 45 minutes.
4. In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Let stand until glaze is set, about 30 minutes.
Makes 24 servings, each with 150 calories, 4 grams fat, 10 mg cholesterol, 110 mg sodium, 28 grams carbohydrates, 17 grams sugar. Exchanges:2 other carbohydrate; 1 fat; Carbohydrate choice: 2.