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Apple-Pomegranate Slab Pie
Apple-Pomegranate Slab Pie
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Prep Time:
45 minutes
Total Time:
2 hours 10 minutes
A crowd-pleasing pie with spiced apples and sweet pomegranate seeds.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 12 cups thinly sliced peeled tart apples (about 4 lb)
  • 1 1/3 cups sugar
  • 1 teaspoon ground cardamom or cinnamon
  • 2 teaspoons grated orange peel
  • 1/2 cup cornstarch
  • Juice of 2 oranges (about 1/2 cup)
  • 1 cup pomegranate seeds
  • 3 tablespoons whipping cream
Instructions:
  • Preheat the oven to 400°F. Roll out the pie crust on a well-floured surface to a 16 x 12-inch rectangle. Carefully transfer the pastry into a 15 x 10 x 1-inch pan, pressing it into the bottom and up the sides.
  • Combine apples, 1 1/3 cups sugar, cardamom, salt, orange peel, and vanilla in a large bowl. In a separate small bowl, mix cornstarch and orange juice, then add to the fruit mixture and stir well. Spoon the filling into the pastry-lined pan and top with scattered pomegranate seeds.
  • Roll the second pie crust into a 15 x 11-inch rectangle on a well-floured surface. Place it over the filling, fold the top crust over the bottom crust, and seal by crimping the edges with your fingers. Use a small knife to cut slits or shape decorations on the top crust. Brush the top crust with whipping cream and sprinkle 2 tablespoons of sugar on top.
  • Bake for 35 to 40 minutes until the crust is a beautiful golden brown and the juices start bubbling through the slits. Let it cool on a rack for at least 45 minutes before serving. Enjoy warm or at room temperature.

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