Apple Slab Pie

Great flavor. Don’t know what I did wrong but I could not roll out the dough to 11 x 15. So I put it in a 9 x 12 and it was fine

I used premade crust & apple pie filling but made the topping and baked. I don't normally like Apple pie but I'll definitely make this again same way. It did not last a day. Thank you for sharing.

Based on other reviews and given my own requirement of serving 12, I made this in a 9 x 13 pan, only used 1 cup of sugar in the apple mixture, and used 4 Granny Smith and 4 Honeycrisp apples but made no other ingredient or instruction changes. I was worried about the top and while it didn't "crisp up" as much as I would have expected, it turned out OK. I did like the "depth" this had in the 9 x 13 pan over the relatively thin layer it would have turned into using the 10 x 15 pan. It was well-received at Thanksgiving and reheated nicely in the microwave, too. This came to my attention through one of the allrecipes mailing lists, and I'm glad it did. I will definitely make this again (and, in fact, expect I might even get a request to make if for one of the Christmas meals this year!) Thank you, Marsha Crom!!

I made it in a bigger pan, and I will definitely make it again! :)

This is a delicious dessert especially the crust. This is the first time I’ve made a crust with eggs. I know the recipe said to roll it out but I actuallly pressed the crust into place & it turned out great. Thanks for sharing

Amazinly delicious! Even my very picky daughter loved it. I used pink lady apples. I chose to use Pillsbury pie crusts in a 9×13 glass pan. I did omit about 4 tablespoons of butter from the topping. I will definitely be making this again. Thank you for sharing your recipe.

Very tasty and easy to make. I added more butter to the topping to help it a bit. Way easier than a pie.