Cherry And Apple Slab Pie

• 1 (15 ounce) box refrigerated pie crusts
• 1 (21 ounce) can cherry pie filling
• 1 (21 ounce) can apple pie filling
• 1/3 cup sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 2 tablespoons brown sugar
• 1/4 cup light corn syrup or 1/4 cup dark corn syrup
• 1 tablespoon butter, melted

1. Preheat oven to 375 degrees F.
2. Stack pie crusts on top of each other and roll into a 16x12 inch rectangle.
3. Fit crust into a 13x9 pan, pressing dough up sides of the pan.
4. Pour 1 can pie filling on one half of crust; repeat with remaining can to completely cover crust; set aside.
5. Mix sugar and flour in medium bowl, cut in butter until mixture resembles coarse meal.
6. Sprinkle evenly over pie.
7. Bake for 45-55 minutes until crust and crumb are lightly browned.
8. Remove from oven and place on wire rack.
9. Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie.
10. Cool 45 minutes before serving.
11. Serve by cutting pie in half lengthwise.
12. Makes 4 equal crosswise cuts to create 8 rectangles.
13. Slice each rectangle diagonally.
14. Serve with ice cream, if desired.
15. You can use any combination of pie filling flavors.

cherry pie filling, apple pie filling, sugar, flour, butter, brown sugar, light corn syrup, butter

Taken from www.food.com/recipe/cherry-and-apple-slab-pie-490092 (may not work)