I don’t know what’s cooler, the fact that Martha Stewart is now making frozen pies, or, better yet, that she is selling them at Costco for $10.99! Yep, Costco, the place with the crazy-good roasted chickens and all the free samples.
Of course the old ladies in the white hats weren’t sampling this delicious Apple Raspberry Slab Pie when we were there, but after hearing Martha talk it up on her show for the last couple of weeks, Christine and I bought one anyway.
And let me tell ya, this pie is amazing! Seriously, it tasted like Martha cooked it in our kitchen that night. It was totally fresh, the perfect balance of sweet and tart, and had this incredible crust that left us dreaming about it for days. Or maybe that’s just us. Either way, I defy anyone to find a store-bought frozen pie crust this good…it will totally blow your mind.
And best of all, the pie itself is freaking gigantic. I’m talking like casserole-dish-big. I’m not complaining, mind you, but, wow, we had leftovers for days. We ate ours fresh out of the oven with vanilla ice cream, and Laura tried hers with whipped cream, which was also very good. But even cold, days later, that pie was positively drooltastic.
So, if you’re looking for something a little different for this year’s Thanksgiving feast, I’d say Martha has the pie for you, amigos. And if you really wanna be sneaky, chuck the box and the cool recycled paper tin it cooks in and tell your guests you made it yourself.
But make sure and leave some time for baking, because this tasty slab pie takes one hour to cook and another whopping hour to cool before serving. You don’t know how tempted we were to cut into thing at the forty-five minute mark, but hey, if Martha says to wait an hour…we listen.
Happy Thanksgiving everyone!
make. see. eat. do. 
I don’t get it. Doesn’t a frozen pie run counter to the foundational tenets of Marthadom? When she was on Jay Leno last month, Jay asked her if she ever used a frozen pie crust, and she was simply aghast at the thought.
I don’t remember if she said it on Leno or on her own show later that same week, but Martha did follow up on her comment about frozen pie crusts being “terrible” by saying that she hoped to change all that by making a superior frozen pie crust of her own.
And lemme tell ya, she did! The crust on that thing is the best part of the pie…FANTASTIC!
Yarg. Your picture of it looks more delicious than the picture on the box. That’s a good pic of pie.
Thanks, chica! But the pictures don’t do it justice, this thing is amazing!
I was a little disappointed with this pie. I thought it was skimpy on the raspberries (several pieces had none at all), and unless you eat it hot, the crust is tough and doughy. This was not the result of underbaking, as I had to bake it 10 minutes beyond the designated baking time in order for the top crust to be uniformly golden. I will not buy this product again.
Ah, man…sorry to hear you didn’t dig the pie as much as we did. I do agree that the crust was a bit doughy…but since that is how I love my crust, I was kind of thrilled.
Thanks for checking out our blog, anyway!
I have been to Costco numerous times…cannot find Martha’s Chicken slab pie, or the the apple raspberry slab pies…are they not being carried at Costco anymore? I can’t tell you how dissapointed we have been not to have them anymore…they were wonderful!
Oh no! That would suck if Costco stopped carrying these babies. I’ll look next time we go and let you know if they still have them at ours!
I have never in 67 years of my life written a comment about anything, but this incredible delicious Martha Stewart apple raspberry slab pie needs to be mentioned. It’s the best pie that I ever ate since my childhood in Germany and it tastes just like my mother made it. I live on Kauai, Hawaii and could not find this pie any more at Costco at Thanksgiving time. What a great disappointment. It should be available all year round. What can I do to get some from anywhere. I would even order it by mail.
The Matha Stewart pie from Costco is very good. I do not understand why the bottom of the pie is so soggy. Should I cook the pie a little longer or maybe Martha should make a thinner crust???