Apple Cranberry Slab Pie is made with buttery homemade crust filled with tart apples, fresh cranberries, and a hint of cinnamon. This is probably one of my favorite fall pies.
This is a pretty large slab pie made in a 1/2 size sheet pan (12 x 17-inch) and will serve about 20 pie lovers.
What to know before you begin
- When making a decorative topping for a pie, I always make way more pie crust than I think I’ll need.
- For this large slab pie, I made 2 batches of my pie crust recipe, which is enough for 4 single pie crusts. Don’t divide the pie dough recipe into 2 rounds. Pat the entire batch into a rectangle, cover with plastic wrap and refrigerate or freeze until ready to use. I only use about one batch and a half.
- you will need 8 long (19-inch) strips that are 1 inch wide and 11 short (14-inch) strips that are 1 inch wide. Cut the strips and place them on a parchment-lined baking sheet. Cover with plastic wrap and place in the refrigerator before you begin the filling.
- Cut out 40-50 decorative stamped leaves and apples. The exact number depends on how decorative you want to create the look of the top of your Apple Cranberry Slab pie. Cut them out before beginning the pie filling. Place on a parchment-lined baking sheet and refrigerate until after the latticework has been completed. Once the latticework is complete, then add the decorative leaves and apples.
How to make Apple Cranberry Slab Pie
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4- In a very large mixing bowl add peeled and sliced apples, cranberries, sugar, cinnamon, lemon juice, and lemon zest.
- Gently toss the ingredients together until the apples are coated with sugar and cinnamon. Set aside while prepping the crust.
- Roll out one of the prepared pie crust rectangles larger than the size of the sheet pan that is being used. Approximately 17 x 20-inches. Carefully line the bottom and sides of the sheet pan allowing the edges to hang over the sides of the pan.
- Carefully add the apple-cranberry mixture into the pastry-lined pan and gently press the apples and cranberries into an even layer. With a sharp knife trim the crust around the edges of the pan. With a pastry brush carefully brush the edges of the dough with the beaten egg.
Create the Lattice Top
With the reserved strips of dough, weave the strips back and forth to create a lattice top: gently thread the strips over and under each other, pulling the strips back and forth as necessary to create the lattice. Add decorative cut leaves and apples, if desired.
Brush with remaining egg wash and bake in a preheated 425℉ oven for 15 minutes. Turn heat down to 400℉ and continue to bake for an additional 15-20 minutes. The pie filling should begin to bubble around the edges. If the pie is beginning to brown and requires longer baking time, cover with a sheet of aluminum foil until the filling is beginning to bubble. Remove from oven and allow to cool before slicing…Ha! As if that ever happens.
For a great video tutorial click this link Sally’s Baking Addiction
I love hot pie, but the pie will slice beautifully if allowed to cool. Serve with a scoop of vanilla ice cream 😋
HUGE TIP
This slab pie can be prepared 3-4 weeks in advance and frozen. Seriously!!
- Once the slab pie is completely assembled. Do not bake. Place the pie in the freezer and freeze completely. Once frozen remove from freezer and wrap the entire pie, pan and all, in plastic wrap then in a large sheet of heavy-duty aluminum foil. Return to the freezer until ready to bake. Remove from the freezer and place it in the refrigerator overnight to thaw. Bake as directed.
Apple Cranberry Slab Pie
Ingredients
- 2 recipes of Pie Dough
- 8-10 tart apples peeled, cored, and thinly sliced
- 1/2 cup sugar
- 1 teaspoons cinnamon
- ½ lemon zest and juice
- 2 tablespoons butter
- 2 cups Cranberries fresh or frozen
- 1 egg beaten
Instructions
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In a large bowl mix apples and cranberries with sugar, cinnamon, and the zest and juice from 1/2 a lemon. Set aside.
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Line a 12 x 17-inch sheet pan with pie dough that has been rolled out to a 17 x 20-inch rectangle. Gently pat into the bottom of the jelly roll pan.
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Carefully add the apple-cranberry mixture into the pastry-lined pan and gently press the apples and cranberries into an even layer. With a pastry brush carefully brush the edges of the dough with the beaten egg.
-
With the reserved strips of dough, weave the strips back and forth to create a lattice top: gently thread the strips over and under each other, pulling the strips back and forth as necessary to create the lattice. Add decorative cut leaves and apples, if desired.
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Roll out the second half of dough into a rectangle that is 14 x 20. Carefully cover the apple mixture with pastry and press edges together. Crimp with a fork to seal edges.
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Poke several holes in the top crust to create steam vents. Place in a preheated 425-degree oven and bake for 15 minutes. Turn the heat down to 400 degrees and continue to bake for an additional 15 minutes or until the crust is golden brown. Remove from the oven and let cool on a wire rack for 15 minutes. Then drizzle with glaze.
Recipe Notes
Advance Prep
- When making a decorative topping for a pie, I always make way more pie crust than I think I'll need.
- For this large slab pie, I made 2 batches of my pie crust recipe, which is enough for 4 single pie crusts. Don't divide the pie dough recipe into 2 rounds. Pat the entire batch into a rectangle, cover with plastic wrap and refrigerate or freeze until ready to use. I only use about one batch and a half.
- you will need 8 long (19-inch) strips that are 1 inch wide and 11 short (14-inch) strips that are 1 inch wide. Cut the strips and place them on a parchment-lined baking sheet. Cover with plastic wrap and place in the refrigerator before you begin the filling.
- Cut out 40-50 decorative stamped leaves and apples. The exact number depends on how decorative you want to create the look of the top of your Apple Cranberry Slab pie. Cut them out before beginning the pie filling. Place on a parchment-lined baking sheet and refrigerate until after the latticework has been completed. Once the latticework is complete, then add the decorative leaves and apples.
HUGE TIP
This slab pie can be prepared 3-4 weeks in advance and frozen. Seriously!!
- Once the slab pie is completely assembled. Do not bake. Place the pie in the freezer and freeze completely. Once frozen remove from freezer and wrap the entire pie, pan and all, in plastic wrap then in a large sheet of heavy-duty aluminum foil. Return to the freezer until ready to bake. Remove from the freezer and place it in the refrigerator overnight to thaw. Bake as directed.
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Such a smart idea to make a large pie for a big family! I love this recipe
Thanks so much.
Slab apple pie is my favorite! I make it every year using my grandmothers recipe. This year I think I will add cranberries at your suggestion!
Grandmother’s recipes are the best! Thank you so much for sharing.