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.
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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.