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Cozy Apple Cranberry Slab Pie

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A rustic slab pie featuring a warm cinnamon-spiced apple filling mingled with tart cranberries, wrapped in a buttery flaky crust. Perfect for feeding a crowd with simple ingredients and easy preparation.

Ingredients

Scale
  • 3 cups all-purpose flour (375 g), sifted
  • 1 cup unsalted butter (225 g), cold and cubed
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice water (90–120 ml)
  • 4 large Granny Smith apples (about 2 lbs / 900 g), peeled, cored, and thinly sliced
  • 1 cup fresh cranberries (100 g), rinsed
  • ½ cup brown sugar (100 g), packed
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. Make the crust dough: In a large bowl or food processor, combine sifted flour, sugar, and salt. Add cold cubed butter and pulse or cut into flour until mixture resembles coarse crumbs with some pea-sized bits.
  2. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  3. Prepare the filling: In another bowl, toss sliced apples and fresh cranberries with brown sugar, cinnamon, nutmeg, vanilla, cornstarch, lemon juice, and a pinch of salt until evenly coated. Set aside while dough chills.
  4. Roll out the dough on a lightly floured surface into a rough 14×18 inch rectangle. Transfer dough onto a parchment-lined 9×13 inch baking sheet, easing carefully to avoid tears. Trim edges if needed but keep rustic.
  5. Spread the fruit mixture evenly over the dough, leaving about a 1-inch border all around.
  6. Fold edges of dough over the filling, pleating as necessary to create a rustic border.
  7. Roll out remaining dough to cover the filling or create a lattice top if desired. Cut slits for steam to escape if using a top crust.
  8. Brush the crust with beaten egg and sprinkle coarse sugar on top if desired.
  9. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until crust is golden and filling is bubbly. Cover edges with foil halfway through baking if they brown too fast.
  10. Let the pie cool for at least 30 minutes before slicing to allow filling to set.

Notes

If apples seem too juicy, toss with extra cornstarch before filling to avoid soggy crust. Dough can be made up to 2 days ahead and refrigerated. Use frozen cranberries if fresh are unavailable, thaw and drain excess liquid. Pre-bake bottom crust 5-7 minutes for extra crispness. Cover crust edges with foil if browning too fast. Pie can be frozen up to 2 months; thaw overnight before reheating.

Nutrition

Keywords: apple pie, cranberry pie, slab pie, easy dessert, crowd-pleaser, fall dessert, rustic pie, homemade pie

Find it online: https://emmayum.com/cozy-apple-cranberry-slab-pie-recipe-easy-for-a-crowd/