Apple Cranberry Slab Pie Recipe
Apple Cranberry Slab Pie Recipe photo by Taste of Home
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Apple Cranberry Slab Pie Recipe

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My husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend the rules and let the grandkids have it for breakfast. —Brenda Smith, Curran, Michigan
TOTAL TIME: Prep: 45 min. Bake: 40 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min. + cooling
MAKES: 15 servings


  • Pastry for two double-crust pies (9 inches)
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 4 medium tart apples, peeled and sliced (about 4-1/2 cups)
  • 4 cups frozen or fresh raspberries
  • 2 cups fresh or frozen cranberries
  • 2 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • Additional orange juice and sugar, optional

Nutritional Facts

1 piece: 478 calories, 23g fat (6g saturated fat), 12mg cholesterol, 322mg sodium, 62g carbohydrate (28g sugars, 3g fiber), 5g protein.


  1. Divide pastry dough into two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or overnight.
  2. In a Dutch oven, mix sugar and flour; stir in fruit, orange peel, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly.
  3. Preheat oven to 375°. Roll out larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper; press pastry onto bottom and up sides of pan. Add filling.
  4. On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom pastry. If desired, brush pastry with additional orange juice; sprinkle with additional sugar.
  5. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 15 servings.
Pastry for two double-crust pies (9 inches): In a large bowl, combine 4-1/2 cups all-purpose flour, 1 Tbsp. sugar and 2 tsp. salt; cut in 1-3/4 cups shortening until crumbly. Whisk 1 large egg, 1 Tbsp. white vinegar and 1/2 cup ice water; gradually add to flour mixture, tossing with a fork until dough holds together when pressed.
Originally published as Apple Cranberry Slab Pie in Taste of Home February/March 2015, p62

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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