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Apple Cranberry Slab Pie

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

Ingredients

  • 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 zest
  • 1/2 cup orange juice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • Additional orange juice and sugar, optional

Directions

  • 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.
  • In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, 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.
  • 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.
  • 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.
  • Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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.

Test Kitchen Tips
  • Don't let the lattice intimidate you! Keep it simple by skipping the weave. Here we just layer strands for a faux lattice that looks equally stunning.
  • Have a to-die-for pie crust recipe? Swap it in to make this your own.
  • Nutrition Facts
    1 piece: 478 calories, 23g fat (6g saturated fat), 12mg cholesterol, 322mg sodium, 62g carbohydrate (28g sugars, 3g fiber), 5g protein.
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    Reviews

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    Average Rating:
    • Sarah
      Nov 22, 2018

      Made this for Thanksgiving tomorrow. The filling has a bitterness to it, I'm not sure if it is from the cranberries or if my orange got over-zested. I've never baked with fresh cranberries before so I was excited to try this. I give it 4 stars only because I don't love the bitter after-taste but if it wasn't there, it would be perfection.