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Apple Cranberry Slab Pie

3 reviews
Total Time
Prep: 45 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Brenda Smith, Curran, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 01, 2022

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

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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.
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    • 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.

    Watch How to Make Apple Cranberry Slab Pie

    Test Kitchen Approved

    Apple Cranberry Slab Pie

    Contest Winner
    3 reviews
    Prep Time 45 min
    Cook Time 40 min
    Yield 15 servings

    Ingredients

    • Dough for 2 double-crust pies
    • 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
    • Optional: Additional orange juice and sugar
    Text Ingredients

    Directions

    1. Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight.
    2. 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.
    3. Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust 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 crust. If desired, brush crust 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.

    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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