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
Cranberry Apple Sheet Pie
Updated on Nov. 09, 2023
Apple Cranberry Slab Pie Tips
What are the best kind of apples to use for this recipe?
You’ll want to use a tart variety for this apple cranberry slab pie, such as Granny Smith, Jonagold or Pink Lady. Learn more with our guide to the best apples for baking, cooking and eating. If you want a pie just like grandma used to make, check out these heirloom apple varieties.Can you make your own double pie crust for this apple cranberry slab pie?
Yes! It's best to make two batches of a dough for a double-crust pie instead of one large batch because the smaller quantity is easier to work with. Make this recipe twice: In a large bowl, combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour. Otherwise, feel free to swap in your own favorite pie crust recipe!What are some other ways to arrange the pie crust for this apple cranberry slab pie?
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. You could also use pie stamps or cookie cutters to cut out and arrange the upper crust. Consult our guide to pie crust problems for more help.How can you avoid a pie slice falling apart as you serve it?
Make sure the pie is completely cool before cutting into it. This will give the fruit a chance to set. Also, make sure you’re following the recipe closely. Too many substitutions could disrupt the balance of fruit, juice and thickener, and could lead to a soggy pie.—Katie Bandurski, Associate Editor
Cranberry Apple Sheet Pie
Prep Time
45 min
Cook Time
45 min
Yield
24 servings
Ingredients
- Dough for 2 double-crust pies
- 2-1/4 cups sugar
- 1/3 cup all-purpose flour
- 7 medium tart apples, peeled and sliced (about 8 cups)
- 3 cups fresh or frozen cranberries
- 2 teaspoons grated orange zest
- 1-1/2 teaspoons ground nutmeg
- 1-1/2 teaspoons ground cinnamon
- 6 cups frozen or fresh raspberries
- Optional: Egg wash, additional sugar or coarse sugar, and whipped cream
Directions
- Divide dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight.
- Roll out larger portion of dough between 2 pieces of waxed paper into an 18x13-in. rectangle. Remove top sheet of waxed paper; place a 15x10x1-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. Refrigerate while preparing filling.
- In a Dutch oven, mix sugar and flour; stir in apples, cranberries, orange zest, nutmeg and cinnamon. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until apples are tender and juices have thickened, 10-12 minutes, stirring occasionally. Remove from heat; stir in raspberries. Set aside to cool completely.
- Preheat oven to 375°. Add filling to prepared crust.
- On a well-floured surface, roll remaining dough into a 1/8-in.-thick rectangle; cut into 1-1/2-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with egg wash and sprinkle with additional sugar or coarse sugar.
- Bake on lowest oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 352 calories, 16g fat (10g saturated fat), 40mg cholesterol, 207mg sodium, 51g carbohydrate (25g sugars, 4g fiber), 4g protein.
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