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
Dough for double-crust pie
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.
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
1 piece: 352 calories, 16g fat (10g saturated fat), 40mg cholesterol, 207mg sodium, 51g carbohydrate (25g sugars, 4g fiber), 4g protein.