Apple Cranberry Slab Pie

I like to think of apple cranberry slab pie as the winter version of a summery mixed berry pie. It’s filled with four different fruits—apples, cranberries, raspberries, and the zest and juice of oranges—that are baked with sweet cinnamon and cozy nutmeg. The filling is fully encased between two flaky pie crusts with an easy, faux lattice topping so we can peek at the cranberry-colored fruits inside. The slab pie serves 15, so it can be a strong contender for anyone who attends a big Thanksgiving or holiday party every year.

Ingredients for Apple Cranberry Slab Pie

• Pie crust dough: To make pie crust dough from scratch, take out a large bowl and whisk together 4-1/2 cups all-purpose flour, 1 tablespoon sugar and 2 teaspoons salt. Cut in 1-3/4 cups shortening until the mixture is crumbly. In a small bowl, whisk together a large egg, 1 tablespoon white vinegar and 1/2 cup ice water. Gradually add the egg mixture to the flour mixture, tossing it with a fork until the dough holds together when pressed.
• Sugar: Granulated sugar sweetens the pie filling. Light brown sugar, which imparts a caramel-like flavor, could also deepen the sweetness a bit.
• All-purpose flour: The fruits will expel a lot of liquid as they bake. Adding all-purpose flour to the filling thickens that liquid, turning it into a sort of glossy sauce. Don’t skip the flour or the pie filling will be a pool of liquid!
• Apples: Tart, firm apples, like Honeycrisp or Granny Smith, are best for a pie filling. Always peel the apples first, then core and slice them.
• Raspberries: Use fresh or frozen raspberries here. If using frozen, thaw the raspberries completely, then strain the excess liquid.
• Cranberries: You can normally find fresh cranberries during late fall and throughout the winter season. Grocery stores will stock them in the refrigerated produce section, but you could also use frozen. If using frozen, thaw the cranberries completely and drain the excess liquid.
• Oranges: Orange zest and juice brighten the pie’s flavor. You’ll need about two oranges to get 1/2 cup of fresh orange juice, although you can use orange juice from the store.
• Spices: Nutmeg and cinnamon add to this pie’s cozy, wintery flavor. Grate your nutmeg fresh for the boldest taste, and invest in other types of cinnamon for more nuanced flavors.

Directions

Step 1: Divide the dough

Divide the pie crust dough into two portions, one slightly larger than the other. Shape each portion into a disk, and wrap each one separately and tightly in storage wrap. Refrigerate the pie crusts for at least one hour or, ideally, overnight.

Step 2: Precook the filling

In a Dutch oven, stir together the sugar and all-purpose flour, then stir in the apples, raspberries, cranberries, orange zest, orange juice, nutmeg and cinnamon.

Bring everything to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until apples are tender and juices are thickened, stirring occasionally, 10 to 12 minutes. Cool the filling slightly at room temperature.

Step 3: Roll out the bigger pie crust

Preheat the oven to 375°F. Roll out the larger portion of pie crust dough between two pieces of waxed paper into a 16×12-inch rectangle.

Remove the top sheet of waxed paper, then place a 13×9-inch baking pan upside down over the crust. Lifting with the edges of the waxed paper, carefully invert the crust into the pan. Remove the waxed paper and gently press the crust onto the bottom and up the sides of the pan.

Step 4: Add the filling

Pour the slightly cooled filling into the pie crust. Spread out the filling evenly.

Step 5: Arrange the lattice crust

On a well-floured surface, roll out the remaining pie crust dough into a 14×10-inch rectangle.

Use a pizza cutter or pastry cutter to slice the dough into 3/4-inch-wide strips. Arrange the strips over the filling, sealing the ends of the strips to the bottom crust.

Step 6: Finish with extras

If desired, brush the crust with additional orange juice and sprinkle with additional sugar.

Editor’s Tip: You could also use turbinado sugar here for a crunchy, shiny finish.

Step 7: Bake the slab pie

Bake the cranberry apple slab pie until the crust is golden brown and the filling is bubbly, 40 to 50 minutes. Cool the pie on a wire rack at room temperature before digging in.

Recipe Variations

• Bake a pear blueberry slab pie: Want to outfit this slab pie for summer? Substitute pears (or peaches!) for the apples, fresh or frozen blackberries for the raspberries, and fresh or frozen blueberries for the cranberries.
• Omit the top crust for streusel: For anyone who prefers a crumble topping over a crust one, omit this recipe’s top pie crust and use a streusel topping instead.
• Finish with a glaze: A confectioners’ sugar glaze adds a bit of extra sweetness to the pie. Feel free to doctor it up with extracts or fruit juice (which will change the color of the glaze).

How to Store Apple Cranberry Slab Pie

To store cranberry apple slab pie, allow it to cool completely to room temperature. Then, cover it tightly with storage wrap or transfer slices to an airtight container. The pie can be stored in the fridge for up to four days.

Can you freeze apple cranberry slab pie?

Yes, you can freeze apple cranberry slab pie. Allow the pie to cool completely to room temperature, then cover it tightly with storage wrap followed by a layer of aluminum foil. You could also transfer slices to an airtight container. Store the pie in the freezer for up to two months and allow it to thaw overnight in the fridge.

Apple Cranberry Slab Pie Tips

Do you have to make the lattice crust on top?

No, you don’t have to make a lattice crust on top of the pie—we didn’t either! Here, we just layered strands for a faux lattice that looks equally stunning. You can also try other decorative pie crusts, just make sure there are at least a few openings in the crust to allow steam to escape.

Can you use your own pie crust recipe?

Yes, you can use your own pie crust recipe for apple cranberry slab pie. Just make sure it’s enough for a slab pie recipe, which uses more pie crust dough than your average 8- or 9-inch pie crust recipe.

How do you serve apple cranberry slab pie?

Serve apple cranberry slab pie while it’s still slightly warm from the oven. It’s perfect with homemade whipped cream, a dollop of tangy creme fraiche or a scoop of the best vanilla ice cream. If desired, serve with after-dinner drinks like brandy, sherry, port wine, a nice whiskey or aged rum.