Apple Cranberry Slab Pie Recipe

By ezunich

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

Details

Servings 15
Preparation time 45mins
Cooking time 85mins
Adapted from tasteofhome.com

Preparation

Step 1

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 peel, orange juice and spices. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly.

Preheat oven to 375°. Between waxed paper, roll larger portion of pastry dough into a 16x12-in. rectangle. Remove top piece 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.
Yield: 15 servings.