Description
Cranberry-Apple Slab Pie
Welcome to My Cozy Kitchen, Pie Lovers!
Ingredients
For the Filling:
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4 cups peeled, sliced apples (Granny Smith or Honeycrisp)
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2 cups fresh or frozen cranberries
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¾ cup sugar (or coconut sugar)
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¼ cup brown sugar
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¼ cup flour (or cornstarch/tapioca for gluten-free)
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1 tsp cinnamon
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¼ tsp nutmeg
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1 tbsp lemon juice
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Pinch of salt
For the Crust:
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2 refrigerated pie crusts (or homemade if you prefer)
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1 egg + 1 tbsp milk (for egg wash; or almond milk + maple syrup for vegan)
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Coarse sugar for sprinkling (optional)
Instructions
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Preheat Oven:
Preheat to 400°F (200°C). Chef secret: slide a baking sheet onto the lowest rack while preheating—it catches drips and prevents a smoky kitchen! -
Mix the Filling:
In a large bowl, combine apples, cranberries, both sugars, flour, cinnamon, nutmeg, lemon juice, and salt. Toss gently. Hack: Let it sit 10 minutes—the sugar draws out juices for a saucier pie! -
Assemble the Pie:
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Unroll one crust onto a 9×13-inch rimmed baking sheet. Press into corners (it’ll shrink—just nudge it back!).
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Add filling.
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Top with the second crust, or weave a lattice (easier than it looks!).
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Crimp edges with a fork. Tip: Patch any tears with dough scraps + water.
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Egg Wash & Sugar:
Whisk egg + milk, brush over crust, sprinkle coarse sugar, and cut 4–5 slits in the top for steam. -
Bake:
Bake 35–45 minutes until golden and bubbling. Watchdog move: Shield edges with foil at 25 minutes if browning too fast! -
Cool & Slice:
Let rest 30 minutes to prevent fruit lava. Cut into squares with a sharp knife; wipe knife between cuts for clean edges.
Notes
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Nutty Crunch: Add ½ cup toasted pecans or walnuts to the filling.
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Ginger Zing: Swap nutmeg for 1 tsp grated fresh ginger.
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Vegan Vibes: Use plant-based crust and coconut oil instead of egg wash.
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Berry Bonanza: Replace 1 cup cranberries with blackberries or raspberries.
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Savory-Sweet Edge: Add ¼ cup sharp cheddar to the crust dough!
- Prep Time: 25 mins
- Cook Time: 40 mins
Nutrition
- Calories: 260 cal Per Serving
- Fat: 10g
- Carbohydrates: 40g
- Protein: 3g