Apple Cranberry Slab Pie

Apple Cranberry Slab Pie

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 25 minutes

Class Recipes

Servings: Serves 15


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


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.

2. In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly.

3. Preheat oven to 375°. Roll out larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet 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.

4. 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.

5. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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