With apologies to the venerable cranberry juice maker, this pie really brings the flavor! Amy Traverso, who's the senior food editor at Yankee Magazine and the author of the revised and updated Apple Lovers Cookbook, came by Tonia's Kitchen to share her recipe for Cranberry Apple Slab Pie. Amy says this pie is a favorite, in part because when you bake the cranberries, they plump up and seep their juices into the crust. Amy says use a mixture of firm sweet and firm tart apples (like Granny Smiths and Pink Ladies). It's important to note that since this is a slab pie, there's higher crust to fruit ratio, but it's a really unique treat to boot.
For the crust
- 3 ¾ cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar, plus more for crust
- 1 ½ teaspoons kosher salt
- 1 ½ cups (3 sticks) unsalted butter, cut into small cubes, plus more for greasing pan
- 9–12 tablespoons ice water
- Milk, for brushing over crust
InstructionsFirst, make the crust: In a medium bowl, whisk together the flour, sugar, and salt until well combined. Sprinkle the butter cubes over the flour mixture, and use your fingers to smear them in. Stop when the
mixture looks like cornmeal with some pea-size bits of butter remaining. Sprinkle 9 tablespoons ice water on top, and stir with a fork until the dough begins to come together. If needed, add up to 3 tablespoons of ice water.
Turn the dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Don’t overmix! Gather the dough into a ball, then divide it into two pieces, one slightly larger than the other. Use a bench scraper to shape each piece into a rough rectangle shape and wrap in plastic wrap. Refrigerate for at least 50 minutes and up to 2 days.
For the filling
- Butter, for greasing pan
- 4 pounds (about 8 large) mixed firm-tart (such as Granny Smith) and firm-sweet (such as Golden Delicious) apples (see Apple Guide), peeled, cored, and cut into ¼-inch-thick slices
- 1 cup dried sweetened cranberries
- ½ cup granulated sugar
- 2 ½ tablespoons lemon juice
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
InstructionsPreheat your oven to 425° and set a rack to the lowest position. Grease a 10-by-15-inch jelly roll pan with butter.
In a large bowl, toss the apple slices and cranberries with the sugar, lemon juice, cinnamon, and salt. Set aside.
Meanwhile, unwrap the larger piece of dough and place it on a lightly floured surface. Roll it out, working from the center, into a 12-by-17-inch rectangle. Turn the dough periodically and flip it over to prevent sticking; dust the counter with additional flour as needed.
Roll the dough up around the rolling pin and transfer to the prepared jelly roll pan. Press the dough gently into the corners, letting the excess hang over the sides, then transfer to the refrigerator to chill.
Unwrap the smaller piece of dough and place it on a well-floured surface. Working from the center, roll as before to a 12-by-17-inch rectangle. Take the pan from the refrigerator and pour the apple filling, with any juices, over the bottom crust and spread into an even layer. Transfer the top crust to the pan, drape it over the filling, and gently press down over the fruit and around the edges. Using a sharp knife, make three slashes in the center of the crust to let steam escape. Fold the top crust down over the bottom crust and crimp to seal. Brush the crust all over with milk and sprinkle with additional sugar.
Put the pie on the lowest rack and bake for 15 minutes. Reduce the heat to 350° and bake until the pie is golden brown and the filling is bubbling, another 30 to 40 minutes. Let the pie cool on a rack for at least 45 minutes before drizzling with glaze.
For the drizzle
- ¾ cup confectioners’ sugar
- 1 ½–2 tablespoons sweetened cranberry juice