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Apple Cranberry Slab Pie Recipe

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This Apple Cranberry Slab Pie combines tart apples and a blend of raspberries and cranberries, cooked in a spiced, sweetened filling and baked under a beautiful lattice crust. The all-butter pie dough gives a flaky, buttery base, making it perfect for serving a large group with its 15 generous servings. The addition of orange zest and juice adds a bright citrus note that complements the fruit’s natural tartness.

Ingredients

Pie Dough

  • All-butter pie dough for two 9-inch double-crust pies

Filling

  • 4 medium tart apples, peeled and sliced (about 4½ cups)
  • 4 cups raspberries (fresh or frozen)
  • 2 cups cranberries (fresh or frozen)
  • 1½ cups granulated sugar
  • ¼ cup all-purpose flour
  • ½ cup orange juice
  • 2 tsp grated orange zest
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice

For the crust topping (optional)

  • Extra orange juice
  • Sugar for sprinkling

Instructions

  1. Prepare Dough: Divide the all-butter pie dough into two portions, making one slightly larger than the other for the base. Wrap each portion tightly and refrigerate for at least 1 hour to firm up, which makes it easier to roll and shape later.
  2. Cook Filling: In a large pot, combine granulated sugar and all-purpose flour. Add the peeled and sliced apples, raspberries, cranberries, orange juice, orange zest, ground cinnamon, and allspice. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the apples start to soften and the fruit juices thicken, creating a spiced, vibrant filling. Remove from heat and let it cool slightly to thicken further.
  3. Assemble Pie Base: Preheat the oven to 375°F (190°C). Roll out the larger dough portion into a 16 × 12-inch rectangle designed to fit a 9 × 13-inch baking pan. Transfer the dough into the pan and gently press it into place to form the bottom crust. Spoon the cooled fruit filling evenly over this crust.
  4. Create Lattice Topping: Roll out the smaller dough piece into a 14 × 10-inch rectangle. Cut the dough into strips of your preferred width (typically around 1 to 1½ inches). Arrange these strips in a lattice pattern over the fruit filling, overlapping the ends and sealing them into the bottom crust edges to secure.
  5. Finish and Bake: Optionally, brush the lattice strips with extra orange juice and sprinkle with sugar to add shine and crunch. Place the pie pan in the preheated oven and bake for 40–50 minutes, until the crust is golden brown and the filling bubbles actively, indicating thorough cooking.
  6. Cool and Serve: Remove the pie from the oven and transfer to a cooling rack. Allow it to cool completely before slicing into neat squares to achieve clean cuts and preserve the structure.

Notes

  • Let the pie cool completely for cleaner squares and easier slicing.
  • Using tart apples enhances the balance between sweet and tart in the filling.
  • If using frozen berries, do not thaw before cooking to prevent excess wateriness.
  • Brush the lattice with orange juice and sugar before baking for a glossy, lightly caramelized top crust.
  • Store leftover pie covered in the refrigerator for up to 3 days.

Find it online: https://lauracooks.com/apple-cranberry-slab-pie-recipe/