Apple-Cranberry Slab Pie with Cranberry Drizzle
Adding dried cranberries to the apple mixture in this apple-cranberry slab pie with cranberry drizzle balances out the richness of the crust and acts as a natural thickener.
By Yankee Magazine|Sep 20 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThere’s something endearing about slab pies, which bring to mind bake sales and lunchbox treats. Adding dried cranberries to the apple mixture in this pie balances out the richness of the crust and acts as a natural thickener, too. A pretty pink cranberry drizzle is the finishing touch.
From “Once More to the Orchard,” September/October 2020
Yield:
12 servingsIngredients
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
Instructions
First, 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.
Should I still put the pan on the lowest rack if it’s a gas oven? Seems like it would burn the bottom at 425.
No, it won’t burn. I actually bake my pies on a baking stone on the bottom rack, and that works great!
You show the stars and give the reviews/ratings BUT you don’t — that I can see — provide a link to READ the reviews/ratings, which are the most helpful part of the reviews! Not knowing what one person likes or dislikes about a recipe — which is a very personal thing after all — makes the numbers and/or ratings meaningless; it is in the details that we learn WHAT prompted that rating and would be far more helpful to have that a number or series of stars devoid of related information!
Hi there. The star rating you see at the top of the recipe is based on readers clicking the number of stars – it is not linked to any written review. Written reviews can be found at the bottom of the recipe under “Comments” – hope this helps!
My grandmother made what she called Boston cream pie by slicing a single layer vanilla round cake in half and filling it with lemon curd and drizzling it with chocolate. Yum!
Can I substitute fresh/frozen cranberries for the dried cranberries? If so, what other adjustments need to be made?
Dave