APPLE CRANBERRY SLAB PIE
A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies. Serve with whipped crème fraîche and small glasses of good, aged rum. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 18 to 24 servings
Number Of Ingredients 20
Steps:
- Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. Form dough into two balls, one about 2/3 of dough and the other the remaining 1/3 of dough. Wrap each with plastic and flatten into disks. Refrigerate at least 1 hour and up to 2 days before rolling out and baking.
- Lightly flour a work surface and remove the plastic wrap from the larger dough ball. Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting with flour if dough sticks. (Leave smaller dough ball in the fridge.) Transfer rolled-out dough to a 9-by-13-inch baking dish. Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides. Crimp the top edges. Chill dough in fridge until ready to fill.
- Roll out remaining dough ball to a 10-by-13-inch rectangle, dusting with flour if dough is sticking. Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Reroll scraps if necessary to use up as much dough as possible. Transfer cutouts to a small baking sheet. Return baking pan and sheet to refrigerator to chill while you prepare filling.
- Heat oven to 425 degrees. Arrange a wire rack in the lowest position in the oven. Place a large rimmed baking sheet on the floor of the oven to preheat.
- Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. Let mixture stand 10 minutes. Pour filling into bottom pie crust and dot with 2 tablespoons diced butter. Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan. Whisk together egg and cream. Brush over crust; sprinkle with Demerara sugar.
- Move rimmed baking sheet from oven floor to lowest rack. Place pie pan on baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue baking until crust is golden brown and juices are bubbling thickly, 40 to 60 minutes longer. Loosely tent top of pie with foil if crust browns before filling is ready. Transfer pie to a wire rack to cool completely before serving.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 1 gram
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vin
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great! I'll definitely be making it again.
Nouran Osama
[email protected]This pie was a lot of work, but it was worth it! It's the best apple cranberry slab pie I've ever had.
minhazul hossain
[email protected]The crust was a bit dry. I think I would add a little more butter next time.
sarxel jalal
[email protected]This pie is a bit too sweet for my taste. I would recommend using less sugar next time.
Sebaragirwa Felix
[email protected]I made this pie with a gluten-free crust and it turned out great! It's a delicious and allergy-friendly dessert.
R Rasel Meya
[email protected]This pie is the perfect fall dessert. It's warm, comforting, and full of flavor.
Nur Salam
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover apples and cranberries.
Sojib Sodagor
[email protected]This was my first time making a slab pie and it turned out great! The instructions were easy to follow and the pie was delicious.
Kim Mira
[email protected]I made this pie for a bake sale and it sold out in minutes! Everyone loved the combination of apples and cranberries.
Maisha Sifat
[email protected]This apple cranberry slab pie was a hit at my Thanksgiving dinner! The crust was flaky and the filling was tart and sweet. I used a mix of Granny Smith and Honeycrisp apples, and the cranberries added a nice pop of color and flavor.