Slab pie is the perfect dessert for Halloween, Thanksgiving, game day, Christmas – basically all the gatherings! This one is filled with fresh apples and cranberries, spices, and sugar housed within a buttery, flaky crust – and it easily feeds a crowd! This is the BEST kind of pie!
Confession: this was actually the first time I’d ever made a slab pie and I am here to tell you that it is NOT hard. It’s probably easier than making a traditional pie, in my opinion! A slab pie is a freeform pie so there’s no fussing with a pie dish. Plus, you can rock the rustic look this way. And, it feeds a crowd!
This pie was inspired by the gallon (or two) of apples we had in our fridge from apple picking, and the pound of cranberries I had from a cranberry festival we went to. I’m not a huge fan of cranberries on their own – so, enter this Cranberry Apple Slab Pie. Cranberries, apples, sugar, cinnamon, nutmeg – a match made in heaven!
Tips for Entertaining with this pie:
- If you don’t need to feed a crowd, cut the recipe in half!
- This pie can be made ahead! See recipe notes for full details
- Serve with a 3-minute maple glaze to dress it up
- Serve with sugared cranberries to dress it up even more! (recipe for the sugared cranberries can be found here)
- Scroll past the recipe to see step-by-step photos of the pie crust coming together!
I highly recommend investing in a pastry cutter – it makes life SO much easier when it comes to pie and it’s an inexpensive, game-changing tool!
But, my best tip is to make this pie, and share it with people you love! Happy baking, friends!
Did you make this recipe? Snap a photo and leave a comment!
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Cranberry Apple Slab Pie with Maple Glaze
For the Pie Crust:
- 2 cups all-purpose flour
- 2 cups white whole wheat flour or AP flour
- 1 and 3/4 tsp salt
- 1 and 3/4 cups salted buter 3.5 sticks
- 3/4 cup ice cold water
For the Filling:
- 7 cups peeled, cored, and sliced (1/2 inch thick) apples I used gala + honeycrisp
- 1 and 1/4 cups cranberries fresh or frozen
- 1/2 cup granulated sugar
- 1/4 cup flour
- 1 and 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp lemon zest
To Finish it Off:
- 2 tbsp butter, cut into chunks to dot the filling with
- 1 egg for egg wash
- 1 tbsp milk for egg wash
- coarse sugar for topping the crust
- 2 tbsp maple syrup
- 1/2 cup powdered sugar
- 3-5 tbsp heavy cream or milk
- Make the crust: Whisk together the flour and salt in a large mixing bowl. Cube the COLD butter and add it to the bowl. Use a pastry cutter (or two forks) cut the butter into the flour until you have a crumbly mixture, with some smaller pieces and some larger pieces. Add the ICE COLD water, a little at a time, stirring with a fork between additions. Continue until the dough starts to clump/come together. Gently work the dough into a ball - if it's really sticky, add a bit of flour. Cut the ball of dough in half - gently flatten each half into a 1-inch thick disc and tightly wrap in plastic wrap. Chill in the freezer for 20 minutes.
- Make the filling: While the dough chills, prepare the filling. In a large bowl, gently stir together the peeled, cored, and sliced apples (slices should be about 1/2 inch thick), the cranberries, sugar, flour, spices, and lemon zest. Set aside.
- Assemble the pie: Preheat oven to 375 degrees. Cut a piece of parchment paper that fits the baking sheet you'll use.Remove one disc of pie dough from the freezer, and gently roll it out on lightly floured parchment paper. (Flour your rolling pin, too). Be gentle, and turn the dough as you go to avoid cracking and sticking. Roll dough out to roughly 11 x 16 inches. Pick up the sheet of parchment paper with the dough and place on the baking sheet. Evenly spread the filling onto the dough, leaving a 1-inch border all the way around. Dot the filling with the butter. Roll out the second dough disc on another piece of parchment (it may need to set out for a few minutes to become pliable) to roughly the same size as the first. Use rolling pin to help transfer this piece over the pie filling. Seal (pinch) the top and bottom crusts together around the edges using your hands. Flute the edges or crimp with a fork. Cut slits into the top of the crust, and brush with a thin coating of egg wash (whisk together the egg and milk). Sprinkle with coarse sugar. Transfer the whole thing to the fridge and let chill for 15 minutes.
- Bake: Bake for 35 minutes. Cover the edges of the crust with foil to prevent them from getting burnt, and bake for 10-20 more minutes, until crust is golden brown and filling is bubbling.
- Serve + Store: Allow pie to cool for at least 45 minutes in the pan set on a cooling rack before cutting and serving with plates + forks. If serving as hand-held bars, allow to cool completely in the pan set on a cooling rack.
- Make the Glaze and Sugared Cranberries: Directions for the sugared cranberries can be found here. Whisk together the powdered sugar, maple syrup, and heavy cream until a thick, but pourable consistency is reached. Add more sugar or heavy cream to adjust consistency. Drizzle over the pie after it's cooled for at least 45 mins.
- NOTE: If you have any issues making your pie crust - check out this post for all my tips, tricks, and troubleshooting - How to Make Perfect Pie Crust
- Pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
- The baked, cooled pie can be covered tightly with foil and refrigerated for 1-2 days before serving. Reheat for a few minutes in an oven at 375 degrees before serving to warm.
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