Cranberry Apple Slab Pie with Maple Glaze

A close-up on the sliced cranberry apple pie drizzled with maple glaze.

4 from 1 vote

Cranberry Apple Slab Pie with Maple Glaze

Cranberry Apple Slab Pie is the perfect dessert to make when you need to feed a crowd. A flaky, buttery crust is filled with tender, spiced apples and juicy, tart cranberries. Drizzle on a simple maple glaze and add sparkly sugared cranberries for a show-stopping holiday dessert.

Prep Time45

Cook Time45

Dough chilling35

Total Time2 5

Course: Dessert

Cuisine: Dessert

Keyword: christmas, thanksgiving

Servings: slices

Author: Stephanie Simmons

Ingredients

For the Pie Crust:

2 cups all-purpose flour 260 grams
2 cups white whole wheat flour (can sub 2 cups all-purpose) - 260 grams
1 and 3/4 tsp salt
1 and 3/4 cups cold salted butter, cubed 396 grams
3/4 cup ice cold water 180 grams

For the Filling:

7 cups peeled, cored, and sliced (1/2 inch thick) apples I used gala + honeycrisp - about 750 grams once sliced (don't weigh the cores)
1 and 1/4 cups cranberries fresh or frozen - if using frozen, do not thaw
1/2 cup granulated sugar 105 grams
1/4 cup flour 33 grams
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, 28 grams
1 large egg for egg wash
1 tbsp milk for egg wash, 15 grams
coarse sugar for topping the crust

Maple Glaze

2 tbsp maple syrup 40 grams
1/2 cup powdered sugar 58 grams
3-5 tbsp heavy cream or milk

Instructions

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. Add just enough water for it to come together. Flick tiny bits of water on any dry bits still hiding in the bottom of the bowl.
Gently work the dough into a ball. 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 fridge at least 2 hours but ideally overnight, or up to 48 hours.
2 cups all-purpose flour, 2 cups white whole wheat flour, 1 and 3/4 tsp salt, 1 and 3/4 cups cold salted butter, cubed, 3/4 cup ice cold water
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.
7 cups peeled, cored, and sliced (1/2 inch thick) apples, 1 and 1/4 cups cranberries, 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
Assemble the pie: Preheat oven to 375℉. 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.
Transfer the whole thing to the fridge and let chill for 15 minutes.
2 tbsp butter, cut into chunks
Bake: Brush chilled pie with a thin coating of egg wash (whisk together the egg and milk). Sprinkle with coarse sugar. 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.
1 large egg, 1 tbsp milk, coarse sugar
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.
2 tbsp maple syrup, 1/2 cup powdered sugar, 3-5 tbsp heavy cream
Serve & Store: Slice and enjoy with ice cream or whipped cream. Store leftovers in an airtight container in the fridge.
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

Notes

Make ahead tips:

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.

Nutrition