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Cranberry Apple Slab Pie with Maple Glaze

Slab pies are the best way to feed a crowd! This one is filled with fresh apples and cranberries, spices, and sugar - and topped with a maple glaze. It's the BEST and easier to make than traditional pie!
Course Dessert
Cuisine Dessert
Keyword christmas, dessert for a crowd, fall, halloween, recipes for a crowd, slab pie, thanksgiving
Prep Time 45 minutes
Cook Time 45 minutes
Dough chilling 35 minutes
Total Time 1 hour 30 minutes
Servings 15 slices
Calories 390kcal
Author Stephanie Simmons

Ingredients

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

Maple Glaze

  • 2 tbsp maple syrup
  • 1/2 cup powdered sugar
  • 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. 
    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

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

Calories: 390kcal