How to Make Apple Cranberry Slab Pie.
Apple pie is a familiar and comforting dessert, but if you’re tired of seeing it at every holiday table, it may be time for a change. Consider swapping out several pies for one large slab pie, cooked in a rectangular baking pan instead of a pie plate. You can also add cranberries to the traditional apple filling for a burst of tart flavor and beautiful red color. An apple cranberry slab pie made with tender pastry crust or flaky puff pastry will be a welcome addition to your dessert table.
Ingredients.
For an Apple Cranberry Slab Pie Made With Pastry.
For Two Pastry Crusts.
3 ¾ cups (450 g) of flour, 1 teaspoon of fine sea salt.
30 tablespoons (425 g) of butter, chilled and cut into 1/2-inch pieces.
6 to 8 tablespoons of ice water.
For the Apple Cranberry Filling.
6 ¾ pounds (3 kg) of apples, 1 ½ cups (300 g) of packed brown sugar.
¾ cup(255 g) of maple syrup, 1 cup (150 g) of dried cranberries.
6 tablespoons (75 g) of instant tapioca, 3 tablespoons of dark rum.
1 ½ teaspoons of finely grated lemon zest.
2 tablespoons of lemon juice, 1 tablespoon of grated fresh ginger.
1 ¼ teaspoons of fine sea salt, 2 ¼ teaspoons of ground cinnamon.
¾ teaspoon of grated nutmeg.
2 tablespoons (28 g) of unsalted butter, diced.
1 large egg, lightly beaten.
1 tablespoon of heavy cream, 1 ½ tablespoons (20 g) of coarse sugar.
For the Optional Crumble Topping.
3/4 cup (60 g) of rolled oats, 3 tablespoons of flour.
7 tablespoons (87 g) of packed brown sugar, 1 big pinch of salt.
6 tablespoons (85 g) of unsalted butter, cold and cut into 1/4 inch pieces.
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