apple cranberry slab pie
From my Mamaw's recipe collection.
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yield
15 serving(s)
prep time
45 Min
cook time
40 Min
method
Bake
Ingredients For apple cranberry slab pie
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pastry for two double-crust pies (9 inches)
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1 1/2 csugar
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1/4 call-purpose flour
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4 mdtart apples, peeled and sliced (about 4-1/2 cups)
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2 cfresh or frozen cranberries
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2 tspgrated orange peel
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1/2 corange juice
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1 tspground nutmeg
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1 tspground cinnamon
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additional orange juice and sugar, optional
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4 cfrozen or fresh raspberries
How To Make apple cranberry slab pie
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1Divide pastry dough into two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or overnight. In a Dutch oven, mix sugar and flour; stir in fruit, orange peel, orange juice and spices. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly.
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2Preheat oven to 375°. Between waxed paper, roll larger portion of pastry dough into a 16x12-in. rectangle. Remove top piece of waxed paper; place a 13x9-in. baking pan upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper; press pastry onto bottom and up sides of pan. Add filling.
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3On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom pastry. If desired, brush pastry with additional orange juice; sprinkle with additional sugar. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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