Cranberry Apple Slab Pie Recipe

Refrigerated pie crusts: Pre-made dough that simplifies the pie-making process.

Apples: Peeled and sliced, they add sweetness and texture to the pie.

Cranberries: Fresh berries that provide a tart contrast to the apples.

Sugar: Sweetens the filling and balances the tartness of the cranberries.

All-purpose flour: Thickens the filling to prevent it from being too runny.

Ground cinnamon: Adds warmth and depth of flavor to the filling.

Vanilla extract: Enhances the overall flavor profile of the pie.

Lemon juice: Adds a touch of acidity to brighten the flavors.

To ensure your pie crust is perfectly flaky, make sure it's cold before you start working with it. If the dough becomes too warm, it can become difficult to handle and may not bake up as crisp. You can chill the dough in the refrigerator for about 15 minutes if it starts to soften. Additionally, when sealing the edges of the pie, use a fork to press down and create a decorative pattern while ensuring a tight seal to prevent the filling from leaking out during baking.

• refrigerated pie crusts - Substitute with homemade pie crust: Making a homemade pie crust can add a personal touch and allow you to control the ingredients for a fresher taste.

• apples - Substitute with pears: Pears offer a similar texture and sweetness, making them a good alternative to apples in pies.

• fresh cranberries - Substitute with dried cranberries: Rehydrating dried cranberries can mimic the texture of fresh ones, though they will be slightly sweeter.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile, though you may need to adjust the quantity.

• all-purpose flour - Substitute with cornstarch: Cornstarch can act as a thickening agent similar to flour, though you might need to use a smaller amount.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that can complement the fruit in the pie.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and can be used in the same quantity as lemon juice.

• Preheat your oven to 350°F (175°C). Place the leftover cranberry apple slab pie on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until the filling is warmed through and the crust is crisp.

• For a quicker method, use a microwave. Place a slice of the pie on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as the crust can become soggy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the pie slice on a piece of aluminum foil or a small baking tray. Heat for 10-15 minutes, checking periodically to ensure the crust remains crisp and the filling is warmed.

• For a stovetop method, use a non-stick skillet over low heat. Place the pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming. This method helps maintain a crispy crust while warming the filling.

• To add a touch of freshness, serve the reheated cranberry apple slab pie with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm pie with the cold dessert topping enhances the overall experience.

• Oven: Preheat to 375°F (190°C) to bake the pie until the crust is golden brown and the filling is bubbly.

• Baking sheet: Used to fit the rolled-out pie crust and hold the pie during baking.

• Rolling pin: Roll out the pie crusts to fit the baking sheet and cover the filling.

• Mixing bowl: Combine apples, cranberries, sugar, flour, cinnamon, vanilla extract, and lemon juice.

• Peeler: Peel the apples before slicing them for the filling.

• Knife: Slice the apples and cut slits in the top crust to allow steam to escape.

• Measuring cups: Measure out the apples, cranberries, and sugar accurately.

• Measuring spoons: Measure the flour, cinnamon, vanilla extract, and lemon juice precisely.

• Spatula: Pour the filling into the pie crust evenly.

• Cooling rack: Let the pie cool before serving to ensure the filling sets properly.

Prepare the filling ahead: Combine the apples, cranberries, sugar, flour, cinnamon, vanilla extract, and lemon juice the night before and refrigerate.

Use pre-made crusts: Opt for refrigerated pie crusts to save time on making dough from scratch.

Slice apples uniformly: Use an apple slicer to quickly and evenly slice the apples.

Line baking sheet with parchment: This makes cleanup easier and prevents the pie crust from sticking.

Preheat oven early: Ensure your oven is at the right temperature by preheating it while you prepare the filling.