Easy Apple-Cranberry Slab Pie

Try our Easy Apple-Cranberry Slab Pie at your next family gathering. This simple and delicious treat perfectly combines the sweet flavors from the apples, cranberries, ground cinnamon and vanilla to create this crowd-pleasing dessert.

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Reviews (0)

4.5 by 10 people

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 50 mins 375°F

Easy Apple-Cranberry Slab Pie

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside. For filling, in a large bowl stir together apples, granulated sugar, dried cranberries, flour, and cinnamon; set aside.
  2. On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10-inch rectangle. Transfer to the prepared baking pan. Spread filling over pastry to within 1 inch of the outside edge.
  3. Unfold the remaining sheet of pastry; roll into a 16x11-inch rectangle. Place pastry on top of filling. Moisten edge of bottom pastry with milk. Fold bottom pastry over top pastry; gently press edges to seal. Using a sharp knife, cut slits in pastry. Brush top lightly with milk and sprinkle with coarse sugar.
  4. Bake for 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If necessary to prevent overbrowning, cover tart loosely with foil for the last 10 to 15 minutes of baking.
  5. For icing, in a small bowl stir together powdered sugar, vanilla, and salt. Stir in enough of the 4 to 5 teaspoons milk to reach drizzling consistency. Drizzle icing over warm tart. Cool completely on a wire rack. Cut into bars.
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Nutrition Facts (Easy Apple-Cranberry Slab Pie)

  • Per serving:
  • 346 kcal ,
  • 13 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 168 mg sodium ,
  • 57 g carb. ,
  • 3 g fiber ,
  • 36 g sugar ,
  • 2 g pro.
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Reviews (3)

10 Ratings
147 Days Ago
What were you thinking when you used a lighter color for the directions! The print out is unreadable from my printer.
520 Days Ago
I would assume that after the top layer covers over all the filling it will end up smaller than the bottom layer. You have to account for the filling bump the top layer must cover.
593 Days Ago
I haven't made this yet, but the directions say to roll out the top pastry layer to be larger in size than the bottom layer, but then we are to fold the edges of the bottom layer up over the top layer. Am I the only one who foresees a problem with this scenario? Seems to me the bottom layer must be the larger one, and if I make it, that's how I will do it.

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