• 15 Ratings

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.

Source: Better Homes and Gardens


Credit: Scott Little

Recipe Summary

25 mins
50 mins at 375°
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

346 calories; total fat 13g; saturated fat 0g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 0mg; sodium 168mg; potassium 114mg; carbohydrates 57g; fiber 3g; sugar 36g; protein 2g; trans fatty acid 0g; vitamin a 49IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.


15 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
What were you thinking when you used a lighter color for the directions! The print out is unreadable from my printer.
Rating: Unrated
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.
Rating: Unrated
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.