Apple Cranberry Slab Pie Recipe (2024)

Can this slab pie be frozen?

How far in advance can you make this pie

Commercially dried cranberries contain added sugar.
Fresh cranberries add a lot of additional liquid.
If using fresh berries, simmer the filling, uncovered, for about 15 or 20 minutes to reduce moisture before filling the pie. Baking time may be reduced--stop when the crust is golden brown.

I omitted the maple syrup and subbed fresh cranberries for dried, which--to me--was the perfect blend of sweet and tart. I also threw in approx. a cup of chopped pecans to up the Thanksgiving factor (and add an interesting crunch). The leaves on top came out looking gorgeous & rustic. Crust was perfect. Two thumbs up for this pie!!

This is the amount you need to buy when you're shopping. The apples will weigh less after peeling and coring.

They will get too juicy and browned in the fridge, and lose flavor. You could peel them, but don't slice.

There's never enough apple pie until you make this one because it's so big. I'll never make a regular sized pie. And it turns out so pretty and delicious!

I made this with 6.75 pounds apples before peeling and coring.

Delicious and pretty simple to create, but HUGE, even in the 9.5x13.5 dish I made it in. By huge, I mean it was one seriously tall pie and all but bulged out of the dish. I'd post the picture I took if I could. This doesn't strike me as a slab pie, but wandering more into deep-dish territory instead.

Can you cook this without the alcohol or will the flavors change to much? Anything non alcoholic I could substitute for the rum?

This was the most phenomenal apple pie I've ever made. The family swooned over it! It will be an heirloom recipe in our household. We did have vanilla ice cream with it, but it was almost unnecessary.

Try arrowroot or corn starch

Flour instead of tapioca like in most apple pies.

Hi, Bette. Yes, cover it with plastic wrap and store it at room temperature or the fridge.

Yes, but use a heaping 1/4 teaspoon. OR use any other double pie crust recipe, and then use this filling.

6.75 lbs of apples after they have been cored and peeled is way too much filling for this size pan. 5.5 lbs weighed before you peel and core is what I would suggest using.

Love the flavors of this pie - really good combo. My only problem was that the crust was soggy. Should I pre-bake? Melissa - help! :)

This was crazy good!!! So many flavors layered in there, all blending deliciously! This will be on our Thanksgiving table from now on. Made for a 9”, deep dish pie plate, I agree with others to do half (not ⅓) of ingredients. I used small honeycrisp apples from my tree. They took awhile to peel, core, and slice so I put them in lemon water while processing. I used my own (gluten-free) pie crust recipe but otherwise didn’t change a thing.

This pie is really good but soooooo liquidy. Had to tent the pie bc it was burning at the recommended temp and time. It is super impractical to even attempt to serve a slice because it is so thick. Decent presentation though!

I reduced the brown sugar and used only 1 cup, and substituted Bourbon for the rum. I also did 9 TBS of tapioca because everyone said it was too liquid. Was PERFECTION.

I have been making a deep dish cranberry apple pie most of my adult life. (I'm 69). I also use a 9x13 cake pan. I use a package of fresh cranberries, bad ones picked out and pulsed once or twice in the food processor, large pieces. 12 Granny Smith apples, 3 c sugar, 2 t cinnamon and 2 T butter dotted on the filling before the top crust. Filling is a beautiful shade of red. One of our Christmas favorites.

I used half the sugar and maple syrup because the apples I had were very sweet, and used dried cherries instead of cranberries. Also found 3 sticks of butter is plenty, same amount of flour and still had enough left over pastry for a 9 inch pie pan.

This was delicious, great flavors, but too much liquid in my opinion, and much more than I’ve ever seen in any other pie recipe. I’ve never had a pie spill-over so much juice, and I’ve made a LOT of pies. My oven was a total mess, and my house was filled with smoke from the burning sugar. I recommend putting a very large tray covered with foil on the bottom of your oven!

Could I make this with store bought puff pastry? (TJ's, with real butter)

Tapioca is something we can't have. What is a good substitute?Thank you!

Crust was delicious - and it was my first time making pie crust! I found the rum flavor a bit stronger than I would have preferred. I used fresh cranberries and upped the sugar a bit. I didn't have tapioca so I used corn starch (found a conversion somewhere) and it was fine, texturally. I would make the crust again but do a different filling.

Great recipe and easily adaptable. Didn’t have enough apples on hand for even the 1/3 version, so made a galette with everything proportioned to the weight of the apples. It was terrific and, with a little vanilla ice cream, we didn’t need more anyway.

Made a smaller round pie and used 1/2 the ingredients for the filling (rather than 1/3 as suggested by the tip), and it was perfect in quantity and really delicious.

Outstanding recipe - the most popular dish on our Thanksgiving table this year! The only comment I followed the recipe to a "T" ;) with one important exception: there is no way 21 cups of sliced apples will fit into a 9 x 13" baking dish. I used 14 total apples (mix of Michigan Gala and Northern Spy). Will definitely make again and again!

This is my go-to apple pie, and it gets raves. BUT NOTE: you need HALF and not 1/3 of the filling for a 9 inch pie.