Gallery: Step-by-Step: How to Make Cranberry Apple Slab Pie

Perfect Pie for a Crowd
Perfect Pie for a Crowd

A cranberry apple slab pie is perfect for feeding a large family or a big group of friends with minimal fuss.

Step 1: Line Sheet Tray
Step 1: Line Sheet Tray

Line a 12- by 17-inch rimmed baking sheet with parchment paper, creasing the paper into the corners and allowing it to overhang slightly.

Step 2: Shape Pie Dough
Step 2: Shape Pie Dough

Form a double batch of our Easy Pie Dough (enough for 2 double-crusted pies or 4 single-crust pies) into a 4- by 8-inch rectangle on a lightly floured surface.

Step 3: Roll Dough
Step 3: Roll Dough

Use a rolling pin to roll the dough out into a 14- by 19-inch rectangle. It should be large enough to completely cover the bottom and sides of the baking sheet.

Step 4: Transfer Dough
Step 4: Transfer Dough

Transfer the dough to the lined baking sheet by carefully rolling it over a rolling pin and unrolling it on top of the pan.

Step 5: Lift and Fit
Step 5: Lift and Fit

Fit the dough into the edges of the pan by lifting up the sides and carefully pressing the dough down into the corners.

Step 6: Tuck Edges Under
Step 6: Tuck Edges Under

Trim the overhanging crust to about 1/2 inch over the edge of the rim, then tuck the edge under itself so that it is flush with the edge of the pan.

Step 7: Flute
Step 7: Flute

Flute the edges of the crust using the thumb and forefinger of one hand and the forefinger of the other.

Step 8: Chill
Step 8: Chill

Place the fluted crust in the refrigerator to chill for 1 hour. This will help the crust keep its shape as it bakes.

Step 9: Combine Dry Ingredients for Crumble
Step 9: Combine Dry Ingredients for Crumble

In a large bowl, combine 2 ounces (about 3/4 cup) rolled oats, 1 ounce all-purpose flour, 4 ounces (about 7 tablespoons) light brown sugar, and a pinch of salt. Whisk them together to combine.

Step 10: Add Butter
Step 10: Add Butter

Add 3 ounces (6 tablespoons) cold unsalted butter, cut into 1/4-inch pats, and work it into the crumble mixture with your fingertips until well combined.

Step 11: Chill Topping
Step 11: Chill Topping

Chill the crumble mixture for at least 1 hour before using it.

Step 12: Slice Apples
Step 12: Slice Apples

When you're ready to bake, adjust the oven rack to the lower middle position and preheat the oven to 425°F. Peel and cut 10 to 12 medium baking apples, such as Golden Delicious or Granny Smith, into 1/4-inch slices.

Step 13: Sprinkle Crust With Sugar
Step 13: Sprinkle Crust With Sugar

Combine 8 ounces granulated sugar (about 1 cup plus 2 tablespoons) with a teaspoon of ground cinnamon and sprinkle half of the mixture over the bottom of the pie crust.

Step 14: Sprinkle Cranberries
Step 14: Sprinkle Cranberries

Sprinkle the bottom of the crust with 3 ounces fresh cranberries.

Step 15: Shingle Apples
Step 15: Shingle Apples

Shingle the apple slices over the cranberries in neat rows until the pie shell is completely filled.

Step 16: Macerate Cranberries
Step 16: Macerate Cranberries

Roughly chop another 3 ounces of cranberries and toss them with the remaining cinnamon sugar.

Step 17: Add Cranberries and Sugar
Step 17: Add Cranberries and Sugar

Sprinkle the macerated cranberries and cinnamon sugar over the apples.

Step 18: Add Crumble
Step 18: Add Crumble

Break up the chilled crumble into small pieces and sprinkle it evenly over the surface of the pie.

Step 19: Bake
Step 19: Bake

Place the pie in the preheated 425°F oven for 20 minutes. Rotate, cover the filling loosely with foil, reduce the heat to 375°F, and continue baking until the filling is bubbling in the center and the crumble and crust are deep golden brown, 50 to 55 minutes longer.

Step 20: Cool and Serve
Step 20: Cool and Serve

Allow the pie to cool completely to room temperature in the pan—at least 2 hours and up to overnight—before slicing it into squares and serving it.