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

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.

Photographs: Vicky Wasik; Food Stylist: María del Mar Sacasa

A large Thanksgiving gathering can be stressful enough without having to think about how you're going to make enough pies to feed everyone. Slab pies—that is, pies baked in rimmed baking sheets—are the answer to that problem. They're big enough to feed at least 16 people, but take just about the same amount of work as a standard pie.

Our cranberry apple slab pie starts with a double batch of our easy pie dough recipe (see the step-by-step illustrated breakdown of the process here), which is rolled out and fitted into a parchment-lined rimmed baking sheet. The pie crust is filled with fresh cranberries, sliced apples, a little bit of cinnamon and sugar, and a simple streusel-like crumb topping made with oats, butter, and brown sugar. Bake it, cool it, serve it, and your dessert woes will be a thing of the past—just like pilgrims, and Thanksgiving feasts that actually mean something beyond stuffing your face.

Get the recipe here, or jump straight to the step-by-step photo guide here.