Apple Cranberry Slab Pie

I like to think of apple cranberry slab pie as the winter version of a summery mixed berry pie. It’s filled with four different fruits—apples, cranberries, raspberries, and the zest and juice of oranges—that are baked with sweet cinnamon and cozy nutmeg. The filling is fully encased between two flaky pie crusts with an easy, faux lattice topping so we can peek at the cranberry-colored fruits inside. The slab pie serves 15, so it can be a strong contender for anyone who attends a big Thanksgiving or holiday party every year.

Ingredients for Apple Cranberry Slab Pie

• Pie crust dough: To make pie crust dough from scratch, take out a large bowl and whisk together 4-1/2 cups all-purpose flour, 1 tablespoon sugar and 2 teaspoons salt. Cut in 1-3/4 cups shortening until the mixture is crumbly. In a small bowl, whisk together a large egg, 1 tablespoon white vinegar and 1/2 cup ice water. Gradually add the egg mixture to the flour mixture, tossing it with a fork until the dough holds together when pressed.
• Sugar: Granulated sugar sweetens the pie filling. Light brown sugar, which imparts a caramel-like flavor, could also deepen the sweetness a bit.
• All-purpose flour: The fruits will expel a lot of liquid as they bake. Adding all-purpose flour to the filling thickens that liquid, turning it into a sort of glossy sauce. Don’t skip the flour or the pie filling will be a pool of liquid!
• Apples: Tart, firm apples, like Honeycrisp or Granny Smith, are best for a pie filling. Always peel the apples first, then core and slice them.
• Raspberries: Use fresh or frozen raspberries here. If using frozen, thaw the raspberries completely, then strain the excess liquid.
• Cranberries: You can normally find fresh cranberries during late fall and throughout the winter season. Grocery stores will stock them in the refrigerated produce section, but you could also use frozen. If using frozen, thaw the cranberries completely and drain the excess liquid.
• Oranges: Orange zest and juice brighten the pie’s flavor. You’ll need about two oranges to get 1/2 cup of fresh orange juice, although you can use orange juice from the store.
• Spices: Nutmeg and cinnamon add to this pie’s cozy, wintery flavor. Grate your nutmeg fresh for the boldest taste, and invest in other types of cinnamon for more nuanced flavors.