Apple Cranberry Slab Pie

Posted on November 13, 2025November 12, 2025 by Reluctant Retiree

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.

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32 Pecan Dessert Recipes That Go Beyond the Pie

Posted on November 9, 2025November 7, 2025 by Reluctant Retiree

Baking with pecans brings a little bit of everything—crunch, warmth, richness, and just enough texture to hold up against gooey fillings and soft crumbs. Their buttery bite shows up in a wide range of pecan desserts, from chocolate dessert bars and sticky buns to pie crusts and spiced quick breads.

This collection highlights creative ways to use pecans beyond the pie. You’ll find cookies, bars and candies that carry all the coziness of nutty fall desserts, as well as modern takes like honey-pecan cheesecakes and caramel-pecan desserts. Some recipes turn popular pie fillings—like brown sugar, pumpkin and toasted pecans—into easy-to-slice dessert bars. And there’s room for pies too—from mini pecan to apple with toasted nuts and even a cherry-chocolate version that is rich, decadent and satisfying.

We chose some of the best pecan dessert recipes that cover every skill level—easy desserts for beginners and dishes that require a little more time and technique. So whether you’re baking for a festive table or a quick, small-batch treat, pecans bring flavor and texture to every bite.

Taste of Home

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Brown Bag Apple Pie

Posted on October 4, 2025October 2, 2025 by Reluctant Retiree

If you’ve ever pulled an apple pie out of the oven to find a burnt crust or soupy filling, baking an apple pie in a brown bag might be the game-changing trick you didn’t know you needed!

While there are plenty of pie-baking tips, like using a pie shield to protect the edges or precooking the filling, the paper bag apple pie method is a one-step hack. It keeps the crust crisp and flaky without overbrowning and gives you a tender, thickened fruit filling every time.

The best part about this brown bag apple pie recipe? The big reveal! Since you can’t peek inside while it bakes, tearing open the bag to uncover a golden pie bubbling with spiced apple goodness feels almost magical. And the paper bag method isn’t just for apple pies—you can use it with most fruit pie recipes.

Why do you bake an apple pie in a brown paper bag?

Baking an apple pie in a brown paper bag guarantees a crisp, evenly cooked crust and a perfectly tender fruit filling. But how does it work? The paper bag acts as both a steamer and a shield. It traps moisture to keep the apples tender, not mushy, and protects the crust from the oven’s direct heat. The pie bakes up flaky and golden all over without overbrowning.

Ingredients for Brown Bag Apple Pie

Pie dough: You’ll need enough dough for a double-crust pie (unless you want to skip the top crust for a crumble topping—see below!). Store-bought pie crust is a timesaver, but if you want to bake the entire pie from scratch, you need only four ingredients to make a classic butter crust.
Apples: The best apples for pie are firm and hold their shape when cooked, like Granny Smith, Honeycrisp or Braeburn apples. We recommend using a mix of sweet and tart varieties for more complexity.
Sugar: We use brown sugar and granulated white sugar to sweeten the pie filling and add a touch of caramel flavor.
Tapioca flour: This thickening agent helps set the filling and keeps the apple juices from turning the filling into a soupy mess. You can also use cornstarch if you don’t have tapioca flour.
Spices: Ground cinnamon and nutmeg bring that signature cozy flavor that apple pie is known for.
Lemon juice: A couple of tablespoons of lemon juice brighten the flavor of the filling. Half a medium lemon should yield enough juice.
Egg: Brushing the crust with egg wash is optional but highly recommended to give the pie an irresistible golden color and bakery-style shine.
Brown paper bag: We’re all for eco-friendly choices, but this isn’t the time to reuse grocery bags with inks or dyes. For safe baking, stick with a plain kraft paper bag, or make your own by stapling together several large pieces of parchment.