Apple-Cranberry Slab Pie

Oh, my goodness, this was so good! We went to dinner at a friend's last weekend and we were asked to bring either an appetizer or dessert. I gravitate towards desserts and went looking at my pinterest board. This looked good and since there were going to be eight of us plus a couple of kids I needed something that had at least 10 servings. I didn't get a good picture, I was running late trying to finish the glaze, get it on, plus get changed to go out but at least I got one before we finished it off.

Apple-Cranberry Slab Pie
serves 16

2 1/2 pounds apples, peeled, cored, and thinly sliced (about 7 cups)
1 c dried cranberries
2/3 c sugar
1/4 c flour
1 tsp cinnamon
1 package puff pastry (2 sheets), thawed
1/4 c unsalted butter, cubed
about 3 Tbsp milk
coarse sugar (for sprinkling on top crust)

2 cups confectioners' sugar
1/4 c unsalted butter, melted
4-5 tsp milk
1 tsp vanilla
1/2 tsp salt

Preheat the oven to 350° and lightly grease a 15x10 baking sheet. In a large bowl stir together the apples, cranberries, sugar, flour, and cinnamon. Set aside.

On a lightly floured surface, unfold one pastry sheet. Roll the pastry into a 16x11 inch rectangle and transfer to the baking sheet. Spread the filling over the pastry to within an inch of the edge. Evenly dot the filling with the cubed butter.

Unfold the second pastry sheet and roll into a 15x10 inch rectangle. Place this on top of the filling. Brush the edge of the bottom pastry with milk. Fold the bottom pastry over the top and press to seal with a fork.

Using a sharp knife cut slits in the top pastry. Brush with milk and sprinkle with the coarse sugar.

Bake 50-55 minutes until the filling is bubbly and the pastry is puffed and golden. If needed to prevent overbrowning cover the edges of the pastry for the last 10-15 minutes of baking.

While the pie cools, prepare the icing. In a bowl combine the confectioners' sugar, butter, vanilla, and salt; add enough milk to reach a drizzling consistency.

Once the pastry has cooled drizzle the frosting over top, slice, and serve.


from inspired by charm