Best Apple Cranberry Slab Pie With Ginger And Rum Recipes

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APPLE CRANBERRY SLAB PIE



Apple Cranberry Slab Pie image

My husband loves pie, so I made one with apples, raspberries and cranberries. It's so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 15 servings.

Number Of Ingredients 11

Pastry for 2 double-crust pies
1-1/2 cups sugar
1/4 cup all-purpose flour
4 medium tart apples, peeled and sliced (about 4-1/2 cups)
4 cups frozen or fresh raspberries
2 cups fresh or frozen cranberries
2 teaspoons grated orange zest
1/2 cup orange juice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Optional: Additional orange juice and sugar

Steps:

  • Divide pastry dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly., Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Add filling., On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with additional orange juice; sprinkle with additional sugar., Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 478 calories, Fat 23g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 322mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 3g fiber), Protein 5g protein.

APPLE CRANBERRY SLAB PIE



Apple Cranberry Slab Pie image

A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies. Serve with whipped crème fraîche and small glasses of good, aged rum. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h30m

Yield 18 to 24 servings

Number Of Ingredients 20

3 3/4 cups all-purpose flour (450 grams)
1 teaspoon fine sea salt (6 grams)
3 sticks plus 6 tablespoons butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces (15 ounces/425 grams)
6 to 8 tablespoons ice water, more as needed
6 3/4 pounds apples, preferably a mixture of Gala, Golden Delicious and Granny Smith, peeled, cored and sliced 1/4-inch thick (21 cups/about 3 kilograms)
1 1/2 packed cups light brown sugar (300 grams)
3/4 cup maple syrup
1 cup dried cranberries (150 grams)
6 tablespoons instant tapioca (75 grams)
3 tablespoons dark rum
1 1/2 teaspoons finely grated lemon zest (3 grams)
2 tablespoons lemon juice
1 tablespoon grated fresh ginger (18 grams)
1 1/4 teaspoons fine sea salt (9 grams)
2 1/4 teaspoons ground cinnamon (6 grams)
3/4 teaspoon grated nutmeg
2 tablespoons unsalted butter, diced small (1 ounce/28 grams)
1 large egg, lightly beaten
1 tablespoon heavy cream
1 1/2 tablespoons Demerara sugar (20 grams)

Steps:

  • Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. Form dough into two balls, one about 2/3 of dough and the other the remaining 1/3 of dough. Wrap each with plastic and flatten into disks. Refrigerate at least 1 hour and up to 2 days before rolling out and baking.
  • Lightly flour a work surface and remove the plastic wrap from the larger dough ball. Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting with flour if dough sticks. (Leave smaller dough ball in the fridge.) Transfer rolled-out dough to a 9-by-13-inch baking dish. Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides. Crimp the top edges. Chill dough in fridge until ready to fill.
  • Roll out remaining dough ball to a 10-by-13-inch rectangle, dusting with flour if dough is sticking. Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Reroll scraps if necessary to use up as much dough as possible. Transfer cutouts to a small baking sheet. Return baking pan and sheet to refrigerator to chill while you prepare filling.
  • Heat oven to 425 degrees. Arrange a wire rack in the lowest position in the oven. Place a large rimmed baking sheet on the floor of the oven to preheat.
  • Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. Let mixture stand 10 minutes. Pour filling into bottom pie crust and dot with 2 tablespoons diced butter. Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan. Whisk together egg and cream. Brush over crust; sprinkle with Demerara sugar.
  • Move rimmed baking sheet from oven floor to lowest rack. Place pie pan on baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue baking until crust is golden brown and juices are bubbling thickly, 40 to 60 minutes longer. Loosely tent top of pie with foil if crust browns before filling is ready. Transfer pie to a wire rack to cool completely before serving.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 1 gram

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What is an Apple Cranberry Slab Pie with Ginger and Rum Recipes?

Apple cranberry slab pie with ginger and rum recipe is an exceptional dessert dish that combines the fresh and sweet-tart flavors of apples and cranberries with the warm kick of ginger and the rich note of rum. Pie lovers can enjoy this delectable, mouthwatering treat that is perfect for any occasion or any time of the year. It is typically baked in a large rectangular baking sheet, producing a big, flat pie with plenty of slices to share.
Ingredients Used in Apple Cranberry Slab Pie with Ginger and Rum Recipes
The buttery, flaky pastry crust and the flavorful filling of the apple cranberry slab pie with ginger and rum recipe require a handful of ingredients to create a mouthwatering masterpiece. Here are some of the commonly used ingredients:
  • All-purpose flour
  • Sugar
  • Salt
  • Butter
  • Cold water
  • Lemon juice
  • Fresh cranberries
  • Granny Smith apples
  • Ginger
  • Rum
  • Cornstarch
  • Egg
  • Milk
The Making Process of Apple Cranberry Slab Pie with Ginger and Rum Recipes
Preparation of the apple cranberry slab pie with ginger and rum recipe involves several steps, including:
  1. Preparing the pastry crust. This involves mixing flour, sugar, and salt in a large bowl. Butter is added and combined until it forms small pieces. Add cold water and lemon juice mixture to the bowl and mix until it forms a dough ball. This is chilled for 30 minutes before rolling out.
  2. Preparing the filling. Cranberries, apples, ginger, and sugar are heated up in a saucepan, and then flour, cornstarch, and rum are added.
  3. Combining the crust and filling. The rolled-out pastry crust is positioned on a baking sheet, and then the filling is poured in the center.
  4. Add a top layer of the pastry crust. Once the filling is evenly spread out, the second batch of rolled-out pastry crust is placed on top of the filling.
  5. Decorative scoring of the crust. Using a knife, the top crust is scored in a cross-hatch pattern. A mixture of beaten egg and milk is then brushed on top of the crust.
  6. Baking the slab pie. The filled pastry crust is then baked for approximately 45-50 minutes in a preheated oven.
The Unique Characteristics of Apple Cranberry Slab Pie with Ginger and Rum Recipes
Apple cranberry slab pie with ginger and rum recipe stands out among other pie varieties due to its unique flavor combination and texture. Here are some of its notable characteristics:
  • A combination of sweet, tart, and spicy flavors that come from the fresh apples, cranberries, ginger, and rum, respectively. It produces a complex flavor profile that hits all the right notes in one bite.
  • The pastry crust is crispy and buttery, while the filling is gooey, juicy, and flavorful.
  • It is visually attractive, with a golden, flaky crust and a vibrant, ruby-red filling.
  • Its recipe is flexible and customizable to suit individual preferences. It may be made as a small or larger pie, depending on the occasion.
The Benefits of Apple Cranberry Slab Pie with Ginger and Rum Recipes
Apart from being a delicious dessert, apple cranberry slab pie with ginger and rum recipe contains essential nutrients that are beneficial to the body. Here are some of its benefits:
  • Apples and cranberries are rich in vitamins, minerals, and antioxidants that boost the immune system, promote healthy digestion, and reduce the risk of chronic diseases such as heart disease and cancer.
  • Ginger contains anti-inflammatory properties which reduce inflammation, relieve nausea, and alleviate menstrual cramps. It also improves brain function and reduces blood sugar levels.
  • Rum contains potassium, magnesium, and iron that enhance blood circulation, promote relaxation, and increase metabolism. It also reduces anxiety and stress levels in the body.
  • Its recipe is flexible and can be adjusted to include a reduced amount of sugar and fat, making it a healthier option for people who are watching their weight and sugar intake.
Conclusion
In summary, the apple cranberry slab pie with ginger and rum recipe is a unique dessert dish that combines the best of both worlds in terms of nutrition and taste. Its preparation is simple and enjoyable, and the end result yields a delectable pastry treat that is ideal for sharing with family and friends. Its flavor profile, nutritional value, and customizable recipe make it a dessert dish that will leave a lasting impression on any pie lover.
Apple cranberry slab pie with ginger and rum recipes is a delicious and impressive dessert that is perfect for any occasion. The combination of sweet and tart flavors, coupled with the warm spices of ginger and rum make for a satisfying and flavorful treat. Making this pie requires following a few essential tips that can help ensure it comes out well. In this article, we will discuss valuable tips and tricks to bear in mind when making an apple cranberry slab pie with ginger and rum.

Tip 1: Use the Right Ingredients

The quality and quantity of ingredients that you use will directly affect the taste and texture of the pie. When purchasing apples, select firm, tart apples like Granny Smith or Honeycrisp, as they will hold their shape well and provide a good balance of sweetness and tartness. For cranberries, use fresh or frozen cranberries, depending on the season. If using frozen, thaw them out first and pat them dry with a paper towel to get rid of excess moisture. For the ginger, fresh ginger is best as it provides a more intense flavor. If fresh ginger is unavailable, you can use ground ginger; however, use half the amount indicated in the recipe. Additionally, spiced rum provides added flavor to the pie.

Tip 2: Prepare the Apples and Cranberries Properly

Proper preparation of the fruit is crucial when making an apple cranberry slab pie with ginger and rum. First, peel the apples and slice them into thin wedges (around 8 to 10 slices per apple, depending on size). After slicing, place the apple slices in a large bowl of cold water mixed with one or two tablespoons of lemon juice. The acid from the lemon juice will prevent the apple slices from browning. For the cranberries, rinse them thoroughly and remove any stems or leaves. Afterward, place the cranberries in a clean kitchen towel and use it to pat them dry.

Tip 3: Make the Flaky Pie Crust from Scratch

Making the pie crust from scratch is a crucial step in creating a successful and flavorful apple cranberry slab pie. There are two standard methods for making pie crusts: the all-butter pie crust and the butter-shortening crust. For the all-butter crust, you will need unsalted butter, all-purpose flour, salt, and ice water. Cut the butter into cubes and place it in the freezer for 15 minutes to chill. Next, combine the flour and salt in a large mixing bowl, add the chilled butter, and use your hands or a pastry cutter to mix everything until the mixture is coarse and crumbly, with pea-sized lumps of butter remaining. Then, add ice water gradually, stirring gently until the mixture comes together to form a cohesive ball of dough. Wrap the dough in plastic wrap and chill in the refrigerator for at least an hour before rolling it out. The butter-shortening crust requires a mixture of unsalted butter and vegetable shortening. To prepare it, combine flour, sugar, and salt in a large mixing bowl. Cut the butter and vegetable shortening into small pieces and then toss them in the flour mixture. Use a pastry cutter or two forks to cut the fats into the flour mixture until it becomes crumbly. Gradually drizzle ice water into the mixture while stirring until the dough clumps together. Knead the dough briefly and divide it in half. Roll out the dough and then transfer it to a pie dish.

Tip 4: Use a Good Rolling Pin

A good rolling pin is an essential tool when making a pie crust. A rolling pin that is too heavy, too light, or has uneven weight distribution may create an uneven crust. It is also important to ensure that the dough is rolled out to the correct thickness, preferably around 1/8 inch. To prevent sticking, coat the rolling pin and work surface with flour regularly.

Tip 5: Arrange the Fruit Evenly on the Pie Crust

When arranging the fruit filling on the pie crust, it is important to ensure that it is evenly distributed. Start by placing the apple slices in an even layer on the bottom of the crust, and then scatter the cranberries on top of the apples. The objective is to create a balance of flavors and textures in every bite.

Tip 6: Add Spices and Rum to the Filling Mixture

Adding ground ginger, cinnamon, and nutmeg to the apple cranberry filling mixture helps to complement the sweet and tart flavors of the fruit, creating a more balanced and flavorful pie. Additionally, adding spiced rum to the filling mixture creates a subtle warmth and depth of flavor that elevates the taste of the final product.

Tip 7: Bottom Is Important in Slab Pie

Since slab pies are typically baked in shallow baking sheets instead of a deep dish, the bottom crust takes on an even more significant role. To prevent the bottom from getting soggy and undercooked, pre-bake it before adding the pie filling. To do this, preheat the oven to 400 degrees Fahrenheit, and once the pie crust is rolled out and placed in the baking sheet, prick it several times with a fork to allow steam to escape during baking. Then, place a sheet of parchment paper on top of the crust and fill the crust with pie weights (or uncooked rice) to help hold its shape. Once done, bake the crust for 15 minutes, then remove the weights and parchment paper and bake for another 10 minutes until golden brown.

Tip 8: Baking Time is Key

Baking time is crucial when making an apple cranberry slab pie with ginger and rum. The pie should be baked until the filling is bubbling and the crust is golden brown. Depending on your oven's temperature and the thickness of your pie crust, the baking time may vary. Check the pie frequently to prevent over-browning and to ensure that it is cooked throughout.
Conclusion
Making apple cranberry slab pie with ginger and rum recipes can be a fun and rewarding experience. However, following these valuable tips and tricks will help you make a delicious and impressive dessert that everyone will love. From using quality ingredients and making the right pie crust to properly preparing the fruit filling and baking the pie to perfection, these tips can help make your pie a success. So, go ahead and try making this pie the next time you want to impress your family and friends, and you won't regret it!

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