Best Apple Raspberry Slab Pie Recipes

APPLE CRANBERRY SLAB PIE

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.

APPLE-RASPBERRY SLAB PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out one piece of pate brisee to a 15-by-12-inch rectangle. Fit into a 13-by-9 1/4-inch rimmed baking sheet, pressing into corners. Trim to a 1-inch overhang all around. Chill while assembling filling.
• Using a sharp knife, split vanilla bean and scrape seeds into a large bowl along with 1/4 cup flour, sugar, salt, cinnamon, apples, and lemon juice; toss to combine. Pour mixture evenly over chilled pie crust. Top with raspberries and dot with butter.
• On a lightly floured work surface, roll out remaining piece of dough to a 15-by-12-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Using a sharp knife, make slits in the dough to create a star shape, to allow steam to escape. Chill for 20 minutes.
• In a small bowl, whisk together egg and heavy cream. Brush top of crust with egg mixture and sprinkle with sanding sugar. Transfer to oven and bake until crust is deep brown, 65 to 75 minutes. Let cool slightly before cutting and serving.

BERRY APPLE PIE

Steps:

• In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

FARM APPLE PAN PIE

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. , Divide dough in half. On a lightly floured surface, roll half of dough to fit a 15x10 x1-in. baking pan. , Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture. , Roll remaining dough to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top crust. Bake at 400° until crust is golden brown and filling is bubbly, 50 minutes.

CINNAMON-SWIRL APPLE SLAB PIE

Steps:

• On a lightly floured piece of parchment, roll one disk of dough into a 12-by-17-inch rectangle. Transfer crust to a 10 1/2-by-15 1/4-inch rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes.
• In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 12-by-16-inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
• Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on a rack below. In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
• Cut dough log into 1/4-inch slices, rotating with each slice to keep slices round. (You'll need 63 slices total.) Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.
• Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it's made.

APPLE CRANBERRY SLAB PIE

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.