Apple Cranberry Slab Pie With Ginger And Rum Recipes

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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

FLAT APPLE-CRANBERRY PIE



Flat Apple-Cranberry Pie image

"This is the best, most classic apple pie...but in portable form! My husband, Ladd, loves to cut a slice and head out the door," says Ree.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h

Yield 12 to 14 servings (makes 2 pies)

Number Of Ingredients 16

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks (12 tablespoons) cold unsalted butter
3/4 cup cold vegetable shortening
1 large egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
5 Granny Smith apples, peeled and sliced
1 cup cranberries, thawed if frozen
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
6 tablespoons unsalted butter, cut into chunks
1 large egg beaten with 1 tablespoon water

Steps:

  • Make the crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 to 4 minutes.
  • Lightly beat the egg with a fork, then add it to the crust mixture. Next, add the cold water and vinegar. Stir the mixture together until it?s just combined. Divide the dough in half and form into disks. Wrap in plastic wrap and freeze until firm, about 1 hour.
  • Make the filling: In a large bowl, toss the apples, cranberries, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
  • Line 2 baking sheets with parchment paper. With a rolling pin, begin rolling out the dough disks into 12-inch rounds on a lightly floured surface, rolling from the center outward. Be gentle and patient; it?ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Loosen the dough with a spatula, lift and carefully place each round on a prepared baking sheet.
  • Preheat the oven to 375 degrees F. Place half the apple-cranberry mixture on 1 dough round and the other half on the other round. Fold in the edges so that the dough covers 2 to 3 inches of the apple-cranberry mixture. No need to be artistic?the more rustic, the better. Freeze the pies 30 minutes.
  • Dot the tops of the pies with the butter chunks. Brush the crust edges with the egg wash. Bake the pies until the filling is golden and bubbling, 35 to 45 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Let the pies cool slightly, then slice into wedges.

APPLE CRANBERRY PIE



Apple Cranberry Pie image

Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 14

2 1/2 cups all-purpose flour (see Cook's Note)
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu
2 tablespoons freshly squeezed lemon juice
2 cups (about 8 ounces) frozen cranberries, thawed and drained
3/4 cup sugar, plus more for sprinkling
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons cornstarch
1 large egg, lightly beaten

Steps:

  • For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly.
  • Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes.
  • Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days.
  • To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
  • Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan.
  • Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
  • Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

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 GINGER CRANBERRY PIE



Apple Ginger Cranberry Pie image

Make and share this Apple Ginger Cranberry Pie recipe from Food.com.

Provided by KelBel

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 package refrigerator pie crust (Pillsbury or your favorite)
4 lbs golden delicious apples, peeled, cored and thinly sliced
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
1/4 cup crystallized ginger, chopped
3/4 cup sugar
1/4 teaspoon salt
3 tablespoons flour
1 tablespoon lemon juice

Steps:

  • In a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour, lemon juice.
  • Pour into 9" deep dish pie shell lined with pastry.
  • Cut remaining crust into strips and weave on top of pie to create lattice top, or place whole crust onto top and cut slits in top for venting.
  • Bake at 400°F for 1 hour in lower third of oven, covering edges with foil if getting too dark.
  • Transfer to rack for cooling, serve with vanilla ice cream.

CRANBERRY-APPLE LATTICE PIE



Cranberry-Apple Lattice Pie image

Two favorite fall fruits bring out the best in each other - and rum works its own mellow magic. Few people pass up a piece of this pie. - Adri Barr Crocetti, Sherman Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 21

2-1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/3 cup cold shortening
5 to 7 tablespoons ice water
FILLING:
1/2 cup dried currants or raisins
2 tablespoons dark rum or water
1 cup fresh or frozen cranberries, divided
3/4 cup sugar, divided
6 medium baking apples, such as Fuji or Braeburn (about 2 pounds), peeled and cut into 1/4-inch slices
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon ground cinnamon
EGG WASH:
2 teaspoons sugar
Dash ground cinnamon
1 large egg
1 tablespoon 2% milk or heavy whipping cream

Steps:

  • In a small bowl, mix the flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; wrap. Refrigerate for 30 minutes or overnight., In a small bowl, combine currants and rum; let stand for 20 minutes., Place 3/4 cup cranberries and 1/4 cup sugar in a food processor; pulse until cranberries are coarsely chopped. Transfer to a large bowl. Add the apples, tapioca, lemon juice, lemon zest, cinnamon, remaining sugar and currant mixture; toss to combine. Let stand for 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; if desired flute edge. Place remaining cranberries in spaces between lattice strips., For egg wash, in a small bowl, mix sugar and cinnamon; set aside. In another bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar mixture., Bake on a lower oven rack at 400° for 25 minutes. Reduce oven temperature to 325°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly., Cool on a wire rack for 30 minutes; serve warm.

Nutrition Facts : Calories 508 calories, Fat 21g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 235mg sodium, Carbohydrate 75g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.

APPLE CRANBERRY SLAB PIE WITH GINGER AND RUM



APPLE CRANBERRY SLAB PIE WITH GINGER AND RUM image

Categories     Fruit

Yield 18 to 24 servings

Number Of Ingredients 22

For the crust:
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
FOR THE FILLING
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

APPLE - CRANBERRY PIE



Apple - Cranberry Pie image

I have made this many times over the years and it is a huge hit. The sweetness of the apples and tang of the cranberries are just perfect together. With a lattice sugar sprinkled top the presentation is gorgeous and impressive. 10/08 update: Frozen cranberries will result in a very wet pie, I wouldn't suggest using them. Believe me, I just made that mistake!

Provided by Chicagoland Chef du

Categories     Dessert

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 large golden delicious apples, peeled, cored and sliced 1/2-inch thick
2 cups fresh cranberries, NOT frozen
1 cup sugar
1/3 cup flour
2 tablespoons butter, melted
1/2 teaspoon ground ginger
2 tablespoons raw sugar, for sprinkling
2 (9 inch) unbaked pie shells, rolled type
1 egg, beaten with water for egg wash
1/2 teaspoon water, for egg wash

Steps:

  • Preheat oven to 375°.
  • Combine the following in a large bowl: apples, cranberries, 1 C sugar, flour, 2 T butter, ginger.
  • Heap prepared apples & cranberries into unbaked pie shell.
  • Brush second crust for top for lattice design with egg wash, cut into thick strips and weave into a lattice pattern crust. Sprinkle with "sugar in the raw".
  • Bake for 60 minutes, until crust is golden and filling is bubbly and apples tender.

Nutrition Facts : Calories 470.2, Fat 18.8, SaturatedFat 5.8, Cholesterol 34.1, Sodium 264.9, Carbohydrate 74, Fiber 6.1, Sugar 43, Protein 4.6

MOM'S CRANBERRY APPLE PIE



Mom's Cranberry Apple Pie image

This is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.

Provided by SaraSunshine

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

2 prepared pie crusts
4 cups peeled and sliced apples
2 cups cranberries
¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
  • Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 51.9 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.4 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 255.4 mg, Sugar 26.3 g

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From stage.tasteofhome.com


CRANBERRY APPLE SLAB PIE RECIPE - THERESCIPES.INFO
Apple Cranberry Slab Pie Recipe: How to Make It tip www.tasteofhome.com. 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 …
From therecipes.info


APPLE CRANBERRY SLAB PIE - DINING AND COOKING
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. …
From diningandcooking.com


APPLE CRANBERRY SLAB PIE RECIPE | RECIPE | RECIPES, SLAB PIE, FOOD
Sep 13, 2015 - 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 g…
From pinterest.ca


CRANBERRY APPLE SLAB PIE RECIPE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


RECIPE: CRANBERRY APPLE CANDIED GINGER PIE | CBC LIFE
2019-03-13 Preparation. Roll out the bottom crust and place into your pie plate. Refrigerate while preparing the filling. In a two quart pan, whisk together cornstarch, sugar, and salt. Add the …
From cbc.ca


APPLE-CRANBERRY SLAB PIE WITH CRANBERRY DRIZZLE - NEW ENGLAND …
2021-09-24 Grease a 10-by-15-inch jelly roll pan with butter. In a large bowl, toss the apple slices and cranberries with the sugar, lemon juice, cinnamon, and salt. Set aside. Meanwhile, unwrap the larger piece of dough and place it on a lightly floured surface. Roll it out, working from the center, into a 12-by-17-inch rectangle.
From newengland.com


VEGAN APPLE CRANBERRY SLAB PIE - THEVEGLIFE
Add a little sugar and a splash of orange juice, along with spices and 2 Tbl of flour to thicken the juices. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook, uncovered, for about 10 minutes or until the apples are tender and the juices have thickened. Stir occasionally and cool completely.
From theveglife.com


APPLE CRANBERRY SLAB PIE - A WICKED WHISK
2020-04-26 Pour the sugar mixture over the apples and toss to combine. Remove the pie crust from the refrigerator and preheat oven to 425 degrees. Pour the apple filling into the crust and lightly spread out into an even layer. Sprinkle the topping …
From awickedwhisk.com


APPLE CRANBERRY SLAB PIE - MEALPLANNERPRO.COM
2017-07-07 2 3/4 cups flour; 1/2 cup plus 1 tbsp granulated sugar; Pinch of kosher salt; 16 tbsp unsalted butter cubed and chilled; 1/2 cup ice water
From mealplannerpro.com


APPLE CRANBERRY SLAB PIE RECIPE | RECIPE | SLAB PIE, SLAB PIE …
Nov 4, 2017 - 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 g…
From pinterest.co.uk


CRANBERRY APPLE SLAB PIE - KITCHEN JOY
2014-11-12 Preheat oven to 425 degrees F. In a large bowl, toss together the cranberries, sugar, brown sugar, cinnamon, and flour. Set aside. Peel and slice apples. Arrange sliced apples in even layers on the chilled crust. Spread cranberry/sugar mixture evenly over top of the apples. Sprinkle cubes of butter on top of filling.
From kitchenjoyblog.com


APPLE CRANBERRY SLAB PIE RECIPE
Get one of our Apple cranberry slab pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Apple Cranberry Slab Pie Tasteofhome.com My husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend... 45 Min; 15 servings; Bookmark. 80% Easy Apple-Cranberry Slab Pie Bhg.com. 25 Min; 12 servings; …
From crecipe.com


RECIPE: APPLE CRANBERRY SLAB PIE WITH GINGER AND RUM
1½ tablespoons Demerara sugar . 1. 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 ...
From seattletimes.com


RECIPE: FILL THIS SLAB PIE WITH APPLES AND ... - THE BOSTON GLOBE
2019-11-19 1. Have on hand a 9-by-13-inch baking dish. 2. In a bowl, toss the apples, cranberries, sugar, cinnamon, nutmeg, salt, and lemon juice until evenly coated. 3. On a lightly floured counter, roll ...
From bostonglobe.com


CRANBERRY-APPLE SLAB PIE RECIPE
Get one of our Cranberry-apple slab pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 64% Apple Cranberry Slab Pie Tasteofhome.com My husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend... 45 Min; 15 servings; Bookmark. 95% Cranberry-Apple Slab Pie Myrecipes.com Three different types …
From crecipe.com


FRESH APPLE CRANBERRY PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off …
From recipeschoice.com


APPLE CRUMB SLAB PIE | 12 TOMATOES
Place crust into a 10x15-inch jelly roll pan, pressing into the corners. Fold any overhang down so crust is even with edges of the pan. In a large bowl, mix together the brown sugar, flour, cinnamon, and nutmeg. Add apples and toss to coat. Spoon apples into pan, spreading evenly across the crust.
From 12tomatoes.com


HOW TO MAKE APPLE CRANBERRY SLAB PIE (WITH PICTURES) - WIKIHOW
2021-04-05 5. Mix the apple cranberry filling and preheat the oven. Turn the oven on to 425 degrees F (218 C). Peel, core, and slice 6 ¾ pounds (3 kg) of apples into 1/4-inch slices. Place the apples in a large mixing bowl along with the filling ingredients and stir them till they're combined. Let the mixture sit 10 minutes.
From wikihow.com


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