CRANBERRY APPLE SLAB PIE
Hands-on time: 55 minutes Total time: 2¼ hours Makes: 24 servings
Making a pie in a large jelly roll pan means you can easily serve a crowd. Plus, a slab is so much simpler to transport and slice. Talk about a win-win!
5 cups all-purpose flour
1¾ tsp salt
1 cup cold unsalted butter, cubed
1 cup cold lard or vegetable shortening,
½ cup ice water (approx)
6 tbsp sour cream
2 cups packed brown sugar
4 tsp cornstarch
4 tsp vanilla
¼ tsp cinnamon
6 firm cooking apples (such
as Gala or Golden Delicious), peeled,
cored and chopped (about 8 cups)
3 cups frozen cranberries
1 tbsp grated fresh ginger
2 egg yolks, lightly beaten
1 tbsp coarse sugar
In bowl, whisk flour with 1½ tsp of the salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
Whisk together ice water, sour cream and eggs. Drizzle over flour mixture; toss with fork to form ragged dough, adding up to 1 tbsp more ice water if necessary.
Form two-thirds of the dough into disc; form remaining dough into separate disc. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Meanwhile, in large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon and remaining salt. Add apples, cranberries and ginger; toss to coat. Set aside.
On lightly floured work surface, roll out larger pastry disc to ⅛-inch thickness to fit 17- x 13-inch jelly roll pan with 1-inch high sides. Fold in half lengthwise; fold again. Transfer to jelly roll pan; unfold dough, pinching together any tears. Arrange in pan; trim to fit, leaving ½-inch overhang and reserving scraps.
Scrape apple mixture into crust, spreading to edges.
Rollto ⅛-inchout remaining thickness; pastrycut into disc 1½-inchand scraps wide strips. Weave strips, about 2 inches apart, over filling to form lattice top, pinching together any tears or short strips. Trim ends, leaving ½-inch overhang. Lightly brush some of the egg yolks onto bottom pastry rim under each strip; press to seal. Fold both edges under. Brush lattice with remaining egg yolks; sprinkle with coarse sugar.
Bake on bottom rack of 425°F oven for 10 minutes. Reduce heat to 350°F and bake until filling is bubbling and crust is golden, about 40 minutes. Let cool completely in pan.
PER SERVING: about 331 cal, 4 g pro, 16 g total fat (8 g sat. fat), 43 g carb (2 g dietary fibre, 23 g sugar), 56 mg chol, 167 mg sodium, 112 mg potassium. % RD I: 3% calcium, 10% iron, 8% vit A, 3% vit C, 18% folate.
TIP FROM THE TEST KITCHEN
Don’t own a jelly roll pan? Look for one alongside baking sheets in the kitchen section of major retailers and department stores.
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