Hello there– This is one of those recipes where the effort to result ratio is happily very low. Aside from peeling and chunking apples, you could do it in a few minutes!
Took the idea from the new Magnolia magazine. You know. Joanna Gaines from “Fixer Upper” fame?! That show is on regular rotation at our house.
Also, it is such a homey pretty dessert– and sitting warm on a plate with a scoop of ice cream is darn irresistible– i.e. I served it to friends on Wednesday night and leftovers for breakfast Thursday morning. I think you might really like it!
APPLE CRANBERRY SLAB PIE
2 large apples
1/3 cup dried cranberries (snipped to bits)
1/3 cup sugar
2 tab. flour
1/2 tsp. cinnamon
1 sheet puff pastry (half of a 17 oz. box)
milk or half & half for brushing
coarse sugar for sprinkling*
1/2 cup powdered sugar
1/4 tsp. vanilla
2 or 3 tsp. milk
Peel and core the apples. Cut them into thin slices. Chop the cranberries to bits. Then in a bowl mix together the apples, cranberries, sugar, flour and cinnamon. Set aside.
On a floured surface, roll out the puff pastry with a rolling pin– to a 10″ x 15″ rectangle. Cut it in half. Put one of the halves on a baking sheet that has been sprayed with cooking spray– or use a piece of parchment paper under the pastry.
Stack the apple mixture on the half of the pastry on the baking sheet, leaving about an inch uncovered around the edges. Place the remaining half of the pastry on top and crimp the edges with a fork. Brush the top with milk and sprinkle it with coarse sugar.
Pop the slab pie into a 375 degree over for 35 to 40 minutes, until it has browned nicely and the filling is bubbly. (If it starts to overbrown before the time is up, cover the pie loosely with foil the last few minutes.)
For serving, mix together the powdered sugar, vanilla and salt. Add 2 tsp. of milk and stir. If it seems too thick to drizzle over the pie, stir in another teaspoon of milk and drizzle away! Very best eaten hot from the oven!