Apple Cranberry Slab | Schnucks

Apple Cranberry Slab

All About Apples, Desserts

Looking for a pie recipe that will feed a larger group? The apple cranberry slab pie is a delicious solution. Featuring fresh apples, dried cranberries, cinnamon and nutmeg; you will impress your guests with this sweet dessert.

1H 45M

18

Looking for a pie recipe that will feed a larger group? The apple cranberry slab pie is a delicious solution. Featuring fresh apples, dried cranberries, cinnamon and nutmeg; you will impress your guests with this sweet dessert.

Ingredients

  • Schnucks nonstick cooking spray
  • 1 small lemon
  • 4 lb. Stemilt Braeburn, Fuji or Granny Smith Lil Snappers, peeled, cored and sliced
  • 1 cup Schnucks sweetened dried cranberries
  • 3/4 cup Schnucks granulated sugar
  • 3 tbsp. cornstarch
  • 2 tsp. McCormick ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. Schnucks ground nutmeg
  • 2 pkgs. refrigerated rolled pie crusts, softened
  • 2 cups Schnucks cornflakes, crushed to 3/4 cup
  • 2 tbsp. Schnucks unsalted butter
  • 1 large Schnucks egg
  • 1 tbsp. Schnucks whole milk
  • Schnucks all-purpose flour, for dusting

Instructions

  1. Preheat oven to 375°F. Spray bottom of large rimmed baking pan with nonstick baking spray. From lemon, squeeze 2 tablespoons juice. In large bowl, toss apples and cranberries with lemon juice. In small bowl, stir sugar, cornstarch, cinnamon, salt and nutmeg. Sprinkle sugar mixture over apples; gently toss until apples are well coated.
  2. On lightly floured surface, unwrap, unroll and stack 2 crusts on top of each other. With rolling pin, roll crusts to 18 x 13" rectangle. Transfer crust to prepared pan, pressing into corners. Dough should drape over edges of pan by about 3/4 inch; trim edges if necessary. Evenly sprinkle cornflakes over crust; spread apple mixture over cornflakes. Dot with butter.
  3. On lightly floured surface, repeat with remaining 2 crusts, rolling to 16 x 11" rectangle; place over filling. Fold edges of bottom crust over edges of top crust; with fingers, crimp crust edges tightly to seal.
  4. In small bowl, with whisk, beat egg and milk. With small brush, evenly brush top of crust with egg mixture. With paring knife, cut twelve ½" slits in top crust.
  5. Bake pie 1 hour to 1 hour 10 minutes or until filling bubbles and top is golden brown; cool on wire rack 45 minutes. Cut pie into 3 strips lengthwise, then cut each strip into 6 pieces to serve. Can be served warm or cool completely to serve at room temperature.

Nutrition Facts

251 CALORIES Per Serving

FAT: 8G

SATURATED FAT: 3G

CHOLESTEROL: 13MG

SODIUM: 196MG

CARBOHYDRATES: 45G

FIBER: 4G

SUGAR: 24G

PROTEIN: 2G

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