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RECIPE
Cranberry Sage Slab Pie
Large Sheet Pan
Fruit
Under 2 hours
4-6
RECIPE NOTES
Our Cranberry Sage Slab Pie is the ultimate show-stopping dessert to prepare when entertaining guests, or when heading to a pot-luck. After all, who would turn down a fresh slice of pie? This recipe refines traditional slab pie dishes, combining fresh cranberries with just the right amount of sage for a well-balanced flavour profile.
The Large Sheet Pan simplifies the preparation of this recipe, exposing your slab pie to a consistent heat source for an even bake. Made with heavy-gauge carbon steel, this piece of bakeware delivers superior heat retention, preventing hot spots and scorching, and even comes equipped with PFOA-free nonstick coating. The end result is a wonderfully crispy pie crust, and soft interior.
Our Cranberry Sage Slab Pie recipe is a great way to experiment with baking and pie recipes, offering the perfect treat after a full-course meal. This recipe takes just under two hours to prepare, serving between four and six people at a time. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below before tackling this recipe!
INSTRUCTIONS
Preheat oven to 350°F. Grease a small sheet pan with softened butter.
On a lightly floured surface, place two pie crusts on top of each other, and roll out to a 30 cm x 38 cm rectangle. Repeat with remaining two pie crusts. Place one rectangle into the sheet pan, with excess overlapping. Using a knife or pizza cutter, cut the second rectangle into long 1” strips of lattice. Refrigerate both sheet pan and lattice while preparing the filling.
Place sage, granulated sugar, brown sugar, salt, cornstarch and cinnamon in the bowl of a food processor fitted with a metal blade. Pulse until well combined, and then pour mixture into a large mixing bowl. In the same food processor, process 2 cups of the cranberries until finely chopped. Add chopped cranberries and remaining whole cranberries to the same bowl with the sugar mixture. Add the apple, baking soda, orange zest, orange juice, vanilla, and egg to the bowl and mix well to combine.
Pour the filling into the refrigerated pie crust in the sheet pan. Lay the strips of pie crust over the top of the filling, weaving in an over/under pattern, until all lattice is used and pie is covered. Crimp the edges of the overhanging bottom crust together with the lattice, and roll inward to create a decorative edge inside the pan. Press down the crimping from the top down, sealing the crimp to the pan edge, so it does not fall in while baking.
Using a pastry brush, brush the top of the pie crust with the egg wash, taking care not to drag any filling onto the crust. Place in preheated oven and bake for 45-55 minutes, until the crust is golden brown and the filling is bubbling.
