I tend to get recipe crazy when apple season starts. I want to make jelly, jam, chips and even throw them over chicken. I have to say though, apple pie is my all time favorite. While I have a kick-ass apple pie recipe, I’m always trying to figure out how I can get my fix with little effort. I think I may have found the secret and it’s cran-apple slab pie.
I’m sure you’ve heard of slab pie before. You may have even heard of apple slab pie. But what about cran-apple slab pie? No? Well below is the secret to this recipe.
That’s right. Those cans of whole cranberry sauce are good for something other than Thanksgiving dinner! It’s perfect for baking and gives the sweet and tart apples a big of tang. Plus, the color is beautiful. I also used my favorite pie crust recipe from The Pioneer Woman to make this since I had no butter on hand. Add in some quick oats and a bit of brown sugar, and you’re in the pie business, baby!
Cran-Apple Slab Pie
11×17 cookie sheet
1 can whole cranberry sauce
3 apples peeled, cored and diced (I used granny smith)
1/4 cup quick oats
1/4 cup packed brown sugar
2 teaspoons vegetable oil
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of nutmeg
Follow The Pioneer Woman’s recipe for pie crust. Take 1/4 of the dough and place in a small bowl and the rest in a zip-top bag. Refrigerate all of the dough for at least 30 minutes.
Place diced apples, cranberry sauce, cinnamon, nutmeg and vanilla in a bowl medium bowl. Stir together and set aside.
Preheat oven to 375 degrees.
Place parchment paper over the cookie sheet. After chilling for 30 minutes, pull out the zip-top bag of pie dough. With your hands, or a rolling pin if you’re fancy, spread the dough out onto to fit the cookie sheet.
Take out the small bowl of dough and add the quick oats, brown sugar, and vegetable oil. With your fingers, blend together until the mixture resembles small peas or a streusel topping.
Place the apple mixture on top of the pie dough on the cookie sheet, and spread almost to the edges, but not quite. Sprinkle the streusel topping over the apples.
Bake for 35 to 45 minutes, or until the edges are golden brown.
Let the pie rest for an hour, slice into squares and enjoy!