Does making pies intimidate you? Take the stress out of pie making and feed a crowd at the same time with this Cranberry Cherry Slab Pie.
Pie is the quintessential dessert for Thanksgiving but not everyone likes pumpkin and pecan. Crazy, right? We always add a few non-traditional desserts on holidays and love to have choices. The new addition this year is Cranberry Cherry Slab Pie.
And let me tell you, I am in love.
This Cranberry Cherry Pie is the perfect blend of tart flavors with a rich buttery crust and is a great addition to the dessert spread. It’s not too sweet – a great treat after a big meal, especially for those who don’t like sweet desserts.
Have you ever made a slab pie? I have made a few this fall, and I’m not sure that I will ever make pie another way again. Slab pie is the way to go when you are feeding dessert to a crowd. You can easily get 12-16 pieces out of it, and it’s so much more approachable than a traditional pie.
Gone is the stress of serving the first piece of pie and rolling the perfect circle for a crust. And if that isn’t music to your ears, I don’t know what is. Slab pie is the way to go. Holiday entertaining made easy.
Cranberry Cherry Slab Pie
- 6 cups frozen tart cherries, thanwed and drained
- 10 ounces frozen cranberries, thawed and drained
- 1/3 cup corn starch
- 1 1/2 cups sugar
- Juice of half of a lemon
- 3 tablespoons butter, cubed
- 3 tablespoons heavy cream
- Turbinado sugar
- 3 recipes pie crust or 3 refrigerated pie crusts.
- Roll two pie crusts into a 17 x 12 rectangle and place in a 15 x 10 jelly roll pan. Fit crusts into corners but do not trim edges yet. Chill for 30 minutes.
- Preheat oven to 350.
- Place the cherries and cranberries in a large bowl and add the sugar, cornstarch and mix until combined. Add the lemon juice and stir. Pour cranberry/cherry mixture into the prepared pie crust and dot with butter.
- Roll remaining crust into a rectangle and place on top of filling. Fold edges of crust together and flute all the way around the pan. Brush the top of the crust with the heavy cream and sprinkle with turbinado sugar. Cut several 1/2 inch slits in the pie so filling does not burst out.
- Bake for 40 minutes or until golden brown. Cool completely and serve.