Cranberry Sauce Slab Pie | www.kitchenconfidante.com

Cranberry Sauce Slab Pie

Pies and I, we don’t really get along. Well, let me rephrase that. When it comes to eating pies, I’m quite comfortable with that. Yes. But when it comes to making pies, well, there’s a little internal struggle that often emerges in my never perfect…

Cranberry Sauce Slab Pie | www.kitchenconfidante.com
Cranberry Sauce Slab Pie

Cranberry Sauce Slab Pie | www.kitchenconfidante.com

Pies and I, we don’t really get along. Well, let me rephrase that. When it comes to eating pies, I’m quite comfortable with that. Yes. But when it comes to making pies, well, there’s a little internal struggle that often emerges in my never perfect pies. It’s the crimping that does me in, so by now, you already know that galettes and I are much closer pals. They may be my pie crimping cop out, perhaps until now.

The first time I saw a slab pie, I felt a twinge in the bottom of my stomach. “I can do that!” I felt with renewed hope.

Cranberry Sauce Slab Pie | www.kitchenconfidante.com | Use cranberry sauce in this easy holiday pie!

Cranberry Sauce Slab Pie | www.kitchenconfidante.com | Pie crust made easy.

I took a stab at the slab pie, an endeavor I found definitely less intimidating and, dare I say, fun. But what made this pie even simpler was the filling. Cranberry sauce!

Cranberry Sauce Slab Pie makes use of one of my favorite holiday sides. Make a double batch for this pie, or perhaps leftovers for the perfect post-Thanksgiving treat. Either way, I love finding a way for cranberry sauce to do double duty during the holidays.

Cranberry Sauce Slab Pie | www.kitchenconfidante.com
Cranberry Sauce Slab Pie | www.kitchenconfidante.com | Slices of slab pie are as fun to eat as they are to make!

A slice of slab pie made me realize something. Crimping may be pretty, but I’ll still eat an ugly pie. And between you and me, there really is no such thing as an ugly pie.

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Eat Seasonal Thanksgiving Potluck

This month, join Becky from Vintage Mixer and our friends in this special month of #EatSeasonalHoliday! We gathered for our own Thanksgiving Potluck and hope you can find inspiration for your own celebrations:

#EatSeasonal November

Get the delicious recipes:

Thanksgiving-Seasonal-Recipes
Appetizers:

Autumn Acorn Squash Pita “Nachos” with Pomegranates & Blue Cheese by Climbing Grier Mountain

Thai Curried Butternut Squash Soup by Cookie and Kate

Turkey and Gravy:

Proscuitto Wrapped Turkey with Gravy by Vintage Mixer (with seasonal herbs of course!)

Sides:

Secrets to the best mashed potatoes by Simple Bites

Root Veggie Mash by Mountain Mama Cooks

Kale and Brussels Sprout Salad by Two Peas and Their Pod

Thanksgiving Couscous with Butternut Squash, Sausage, Kale, Manchego, Dried Fruits and Nuts by Project Domestication

Maple Roasted Brussels Sprouts with Walnuts & Feta by The Law Students Wife

Miso Roasted Butternut Squash by Foodie Crush

Desserts:

Apple Pear Praline Pie by Completely Delicious

GF Cranberry Lemon Curd Tart with Gingersnap Crust by Cafe Johnsonia

Check out the November produce guide on The Vintage Mixer. Thank you so much, Becky, for organizing such a delicious round up of recipes!

Cranberry Sauce Slab Pie

1 13"x9 1/2" slab pie | Prep: 30 minutes, plus chill time | Cook: 50 minutes

Cranberry sauce does double duty in this easy slab pie.

Ingredients

2 1/2 cups all-purpose flour
1 pinch of salt
3 tablespoons sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
1/4 cup ice water
2 cups cranberry sauce
1/3 cup granulated sugar (to taste, depending on your cranberry sauce)
2 tablespoons heavy cream
sanding sugar

Instructions

In the bowl of a food processor, combine the flour, salt, and sugar. Add the butter and pulse until you have coarse crumbs. Add the egg yolks and pulse a few more times. With the food processor running, add the ice water a spoonful at a time just until the dough comes together; be sure not to make it too wet. Divide the dough into two parts, placing each on plastic wrap, forming a ball, and flatten into a rectangle. Place each disk in the refrigerator to chill for about 1 hour, or overnight.

Preheat the oven to  375°F.

Roll each rectangle of dough to about 1/4 inch thickness, and making 1 rectangle of dough a little larger than the other one. You should be able to cover a small cookie sheet (quarter sheet) with the slightly larger rectangle, leaving about an inch overhangning on all four sides. Trim any excess. Prepare the other dough by cutting out shapes, cutting strips for a basketweave, or leaving it whole, if you wish.

In a small bowl, mix the cranberry sauce with the sugar, then spread it in the crust. Carefully drape the dough over the pie, then fold over the overhanging bottom crust and crimp. Lightly brush the crust with heavy cream and sprinkle with sugar. Place the pie in the refrigerator for about 15 minutes to chill.

Bake for about 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Cool on a wire rack at least an hour or so before slicing.

Pie dough from <a href="http://www.marthastewart.com/355508/pate-sucree">Pate Sucree</a>, Martha Stewart.

Comments

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    • Liren Baker

      Thank you, Olga! Since I’m nearly hopeless with a lattice, this is definitely more up my alley!

  1. Heidi+@foodiecrush

    I LOVE the idea of a slab pie. It seems like I’ve seen more of them, probably because everyone wants EASY! What a fun idea, and you could do all sorts of shapes in the top. And I agree. There’s no such thing as an ugly pie!

    Reply
  2. Amy | Club Narwhal

    Liren, I am totally in the same boat as you! Making pie pastry puts some major fear in my soul :) But slab pies? I can do slab pies. And this one is absolutely gorgeous! Love the circles!

    Reply
  3. Liz+@+Floating+Kitchen

    This is gorgeous. Love love love it! I used to work as a baker at a pie shop and we would sell the “ugly pies” at a reduced price and people would snatch them up! But this is anything but ugly! 

    Reply
  4. katie @ butterlust

    I have so much love for the inventor of the slab pie — crimper-haters everywhere rejoice! This version is absolutely gorgeous, love that you can just double your favorite cranberry sauce recipe and have sauce + dessert! 

    Reply
  5. Raquel

    Is it just me or does slab pie sometimes taste better than regular pie? Maybe I just prefer the presentation, very well done! 

    Reply
  6. Alice @ Hip Foodie Mom

    There really is no such thing as an ugly pie!! All pies are special and wonderful :) I love this cranberry sauce slab pie!!! and love how you did the pie dough with the little holes. . so lovely!! and by the way, I can’t imagine you not being able to make a perfect looking pie ever! 

    Reply
  7. Mary@SiftingFocus

    Liren, this is brilliant!  Using cranberry sauce for pie filling.  Wish I had thought of it myself.  But now that you have brought it to my attention, you can bet I will be giving it a try.  Such a beautiful pie!  I always say that there is no such thing as an ugly pie, and any you have made are far from ugly.  That said, I encourage everyone to ‘bake pie’ for the experience.  It doesn’t matter how it looks.  Pie tastes fabulous!  

    Reply
  8. Brian @ A Thought For Food

    Cranberry sauce is certainly for more than just putting next to turkey breast. I started making cocktails with it last year (of course) and I am SO loving this pie you made with it. 

    Reply
  9. Becky

    I’ve been wanting to make a slab pie and this just put me over the top and it’s so cute!!!

    Reply
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