Best 6 Apple Raspberry Slab Pie Recipes

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Indulge your sweet cravings with a delightful Apple Raspberry Slab Pie, a harmonious blend of classic apple pie and vibrant raspberry flavors. This delectable treat features a flaky, buttery crust that encases a generous filling of tender apples, sweet raspberries, and a hint of warm spices, creating a symphony of flavors in every bite. The pie's rustic charm and irresistible aroma make it a perfect dessert for any occasion, whether it's a cozy family gathering or a special celebration. With its easy-to-follow recipe and step-by-step instructions, this slab pie promises a delightful baking experience and a dessert that will leave your taste buds dancing. Ready yourself to embark on a culinary adventure as we explore the secrets behind this exceptional Apple Raspberry Slab Pie.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE CRANBERRY SLAB PIE



Apple Cranberry Slab Pie image

My husband loves pie, so I made one with apples, raspberries and cranberries. It's so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 15 servings.

Number Of Ingredients 11

Pastry for 2 double-crust pies
1-1/2 cups sugar
1/4 cup all-purpose flour
4 medium tart apples, peeled and sliced (about 4-1/2 cups)
4 cups frozen or fresh raspberries
2 cups fresh or frozen cranberries
2 teaspoons grated orange zest
1/2 cup orange juice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Optional: Additional orange juice and sugar

Steps:

  • Divide pastry dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly., Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Add filling., On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with additional orange juice; sprinkle with additional sugar., Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 478 calories, Fat 23g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 322mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 3g fiber), Protein 5g protein.

APPLE RASPBERRY SLAB PIE



Apple Raspberry Slab Pie image

Provided by Dédé Wilson

Yield Serves 12 to 15 generously

Number Of Ingredients 12

3¾ cups all-purpose flour
2 teaspoons salt
1 teaspoon sugar
1½ cups (3 sticks) unsalted butter, chilled, cut into pieces
⅓ cup to ⅔ cup iced water
6 cups peeled, cored and sliced apples (from about 8 medium apples), such as a mix from Cortland, Golden Delicious, Macoun and Granny Smith
2, 6-ounce packages raspberries, fresh or frozen
⅔ cup sugar plus 2 tablespoons
3 tablespoons cornstarch
1 teaspoon cinnamon
1 teaspoon lemon juice
1 tablespoon milk

Steps:

  • For the Crust: Put the flour, salt and sugar in the bowl of a food processor fitted with a metal blade and pulse to combine. Add the butter and pulse on and off until it forms a very coarse meal; there might be pockets of butter that are larger, which is fine. Drizzle in the smaller amount of water through the feed tube and pulse until the dough is moistened and just holds together if squeezed. Add additional water only if necessary. Gather the dough into two balls, one slightly larger than the other, and flatten into rectangles. Wrap the doughs in plastic wrap and refrigerate for at least 2 hours or up to 2 days. Dough may also be frozen for 1 month, in which case, protect it further by placing in a zipper-top bag; defrost in the refrigerator overnight. Let the dough soften slightly at room temperature before rolling out.
  • For Assembly and the Filling: Position rack in center of oven. Preheat oven to 375°F. Coat a 15-inch by 10-inch by 1-inch rimmed baking pan with nonstick spray; set aside.
  • Lightly flour your work surface and roll out the larger piece of dough to an 18-inch by 13-inch rectangle. Drape and center the dough in the pan; there will be overhang.
  • Place the apples slices, berries, ⅔ cup sugar, cornstarch, cinnamon and lemon juice in a large bowl and fold to combine. Scrape onto the crust.
  • Roll out second dough to about 16 inches by 11 inches and center it on top of filling. Use a scissors to evenly trim both top and bottom crusts leaving about 2 inches of overhang all around. Fold the bottom crust up and over the top crust and pinch to seal along all of the edges. Brush the top with the milk and sprinkle with 2 tablespoons of sugar. Cut several vents on top, along sides and in center of crust for even baking (there is a lot of steam to escape).
  • Bake for about 40 to 50 minutes or until the pie is golden brown all over and the juices are bubbling. Cool at least 20 minutes before serving. Serve warm or at room temperature; pie is best served the same day.

APPLE-RASPBERRY SLAB PIE



Apple-Raspberry Slab Pie image

This delicious pie recipe is courtesy of Lucinda Scala Quinn.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 13-by-9 1/4-inch pie

Number Of Ingredients 15

1/4 cup all-purpose flour, plus more for work surface
Lucinda's Pate Brisee
1 vanilla bean
3/4 cup sugar
Pinch of coarse salt
1 teaspoon ground cinnamon
3 honeycrisp apples, peeled, cored, and cut into 1/2-inch wedges
3 Cortland apples, peeled, cored, and cut into 1/2-inch wedges
3 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
1 tablespoon freshly squeezed lemon juice
1 pint fresh raspberries
2 tablespoons unsalted butter, cut into small pieces
1 large egg
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. On a lightly floured surface, roll out one piece of pate brisee to a 15-by-12-inch rectangle. Fit into a 13-by-9 1/4-inch rimmed baking sheet, pressing into corners. Trim to a 1-inch overhang all around. Chill while assembling filling.
  • Using a sharp knife, split vanilla bean and scrape seeds into a large bowl along with 1/4 cup flour, sugar, salt, cinnamon, apples, and lemon juice; toss to combine. Pour mixture evenly over chilled pie crust. Top with raspberries and dot with butter.
  • On a lightly floured work surface, roll out remaining piece of dough to a 15-by-12-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Using a sharp knife, make slits in the dough to create a star shape, to allow steam to escape. Chill for 20 minutes.
  • In a small bowl, whisk together egg and heavy cream. Brush top of crust with egg mixture and sprinkle with sanding sugar. Transfer to oven and bake until crust is deep brown, 65 to 75 minutes. Let cool slightly before cutting and serving.

APPLE CRANBERRY SLAB PIE



Apple Cranberry Slab Pie image

A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies. Serve with whipped crème fraîche and small glasses of good, aged rum. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h30m

Yield 18 to 24 servings

Number Of Ingredients 20

3 3/4 cups all-purpose flour (450 grams)
1 teaspoon fine sea salt (6 grams)
3 sticks plus 6 tablespoons butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces (15 ounces/425 grams)
6 to 8 tablespoons ice water, more as needed
6 3/4 pounds apples, preferably a mixture of Gala, Golden Delicious and Granny Smith, peeled, cored and sliced 1/4-inch thick (21 cups/about 3 kilograms)
1 1/2 packed cups light brown sugar (300 grams)
3/4 cup maple syrup
1 cup dried cranberries (150 grams)
6 tablespoons instant tapioca (75 grams)
3 tablespoons dark rum
1 1/2 teaspoons finely grated lemon zest (3 grams)
2 tablespoons lemon juice
1 tablespoon grated fresh ginger (18 grams)
1 1/4 teaspoons fine sea salt (9 grams)
2 1/4 teaspoons ground cinnamon (6 grams)
3/4 teaspoon grated nutmeg
2 tablespoons unsalted butter, diced small (1 ounce/28 grams)
1 large egg, lightly beaten
1 tablespoon heavy cream
1 1/2 tablespoons Demerara sugar (20 grams)

Steps:

  • Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. Form dough into two balls, one about 2/3 of dough and the other the remaining 1/3 of dough. Wrap each with plastic and flatten into disks. Refrigerate at least 1 hour and up to 2 days before rolling out and baking.
  • Lightly flour a work surface and remove the plastic wrap from the larger dough ball. Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting with flour if dough sticks. (Leave smaller dough ball in the fridge.) Transfer rolled-out dough to a 9-by-13-inch baking dish. Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides. Crimp the top edges. Chill dough in fridge until ready to fill.
  • Roll out remaining dough ball to a 10-by-13-inch rectangle, dusting with flour if dough is sticking. Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Reroll scraps if necessary to use up as much dough as possible. Transfer cutouts to a small baking sheet. Return baking pan and sheet to refrigerator to chill while you prepare filling.
  • Heat oven to 425 degrees. Arrange a wire rack in the lowest position in the oven. Place a large rimmed baking sheet on the floor of the oven to preheat.
  • Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. Let mixture stand 10 minutes. Pour filling into bottom pie crust and dot with 2 tablespoons diced butter. Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan. Whisk together egg and cream. Brush over crust; sprinkle with Demerara sugar.
  • Move rimmed baking sheet from oven floor to lowest rack. Place pie pan on baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue baking until crust is golden brown and juices are bubbling thickly, 40 to 60 minutes longer. Loosely tent top of pie with foil if crust browns before filling is ready. Transfer pie to a wire rack to cool completely before serving.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 1 gram

APPLE SLAB PIE



Apple Slab Pie image

A good choice if the school or church asks you to bring dessert. Kind of like Dutch apple pie.

Provided by Marsha Crom

Categories     Desserts     Pies     Slab Pie Recipes

Time 1h30m

Yield 15

Number Of Ingredients 17

1 ½ cups all-purpose flour
1 ½ tablespoons white sugar
½ cup shortening
¼ teaspoon salt
½ teaspoon baking powder
2 egg yolks, beaten
4 tablespoons water
8 apples - peeled, cored and cut into thin wedges
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 ¾ cups white sugar
½ teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup brown sugar
⅔ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
  • In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
  • In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
  • Bake in the preheated oven for 60 minutes, or until topping is golden brown.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 61.5 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 124.9 mg, Sugar 41.8 g

APPLE-RASPBERRY PIE



Apple-Raspberry Pie image

This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
6 ounces fresh or partially thawed frozen raspberries
3/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
Lucinda Scala Quinn's Pate Brisee
2 tablespoons unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
  • On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
  • On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
  • Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Tips:

  • For the best flavor, use fresh, ripe apples and raspberries.
  • If you don't have a 9x13 inch baking dish, you can use a 10-inch pie plate.
  • Be careful not to overmix the dough, as this will make it tough.
  • If the dough is too sticky to handle, add a little more flour.
  • If the filling is too runny, add a little more cornstarch.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 30 minutes before serving.

Conclusion:

This apple raspberry slab pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet apples and tart raspberries is a classic flavor combination that is sure to please everyone. The pie crust is flaky and buttery, and the filling is perfectly sweet and tart. This pie is sure to be a hit at your next potluck or party.

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