Cranberry Apple Slab Pie

Ingredients:
1 pound cranberries

1 1/2 cups of granulated sugar

1 cup of water

2 tangerine, juice + zest

3 tablespoons cornstarch

1 teaspoon five-spice powder

1 teaspoon cinnamon

2 pounds apples, cored and small dice (about 10 small apples)

For the Crust

1/2 cup vodka, cold

2/3 cup water, cold

6 cups all-purpose flour

4 tablespoons granulated sugar

2 teaspoon sea salt

2 cup unsalted butter, cold, cut into 16 pieces

8 tablespoons vegetable shortening, cold
Egg Wash

1 egg yolk

2 tablespoons cream or milk

Optional

Sparkling sugar to dust over the top

Directions:

For the Filling

Add cranberries, sugar, water, tangerine juice + zest, corn starch, five-spice powder and cinnamon to the large heavy-bottomed pot and bring to a boil. Continue at a rolling boil for about 20 minutes or until the mixture has reduced and thickened. Let cool completely and fold in the chopped apples.

For the Pie Crust

Mix together the water + vodka in a cup and set in the freezer. In a large bowl whisk flour, sugar and salt until combined. Scatter the butter + shortening around the bowl using a pastry blender or your hands to work it into the flour until large pea-sized chunks of butter and shortening start to form. Don’t over mix. Drizzle the vodka-water liquid over the top of the flour mixture and press with the back of a spatula bringing the dough together. Get in their with your hands to gently press the dough together. You may need additional water to get the dough to come together; add in 1 teaspoon at a time, using as little as possible.

Lay two sheets of plastic wrap out on the counter, evenly divide the dough between the two, shape into a flat discs, wrap tightly and chill for at least 1 hour; I prefer overnight to give the gluten a rest.

To Assemble the Pie

Remove your dough from the fridge and let sit for 15 minutes. On a lightly floured surface, roll one of the discs into a rectangle of about ¼ inch thickness (I like a thicker crust…if you like thinner, roll to 1/8 inch). Transfer the dough to a 8X11 casserole dish letting the excess dough hang over the sides. Fill evenly with the cranberry-apple filling. Roll the second disc into a rectangle of ¼ inch thickness. Cut into strips or transfer whole to the top of the pie, taking care to vent if using the latter top. Trim + tuck the overhanging dough as desired. Place the uncooked pie on a baking sheet and put in the freezer or fridge for 15 minutes.

Preheat your oven to 425 F.

In a small bowl whisk together the egg yolk + cream. Lightly brush the egg wash over the pie and sprinkle with sugar, if using. Bake for 25 minutes in the center of the oven. After 25 minutes, reduce to 350 F and bake for 25-35 minutes more or until your filling is bubbling and the top is bronzed. Let cool before serving.