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This is the BEST recipe for the upcoming fall season. I made it last year for both Thanksgiving AND Christmas!! And I will again this year it was so good 😀

CRANRASPBERRY APPLE SLAB PIE
DOUGH (ingredients for single crust, but you’ll need 2!!)
2 1/2 cups AP flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup COLD butter
1/2 cup COLD crisco stick
1 LARGE egg yolk
1/4 cup COLD vodka**

• Whisk together the flour, sugar and salt.
• Grate the butter and shortening into flour mixture.
• Using a pastry cutter make a crumbly mixture.
• Whisk egg into vodka.
• Gradually add egg mixture into flour mixture, tossing with a fork until dough holds together when pressed, adding more cold vodka or cold water as necessary.
• Shape dough into a disk, wrap with saran and refrigerate for an hour.
• Repeat the steps above for a second crust.

**NOTE: Vodka while being liquid will also evaporate as it bakes leaving a flakier crust.

FILLING
2 1/4 cups sugar
1/3 cup AP flour
7 Granny Smith apples, cored, peeled and sliced thin (about 8 cups)
3 cups FRESH cranberries
1 tablespoon FRESH orange zest
2 teaspoons FRESH grated nutmeg
2 teaspoons QUALITY cinnamon
6 cups FRESH or frozen raspberries
EGG WASH

• Roll out 1st disk of dough between 2 sheets of wax paper 13×18 inches.
• Remove top sheet of wax paper.
• Turn a 15×10 inch baking sheet upside down on the crust.
• Using the wax paper lift carefully inverting crust into pan.
• Remove wax paper and press crust onto bottom and up sides of the pan.
• Allow to chill while preparing filling.

• In a LARGE saute pan whisk together the flour and sugar.
• Fold in apples, cranberries, orange zest, nutmeg and cinnamon.
• Bring to a SLOW boil over medium high heat.
• Reduce heat and simmer uncovered, stirring occasionally, 10-15 minutes until apples are tender and juices are thickened.
• Remove from heat and stir in raspberries.
• Cool mixture.

• Preheat oven to 375°.
• Add cooled filling to prepared crust.
• On a floured surface roll out the remaining dough disk into a 1/8 inch rectangle.
• Cut and decorate as desired into strips or shapes to decorate the top.
• Brush with egg wash and sprinkle with granulated sugar.
• Bake 45 minutes on the lowest rack until crust is golden brown and filling is bubbly.
• Cool on wire rack.

NOTE: You can change up the pie’s top crust with fall themed shapes or braids or basket weave. Sprinkle with granulated sugar to add a crunch and glisten to the crust.