avalon cranberry apple slab pie recipe

Avalon Apple Cranberry Slab Pie

Prep Time 25 minutes
Cook Time 2 hours
Course Dessert

Ingredients
  

  • 2 1/2 lbs cooking apples, peeled, cored, and thinly sliced about 7 cups
  • 2/3 cup granulated sugar
  • 2/3 cup dried cranberries
  • 1/4 cup Somerset Ridge Avalon
  • 1/3 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1 pkg frozen puff pastry, thawed (2 sheets) 17.3 oz package
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • Dash salt
  • 2-3 tsp milk
  • 2 tsp Somerset Ridge Avalon
  • coarse sugar

Instructions
 

  • Preheat oven to 375 degrees
  • Lightly grease a 15 x 10 x 1-inch baking pan; set aside.
  • Soak the dried cranberries in the 1/4 cup Avalon Wine for 30 minutes

Filling

  • In a large bowl stir together apples, granulated sugar, cranberries in the Somerset Ridge Avalon, flour, and cinnamon; set aside.

Pie

  • On a lightly floured surface, unfold one sheet of pastry
  • Roll pastry into a 15 x 10-inch rectangle
  • Transfer to the prepared baking pan
  • Spread filling over pastry to within 1 inch of the outside edge
  • Unfold the remaining sheet of pastry
  • Roll into a 16x11-inch rectangle
  • Place pastry on top of filling
  • Moisten edge of bottom pastry with milk
  • Fold bottom pastry over top pastry; gently press edges to seal
  • Using a sharp knife, cut slits in pastry
  • Brush top lightly with milk and sprinkle with coarse sugar
  • Bake for 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden
  • If necessary to prevent over-browning, cover tart loosely with foil for the last 10 to 15 minutes of baking

Icing

  • In a small bowl stir together powdered sugar, vanilla, and salt
  • Stir in the Somerset Ridge Avalon and enough of the milk to reach drizzling consistency
  • Drizzle icing over warm tart
  • Cool completely on a wire rack before cutting into bars

Notes

To store: Do not tightly cover pie or it will become soggy.