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Avalon Apple Cranberry Slab Pie
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Prep Time
25
minutes
mins
Cook Time
2
hours
hrs
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.