Thanksgiving Recipe: High 5's Cranberry-Apple pie


Dani Cone sells her delicious, all-butter crust pies at Fuel. Grab one for the holidays, or give this cranberry-apple "slab" pie, baked in a large 13"x8" pan, a try. Try this recipe with a scoop of your favorite ice-cream for a holiday treat that'll leave your guests talking 'til next Thanksgiving!

Check out High 5 Pies at

Makes a 13-by-18 Slab Pie

3 cups fresh cranberries

¾ cup water

1 ¼ cup sugar

8 tart apples

1 tablespoon lemon juice

2 teaspoons cinnamon

¼ teaspoon ground cloves

3 tablespoons flour

Your favorite double crust recipe

Preheat oven to 375 degrees.

Combine water and ¾ cup sugar in a pot. Bring to boil and let sugar dissolve. Add the cranberries, lower the heat and let simmer for about 10 minutes or until the cranberries pop. Set aside.

Peel, core and cut apples into ½-inch slices. Combine apples in a bowl with lemon juice, cinnamon, cloves and flour. Mix to coat the apples. Stir in cranberries.

Roll out the pie dough to about ¼-inch thick, leaving enough to make lattice strips, and press it into a half-sheet (13-by-18) pan. Spread the filling out on the crust. Cover with strips of dough to make a lattice top. Trim edges and crimp. Bake for 55 to 60 minutes, or until the crust is golden and the apples are tender. Let cool before cutting and serving.