Apple Cranberry Slab Pie Recipe

Divide pastry dough into two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or overnight. In a Dutch oven, mix sugar and flour; stir in fruit, orange peel, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly. Preheat oven to 375 °. Roll out larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper; press pastry onto bottom and up sides of pan. Add filling. On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom pastry. If desired, brush pastry with additional orange juice; sprinkle with additional sugar. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.