Cranberry Vanilla Iced Slab Pie
1 Double crust pastry
7 cups cranberries, rinsed and sorted
2 3/4 cup sugar
1/3 cup cornstarch
1/4 cup orange juice
1 tsp vanilla
1/4 tsp salt
1-2 tbsp butter, cut into small pieces
Half and half
9×13 tart pan, 1/2 size baking sheet or jelly roll pan.
Heat 375 degrees
Roll crust into a rectangle to fit pan size, leaving a little extra for over hang.
In a large bowl. Toss together cranberries, sugar cornstarch, orange juice, vanilla and salt. Pour into prepared crust. Dot with butter.
Roll remaining crust into rectangle. Place on top of tart. Trim and seal edges. Brush with half and half and sprinkle with crystal sugar. Place on a parchment lined baking sheet, and bake 40-45 minutes or until golden brown and bubbly.
Remove from oven and cool slightly. Sprinkle with orange zest if desired and drizzle with glaze.
1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla
Orange zest, optional
Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.
Makes 10-12 servings
Recipe by Amy Richardson