Cranberry Slab Pie
- 1 of 3 Heat oven to 400 degrees . Lightly flour a surface. Unroll 2 piecrusts and stack on top of each other. Use a rolling pin to combine crusts into a 17 x 12-inch rectangle. Place in bottom of a rimmed 15 x 10-inch sheet pan. Repeat with the last 2 piecrusts, but instead of fitting into pan, gently lay on top. Refrigerate 30 minutes.
- 2 of 3 In a large bowl, toss cranberries, 2 cups sugar and next 4 ingredients. Remove crusts from refrigerator and set top crust aside. Fill bottom crust with cranberry mixture. Place top crust over pie and crimp edges. Using a paring knife, cut slits into crust. Brush top and sides with egg and sprinkle with 1 tbsp sugar.
- 3 of 3 Bake 35 to 40 minutes, until browned and bubbling. Cool 45 minutes before slicing.
Servings Per Recipe: 16
Per Serving: 300 mg sodium, 3 g pro., 28 g sugar, 3 g fiber, 57 g carb., 13 g Fat, total, 340 kcal cal.