Sous Vide Apple Cranberry Slab Pie

Circlekalishacooking.pngKalisha Blair is a professional chef and culinary instructor with over 15 years of experience in the Hospitality industry. She writes and develops recipes and produces cooking videos simple enough for the home cook to follow along. To download your guide to getting started in sous vide for under $100, please visit

You can use your immersion circulator or sous vide water oven for more than meats! The holidays are a great time to make desserts the sous vide way.

Sous vide apple cranberry pie baked top

Using the sous vide method to cook this apple cranberry filling keeps the apples nice and tender without the risk of them turning into apple sauce. The cranberries stay nice, plump and juicy without bursting open. This pie would be great to take to a potluck and can easily serve a crowd of 12 or more.

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For more information on apples, check out Jason's guide on how to sous vide apples. You can also learn more about desserts in general from his how to sous vide cheese, desserts and custards articles.

Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today! - Jason
Sous vide apple cranberry pie baked piece

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide apple cranberry slab pie recipe you can check out the following.

Sous Vide Apple Cranberry Slab Pie Recipe

  • Published: December 12, 2017
  • By Kalisha Blair
  • Cooks: 160°F (71.1°C) for 90 Minutes
  • Serves: 12 to 18
  • Makes: 9" x 13" Pie
Sous vide apple cranberry pie raw open

Ingredients for Sous Vide Apple Cranberry Slab Pie

  • For the Apple Cranberry Filling

  • 2 pounds granny smith apples, peeled, cored and small dice 1/4 inch
  • 8 oz fresh cranberries
  • 3/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons chai spice OR ground cinnamon
  • 2 tablespoons butter
  • To Assemble the Slab Pie

  • 1 package store bought puff pastry
  • 2 teaspoons whole milk
  • 2 teaspoons granulated sugar

Cooking Instructions for Sous Vide Apple Cranberry Slab Pie

Sous vide apple cranberry pie raw closed

For the Sous Vide Apple Cranberry Filling

Preheat a water bath to 160°F (71.1°C).

Add apples, cranberries, brown sugar, cornstarch, chai spice and butter to Ziploc bag and use the water displacement to get the air out and seal. Make sure the filling is somewhat spread out in the bag for more even cooking. Place the sealed bag in the water bath for 90 minutes.

Plunge the bag of cooked filling into an ice bath to stop cooking and cool slightly so it doesn't melt the butter in the puff pastry.

To Assemble the Slab Pie

Roll out one sheet of puff pastry to fit a 9" x 13" pan. Place puff pastry in the pan and add cooled apple filling. Roll out second piece of puff pastry and place on top of the filling. Crimp the edges of the puff pastry to seal them together.

Brush the puff pastry with the milk and sprinkle evenly with the granulated sugar. Cut slits in the top crust to let the steam escape.

Slab pie.png Sous vide apple cranberry pie tall

Bake in the oven at 375° for 30 to 35 minutes or until pastry puffs are golden brown.

Let the pie cool before slicing into squares.


  • This filling can be made in advance and chilled in an ice bath until you are ready to bake. I stored my cooked filling in the refrigerator for two days before I baked the pie.
  • You can use this filling to make apple crisp, turnovers or a traditional pie. You can also serve it in a bowl with a scoop of ice cream or as a topping for oatmeal or yogurt.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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