Shop Ingredients 
Apple-Cranberry Slab
Prep: 45 minutes plus chilling and cooling
Bake: 1 hour • Serves: 18
Crust
1/4 cup PICS granulated sugar
1-1/2 teaspoons PICS salt
1-1/2 cups cold PICS unsalted butter (3 sticks), cut into 1/2-inch cubes
1 PICS large egg
1 tablespoon PICS whole milk
Filling
2 cups PICS corn flakes cereal
3/4 cup PICS granulated sugar
3 tablespoons PICS corn starch
2 teaspoons PICS ground cinnamon
1/4 teaspoon PICS ground nutmeg
1/8 teaspoon salt
4 pounds Market 32 Granny Smith, Braeburn, Fuji, or Jonathan apples (about 11 medium)
2 tablespoons fresh lemon juice
1 cup PICS dried cranberries
1 tablespoon PICS unsalted butter
Crust
1.In large bowl, whisk flour, sugar and salt. With pastry blender or fingertips, cut in butter until pea-size crumbs form. With wooden spoon, slowly stir in 3/4 cup ice water until dough forms; gently knead dough in bowl and form into ball. Shape dough into 2 disks, 1 slightly larger than the other. Wrap disks with plastic wrap; refrigerate at least 2 hours or up to 2 days.
Filling
2.Adjust oven rack to lowest position; preheat oven to 375°. Spray large rimmed baking pan with baking spray. Place corn flakes in large zip-top plastic bag; with hands, crush corn flakes. You should have about 1 cup. In small bowl, stir sugar, corn starch, cinnamon, nutmeg and salt. Peel, core and cut apples into 1/2-inch pieces (about 9 cups). In large bowl, toss apples with lemon juice. Add sugar mixture and cranberries; toss until apples are well-coated.
3.On lightly floured surface, roll larger dough disk into 13 x 18-inch rectangle; transfer to prepared pan, draping over edges by about 3/4-inch. Sprinkle corn flakes evenly over crust; spread apple mixture over corn flakes and dot with butter.
4.On lightly floured surface, roll remaining dough disk into 11 x 16-inch rectangle; place over filling. Fold top crust under bottom crust; crimp crust edges tightly to seal.
5.In small bowl, whisk egg and milk; brush over top of crust. With paring knife, cut 12 (1-1/2-inch) slits in top crust. Bake slab 1 hour or until filling bubbles and top is golden brown; cool on wire rack 2-1/2 hours to serve warm, or cool completely, cover and refrigerate up to 3 days. Cut slab into 18 pieces.
Approximate nutritional values per serving (1 piece):
366 Calories, 17g Fat (10g Saturated), 53mg Cholesterol, 240mg Sodium,
53g Carbohydrates, 2g Fiber, 0g Sugars, 0g Added Sugars, 4g Protein
Chef Tip:
Finish the slab with a glaze after it has cooled for 45 minutes: In small bowl, stir 1/4 cup powdered sugar and 1 tablespoon milk; drizzle over the slab with a small spoon.
For extra sweetness, try topping with vanilla ice cream sprinkled with cinnamon.