For the Apple Cranberry Filling
- 2 pounds apples, peeled cored and small dice
- 8 oz fresh cranberries
- 3/4 cup brown sugar
- 2 tablespoons cornstarch
- 2 teaspoon chai spice
- 2 tablespoons butter
To assemble the slab pie
- 1 package store-bought puff pastry
- 2 teaspoons whole milk
- 2 teaspoons granulated sugar
Add apples, cranberries, brown sugar, cornstarch, chai spice and butter to Cook and Chill 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 with the Vacook 15 thermocirculators to 160°F (71.1°C) 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. 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 the 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. 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.