Cranberry Slab Pie

Dice the butter and place into the freezer. Place flour, sugar and salt into the bowl of a food processor. In a measuring cup, combine water, apple cider vinegar and some ice.

Put the cold butter into the food processor with the flour mixture and pulse 4 times for 3 seconds each time. Then run the food processor and stream in the water/vinegar mixture.

Dump the dough out onto some plastic wrap. The dough should be a crumbly, damp mixture with big pieces butter throughout.

Shape the dough into a fat disk and wrap it tightly in plastic wrap. Place into the fridge to chill for at least 1 hour or until firm.

Preheat oven to 350°F.

For the filling, in a medium-size mixing bowl, toss together the cranberries, dried cranberries, sugar, cornstarch, salt and orange zest. Set aside.

To build the pie, remove the dough from the plastic wrap and place onto a floured work surface. Cut 1/4 of the pie dough off and set aside. Using a medium-sized cookie sheet as your guide, roll the remaining dough into a large rectangle a few inches larger than the baking sheet. Place it into the cookie sheet and let the edges hang over the edges of the pan. Pour the filling into the crust, piling more berries towards the middle of the pie.

Roll out the reserved pie dough into a rectangle big enough to cover the top of the pie. Place the dough on top and fold any pie dough hanging over the edges over to crimp the edges. Using a sharp knife, cut a few slits into the top of the pie to vent.

In a small bowl, whisk the egg yolk with heavy cream. Using a pastry brush, brush the top of the pie. Sprinkle the sugar evenly over the top.

Bake for 1 hour or until the crust is golden brown. Let cool for at least an hour before serving.