Sous Vide Apple Cranberry Slab Pie

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.

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.

Notes:

• 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.