Cranberry Raisin Squares

Think of these as a slab pie: two sheets of flaky pastry sandwiching a thick layer of cranberry-raisin filling, baked in a cookie pan and cut into neat, portable squares.

The beauty of slab pies over round ones is pure practicality. You get more servings, every piece has an even crust-to-filling ratio, and they’re easy to pick up and eat without a fork. Perfect for holiday dessert tables, bake sales, or anywhere you need a crowd-friendly treat.

Scoring the top crust with a fork or knife before baking lets steam escape so the pastry stays crisp and puffed rather than soggy and flat. A quick brush of milk gives the top a golden, glossy finish.

Pro Tips

• Roll both crusts to the same size and thickness for even baking. The bottom crust absorbs more moisture from the filling, so if anything, roll it slightly thinner.
• Use prepared cranberry-raisin filling or make your own by simmering cranberries, raisins, sugar, and a splash of orange juice until thick.
• Let the squares cool completely before cutting. Hot filling runs everywhere and the crust tears instead of slicing cleanly.
• Bake on the lower rack for the first 15 minutes to ensure the bottom crust crisps up properly.

Variations

• Add a teaspoon of orange zest to the filling for a bright citrus note that complements the tart cranberries.
• Sprinkle coarse sugar on the milk-glazed top crust before baking for extra crunch and sparkle.
• Serve warm with a scoop of vanilla ice cream for a more indulgent dessert presentation.