Pie!The last installment of our time with Dani Cone, owner of Fuel Coffee and High 5 Pie. You can read our interview here and here. All of High 5’s pies are made with Cone’s Grandma Molly’s all-butter crust recipe. Turns out Grandma’s crust recipe is a well-guarded family secret, so if you make this apple-cranberry slab pie, you’ll just have to make do with your favorite double crust recipe. Apple-Cranberry Slab Piemakes a 13 inch by 18 inch slab pie3 cups fresh cranberries¾ cup water1 ¼ cup sugar8 tart apples1 tablespoon lemon juice2 teaspoons cinnamon¼ teaspoon ground cloves3 tablespoons flouryour favorite double crust recipe? Preheat oven to 375 degrees. Combine water and ¾ cup sugar in a pot. Bring to boil and let sugar dissolve. Add the cranberries, lower the heat and let simmer for about 10 minutes or until the cranberries pop. Set aside. Peel, core and cut apples into ½-inch slices. Combine apples in a bowl with lemon juice, cinnamon, cloves and flour. Mix to coat the apples. Stir in cranberries. Roll out the pie dough to about ¼-inch thick, leaving enough to make lattice strips, and press it into a half-sheet (13 x 18 inch) pan. Spread the filling out on the crust. Cover with strips of dough to make a lattice top. Trim edges and crimp. Bake for 55 to 60 minutes, or until the crust is golden and the apples are tender. Let cool before cutting and serving.