Slab Pie Recipes

Steps:

• For the crust: Combine the flour, granulated sugar and salt in a food processor and mix until combined. Add the butter and pulse until evenly combined and the size of small pebbles. Pour in the vinegar and pulse 1 to 2 times until just combined. With the food processor running, slowly pour in the cold water, adding just enough for the dough to form a ball. You may not need the entire 1/3 cup of water.
• Remove the dough from the food processor and form it into a ball. Cut off about a third of the ball so you have a small piece (about 10 ounces) and a larger piece (about 1 pound 6 ounces; see Cook's Note). Form both pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 4 hours.
• Preheat the oven to 400 degrees F. Spray a baking sheet very lightly with cooking spray.
• Dust a work surface lightly with flour. Roll the larger disc of dough into a rectangle that is 2 inches larger on all sides than the baking sheet. Roll the dough onto the rolling pin and then unfold it over the baking sheet, gently guiding the dough into the baking sheet and lightly pressing it into the corners, sides and bottom. Refrigerate while you prepare the rest of the pie.
• Lightly dust the work surface with flour and roll out the smaller disc of dough into a 20-by-12-inch rectangle. Place a ruler along the 12-inch side of the dough and make a mark with a pizza cutter every 1/2 inch. Turn the ruler along each mark and use it as a guide to cut a straight line, making twelve 1/2-inch strips that are 20 inches long. Transfer the strips of dough to a baking sheet, laying them diagonally so they fit and dusting the strips with flour as you lay them down. Refrigerate while you make the filling so the dough does not begin to stick together.
• For the filling: In a large bowl, mix together the plums, granulated sugar, cornstarch, almond extract, orange zest and juice, cinnamon, ginger and salt, making sure the plums are evenly coated. Let sit no more than 5 minutes.
• To assemble: Evenly spread the filling over the crust on the baking sheet. Lay one of the dough strips diagonally across the baking sheet from one corner to the other. Repeat laying strips parallel to the first piece evenly across the rest of the pie. You can cut strips down to size as you work your way towards the end of the pie, making sure to leave a bit of overhang on both sides.
• Take every other strip of dough and fold it back over itself so that it exposes a little more than half of the filling. Lay a long strip of dough in the opposite direction, going diagonally from one corner to the other. Fold the dough strips back down and you will begin to see a lattice form. Fold back every other strip of dough that you didn't fold back before, and then lay another strip of dough diagonally across the pie, working towards a corner. Continue this process until half the pie has a lattice top. Then rotate the pan and repeat the same process on the other side to finish the lattice.
• Fold the dough hanging over the sides of the pie up and over the edge, tucking the ends of the strips from the lattice top inside. This will ensure the strips of dough stay anchored to the edges of the pie. Crimp the edges of the dough using your pointer fingers and thumb to pinch the dough together.
• Whisk together the heavy cream and egg and brush evenly over the lattice top and edges of the pie. Sprinkle the entire pie with turbinado sugar and bake until the crust is a deep golden brown and bubbles form towards the middle of the pie, about 1 hour and 10 minutes. Let cool completely, at least 40 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray a 15-by-10-by-1-inch pan with nonstick cooking spray and set aside.
• In a large bowl, mix the salt, 4 cups of the flour and 1 teaspoon of the sugar. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs. Add 1 tablespoon of the water at a time to moisten it and mix, repeating until a dough starts to form. Knead the dough into a ball. Divide the dough in half and flatten each half into a rectangle. Wrap with plastic wrap and refrigerate for at least 2 hours.
• Lightly flour a work surface and roll 1 piece of dough into a 19-by-13-inch rectangle. Place the dough on the prepared pan and ease it onto the pan and up the sides, making sure not to stretch the dough too much so it doesn't become too thin. Trim the leftover dough, leaving just enough to cover the sides of the pan. Fold the dough as desired on the edges.
• In a large bowl, combine the apple slices, cinnamon and remaining 1/3 cup flour and 1/2 cup sugar. Toss until the apples are coated. Arrange the apple mixture evenly on the dough.
• On a lightly floured surface, roll the remaining piece of dough into a rectangle. With leaf-shaped cookie cutters, cut out dough leaves. Arrange the leaves on top of the apple mixture to cover the pie; it is okay to leave some space in between the leaves so you can see the apple filling. Brush the egg wash on top of the leaves.
• Bake until the apples are cooked through and the top crust is evenly golden brown, 40 to 45 minutes. Serve with a scoop of vanilla ice cream and enjoy!

Steps:

• Roll out the 2 pie crusts until they are thin and can cover a baking sheet aka jelly roll pan (10.5" x15.5").
• Using a heart-shaped cookie cutter, perforate one pie crust (this is the top layer of the pie).
• Place sliced strawberries into a bowl.
• Add sugar, corn starch, lemon - mix gently.
• Pace other rolled-out pie crust on the baking sheet/jelly roll pan.
• Sprinkle chocolate chips on top.
• Spread strawberries on top.
• Unroll the perforated (heart-shaped cut-outs) top layer of pie crust on top of everything.
• Fold in the edges so the slab pie is sealed.
• Brush a thin coating of milk or heavy cream on the crust and top of the pie's surface.
• Bake 375F for 30-40mins.
• Slice and serve with sifted powdered sugar.

Steps:

• Make pie crust: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, 2 forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of peas. (You'll want to chop your butter into the small bits first, unless you're using a very strong pastry blender in which case you can throw the sticks in whole.).
• Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half, one being slightly larger than the other. Wrap each half in plastic wrap and flatten a bit, like a disc.
• Chill in fridge for at least an hour or up to two days or slip plastic wrapped dough into a freezer bag and freeze for up to 1 to 2 months. To defrost, leave in frig for 1 day.
• Heat oven to 375 degrees. Line bottom of 10x15x1 inch baking sheet or jellyroll pan with parchment paper.
• Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
• Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one first) into an 18x13 inch rectangle. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will spill over the sides of the pan; trim this to 3/4 inch.
• Pour apple mixture over prepared pan and spread evenly.
• Roll the second of your dough halves (the smaller one) into a 16x11 inch rectangle. Drape over filling and fold the bottom crust's overhang over the edges sealing them together. Cut small slits to act as vents all over the lid. Brush lid with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
• In a medium bowl, stir together confectioner's sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
• It keeps at room temperature for at least 3 days.

Steps:

• Put the flour, icing sugar, butter and ½ tsp salt in a food processor, and blend until combined. Add the egg yolks and 2 tsp cold water, then blitz again until the dough starts to form clumps around the blade. Tip onto your work surface and knead briefly to bring the dough together. Remove about a third of the dough, shape both pieces into discs and wrap. Chill for at least 30 mins. Alternatively, mix the flour, sugar and salt in a bowl and work in the butter with your fingertips before adding the yolks and water.
• Mix the custard powder and 75g of the sugar with 100ml of the milk to make a smooth paste. Warm the rest of the milk in a saucepan. Pour the warm milk over the custard powder mix, stir and pour back into the pan with the vanilla. Heat until you have a really thick custard. Transfer to a bowl, cover to prevent a skin forming, and chill for at least 30 mins or until cold.
• Heat oven to 200C/180C fan/gas 6 and put a baking sheet on the middle shelf. Toss the rhubarb, cornflour and remaining 125g sugar together in a bowl. Roll out the larger of the two pieces of dough on a lightly floured surface, to a rectangle large enough to line the base and sides of a 25 x 35cm shallow baking tin, about ½cm thick. Lift the dough over your rolling pin and drape into the tin, leaving any excess hanging over the edges. Stir the set custard and spread over the pastry base. Top with the rhubarb, in neat lines or randomly, and scatter any sugary bits over the top.
• Roll out the smaller piece of pastry until large enough to cover the top of the pie. You can either cover the pie completely, leaving a few holes for the steam to escape, or create a decorative topping. When you're happy with your design, brush the top with beaten egg and scatter over the 1 tbsp caster sugar. Place the tin on the tray on the middle shelf and bake for 40-45 mins, until the pastry is deep golden brown and the filling is bubbling. This pie is best served at room temperature or just warm, so leave to cool for at least 1½ hrs before slicing.