PIXELATED SLAB PIE
Make and share this Pixelated Slab Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Generously grease a 13" x 9" x 1" jelly roll pan with butter.
- Roll out 2/3 of the pastry on a lightly floured board to about 1/4 "thick. Line the tin, trim off any excess, and place into the fridge for 15 minutes.
- Roll out the rest of the pastry into a square about 1/4 "thick. Cut out a large heart shape using a template and score small squares on it in horizontal and vertical rows and columns using a metal ruler. Don't cut all the way through the pastry. Scoop it up onto a floured cake lifter.
- Use any leftover pastry to decorate the edge of the pie.
- Paint the rows of squares different colours using a thin layer of the colour gel. Place in the fridge until needed.
- In a large bowl mix together the fruit, sugar, lemon zest and juice, flour and cinnamon. Spread evenly into the prepared tin. Bake in the oven for 20 minutes. Reduce the heat to 375°F.
- Carefully place the heart on top of the fruit. Return the pie to the oven and bake for another 30 minutes until the edges are golden brown.
- Leave to cool completely before slicing.
Nutrition Facts : Calories 547.8, Fat 23.6, SaturatedFat 5.8, Sodium 368.7, Carbohydrate 80.4, Fiber 5.1, Sugar 16.9, Protein 6.2
SKELETON SLAB PIE
Make and share this Skeleton Slab Pie recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Filling:.
- Reserve 1 cup of juice and mix in cornstarch. In a large stock pot, mix sugar with cherries and remaining juices and cook until bubbling, stirring constantly. Add the reserved juice/cornstarch mixture and stir to combine. Cook for about 3 minutes until thickened.
- Pie:.
- Preheat oven to 400 degrees F. Coat a smooth surface in flour and roll out 2 rounds of pie crust lengthwise. Line the bottom of a 9x13 baking pan with dough. Trim the excess and pinch the edges of the pie crust. Fill the crust with filling. Cut 6 1-inch strips of pie crust. Use small square cookie cutter to cut out 9 squares. Twist the strips and arrange across the pie to create ribs. Place the squares down the center of the ribcage. Brush crust with egg. Bake 35-45 minutes until the crust is golden brown and juices begin to bubble.
Nutrition Facts : Calories 481.9, Fat 16, SaturatedFat 4, Cholesterol 11.6, Sodium 284.8, Carbohydrate 82.3, Fiber 5.8, Sugar 52, Protein 5.5
PEACH-BERRY RHUBARB SLAB PIE
I created this recipe one winter in order to satisfy a healthy craving for multiple different pie flavors. Tart peaches, berries, and rhubarb meet in a deliciously sweet sauce, then are sandwhiched in between a flaky cinnamon & sugar pie crust and a crumbly streusel topping. This recipe has received rave reviews from pie lovers of all kinds.
Provided by Sweets n Supper
Categories Dessert
Time 1h30m
Yield 1 9x13 inch pie, 12 serving(s)
Number Of Ingredients 27
Steps:
- Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
- Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
- Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced), cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
- Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
- In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
- Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.
Nutrition Facts : Calories 695, Fat 31.4, SaturatedFat 17.3, Cholesterol 66.1, Sodium 367.5, Carbohydrate 102.3, Fiber 4.2, Sugar 66.5, Protein 5.6
CHERRY VANILLA SLAB PIE
This tender, flakey pastry is filled with delicious California sweet cherries and accented with vanilla. This recipe will feed a crowd... and, who doesn't love pie?
Provided by Mary Jenny
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Pulse flour, butter, lard and salt in a food processor until crumbly. Whisk 1 egg with 2 tsp (10 mL) lemon juice; add enough ice water to make 2/3 cup (150 mL). Add to the flour mixture and pulse until the dough comes together. Form into an oblong disk; chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a well-floured surface, roll dough into a large rectangle, about 1/8-inch (3 mm) thick. Trim dough into a 13 x 18-inch (32.5 cm x 45 cm) rectangle. Carefully transfer dough to a parchment-lined baking sheet.
- Stir sugar with cornstarch and lemon zest until combined. Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1-inch (2.5 cm) border. Arrange cherries evenly over sugar mixture. Whisk 1 tbsp (15 mL) lemon juice with vanilla; drizzle evenly over the cherries. Sprinkle remaining sugar mixture evenly over top.
- Fold dough over to cover the filling. Fold an additional 1/2-inch (1 cm) of dough from bottom layer over top layer along the edges; crimp with a fork to seal. Whisk remaining egg with a little water; brush all over pastry. Slash 4 vent holes in top. Bake for 50 to 55 minutes or until golden. Cool completely on baking sheet.
- Optional Glaze: Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie. Makes 12 servings.
- Tip: Fold dough into thirds or roll around a rolling pin to transfer it, after trimming, to the baking sheet.
Nutrition Facts : Calories 4007.1, Fat 107.9, SaturatedFat 62.8, Cholesterol 618.2, Sodium 2138.4, Carbohydrate 708.1, Fiber 32.3, Sugar 356.2, Protein 63.7
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