Martha Stewarts Slab Pie Food

CINNAMON-SWIRL APPLE SLAB PIE

Steps:

• On a lightly floured piece of parchment, roll one disk of dough into a 12-by-17-inch rectangle. Transfer crust to a 10 1/2-by-15 1/4-inch rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes.
• In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 12-by-16-inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
• Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on a rack below. In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
• Cut dough log into 1/4-inch slices, rotating with each slice to keep slices round. (You'll need 63 slices total.) Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.
• Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it's made.

BLUEBERRY SLAB PIE

Steps:

• Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
• Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.

PEACH SLAB PIE

Steps:

• In a food processor, pulse flour, salt, and 2 tablespoons sugar until combined. Add butter.
• Pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Then, with machine running, add 2/3 cup ice water.
• Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup ice water, 1 tablespoon at a time). Do not overmix.
• Divide dough into 2 disks and wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 400 degrees. In a large bowl, toss together peaches, 3/4 cup sugar, cornstarch, lemon zest and lemon juice.
• Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.
• Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.
• Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges.
• With a paring knife, cut slits on top to vent. Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.

STRAWBERRY-RHUBARB SLAB PIE

Steps:

• Make crust: In a food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed; do not overmix. Divide dough into 2 disks, wrap each tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 400 degrees. Make filling: In a large bowl, toss together strawberries, rhubarb, granulated sugar, light-brown sugar, tapioca, and orange zest and juice.
• Lightly flour a work surface and rolling pin. Roll out 1 disk to a 12-by-16-inch rectangle. Transfer dough to a 10-by-14-inch jelly-roll pan. Press gently to fit into pan and fill with fruit mixture. Roll out remaining disk to an 11-by-15-inch rectangle. Place atop pie, pressing along edges to seal. Trim edges of dough, leaving 1 1/2-inch overhang all around. Fold overhang under, tucking it into pan. Crimp edges. Brush crust all over with egg-yolk mixture and sprinkle with sanding sugar, if desired.
• With a paring knife, cut slits on top to vent. Place pie in oven, then reduce temperature to 375 degrees. Bake until crust is deep golden brown and juices are bubbling in center, 55 to 65 minutes. Let cool on a wire rack, 1 hour. Serve warm or at room temperature.

SOUR CHERRY SLAB PIE

Steps:

• Preheat oven to 375 degrees. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
• On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.
• On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream.
• Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
• In a medium bowl, stir together confectioners' sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

MARTHA STEWART'S SLAB PIE

Steps:

• Heat oven to 375 degrees. On a lightly floured surface or between two large floured pieces of plastic wrap, roll out larger piece of dough to an 18x13-inch rectangle, trimming excess dough.
• Fit into a 15x10 inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
• In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
• On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16x11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface with cream or an egg wash (thinned with a little water if necessary), and sprinkle with granulated sugar.
• Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab is best eaten the day it is baked but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
• Pate Brisee directions: Process flour, salt and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.).
• Turn dough out in two portions onto two pieces of plastic wrap with one slightly larger than the other (this will be your bottom crust). Flatten dough and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).

TOMATO SLAB PIE

Steps:

• Pulse flour, 1 teaspoon salt, and sugar in a food processor until combined. Add butter and shortening; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Stir vinegar into ice water; drizzle 3 tablespoons over flour mixture and pulse several times to combine. Add more ice water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day (or freeze up to 3 months; thaw overnight in refrigerator before using).
• Brush a 9-by-13-inch rimmed baking sheet or baking pan with shortening; line with parchment, leaving a 1-inch overhang on long sides. Transfer dough to a lightly floured work surface and roll out to a 12-by-15-inch rectangle. Transfer to prepared sheet, fitting dough into corners and tucking overhanging dough under. Refrigerate until chilled, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Slice cauliflower lengthwise through core to make 1/2-inch-thick steaks. Slice broccoli lengthwise through stems into 1/2-inch-thick pieces (it's okay if they come apart slightly). Blanch cauliflower until just tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a plate. Blanch broccoli until bright green and crisp-tender, 2 to 3 minutes; transfer to a separate plate. Blanch carrots until crisp-tender, about 3 minutes; transfer to a separate plate. Drizzle each plate of vegetables with 1 teaspoon oil. Toss zucchini in a bowl with thyme and remaining 1 teaspoon oil; season with salt and pepper.
• Preheat oven to 425°F. Sprinkle panko evenly over bottom of dough, then sprinkle with fontina. Top with an even layer of cauliflower, then broccoli. Top with half of cheddar, then carrots, then zucchini. Sprinkle with remaining cheddar.
• Arrange tomato slices on top; season with salt and pepper and drizzle with oil. Bake until crust is golden brown and filling is bubbling around edges, 45 to 50 minutes. Let cool slightly. To serve, lift from pan using parchment overhang, then slice.

SPINACH-FETA PIZZA SLAB PIE

Steps:

• Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.
• Preheat oven to 425 degrees, with a rack in lower third. Brush a 9 1/2-by-13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by-13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling. Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.
• Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely. Before serving, cut into squares.