SOUR CHERRY SLAB PIE
A traditional slice of pie makes poor finger food, but a slab pie is meant to be taken in hand and eaten. Typically made with an apple filling, our version uses sour cherries instead, although it also works well with blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 24
Number Of Ingredients 10
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.
EASY SLAB PIE PATE BRISEE
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 15-by-10-inch pie
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in the bowl of a food processor; pulse for a few seconds to combine. Add butter; pulse until mixture resembles coarse crumbs, about 10 seconds.
- With machine running, pour ice water through feed tube in a slow, steady stream, until dough just holds together when squeezed. If needed, add more ice water 1 tablespoon at a time. Do not process for more than 30 seconds.
- Turn out dough onto a clean work surface. Divide into two pieces, one slightly larger than the other. Form into flattened rectangles. Wrap each in plastic, and refrigerate for at least 1 hour or up to overnight.
SLAB PIE PATE BRISEE
Makes two batches for our Peach-Raspberry Slab Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-by-16-inch rectangle
Number Of Ingredients 5
Steps:
- 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 onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
SOUR CHERRY SLAB PIE
Another great from Martha - So very tasty - I love sour cherry pies, and so does my family, you can always adjust the tartness by the adding or subtracting of the sugar.
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F 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 a 18x12-inch rectangle. Transfer to a 15x10x1-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 16x11 rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using fork, prick top crust all over. Brush with heavy cream.
- 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 confectioners sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.
Nutrition Facts : Calories 142.4, Fat 4.3, SaturatedFat 1.3, Cholesterol 1.8, Sodium 91.2, Carbohydrate 25.6, Fiber 0.6, Sugar 16.5, Protein 1.3
PATE BRISEE FOR SOUR-CHERRY PIE
Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch single-crust pies or one double-crust or lattice-crust pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
- Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).
PATE BRISEE FOR SOUR CHERRY SLAB PIE
Use this recipe to make our Sour Cherry Slab Pie.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes enough for one 15-by-10-by-1-inch pie
Number Of Ingredients 5
Steps:
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two with one piece slightly larger than the other. Place each half on a sheet of plastic wrap. Flatten, and form two rectangles. Wrap, and refrigerate at least 1 hour before using.
SLAB PIE PâTE BRISéE
Yield makes enough for one 15-by-10-inch pie
Number Of Ingredients 5
Steps:
- Place the flour, salt, and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add the butter, and pulse until the mixture resembles coarse crumbs, about 10 seconds.
- With machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together when squeezed. If needed, add more ice water 1 tablespoon at a time. Do not process for more than 30 seconds.
- Turn out the dough onto a clean work surface. Divide into two pieces, one slightly larger than the other. Form into flattened rectangles. Wrap each in plastic, and refrigerate at least 1 hour or overnight.
MARTHA STEWART'S SLAB PIE
A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. It feeds more revelers than a standard 9-inch pie will, with less mess and fuss. Martha Stewart has made all kinds of versions. This recipe will work with any berry (or combination of berries) or stone fruit that's in season near you. If using frozen fruit, thaw and drain first. The recipe calls for 6 cups of fruit but you may find 7 cups gives a fruitier pie. Makes 1 15 x 10 inch pie.
Provided by Bren in LR
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 572.3, Fat 31.2, SaturatedFat 19.5, Cholesterol 81.3, Sodium 248.4, Carbohydrate 68.4, Fiber 1.4, Sugar 26.2, Protein 5.7
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