How to Make Berry Slab Pie for Fourth of July
Quick & Easy Food Recipes at maxeat.com
With Genius Recipes correspondent Kristen off in a darkish, cookie-loaded cave somewhere ending up the Genius Desserts cookbook manuscript, we’re re-running our finest ever Genius summer time desserts. Would like her luck! And make this pie.
There are a lot of techniques to make a slab pie, and Martha Stewart, bless her, has manufactured them all. She may possibly have invented the full genre.
Now, if you have not heard of slab pie, you might be not alone—it’s remarkably beneath the radar nonetheless. Let’s adjust that.
A slab pie is basically a shallow pie that’s manufactured in a rimmed baking sheet, commonly a jelly roll pan. It feeds more revelers than a typical 9-inch pie will, with a lot less mess and fuss.
It is a pie in a sensible bar cookie outfit a hand pie, with no obtaining to shape a bunch of hand pies a boon to crust-lovers in all places. It is, in essence, a Pop-Tart.
And I’m not kidding that Martha has manufactured them all. She’s posted slab pies in strawberry-rhubarb, peach-raspberry, and quince. She’s fluted and folded and twirled their edges, supplied them peek-a-boo slits and polka-dots. (Just search at how in her aspect she is—here and here. She was born for this.)
A lot more: Get Martha’s Macaroni and Cheese recipe. It is the finest.
In Martha Stewart’s Baking Handbook, there is a pure distillation of all of these recipes: a slab pie template, for any fruit increasing close to you. Here we made use of blended berries, for the reason that we’re emotion patriotic.
Here are the bones of the recipe, with a lot of pics: Make a uncomplicated pâte brisée in your food stuff processor (or by hand).
Mix fruit with sugar, lemon, and salt, and cornstarch to thicken.
Roll out two huge sheets of dough.
Layer them in a jelly roll pan with fruit filling sandwiched among.
Paint the prime with product and tough it up with sanding sugar. Bake.
I will be truthful: hoping to roll out pâte brisée into a ideal 18-by-thirteen-inch rectangle could rattle even the most seasoned baker (and I’m not the most seasoned baker)—so don’t stress about it. Just for the reason that Martha can do it, blindfolded and perched on just one stiletto-ed foot, doesn’t signify you have to.
Will not enable dough get you down! If fissures arise, you can patch them by repurposing more time, scraggly edges. If it starts off to stick, set it in the fridge (or freezer) for a timeout, then flour and clean any sticky patches when it is really cooler and more honest.
And if your 18-by-thirteen-inch rectangle is more of a trapezoid or triangle or trippy freeform starfish, don’t worry—there’s a great deal of more dough in this recipe to continue to keep rolling until you can trim it down to a rectangle-ish.
For the filling, you have a pair options. If you want to serve it on plates with forks, you can bump up the fruit amount—it will be sloshy and ooze molten berries (or peaches or cherries) as you plate it. But if you want men and women to be able to snatch it up like a Pop-Tart when they mill all around ingesting, stick with 6 cups of fruit.
Most vital of all, remember this matter is termed slab pie—it seems like one thing Barney Rubble manufactured. Rustic is a fantastic search for it. Phone it shabby caveman, and even Martha would approve.
Martha Stewart’s Slab Pie
Tailored a little from Martha Stewart’s Baking Handbook (Clarkson Potter, 2005)
Tends to make just one fifteen-by-ten-inch pie
All intent flour, for dusting
6 cups new bitter cherries, stemmed and pitted or 6 cups new blended berries or 7 medium peaches, slash into one/2-inch items (about eight cups)
one one/four cup granulated sugar
one/four cup cornstarch
Juice of one/2 a lemon (about one tablespoon)
one/four teaspoon salt
one/four cup sanding sugar (or granulated sugar)
5 cups all intent flour
one tablespoon coarse salt
2 teaspoons granulated sugar
one pound (four sticks) chilly unsalted butter, slash into tiny items
twelve to sixteen tablespoons ice drinking water
See the comprehensive recipe (and preserve and print it) here.
Got a genius recipe to share—from a typical cookbook, an on-line supply, or any place, really? You should deliver it my way (and convey to me what is so smart about it) at [email protected].
Images by James Ransom
Quick & Easy Food Recipes at maxeat.com