Pixelated Slab Pie Recipes

PIXELATED SLAB PIE

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.

CHERRY VANILLA SLAB PIE

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.

SKELETON SLAB PIE

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.