ROLO™ SLAB PIE
Cool, creamy and layered with the chocolate-caramel goodness of Rolo™ caramels, this slab pie is sure to be a hit with any crowd!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. On lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
- Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
- In small microwavable bowl, place 2 tablespoons of the hot fudge topping. Cover bowl with plastic wrap, refrigerate for later use. Carefully spread remaining hot fudge topping evenly on baked crust.
- In medium bowl, beat pudding mix and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup caramel sauce and 1 cup whipped topping until blended. Pour over fudge layer; evenly spread. Refrigerate about 3 hours or until set.
- When ready to serve, carefully spoon and spread remaining whipped topping over pudding layer. Sprinkle halved Rolo™ caramels over top. Remove plastic from small bowl; microwave reserved 2 tablespoons hot fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce and remaining 2 tablespoons caramel sauce over top.
- Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 370, Carbohydrate 57 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 34 g, TransFat 0 g
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
ROLL-OUT CRUST APPLE SLAB PIE
Make and share this Roll-Out Crust Apple Slab Pie recipe from Food.com.
Provided by Motley Oklahoman
Categories Pie
Time 2h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- For the pie: Combine apples, sugar and salt in colander set over large bowl. Let sit, tossing occasionally, until apples, release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve ¾ cup juice.
- Adjust oven rack to lower middle position and heat oven to 350 degrees.
- Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
- Toss drained apples with tapioca, cinnamon, nutmeg and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside adge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool.
- For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to ¼ cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer.
Nutrition Facts : Calories 369.7, Fat 15.7, SaturatedFat 4.8, Cholesterol 6.1, Sodium 283.7, Carbohydrate 57.2, Fiber 5.1, Sugar 32.8, Protein 2.9
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