Skeleton Slab Pie Recipes

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.

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).

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.