CHERRY VANILLA SLAB PIE
This tender, flakey pastry is filled with delicious California sweet cherries and accented with vanilla. This recipe will feed a crowd... and, who doesn't love pie?
Provided by Mary Jenny
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 12
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.
Nutrition Facts : Calories 4007.1, Fat 107.9, SaturatedFat 62.8, Cholesterol 618.2, Sodium 2138.4, Carbohydrate 708.1, Fiber 32.3, Sugar 356.2, Protein 63.7
CHOCOLATE-CHERRY LATTICE SLAB PIE
Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
- Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
- For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
- For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
- Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
- For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
- Serve the pie warm or at room temperature with dollops of the whipped topping.
CHERRY VANILLA SLAB PIE
Make and share this Cherry Vanilla Slab Pie recipe from Food.com.
Provided by KDSCOMOX
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pulse flour, butter, shortening and salt in a food processor until crumbly. Whisk 1 egg with 2 tsp lemon juice and add enough ice water to make 2/3 cup.
- Add to the flour mixture and pulse until dough comes together.
- Form into oblong disk. Chill.
- Preheat over to 375.
- On a well floured surface, roll dough into a large rectangle, about 1/8 inch thick.
- Trim dough into a 12x18 rectangle.
- Carefully transfer dough to a parchment lined baking sheet.
- Stir sugar with corn starch and lemon zest until combined.
- Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1 inch border.
- Arrange cherries evenly over the sugar mixture.
- Whisk 1 tbsp lemon juice with vanilla, drizzle evenly over the cherries.
- Sprinkle remaining sugar evenly on top.
- Fold dough over to cover the filling. Fold an additional 1/2 inch of dough from bottom layer over top layer along the edges; crimp with a fork to seal.
- Whisk remaining egg with a little water and brush all over the pastry.
- Slash 4 vent holes in top.
- Bake for 50-55 minutes or until golden brown. Cool completely.
- Optional Glaze: Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie.
Nutrition Facts : Calories 624.6, Fat 26.3, SaturatedFat 11.1, Cholesterol 77.3, Sodium 267.3, Carbohydrate 91.2, Fiber 4.4, Sugar 46.6, Protein 8.1
CHERRY STREUSEL SLAB PIE
This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic.
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
- In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
- Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 65 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 35 g, TransFat 0 g
CHERRY PLUM SLAB PIE WITH WALNUT STREUSEL
I love to make desserts with fruit all summer! If you use store-bought crust, I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat., On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling., Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 279 calories, Fat 16g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 155mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
OLD-FASHIONED CHERRY VANILLA PIE
Steps:
- Make dough:
- Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
- Make filling:
- In a small bowl stir together sugar, tapioca, salt, and cinnamon. In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla into cherries and cool.
- Line lower rack of oven with foil and preheat oven to 400° F.
- On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick). Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang. Pour filling into shell and chill, loosely covered with plastic wrap.
- On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips. Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern. Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm. Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie. Let lattice stand 10 minutes to soften. Trim edges flush with rim of pie plate and crimp decoratively. Gently brush lattice top with cold water and sprinkle with sugar.
- Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly. Serve pie warm with ice cream.
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