Recipe: Strawberry Slab Pie - Alabama NewsCenter

arome.indah.link

As we begin to enjoy summer gatherings once again, there’s no better treat than this strawberry slab pie. Here, two flaky layers of pie crust sandwich quartered strawberries that are slightly sweetened with brown sugar and scented with vanilla.

Once baked, this pie feeds a crowd and practically begs to be served a la mode.

If you find yourself with a handful of fresh summer produce, look no farther than this recipe to enjoy with your loved ones.

Top with a scoop of vanilla ice cream or fresh whipped cream. (Kate Wood / Wood and Spoon)

Strawberry Slab Pie

Prep time: 30 minutes

Cook time: 60 minutes

Serves: 16

Ingredients

For the pie crust:

• 4½ cups (585 grams) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup (230 grams) unsalted butter, cold
• 14 tablespoons (200 grams) shortening, cold
• 10 tablespoons ice water

For the filling:

• 2 pounds strawberries, halved or quartered into 1-inch-sized pieces
• ½ cup brown sugar
• ¼ cup sugar
• 3 tablespoons cornstarch
• ½ teaspoon salt
• 1 tablespoon vanilla extract or vanilla bean paste
• 1 egg
• Demerara sugar, if desired

Instructions

To prepare the pie crust:

1. Give the dry ingredients a whiz in the food processor to combine.
2. Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
3. Add 6 tablespoons of ice water and pulse; add in an additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the filling:

1. Combine the strawberries, brown sugar, sugar, cornstarch, salt and vanilla extract in a large bowl. Set aside while you prep your pan.

To assemble your pie:

1. Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
2. Roll out one-half of your dough on a lightly floured surface to make a 12-by-17-inch rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15-by-10-by-1-inch jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a three-quarter-inch overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
3. Sprinkle your prepared fruit into the pan and spread out evenly. If your berries have made a ton of excess juice, you can drain a few tablespoons of it.
4. Roll out your remaining piece of dough into a 12-by-17-inch rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Sprinkle with demerara sugar if desired. Bake in the preheated oven for 50-55 minutes or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.

Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.

The Link Lonk


June 20, 2021 at 12:09AM
https://ift.tt/35AWuo0

Recipe: Strawberry Slab Pie - Alabama NewsCenter

https://ift.tt/2CPpHAw
Pie