Or maybe you just LOVE pie?
Either way, slab pie is where it's at.
I read somewhere that Martha Stewart invented the concept of slab pie. I'm not sure that's true -- but she definitely made the concept popular. And for that, I'm grateful.
Baked on a half-sheet/jelly-roll pan, slab pies can serve 20 or more people and require a little more effort than making one single pie. In fact, for the effort, I'd say slab pie is the way to go every single time... though having that much pie around would definitely be bad for my waistline.
Better yet, if you're a fan of pie crust -- really good flaky pie crust -- slab pies will make you extremely happy, since the filling to crust ratio is perfectly balanced.
This particular version incorporates a traditional sour cherry filling with thin layer of creamy cheesecake.
This particular version incorporates a traditional sour cherry filling with thin layer of creamy cheesecake.
The buttery crust is flaky and well behaved. The filling isn't too terribly sweet -- and it's creamy enough that it doesn’t even need the addition of whipped cream or ice cream (a bonus if you're transporting it to an outdoor picnic) – though either would be a welcome addition.
Got plans for Labor Day weekend? Get a head start by making this pie!
Get the recipe: Cherries and Cream Slab Pie
©BURP!
Hi
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One day I am going to do a slab pie. It seems less stressful than rolling something perfect round. Cherry pie is my favorite fruit pie too, so this is up my alley.
ReplyDeleteHi Lori,
ReplyDeleteI laughed when you mentioned reading that Martha created the slab pie concept. I have my grandfather's apple slab pie recipe from the 1920s (give or take a decade) from his Chicago bakery. Or maybe Martha's older than she looks.Here's one of my versions. http://www.heartbreakrecoverykitchen.com/2010/08/19/pie-oh-my/#more-307