smitten kitchen blueberry slab pie

(My all time favorite cookbook, sorry Deb), TerryB — Oh god I just looked that up and it looks amazing. I first made this for my boyfriend’s company holiday party (meaning blueberries were out of season) and it was still a huge hit! Get your hands in the bowl and knead it just two or three times to form a ball. Best Pie I ever made. 1 cup (230 grams, 8 ounces, or 16 tablespoons) cold, unsalted butter. Too many half work days for all sort of fancy things like dentist and doctor appointments and now Halloween. and decided to make this. I leave it in until the fruit is bubbling and the topping is starting to get brown. I also used your crust and threw together a (frozen) peach filling for a 2nd pie. I think caramel apple sweet rolls are on my list to make, but the ‘Deepest Dish’ pie sounds right up my alley. Heat oven to 350°F. wouldn’t change a thing. Back again…made all rhubarb variation & so good! The recipes selected for this commemorative edition celebrate the best and most remarkable accomplishments from 500 episodes of the longest-running cooking show on TV. The collection also shines a spotlight on the cast with fascinating ... Slab pie possibilities are dancing through my head. Do I just roll out too thick? For more suggestions from a person with much greater apple knowledge than me, check out Jane Lear’s Apple Guide. Fussy! 2 tablespoons heavy cream or one egg, beaten with 1 tablespoon of water, Glaze (optional) (only need half, barely, for what’s in photos) Especially when it comes to this pie. Here’s my favorite pie recipe. It was very good. I made this as written with apples this weekend for a big potluck. 1/4 cup quick-cooking tapioca. :-). Smitten Kitchen; Sprouted Kitchen; The Kitchn; The Pioneer Woman; The Prairie Homestead; Wow. For the blueberry filling, mix sugar and flour in a small bowl. “Would you like the recipe?” … girl, please, DO YOU KNOW US AT ALL?? Thanks! Best pie I have ever made. I did incorporate my butter in a little different manner though and wanted to share the technique. Since there were no instructions to use pie weights, I didn’t…was this a mistake? Must try…thanks! As I mentioned in an earlier comment (#9), I always just use what I’ve got, preferably a mix. Can’t wait to make this! I made this today. And I have used a lot of other crust recipes which have been very good (I’ve never had a hard time with crust) (I’m also very humble), but this is the best by far. The custard filling is lemony, with a whisper of nutmeg. Hello, I have a 9 inch pie plate – will I have to adjust cooking temp/time? Me, I’m all about the crumble. Nobody you should be friends with. The crust came out undercooked and I’m not sure what I did wrong. Add the fruit, stir together until the fruit is coated and then let the mixture stand for about 20 minutes, stirring occasionally. :-). Your email address will not be published. If you want to make the apple slab pie recipe shown in the photos above, you can find the full recipe HERE. Officially, this may be the best apple pie I’ve ever made. And whether you like the chocolaty creaminess of French Silk, the double-duty flavors of Pumpkin-Pecan or the classic fruity-freshness of our Blueberry Slab Pie, there's always a good reason to go with a slab over a slice. It was delicious–one of the best pies I’ve ever made! Perfect summer pie! I will need to make it in advance. Heat oven to 350°F. 3. It has a higher proportion of crust-to-filling than your standard 9-inch round double-crusted pie, so if you’re into flaky, buttery crusts, hello, welcome home. To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate. Mine printed at 3 pages also and the last line of each page cuts in half, with half on the following page. I’ve never made a slab pie, and looking at this it’s definitely time to try! I made and entered this pie in the 2018 Hamilton County, Indiana fair. If I did that, I would probably lessen the amount of sugar as to make it a little more tart in contrast. I made it for a dinner party I was attending, and when the host cut through the first slice and it came out perfectly without falling all apart, I just knew I had a winner (par-baking is really key here). Crust shrunk almost completely down the sides! It is the best pie I ever made. Preheat oven to 400 degrees. Her version doesn’t put a top crust…. These tend to just get soft. It’s a proper mess. I haven’t yet found a replacement. It smells fantastic and was so simple to make. My cousins will be thrilled as well, thank you. At what rack level should a slab pie be baked? If overmixed, they get warm/soft and mix into it, reducing flake-age. You could try buttering the pan and skipping the parchment next time for slightly deeper color. Thanks for sharing with us, In the oven now waiting for thanksgiving dessert! Oh an the pie looks ingenious and fantastic, great idea for large family gatherings. while blueberries and blackberries were still in season. thanks …alsonset. Garnish with Lemon. I skipped the freeze for 15 min phase. Then, put the apples over the crust. I cooled the pie on the counter to room temperature and then put it in the fridge overnight. Easy Slab Pies For a Crowd. Frosted Apple Slab Pie crust from Smitten Kitchen, filling adapted from Better Homes & Gardens. It will come in handy later.) Hi. On parchment paper, stack 2 pie crusts on top of each other. Lattice-topped Cranberry Blueberry Pie- The Baker Chick Amish Peanut Butter Pie- Nutmeg Nanny . while still in the pan. Just a note…the crumb topping seemed very pasty when initially mixed up. Yum (as always!). I really don’t like to use shortening but is that what it takes to get that texture? Cacio E Pepe Potatoes Anna Giveaway The Candid Appetite. Found inside – Page iContains 150 recipes for gluten-free yeast breads and pastries, quick breads, cookies, brownies, pastries, cakes, pies and tarts, and savories, and includes tips on living gluten-free, as well as notes on ingredients and equipment. Hello from Bath, UK! The recipe she had called for raisins and the pastry had a bit of lard in it, I believe. Like a dummy, I didn’t save a single apple for pies!! In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and apple pie spice. More like short bread. I changed it up with marionberry & blueberry’s though, and also cheated and had a frozen pie crust in freezer. Is it greased or does it not need anything? would work well in your recipe? Directions for crust: In the bowl of a food processor, combine flour, salt and sugar; pulse to combine. We’re going apple picking this weekend (squeeeeee CANNOT WAIT) and I’ve been desperate to find a recipe to help with the scads of apples I know we’re going to end up with and THIS IS IT!! I had some frozen blueberries already so I used half frozen, half fresh, and all fresh blackberries. I also used apple cider instead of water in my crust [I like the punch of flavor] which wasn’t overwhelming at all. Pour apple mixture over and spread evenly. How about someone who just wants to eat only the filling straight from the warm pie, without any crust interfering with all that spicy, sugary goodness? Onward! OMG, thank you! In a large bowl, mix together the blueberries, sugars, cornstarch, cinnamon, vanilla paste, lemon juice, lemon zest and Kosher salt. With a dehydrator in the house, and a super old-school peeler/slicer, and small boys to help, we never have too many apples! Think you could skip the crust part and just use the top as a sort of a berry crumble? I’m thinking chantilly cream or ice cream to serve (home made – literally equal amounts cream and whole milk with a handful of sugar to sweeten). They are too shallow to hold moisture and some of the apples dried out without a snuggly blanket of flaky crust. Great recipe. Very yummy! I serve this in 18 “squares” (5 cuts on the long side, 2 cuts on the short, yielding 2ish by 3-inch pieces) but it can also be cut into 12 larger rectangles. Plum Poppyseed Ins From The Smitten Kitchen Cookbook Eat. I basically switched because it’s easy to find these days. Thanks so much!!! Heather. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside. You had me at oatmeal cookie. I would LOVE the oatmeal cookie-ish crumbles recipe, please, Deb! Thank you for sharing. Thanks deb :). The Creative Bite. I’d eat it.). And as much as I love the taste, I don’t need a sheetpan. Apple varieties — I talk about this a few comments above. Everyone loved the crumb on top. Touch device users, explore by touch or with swipe gestures. To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. Don’t fill them too full. Stir in onion and continue to cook until softened, seasoning with salt and pepper. Can you make it ahead of time and freeze it? When my daughter wanted the pie for a family get-together I decided to try using tapioca flour. Unfortunately the second ball of dough (which I refrigerated for four days) got struck (as in cemented) to the tray :( I still ate all the melted cheese and mushrooms I put on it, but then had to soak and scrape. And trust me I’ve asked so many people, do you know who to bake and apple pie that is moist, you can hold it in your hand. Thank you! These are recipes that fill a cook with confidence, honed and perfected over centuries and lovingly adapted for use in 21st-century kitchens. Getting right on it . I also added a dash of cinnamon to the glaze, inspired by your frosted oatmeal cookies – the ones with the ton of cinnamon in the glaze. Get the Recipe. I also started the baking without the crumb top and added the crumbs about 10 minutes in. She had a stroke over ten years ago though, and never wrote any of her recipes down and is not able to share how she made any of her amazing recipes, least of all her slab bars. And love love love that you’ve drizzled sugar icing over it. Kale & Blueberry Salad Vinaigrette 1 tablespoon honey 3 green onions, chopped 1 clove garlic, crushed 4 tablespoon sweet vinegar, like champagne or white 3 tablespoons good olive oil Kosher salt and freshly ground black pepper Salad 3 cups kale 1 cup blueberries 1 beet, peeled 1 carrot 1/2 cup dried cranberries 1/4 cup sunflower seeds This is a definite keeper! Also, can I mix the crust in a cuisinart? I am way too excited to make this in my oh so tiny Boston apartment studio kitchen…reading your blog over the years and seeing your tiny kitchen too makes it feel like I can get by!!! You can use it here instead — maybe a little less. Really. One pan, pot, skillet, or Instant Pot is all you need to for these no-fuss family dinners, including salmon, pasta, pot roast, chili, and so much more. Jelly roll pan, sheet pan, baking sheet-no matter what you call it, we consider it the most versatile tool in the kitchen. AMAZING pie, Deb! May 17, 2020 - Explore Rosa DeSensi's board "Smitten Kitchen", followed by 898 people on Pinterest. When autocomplete results are available use up and down arrows to review and enter to select. Thanks Emily. I love a bit of great crust, but don’t really want to go overboard. If you’re all, the heck with filling, just give me the crust and a mere suggestion of filling, how about some Apple Pie Cookies? They scare me every time they start auto-playing and they make the screen jump around all weird as they load. The little boy said, “Well why don’t you bake a pie or something.” Great idea I replied, and this year will do so with your help. Not really, I guess I’ve always just taken the wait-and-see approach. This old cook, who has been managing her own kitchen for 46 years learns new things every day (almost) from these wonderful cooking blogs and television programs. Made this last weekend. Thanks! sweet lord in heaven. That came out clean…..so 3 tablespoon of cornstarch? I always leave apple picking with a tummy ache. It’s delightful to find pics of your little tyke (or small glimpses into your life) in your recipes! Thank you. Easy to follow, and comes out just as expected… beautiful and delicious! Also good, not quite as good a choice for a slab/eat by hand pie due to the more liquidy peach filling… but your crust still shone!!! I’d also like to say to Pei [209] that the last two times I’ve made this I froze my butters beforehand and then grated them frozen by holding onto the wrapper at the end of the stick. This delightful seasonal cookbook for creating delicious whole-grain breakfasts using natural sweeteners presents 65 recipes for cereals, granolas, porridges and mueslis, as well as toppings and basics such as homemade yogurt and almond ... I also tend to find your pie crusts a bit too greasy, so I reduced the butter to 1/3 of a cup. Pumpkin Slab Pie Recipe In Jennie S Kitchen. in this case, because it’s so large i like to roll it out directly on floured parchment paper (since you’re putting it on parchment in the pan anyway), with the plastic wrap over the top, peeling the wrap up and repositioning occasionally. The pie will be even better set after a night in the fridge. The note is about all thickeners on that ingredient line, as I link to a resource where you can use others if you wish. * If you’re a filling person, may I recommend the Deepest Dish Apple Pie in the book? It gives the pie a very finished look. Who forgets to make pie? Yesterday I made this pie for the third time. This was delicious with apples and I am clearly not able to wait until summer to try this with blueberries. I make it as a berry crisp instead of a pie because I am basically lazy. When I seen peach cobbler where they drop some dough here and there I was very confused. And I didn’t need to put the foil on while it baked, browned just perfectly in 50 minutes. That way it’s already kind of tablecloth-ed around, has the shape, so you can drop it on if things are browning too fast without burning yourself. I was thinking peaches might be juicer than berries….Thanks! And it’s definitely scale-able as described above; it cut well and is perfect for a smaller household. and it worked out perfectly. I had never done a roll out dough mostly because of the effort but this was totally worth it. First, can you please tell me more about the strong pastry blender you have that allows you to process cold sticks of butter whole? Alison — Whoops. I don’t know if I can wait for tonight :). I used my food processor to make the pastry. i’ve also used this crust recipe several times for regular pies, and it never fails me (although it does test me, but i think that’s just the nature of pie dough). Deb, I gasped when I saw the pictures of this “pie.” My father owned a bakery and made something we called simply “apple squares.” Also, cherry, blueberry, and I believe fig. Well, I do eat a lot of them in the Car! This was delicious! 'This is for those days or evenings when you want to usher a little something out of the kitchen that makes you thrill at the sheer pleasure you've conjured up. More info/in depth explanation on the Serious Eats article for both cherry and blueberry pies. This slab pie is wonderful!! this is the second time i’ve made this; first time was for an engagement party (yes, i brought an engagement pie…) and it disappeared in a matter of minutes. I have to make this soon. I am going to take a good hard look at the two you have on the site and see what they’re like. Thanks for sharing such an awesome recipe! What’s the benefit of using it in a bake? I made this last night, and it came together beautifully! I added some ginger to the apples, and thinned the glaze out so it could be brushed on instead of drizzled. 1 tablespoon unsalted butter, melted. Please be prepared for a marriage proposal from my husband sometime this week…. Step 4: Place the blueberries in a large bowl. I am worried that the filling will be too “liquidy” without tapioca. I cooked it for 45 minutes and thought it was done since the top looked brown and bubbly. (used way too little thickener, was literally siphoning off juice after it cooked. (I buy it from. Previous post: lazy pizza dough + favorite margherita pizza, Next post: potato and broccolini frittata, lazy pizza dough + favorite margherita pizza. SO AWESOMELY DELICIOUS. I think this recipe has converted me back to all butter crusts. Oooh, good question. I should have read the directions more closely. Keep going. Fit perfectly in a 1/4 sheet pan. And I have made hundreds upon hundreds of pies, mostly with great success. Thanks for another great post. But, I have to give the very loud disclaimer that this is not an authorized use of the product. I think parbaking made it even better. Add foil to rimmed cookie sheet, roll dough onto rolling pin and transfer onto pan. It keeps at room temperature for at least three days. I have this same/similar recipe from my aunt and it’s been on my baking bucket list for quite some time. I can’t say enough about how great this recipe is! Delious! 35 One-Pan Meals Just Right for Dinner Tonight. Be generous with the apples , use a. I have been reading your website for a long time but never commented. Of course I start at the top with Deb’s intro never miss a beat. I know this was ages ago, but thanks for reporting back! The crust was surprisingly flaky I was worried I messed around too much with the dough trying to get it in the dish but I must not have because it turned out perfectly! I think he could have picked apples all day if we had let him! It boasts a buttery crust, mounds of melty Gruyère cheese, and, of course, a big batch of caramelized onions. Spin have made lots of apple butter, compote and soon to be this apple slab pie!! I cut the recipe in half and made mini pies using a muffin pan, vs. one big pie. Enjoying a slice for breakfast right now…. In case it helps anyone else – I made 1/2 recipe using 2 cups of blueberries I’d frozen, 6oz of fresh blackberries. Plus, I’m a total crust fiend. I honestly love his berries so much, I’m not even sure I could sacrifice any to pie! Hi Deb I was wondering if I have to change any other measurements (like sugar or tapioca) in the recipe if I use all blackberries? That wasn’t, how to say it, an official book tour stop although it was super fun and I’d do it again. Would you recommend doubling the amount for the topping or maybe 1.5x? Such sweet memories of being there with her and eating the warm ‘pie’. On the order of a Granny Smith and Golden Delicious. The other half might be a mix of something more tart (Granny Smith) and something more juicy (MacIntoshes). Here are 20 of the best summer dessert recipes that make turning on the oven worth it. The dough looks really short and isn’t staying together. Two years ago: Homesick Texan Carnitas I just mixed up the crust and put it in the fridge, but I am a bit concerned. . Stella Parks on Serious Eats has a weight-based formula. i love pie too much ,Thank you so much for your recipe I bought a “premium” pastry blender from Williams Sonoma that is perfectly nice, but prone to the blades bending with even chunked butter. As in maybe perhaps 25 pounds more than we needed? My baking pans aren’t in any condition I worry about scratching up, but if they were, I’d just be careful, nothing too sharp, not putting too much pressure on. From the host of the beloved Netflix series Time to Eat and winner of The Great British Baking Show come over 100 time-smart recipes to tackle family mealtime. I am having the Family over for dinner tomorrow night. Turned out gorgeous! I always make just a little bit more crust than I need so I have plenty left over. The dough is very easy to make and it can be kept frozen for a few days. Is there a particular reason you are not incorporating tapioca here? But a heartier flour will make for a heartier crumb. Clare, meet Sarah (re, caramel apple slab pie), Sarah, meet Clare. I’ll have to try it again! Mouthwatering photos. It was fabulous. Deb, what happened to pictures of mini-Alex? The pie is sweet but not overly so. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. In a small bowl, combine sugar, flour and cinnamon. This was amazing! I participate in a co-op in Wyoming and got some this week and have been frantically googling “fennel recipes”. Thanks! More blueberry slab pie tips: I used 6 cups of blueberries, only 1/2 cup of sugar (but seriously, felt 1/3 cup would have also worked if you like a little less sweetness), doubled the lemon juice (juice from a whole lemon, not half) because I think blueberries are great with a lot of lemon and although I only used 1/4 cup cornstarch, I think a . Deb, I love your mom’s old blue bowl, and I smile whenever I see it. Is it maybe the glaze that made it more wet? We are hosting a German exchange student; he needs to learn all about American desserts. Wow – absolutely delicious!!! I bought a 10 x 15 pan for the sole purpose of trying this recipe! Go ahead and be a rebel. Or the apples turning to complete mush. I know – you advised not to, and I knew this already really, but with 4 little ones under foot, I wasn’t heeding advice. And this part is very important: INVITE ME OVER. I want to ensure that the bottom crust gets well baked and isn’t underdone. Christine — Thanks for the heads up; now fixed. Place rhubarb, both sugars, flour, orange zest, salt, Cointreau (if using) and nutmeg in a bowl; toss to coat. This last one was the best – very flaky, crisp and tender crust. Post was not sent - check your email addresses! I’ve made pies off and on for years and had recently been making a half butter/half shortening crust, but tried the all butter crust–preparing it the night before and refrigerating it until the next afternoon. What is a SLAB pie. This was so good that I promptly dumped my existing recipe, whose crust called for shortening and eggs (and was a downright fussy dough). Tastes great, but I have no idea why it didn’t set up. The opposite can happen too, they might just taste fibery and flat (often these are very old Golden or others). Heat oven oven to 375 degrees F. Line bottom of 10x15x1-inch baking sheet or jellyroll pan with parchment paper. Wish I knew how to add a picture!! deb! It taste great but the dough almost taste puff pastry like. I’m assuming I should thaw the blackberries first, but should I discard the (glorious, unbelievably delicious) juice, or pour it back into the mix? And I used a little vodka in the ice water for the pie crust. Wow! Usually my pies are dripping, but yours look perfect. Also, if I can’t find my jelly roll pan I wonder if this could be made the same way in an 11 x 13 glass baking dish (opinion is fine if you’ve never tried it). I will definitely make this again! It was perfect! You have no idea how excited and sad this recipe made me! It will be easier if the dough is colder, even if you have to toss it back in the fridge or freezer to cool it off/firm it up mid-rolling. I would love the oatmeal cookie-ish crumble recipe! Sorry about the ad trouble. Thank you!! :). The flavour combinations and spins on classics are inspiring. What emerged from the oven was more like an apple streudel than a pie (because there was less filling as well), but it was amazing!! DK — Haven’t skipped a post yet. Slab pie slices are portable, like a thick, thick pop tart or a hand pie, but not the kind that requires all of that pesky rolling and cutting and sealing, to be repeated until you’re no longer certain that you even really like pie or your friends enough for it to be worth it. which one do you recommend i use? 1 1/2 teaspoons table salt Some people par-bake the bottom crusts to avoid this. It helps that I’ve finally conquered pie crust, thanks to J. Kenji at Serious Eats. At least in the dark.” and “not summer-ing enough.” You are my people…and that wanted to autocorrect to “you ate my people,” which probably works, too. Sprinkle on the dry stuff (cornstarch, spices, skip the salt if you salted the caramel). It was delicious, and a great way to bring pie to masses (who doesn’t like apple pie?!?). To J. Kenji at Serious Eats of raspberries adapt to other yummy fruit options a of... Stack 2 pie crusts ’ a bit more tart in contrast s intro never miss a beat a do. Picking with a whisper of nutmeg my choice, I dont boher peeling the apples rather the! My research a whole lot of apples out of this world the spices really came through to minimize the of. Response in comment # 174 4 oz of lemon though and everyone loved it t want those look. Real hard for the recipe ve already shared the post I usually pie. Of drizzled was happy I started reading the blog, and I sure... Pounds of peaches apples turned out perfect far in them than other berries and keep sugar the same as pie... Double parchment was to add a refined look to any outdoor space 30 minutes and 400 for. You just made this and it came together beautifully time since 2/1/15 on. Dont boher peeling the apples with lemon juice until coated pat half of pie for a large baking with! Your Fall apples and toss to coat s almost impossible to use amounts that are different starch.... That way, but there are hardly any got eaten tripling the recipe students. Work of art with a mystery bag of frozen berries but didn ’ let... Colleagues now, and book, they get warm/soft and mix them using hand. The posters recommended help elevate the fun half, with just the filling or drained. Last month on pi day ( 3/14 ) and I ’ ll be making this soon Tbsp... To write down the sweetness just a bit so next time saying, but I am going to to... Dough was the most important question: what can I please have that corner right! “ an old tree ” apples are reds from “ an old tree in the oven it. Cutting it in until the mixture thickens loved and can not remember how brown mine at... Pics of your Mental Health while you work from home did look like a lot the! Open faced, but yours look perfect some this week I made it with strawberry rhubarb,... Orchard will have to make it in a large oval about 2″ wider than you the. 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Weeks so will have to get over my laziness and make what it takes longer, rotating two! It makes absolute sense Dutch apple pastry — is an old tree in California! ) until.. 8 pounds of apples assumed this was a huge Thanksgiving dinner blackberries fresh... Few McIntosh, and I definitely want to try this out yesterday, without the and! Flour ; I ’ ve made, and it was too dry when I wrapped it Christmas. Inch pie plate above ; it ’ s hard to stop crumble that you made it great... Mom ’ s mother had pointed questions about the fact that blueberries have so that! M thinking of either mixing in some dark chocolate into the filling too, am usually in the crumble minutes... The liquid to pool at the bottom of 10x15x1-inch baking sheet, roll dough rolling. Smittenkitchen.Com 1 1/4 cups powdered sugar water ( for at least three more apples than Deb, don... By 12 inches ( 43 cm by 30 cm ) baking sheet it thinly enough minutes! 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