Monday, October 10, 2011

Slab Pie!

Never heard of it? Neither have I, until I came across this recipe featured in the Special issue of Everyday Food. As soon as I read the recipe I knew exactly who I was going to make this for and why. You see, a friend of mine is in the process of building her first house and the contractors were getting ready to pour the slab foundation. Well, a slab foundation needs to be celebrated with a Slab Pie!!
Building a house is huge and is much more than the materials. It's family traditions, love, laughter, tears, a place of refuge, a comfort zone where one is free to be who they are. I'm very glad that my foundation starts with my faith in God. Without him, I would fee incomplete. Isaiah 28:16

Please don't let the size of this pie scare you away. A whole jelly roll size! I wondered myself how in the world is this crust going to roll out? This was one of the easiest pies I have made. The crust rolled out beautifully and the filling was a quick throw together. Fresh peaches in August, Amen!! Homemade whipped cream was the garnish of choice. One bite and Oh my, it was absolutely delicious. It all came together, our August evening sharing Slab pie with family & friends, celebrating a foundation and the solid building of a continued future for mother & daughter. Congratulations! 

Is there something in someones life that needs a little celebrating. Try this pie. Swapping out peaches for apples or stone fruits would produce equally good results. Don't be surprised if someone shows up wanting to trade you a plant for a piece of leftover Slab pie!

Slab Pie
5 cups all-purpose flour
1 teaspoon salt
2 Tablespoons sugar
2 cups cold unsalted butter (4 sticks) cut into small cubes
2/3 cups ice water

In a food processor process the flour, salt & sugar until combined. Add the cold butter & process until mixture resembles small peas. With machine running add 2/3 cup ice water pulsing till the dough is crumbly and holds together. (If necessary add 1/2 cup ice water, 1 Tablespoon at a time) Do not over mix! Divide dough into 2 disk and wrap tightly in plastic. Refrigerate 1 hour or overnight.

Preheat oven to 400.

3 3/4 pound peaches-rinsed & thinly sliced (12 cups)
1/4 cup cornstarch
3/4 cup sugar
1 Tablespoon finely grated lemon zest, plus 1 Tablespoon lemon juice

Toss together and set aside.

Lightly flour a work surface roll out 1 disk to a 12x16" rectangle. Roll the dough over rolling pin and carefully unroll over rimmed jelly roll pan. Pressing lightly to fit. Pour in the peach filling and light brush edges with water. Repeat with remaining dough unrolling over the filling. Press along the edges to seal & crimp. With a paring knife cut slits on to top to vent. Place pie in oven and reduce the temperature to 375. Bake until crust is golden and juices are bubbling. 45-50 minutes. Let cool 1 hour before serving. 

Serves 12-14. To serve 6-8 people halve recipe and use a 9" pie plate.

Eat Well, Sonya