POINTS® Value | 4
Level of Difficulty- Difficult
Pear purée is a natural sweetener. Try using other puréed fruits, such as prunes and apples, to cut back on the sugar factor in some of your favorite baked goodies.
- large pear
- buttermilk
Very yummy, albeit rather naughty
- baking powder
- plain flour
- vanilla essence
- egg
- castor sugar
- frozen raspberries
- Peanut Butter Chips
- Rice Krispies
- vanilla
- evaporated milk
- chopped rhubarb
- buttermilk
- 1tsp baking soda
- 1tsp baking powder
- flour + 1/4 C
- egg
- sugar + 1/4 C + 3/4 C
Haven’t tried.
Like a cheese ball but sweet.
- brown sugar
- powdered sugar
- mini chocolate chips
- Vanilla wafers and/or graham crackers
Addition of fruit (eg: passionfruit, chopped berries, fruit salad), melted chocolate swirled through, or topped with a coulis to serve
- Base:
- Filling:
- zest 1 lemon or lime
- tin sweetened condensed milk
- lemon juice
Delicious.
- vanilla
- powdered sugar
- -
- Brown Butter Frosting:
- baking soda
- salt
- eggs
- vanilla extract
- all purpose flour
- sour cream
- sugar
- milk
Haven’t tried
- cornstarch
- cinnamon
- water
- sugar
- apple
Haven’t tried.
Serves 18 to 20
We prefer an 18 by 13-inch nonstick baking sheet for this pie. If using a conventional baking sheet, coat it lightly with cooking spray. You will need 4 ounces of animal crackers.
WHY THIS RECIPE WORKS:
Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it’s topped with a sugary glaze. But rolling out the dough to cover both the bottom and top of this mammoth pie proved problematic, as was making the filling thick enough to hold up to slicing. To avoid these challenges, we used store-bought crusts for our Apple Slab Pie recipe, which proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust of our Apple Slab Pie. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy.
http://www.americastestkitchenfeed.com/bake-it-better/2013/01/secrets-to-apple-slab-pie/
- confectioners' sugar
- lemon juice
- -
- GLAZE
- lemon juice
- ground cinnamon
- Minute Tapioca
- salt
- granulated sugar
- PIE