Fall-Ready Riffs on Martha Stewart's Slab Pie | Food52 + Fiji

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less costly.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

fruit filling

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit is healthier, while canned fruit is more affordable.

Preheat the oven to 375°F (190°C).

In a large bowl, combine flour, sugar, and salt.

Cut in butter until the mixture resembles coarse crumbs.

Stir in ice water, a tablespoon at a time, until dough forms.

Divide the dough in half and roll out one half to fit a baking sheet.

Transfer the rolled dough to the baking sheet, pressing it into the corners.

Mix fruit filling with cornstarch, lemon juice, and vanilla extract in a bowl.

Spread the fruit filling evenly over the crust in the baking sheet.

Roll out the second half of the dough and place it over the filling.

Seal the edges by crimping with a fork and cut slits in the top crust for steam.

Beat egg with milk and brush over the top crust.

Bake for 45-50 minutes, or until the crust is golden brown.

Allow to cool before dusting with powdered sugar and slicing.

Cooking Techniques

Spice Level:

Allergens