Chocolate Cherry Lattice Slab Pie Recipes

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CHERRY LATTICE PIE



Cherry Lattice Pie image

A classic cherry lattice pie, made with less sugar using Stevia In The Raw.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h30m

Yield 10

Number Of Ingredients 10

2 ½ cups all-purpose flour
½ teaspoon sea salt, divided
1 cup unsalted butter, well chilled and cut into cubes
½ cup ice water
1 ¾ pounds fresh cherries, stemmed and pitted (or frozen cherries, partially thawed)
½ cup Stevia In The Raw®
¼ cup cornstarch
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 tablespoon Stevia In The Raw®

Steps:

  • In a food processor, pulse flour and salt to combine. Add butter and pulse until the size of small peas. Add 6 tablespoons water and pulse 15 times. (If dough is still dry, add more water, 1 tablespoon at a time, until dough just comes together.)
  • Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour.
  • Preheat oven to 425 degrees F.
  • In a large bowl, combine cherries, stevia, cornstarch, and lemon juice.
  • On a lightly floured surface, roll half the dough into a 12-inch circle.
  • Transfer to a 9-inch pie pan, pressing gently into the corners. Trim edges so the dough hangs 1/4 inch over the sides. Refrigerate.
  • Roll out the rest of the dough as above, and cut into 3/4-inch wide strips.
  • On a lightly floured cookie sheet, place half the dough strips 1/2-inch apart, then weave the remaining strips through them in a perpendicular, alternating over, under pattern.
  • Remove crust from refrigerator and pour filling into it.
  • Slide lattice off the cookie sheet directly on top of the pie.
  • Trim lattice strips, leaving a 1/4-inch overhang.
  • Tuck ends of the strips under the edge of the bottom crust, then crimp the edge.
  • Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired.
  • Bake 30 minutes, then lower heat to 350 degrees F and bake until the juices are thick and bubbling, about 25 to 30 minutes.
  • Cool on a rack.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 41.6 g, Cholesterol 49 mg, Fat 19.5 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 93 mg, Sugar 11.6 g

CHOCOLATE-CHERRY LATTICE SLAB PIE



Chocolate-Cherry Lattice Slab Pie image

Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 to 14 servings

Number Of Ingredients 15

2 1/2 pounds fresh Bing cherries, pitted and halved, or 2 pounds frozen cherries
1 cup granulated sugar
4 ounces semisweet chocolate, coarsely chopped
3 tablespoons cornstarch
Juice of 1 lemon
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces, plus more for greasing the baking sheet
Four store-bought refrigerated 9-inch pie crusts (two 14.1-ounce packages)
2 tablespoons heavy cream
Granulated sugar, for sprinkling
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons light brown sugar

Steps:

  • For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
  • Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
  • For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
  • For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
  • Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
  • For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
  • Serve the pie warm or at room temperature with dollops of the whipped topping.

CHOCOLATE-NUT SLAB PIE



Chocolate-Nut Slab Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 15 to 20 servings

Number Of Ingredients 16

4 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
3/4 teaspoon salt
1/3 cup cold vegetable shortening
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1/2 to 3/4 cup ice water
4 cups salted roasted mixed nuts
2 cups semisweet chocolate chunks (about 10 ounces)
1 stick plus 2 tablespoons unsalted butter, melted
4 large eggs
1 1/4 cups packed light brown sugar
1 cup light corn syrup
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
Heavy cream, for brushing

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the egg yolk and ½ cup ice water and pulse a few times until the dough just begins to clump together; add up to ¼ cup more water, 1 tablespoon at a time, as needed. Lay out 2 sheets of plastic wrap; put about three-quarters of the dough on one sheet and the remaining dough on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours.
  • Roll out the larger piece of dough into a 13-by-19-inch rectangle (about ¿ inch thick) on a lightly floured surface. Ease into an 11-by-17-inch jelly roll pan, leaving a 1-inch overhang.
  • Make the filling: Pulse the nuts in a food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust. Whisk the melted butter, eggs, brown sugar, corn syrup, lemon juice and vanilla in a bowl; pour over the nut mixture.
  • Roll out the smaller piece of dough into a 10-by-12-inch rectangle on a lightly floured surface; cut out ten 1-inch-wide strips of dough. Lay 5 strips diagonally over the filling, about 2 inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet (use the trimmings to extend any strips that are too short). Fold in the overhang and crimp the edges with your fingers. Brush the edges and the strips of dough with heavy cream. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 375 degrees F. Bake until the crust is golden and the filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, at least 2 hours.

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