CHERRY LATTICE PIE
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
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
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
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
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 15 to 20 servings
Number Of Ingredients 16
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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SUMMER CHERRY LATTICE SLAB PIE RECIPE - TODAY
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3.7/5 (72)Total Time 1 hr 20 minsCategory Desserts
- 1. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- 2. In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- 3. Turn the dough out onto a lightly floured surface and gently turn it over each a few times so that any dry bits are incorporated. Form into a disk or rectangle, wrap in plastic and refrigerate for at least 20 minutes.
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- To make the dough, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a ½ cup of cold water, pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.
- Turn the dough out onto a work surface, divide into 2 equal portions and shape each into a disk. Wrap the disks separately in plastic wrap and refrigerate for 30 minutes.
- To make the filling, add the cherries, sugar, vanilla and salt to a heavy-bottom pot over medium heat. Cook until the cherries are tender and have released juices. Stir in the tapioca flour and transfer the mixture to a large mixing bowl. Add in the two jars of Bonne Maman Cherry Preserves and stir until combined. Set aside.
- Preheat the oven to 350 F and prepare a 10x15-inch baking sheet with non-stick spray. On a lightly floured work surface, roll out 1 of the dough disks into a 21x16-inch rectangle about ⅛ inch thick. Roll the dough around the rolling pin and unroll it on top of a baking sheet. Gently press the dough into the bottom and sides of the pan. Lay a sheet of tin foil or parchment paper over the crust and fill with pie weights or rice and bake for 12-15 minutes. Remove and let cool before removing the pie weights.
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