Add vanilla bean paste into cream, stirring to incorporate. In measuring cup, pour 6 cups of heavy cream. In a large mixing bowl, combine flour, sugar and salt. Carefully lay pie dough in pan, crimping/fluting the edge, and place in freezer while you prepare the remaining ingredients. Roll out pie dough to large rectangle, about 20 by 15 inches. Pull out a half sheet pan (18×13 inch) and set aside. Set oven rack to middle position and heat to 350F. If you can’t find paste, you can sub 2 Tbsp regular vanilla extract. *This is the perfect time to use vanilla bean paste because you’ll be able to see the flecks in the filling. Sugar Cream Slab Pie Makes 1 half-sheet pan pie | Serves 24+ Ingredientsĭouble Crust Pie dough (recipe of your choosing–I’ll point you to America’s Test Kitchen’s Foolproof Pie Dough or Martha’s Perfect Pie Crust- or store bought! I like Trader Joe’s pie crust in a pinch)ġ/4 tsp ground cinnamon plus extra for dusting Certainly the easiest of all the Thanksgiving pies! I’m here for your Thanksgiving Day dessert justifications! Made to not only feed a crowd (this one makes a whopping 24+ servings), but it’s lower filling to crust ratio make it more of a snack, a little something to sneak away, to add to your place NEXT to the other slices of pie you already are eating. We stan the original Hand Pie! (…too much?)Īnyway….All that being said, earlier this year it hit me that my beloved fork-free pie is actually also a perfect candidate for a bar. Sugar Cream Pie: Indiana’s Legacy, a mainstay on the Hoosier Thanksgiving table, an ode to the power of heavy cream, ingenuity, and most of all to the joy of eating a slice of pie over the sink at the end of the night. Because why just have pie when you could have SLAB pie?
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