Try a rec­tan­gu­lar pie in­stead of round

Try a rec­tan­gu­lar pie in­stead of round

Daily Local News (West Chester, PA) - - DAILY LOCAL NEWS - By Emily Ryan For Dig­i­tal First Me­dia

Feel­ing over­whelmed this Thanks­giv­ing? Sim­plify your dessert strat­egy with a slab pie. Baked in a rec­tan­gu­lar pan, this fine fin­ish can feed a crowd with less fuss.

“The plus side is it’s def­i­nitely a lot less mess,” said Anita Har­ri­son, bak­ery man­ager at High­land Or­chards in West Ch­ester. “You can make enough for 24 peo­ple, which would be like three (round) pies.”

“It’s like the sheet-cake equiv­a­lent of pie, I would say. It does serve a lot of peo­ple like a sheet,” agreed pas­try chef Holly Haas of Fre­con Farms in Boy­er­town. “It’s also a lot thin­ner like a tart.”

That thin­ner crust re­minds Lansdale’s Adam Griniusz, aka Adam the Pas­try Chef, of his na­tive Hun­gary.

“The pie we make in Europe is more like a slab pie,” he de­scribed. “I’m a big fan of the crust — the home­made crust from scratch.”

When it comes to recipes, Griniusz shared one for a crust “that never gets hard or soggy.”

Haas of­fered a maple pump­kin slab pie with brown sugar oat­meal crumb. And High­land Or­chards sug­gested a slab ap­ple pie.

“Ap­ple and pump­kin — they’re our top sell­ers,” Har­ri­son said.

Or try some­thing dif­fer­ent like a choco­late cream slab pie, cour­tesy of The Kitchen Work­shop in Paoli.

Which­ever you choose, re­mem­ber…

“If you are mak­ing your own pie dough, you can make it a week ahead,” Haas ex­plained. But “as­sem­ble no

more than two days ahead.”

PHOTO BY EMILY RYAN

A crumb top­ping crowns this slab ap­ple pie, which bakes for an hour in a 10-by-15-inch pan.

PHOTO BY EMILY RYAN

Lo­cal or­chards harvested a great se­lec­tion of ap­ples for hol­i­day pies.

PHOTO BY EMILY RYAN

“When I have to make a pie for more than 10 peo­ple, I al­ways make a sheet pie or a slab pie,” says pas­try chef Adam Griniusz.

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