What's a "slab" pie? I used to call them "pie bars" because they are really just pie ingredients baked in a jelly-roll pan and cut into squares for serving. Slab pies are great to make for a crowd because you can cut them into 24 servings (a pie will serve 6 to 8), they are easier to transport than four pies and you don't have to flute the edges of the crust.Ingredients:
Start to Finish:
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 package (2.5 oz) sliced almonds (about 2/3 cup)
1 tablespoon Gold Medal® all-purpose flour
¼ cup sugar
3 tablespoons butter, softened
½ teaspoon vanilla
1/8 teaspoon almond extract
4 small or 3 large ripe pears, peeled, thinly sliced
2 tablespoons sugar
3 cups ice cream, if desired
Heat oven to 400°F. Line cookie sheet with parchment paper. Remove pie crust form pouch; unroll on parchment paper. Roll to 11-inch square. Cut ½-inch wide strips of crust from each side of square. Brush edges of dough with water; place dough strips along each edge to create border. Crimp edges of crust with fingers, if desired.
Reserve 2 tablespoons almonds. In food processor bowl with metal blade, place remaining almonds, flour and ¼ cup sugar. Cover; process until almonds are finely ground. Add butter, egg, vanilla, salt and almond extract. Cover; process until a smooth paste forms. Spread almond mixture over crust.
Arrange pear slices over almond mixture in 3 or 4 rows. Sprinkle reserved almonds over pears. Sprinkle 2 tablespoons sugar over top. Bake 25 to 28 minutes or until crust is golden brown.
Pears must be very ripe for the best flavor and appearance. If they are not ripe enough, they will brown while baking and will have a dry texture.
Serve with ice cream. The ice cream, in the photo below, is Brown Sugar Ice Cream that I made to serve with the pie.
Click Here for the tutorial for this recipe.
Source: bettycrocker.com / Andi Bidwell