Slab it on, PIES!
Berry Slab Pie
1 sheet of frozen puff pastry, thawed.
1/3 cup granulated sugar
1 tablespoon cornstarch
1 cup frozen raspberries, thawed and drained
1 cup frozen tart red cherries, thawed and drained
1/2 cup fresh or frozen cranberries 1 egg, lightly beaten
1 tablespoon water
3/4 cup powdered sugar
1 tablespoon butter, softened
1/4 teaspoon almond extract
4 to 5 teaspoon milk
Preheat oven to 400°F. Line 15 x 10“ baking pan with parchment paper or four oil. On a lightly floured surface, unfold pastry. Roll into a 15 x 12“ rectangle.
Transfer pastry to the prepared pan. In a medium bowl stir together granulated sugar and cornstarch.
Add raspberries, cherries, and cranberries; toss gently to coat. Spoon berry mixture on to half of the pastry rectangle. Spreading to within 1 inch of the edges. Combine egg with the water, brush some of the mixture over uncovered pastry edges.
Fold uncovered pastry half over the berry mixture. Using a fork, press edges of pastry together to seal. Brush with remaining eight to make sure. Cut two or three slits in the top of the pastry. Or use a small cookie cutter to cut outa leaf or heart shape in the pastry.
Bake 25 to 30 minutes or until the pastry is golden brown and feeling is bubbling. Cool on a wire rack.
For icing, stir together powdered sugar, butter, and almond extract. Stir in enough milk to reach a drizzling consistency. Drizzle icing over pastry. Cut into bars.
Other options for slab pies:
Spiced apple – blackberry
Prepare as directed, except omit raspberries, cherries, and cranberries.
Add 2 cups of chopped, peeled tart apples; 1/2 cup fresh or frozen BlackBerries, thawed and drained; 1 tablespoon lemon juice and 1/2 teaspoon apple pie spice to sugar mixture; toss to coat.
Continue as directed.
For icing, substitute 1/4 teaspoon vanilla for the almond extract.
Mango- lime slab pie
Prepare as directed, except commit raspberries, cherries, and cranberries. Add 1 16oz package of frozen mango chunks, side, drained, and chopped; 2 tablespoons lime juice; 1 teaspoon lime zest to sugar mixture; toss gently to coat.
Continue as directed.
For icing, substitute 1/2 teaspoon lime zest for the almond extract.