This Slab Pie Is Fall in the Palm of Your Hand

虽然piesare undoubtedly a year-round pleasure—blueberryin the summer,strawberryin the spring, peanut牛油whenever you feel like it—there's something about welcoming in fall with a freshly baked pie that just feels magical. In this week's episode ofMad Genius,Food & Wine烹饪Director at Large Justin Chapple prepares his recipe forPear-and-Cranberry Slab Pie, a free-form square, fruit-packed dessert you'll want to make all-season long. Ground ginger adds a warming note, and a sprinkle of turbinado sugar on top of the crust brings sparkle and crunch. You can enjoy the pie as-is, or better yet, with a scoop of vanilla ice cream. Either way, you're in for a treat.

请继续阅读以了解如何制作并与上面的视频一起关注。亚搏刀塔2

First things first—you'll need to prepare the pie dough, which calls for all-purpose flour, granulated sugar, kosher salt, cubed and chilled unsalted butter, and ice water. Keeping the butter cold is key here, since it will help ensure a flakier crust. Once the dough has just come together in thefood processor, form it together on a work surface, cleave it in half, and pat it into two squares. Let them chill, wrapped individually in plastic wrap, for about 45 minutes in the refrigerator.

After the dough has chilled, get one square onto a floured work surface and roll it out into a 12-inch square. Transfer the square onto a parchment-paper-lined baking sheet and cover it with a second piece of parchment paper. Then, roll out the second square of dough and place it on top of the first parchment-covered square. (Alternatively, you can put the dough squares on two separate parchment-lined baking sheets.) Refrigerate the dough for 15 minutes.

Justin likes to use a mix of pears in the filling—in this case, Bartlett and Anjou, which need to be peeled, cored, and cut into 3/4-inch wedges. The pear wedges go into a large mixing bowl with the frozen cranberries, a bit of flour, ground ginger, sugar, and salt. Toss it together with a spoon and you're ready to assemble the pie.

从冰箱中取出面团，然后将面团和羊皮纸的顶层取下，将其放在一边。将馅料均匀地铺在烤盘上的底部面团正方形上，确保将一英寸的边框裸露。然后，用第二片面团轻轻盖住它，然后将两块的边缘折叠在一起，卷曲以密封。刷鸡蛋和水的结合，撒在涡轮糖糖上，并在顶部的面团上切下16个小缝。贾斯汀喜欢在每个角落做四个。

在最后15分钟前往冰箱之后，烘烤馅饼。它需要在400°F烤箱中大约50分钟，在烘烤的一半旋转。您会知道，当外壳是金色并且梨嫩时，它已经完成。

馅饼冷却后，将其切成正方形进行食用。您当然可以用刀和叉子吃一块，或者像贾斯汀那样做并立即捡起它。

"Oh my gosh," he says after trying a bite. "I remember why I created this recipe." He continues, "The inside, the filling, is like a little tart, a little sweet. And it's got, like, that very, very subtle gingery note. This is legit-ness, super legit."