I love slab pies. They are so much less trouble than traditional ones. I seem to be able to get my crust in a 13 by 9 or 15 by 10 pan easier than in a pie tin. Furthermore, most slab pies do not have a top crust to fiddle with. I was making pumpkin pies this way for years before I learned what a slab pie was. They also make you think they have fewer calories because of the missing top crust, but this is probably just an illusion on my part. Thanks for this one, I don't think I have any other berry slab pies.
Pamela Fairchild <[email protected]> -----Original Message----- From: gail johnson via Cookinginthedark <[email protected]> Sent: Wednesday, March 28, 2018 4:21 AM To: [email protected] Cc: gail johnson <[email protected]> Subject: [CnD] Star Spangled Lemon Slab Pie note: This looked good. I don't have the kind of pan this recipe calls for so won't do the crust part but will definitely make the filling. from: full bellies happy kids blog If you like cheesecake, and lemon pie, this is pretty much a combination of those two in one delicious and beautiful dessert. Star Spangled Lemon Slab Pie 3 refrigerated pie crusts, softened as directed on box (from 2 boxes) If you like cheesecake, and lemon pie, this is pretty much a combination of those two in one delicious and beautiful dessert. 2 packages (8 oz each) cream cheese, softened (I used Neufchâtel) 1 (10 oz) jar lemon curd 6 cups assorted berries (sliced strawberries, blueberries and blackberries) Sugar for dusting star cookie cutters Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using cookie cutters. Place 1 inch apart on large ungreased or parchment lined cookie sheet. Brush with water; sprinkle with sugar. Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes. In medium bowl, beat cream cheese and lemon curd with electric mixer until smooth. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled. Add berries evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
