Mixed Fruit and Mascarpone Slab Pie

Mixed Fruit and Mascarpone Slab Pie

prep time

minutes
cook time

minute
servings
12

Ingredients




























Cooking Instructions

For crust:


1

Whisk flour, sugar and salt in large bowl. Using pastry cutter, cut butter into flour mixture until it resembles size of small peas. Mix vinegar with water; Sprinkle vinegar-water mixture over dry ingredients, 1 tablespoon at a time, using 6 tablespoons liquid in total and fluffing with 2 forks after each tablespoon addition. Dough will have consistency of rough, coarse crumbs.


2

Squeeze dough between two fingers; if it falls apart, add a bit more water; fluff and test again.


3

Turn dough onto floured surface; gently knead until it comes together. Divide into 2 pieces, one slightly larger than the other. Cover with plastic wrap; refrigerate at least 1 hour.


4

Remove larger disk of dough from refrigerator; on lightly floured surface, roll out to rectangle that is about 18 x 13 inches. Transfer dough to sheet pan, leaving a 3/4-inch overhang. Chill. Meanwhile, heat oven to 375°F.


For cheese filling:


1

Place mascarpone in bowl of electric mixer and beat a few seconds to smooth; do not overbeat. Add remaining cheese filling ingredients, beating until smooth. Set aside.


For fruit filling:


1

Place cherries, cranberries and cubed apples in large bowl. Mix in lemon zest and juice. Add brown sugar, sugar, cornstarch, salt, cinnamon and cardamom. Toss to combine.


For assembly:


1

Spread cheese filling over crust. Spread fruit mixture over cheese, pressing down slightly; set aside.


2

Remove second dough disk from refrigerator. Place on floured surface and roll out to 16 x 11-inch rectangle. Place over fruit filling, leaving dough overhang. Pinch edges of top and bottom dough pieces together to seal, then roll under and crimp edges.


3

Brush top crust with egg wash; cut a few slits for ventilation, and sprinkle with sugar, if desired.


4

Bake 45 to 55 minutes, or until crust is golden and filling is bubbly. Cool pie on rack to slightly warm or room temperature to serve.


Ingredients




























Cooking Instructions

For crust:


1

Whisk flour, sugar and salt in large bowl. Using pastry cutter, cut butter into flour mixture until it resembles size of small peas. Mix vinegar with water; Sprinkle vinegar-water mixture over dry ingredients, 1 tablespoon at a time, using 6 tablespoons liquid in total and fluffing with 2 forks after each tablespoon addition. Dough will have consistency of rough, coarse crumbs.


2

Squeeze dough between two fingers; if it falls apart, add a bit more water; fluff and test again.


3

Turn dough onto floured surface; gently knead until it comes together. Divide into 2 pieces, one slightly larger than the other. Cover with plastic wrap; refrigerate at least 1 hour.


4

Remove larger disk of dough from refrigerator; on lightly floured surface, roll out to rectangle that is about 18 x 13 inches. Transfer dough to sheet pan, leaving a 3/4-inch overhang. Chill. Meanwhile, heat oven to 375°F.


For cheese filling:


1

Place mascarpone in bowl of electric mixer and beat a few seconds to smooth; do not overbeat. Add remaining cheese filling ingredients, beating until smooth. Set aside.


For fruit filling:


1

Place cherries, cranberries and cubed apples in large bowl. Mix in lemon zest and juice. Add brown sugar, sugar, cornstarch, salt, cinnamon and cardamom. Toss to combine.


For assembly:


1

Spread cheese filling over crust. Spread fruit mixture over cheese, pressing down slightly; set aside.


2

Remove second dough disk from refrigerator. Place on floured surface and roll out to 16 x 11-inch rectangle. Place over fruit filling, leaving dough overhang. Pinch edges of top and bottom dough pieces together to seal, then roll under and crimp edges.


3

Brush top crust with egg wash; cut a few slits for ventilation, and sprinkle with sugar, if desired.


4

Bake 45 to 55 minutes, or until crust is golden and filling is bubbly. Cool pie on rack to slightly warm or room temperature to serve.


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