In August, we published Andrew’s take on one of Martha Stewart’s many versions of the regrettably named “Slab Pie”. I felt strongly that the nomenclature of this pie didn’t do justice to the results: the season’s best stone fruits under a blanket of flaky pastry in a size perfect for a crowd larger than any regular pie can serve. I am happy to tell you that many of our readers submitted some really thoughtful answers. I so appreciated the time you took to submit your suggestions and, in some cases, the research you did before you wrote us. I thought I’d share them all with you and explain how we got to the winning name. We’re using it for this recipe for another wonderful stone fruit dessert from Fine Cooking Magazine…Brandied Apricot-Almond Delight. So here are your suggestions in all their glorious inventiveness:
From our reader Bill G in New York NY:
Peach Cherry Surprise. You can never go wrong with the word surprise.
From our reader Mark F. in Los Angeles CA:
Well, here’s some ideas: Slab in French is ‘dalle’ in Italian ‘lastra’
in German ‘platte’. Thesaurus offers: tablet, hunk, chunk, brick
in Madison-ave-speak: it’s a fruit rectangulicious
Looking at a map of the U.S. & A. – it’s pretty much the shape of Kansas, and totally the shape of Colorado. Being that Colorado is somewhat of a sane state still, but that Kansas is an absolute tragedy (Brownback) it could be fun to call it a Colorado stone fruit pie. It looks great! please Fedex 2 of them straight away but slab ain’t so bad – it’s how fattening it is that counts anyway.
From our reader Terry K in Amagansett NY:
Sure, here goes…..1. Peacherry Pie R Squared 2. Peacherry Flat Pie
3. a) Peacherry 4-Sided Pie b) Peacherry 4-Side Pie
4. Peacherry Quadrangle Pie 5. Peacherry Block Pie
Hope these help
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| Fruchtschnitten |
From our reader, Simon S in East Sussex, England:
The Austrians use the term “Fruchtschnitten” for this type of flat rectangular sponge with fruit. Martha Stewart’s is based on a Pate Brisé, which is not common in Austria. “Fruit Slice” doesn’t really do it justice, and it’s not really a flan, so I can’t help you there. I shall go away, lie down and cogitate.
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| Aprikozenschnitten |
2nd Message from our reader Simon S.:
It occurred to me that you might be interested in two of our family recipes: Aprikozenschnitten featuring apricots on a sponge base, and Ribislkuchen which wraps red currants in a meringue mix atop a pate scurry base. Both of them fruit slices.
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| Ribislkuchen |
From our reader Catherine A in New York NY:
Peek-a-Boo Cherries? Poke-a-dot cherries?
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| Pop Tarts with Streusel |
From our reader David K in New York NY:
Hey. How about Pop Tarte? First u pop it in the oven, then u pop it in your mouth. Then you are POPlar. It does resemble the Kellogg Product
From our reader Mason M in Newport Beach CA:
“Peace and Cherry Delight”.
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| Our Mason |
We have taken all these wonderful suggestions and declared a winner: Mason M! In his honor we are naming this dish Brandied Apricot-Almond Delight. (The fact that he is our 7 year old one and only grandson had everything to do with his selection.) Congratulations Mason!
Now here’s the recipe from Fine Cooking Magazine (which still called it a ‘Slab Pie’!)
Recipe for Brandied Apricot-Almond Delight from Fine Cooking Magazine Serves 10. Yields 1 large pie. “As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.”—Fine Cooking
For the dough:
15 oz. (3-1/3 cups) unbleached all-purpose flour
3 Tbs. granulated sugar
1/2 tsp. kosher salt
9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into 18 pieces
1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 3 pieces
For the filling:
10-1/2 oz. (about 2 cups) dried apricots, coarsely chopped
2/3 cup granulated sugar
2/3 cup dry white wine
1/3 cup orange juice
12 oz. fresh apricots (about 6 small), pitted and sliced
1-1/4 tsp. fresh lemon juice
3-1/2 oz. (1 cup) sliced almonds, toasted
1-1/2 Tbs. brandy
1/4 tsp. pure almond extract
For assembly
1 large egg yolk
2 oz. (1/2 cup) confectioners’ sugar, sifted
1-1/2 Tbs. heavy cream or whole milk
1/2 tsp. pure vanilla extract
Make the dough:
Put the flour, sugar, and salt in a food processor. Add the butter and vegetable shortening and pulse until the mixture resembles coarse meal, 10 to 12 pulses. Sprinkle 1/3 cup cold water over the mixture and pulse until the dough just starts to come together, 8 to 10 pulses more. If the mixture seems dry, add more water 1 tsp. at a time. Do not overprocess. Turn the dough out onto a clean work surface, and gather it into a rectangle that’s about 8 by 12 inches. Flatten slightly, wrap in plastic and refrigerate for at least 2 hours and up to 3 days.
Make the filling
In a heavy-duty 4-quart saucepan, combine the dried apricots, sugar, wine, orange juice, and 2/3 cup water. Simmer over medium-low heat, stirring often, until the apricots are very tender and can be mashed with a wooden spoon, 40 to 45 minutes. Add more water if the apricots are still not soft after most of the liquid has evaporated. The mixture should get thick and syrupy; don’t let it scorch. Add the fresh apricots and lemon juice and cook, stirring often, until very soft, about 10 minutes. Mash the mixture with a wooden spoon or potato masher so that it has a thick, jam-like consistency. Remove from the heat. Stir 3/4 cup of the almonds, the brandy, and almond extract into the apricot mixture. Cool to room temperature and set aside. (The filling can be made, covered, and refrigerated up to 2 days ahead.)
Assemble and bake the pie
TIP:
Seal the Pie Right:To seal the filled pie, press the fork down gently, just enough to create a good bond (and a pretty crimped effect), but not so hard that it pushes through to the second layer of dough or pierces it, which may cause the filling to leak.
Position a rack in the center of the oven and heat the oven to 375°F. Line a large rimmed baking sheet with parchment. In a small bowl, beat the egg yolk with 1 tsp. water.
On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 12×18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so that it doesn’t stick. Trim the dough into an 11×16-inch rectangle and transfer it to the baking sheet. Turn the baking sheet so that a long side faces you, and brush the edges of the dough with the egg wash.
Spread the apricot filling evenly over the bottom half of the dough, leaving a 1/2-inch border. Fold the top half of the dough over the filling, pressing along the edges to secure the sides. Press lightly along the edges with the back of a fork to seal. Brush egg wash all over the top of the dough. Using a paring knife, cut 5 small steam vents in the dough at about 3-inch intervals.
Bake until the pie is golden-brown, 55 minutes. Transfer to a rack to cool completely.
In a small bowl, mix the confectioners’ sugar, cream, and vanilla extract to form a smooth glaze that’s just fluid enough to drizzle. With a spoon, drizzle the glaze over the top of the pie and immediately sprinkle with the remaining 1/4 cup almonds. Allow to set for at least 2 hours before serving.
When ready to serve, use a serrated knife to cut the pie. The pie is best eaten the day it’s made, but it will keep for 1 day, well wrapped, at room temperature.
