If we can cook it, you can cook it!

And the Winner is…Brandied Apricot-Almond…Delight!

And the Winner is…Brandied Apricot-Almond…Delight!

      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 SurpriseYou 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
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.
 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.
From our reader Catherine A in New York NY:
Peek-a-Boo Cherries?  Poke-a-dot cherries?  
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”.
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’!)

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