Slab Pie Cherry Amaretto (3 servings)
The slab pie has an open crust lattice encouraging the juices to cook and concentrate. The even thickness of filling allows the crust to bake quick and hot for those lovely flaky layers. A variation of the traditional pie that you, your family, and friends will truly want to experience.
The 9"x3" slab section yields 3 servings. If you purchase multiples and want each boxed seperately, please tell me in a comment at check out.
Keeping and storage
Keep the pie in a cool place on the counter if eating within a day or two. Refrigerate if keeping longer. The crust will hold up best if the pie is wrapped in plastic and refrigerated, but be sure to warm to room temp before eating.
Refreshing your pie
It's best to start with a room temperature pie. If it has been in the fridge, then take it out a few hours before eating. You just want to warm the pie, not re-cook it.
Turn on the oven to 200 deg. Place the pie on a sheet pan in the middle of the oven. Bake for 5-10 minutes, then rotate the pan. Bake another 5-10 minutes or until warmed through.
To check the temperature of the middle, you can place a skewer or toothpick into the center and hold it there for several seconds. Remove and feel the skewer with your finger. If the skewer is warm to your liking, then your pie is ready.
How to cut a Slab Pie (1/4 sheet size)
For 12 servings, cut 3 equal sections lengthwise. Then, cut into 4 equal sections widthwise.
For 24 servings, cut each of the 1/12th squares on the diagnal for 24 triangular pieces.
For 72 shot glass servings, cut each 1/12th square into 2 x 3 for 6 bite size pieces.