Name: Grape Slab Pie
Prep time: 25 min
Total time: 3 h
Yield: 8 serving(s)
Ingredients: All-purpose flour, for work surface; 4 recipes All-Purpose Piecrust; 2/3 c. granulated sugar; 1/4 c. cornstarch; 1 tbsp. chopped fresh rosemary; 1 tsp. finely grated lemon zest, plus 1 tbsp. lemon juice; 1/2 tsp. kosher salt; 1/4 tsp. Freshly ground black pepper; 3 1/2 lb. seedless black grapes; 1 large egg, lightly beaten with 1 tsp. water; 3 tbsp. turbinado sugar; Piecrust Leaves, for garnish

Step 1Preheat oven to 350 degrees F. Press 2 disks of dough together. On a lightly floured surface, roll All-Purpose Piecrust dough to a 15"-x- 20" rectangle. Transfer to a jelly roll pan and trim to a 1" overhang. Refrigerate 15 minutes.

Step 2Whisk together granulated sugar, cornstarch, rosemary, lemon zest, salt, and pepper in a bowl. Add grapes and toss to coat. Add lemon juice and toss to combine. Transfer grape mixture to bottom crust and refrigerate while you roll out top crust.

Step 3Press remaining 2 disks of dough together. On a lightly floured surface, roll remaining dough to a 15"-x-20" rectangle. Cut dough on the diagonal into 2"-thick strips. Lay strips diagonally across top of pie, pressing to seal at edges. Freeze 15 minutes.

Step 4Brush top of pie dough with egg wash and sprinkle with turbinado sugar. Bake until filling is bubbling and crust is golden brown, 60 to 70 minutes. Cool on a wire rack.

Step 5Garnish with Piecrust Leaves.

Grape Slab Pie

Ingredients

Directions

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