Comments on: cherries and cream slab pie (some notes on how I make pie)

By: Mindy Swagel

Mindy Swagel — Mon, 05 Jul 2021 00:16:41 +0000

Should the grated apple be drain of the juices once’s grated?

By: Floranet

Floranet — Wed, 10 Jul 2019 06:35:28 +0000

I think it’s just great!! Incredible work!!

By: Ann

Ann — Sun, 26 May 2019 21:12:35 +0000

Thanks for this post, Sarah – we have perfect first apple pies in common (my dad even said mine was better than my mother’s – highest compliment). But after that? Definitely hit or miss! Also – cornstarch every time over flour or tapioca – agree completely. Will try your method for filling – need a cherry pie in my life right now.

By: Whitney

Whitney — Sun, 26 May 2019 12:52:53 +0000

Another great post – thank you.

My all time favourite pie is sour cherry pie so I will be making pie with this recipe. Years ago (25+) I took a baking course at George Brown College in Toronto. The night we made apple pie was a game changer for me. We peeled and sliced half of the apples and put them in a colander with 1/4 cup of sugar and a bowl underneath to catch the juices. Finish the rest and add a second 1/4. Then we covered the colander with plastic, a plate on top, and weighted container like a tin of tomatoes. We left it for an hour. The juice was then put on the stove with – 1/4 cup cornstarch, pinch of salt, and cinnamon. Bring to a boil (very thick), then add 1/2 cup sugar and mix well. At the very end – add 1tablespoon of butter. This mixture was dumped over the apples (now in the bowl). Works most of the time except for the unknown variables. Your article has taught me to do this with all fruits which release juice. Thank you.

By: S

Tue, 05 Jun 2018 02:34:40 +0000

I made a variation on this pie over the weekend and the technique to make filling by reducing the sweetened fruit juice and adding it to the cornstarch-dusted fruit is awesome. I used frozen peaches instead of cherries and skipped the cream and kirsch. It’s a little time consuming, but the fruit was perfectly cooked from the baking time (not overcooked like par-cooked fillings tend to be) and the pie “goo” was thick and clear without being gluey. I used the same amount by weight of peaches (1300g) and grated apple (150g) and the quantity was just right to fill the 9×13 pie. The crust is good too and rolled out very easily. I took the pie into work and my coworkers and I really liked it.

By: Vita

Vita — Sun, 06 May 2018 15:49:56 +0000

It looks yummy !

By: Vanessa

Vanessa — Sun, 22 Apr 2018 00:46:10 +0000

Making this tonight but I’m unclear as to whether this is made in the quarter sheet or half sheet?

By: Claudia | The Brick Kitchen

Claudia | The Brick Kitchen — Sun, 18 Feb 2018 20:24:30 +0000

I’m glad I’m not the only one whose pies have been a little hit and miss at times! I haven’t tried that cooking technique for the fruit before so will definitely give that a crack next time. And a slab pie is so simple and effective! Another to add to the to-try list. Thanks for the tips Sarah!

By: Christiann Koepke

Christiann Koepke — Sun, 18 Feb 2018 06:41:55 +0000

I love this new way to make pie!! This is so cute too. Can’t wait to make this! -CK

By: Kelsey @ Appeasing a Food Geek

Kelsey @ Appeasing a Food Geek — Tue, 13 Feb 2018 11:41:05 +0000

Ugh I’m so glad you shared that you were not always a pie queen, because I find it the most difficult thing to make! I was actually very surprised when I made your pie during the book recipe testing, and it wasn’t a total disaster! So you truly are a pie whisperer I think 😉 xo