Subj : BH&G 2215
To   : ALL
From : DAVE DRUM
Date : Fri Mar 26 2021 15:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Berry Slab Pie
 Categories: Pastry, Desserts, Fruits
      Yield: 16 Servings
 
      1    Sheet frozen puff pastry;
           - thawed
    1/4 c  Sugar
      1 tb Cornstarch
      1 tb Fine chopped crystallized
           - ginger
     12 oz Pkg mixed berries; thawed,
           - drained
      1 lg Egg
      2 tb Water
           Coarse sugar; (opt)
 
  Set oven @ 400ºF/205ºC.
  
  Line a large baking sheet with parchment paper or foil. On
  a lightly floured surface, roll thawed puff pastry into a
  15" X 12" rectangle. Transfer to the parchment-lined
  baking sheet; set aside.
  
  In a medium bowl, stir together the 1/4 cup sugar,
  cornstarch, and ginger. Halve any large berries. Add
  berries to sugar mixture; gently toss to coat.
  
  Spoon berry mixture onto one crosswise half of the
  prepared puff pastry, spreading evenly to 1 inch from the
  edges. In a small bowl, whisk together egg and the water.
  Brush some of the egg mixture on the uncovered edges of
  the pastry.
  
  Fold over the uncovered pastry half to enclose the fruit.
  Using a fork, firmly press together edges of top and
  bottom pastry to create a seal. Brush the top of the
  pastry with egg mixture and, if desired, sprinkle with
  coarse sugar. Cut 2 to 3 slits in pastry top.
  
  Bake in the preheated oven for 25 to 30 minutes or until
  pastry is golden and filling is bubbly. Transfer to a wire
  rack; cool. Cut into bars.
  
  Makes 16 bars.
  
  FROM THE TEST KITCHEN: Place bars in a single layer in an
  airtight container; cover. Store in the refrigerator for
  up to 1 day.
  
  MAKE-AHEAD TIP: Store the baked and cooled pie in a single
  layer in an airtight container, then refrigerate for up to
  1 day. Or freeze for up to 4 months.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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