CELEBRATING LABOR DAY!
Although, we have not officially reached the first day of fall (Sept. 22), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.
Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.
Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. Whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.
I’m sure you are all familiar with ‘slab’ pies. If not …. a slab pie is a shallow pie baked in a rimmed baking sheet instead of a pie pan. These are a genius way to serve a crowd with less fuss and less mess. Almost any fruit pie recipe will work in this format. Just double you pie recipe, bake it in a jelly-roll pan (15 x 10 x 1) which are a little smaller than the typical baking sheet and have 1-inch sides. Most will serve 15-20 people.
For the sake of choice, I went with four different fruits in one slab pie. That should cover it I think!
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- 1 1/2 cups (340 gm) butter, softened
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 1 lemon, zested Save juice ( 3 Tbsp) for sauce.
- 3 cups flour
- 3/4 tsp salt
- 2 1/2 cups (280 gm) fresh rhubarb, diced in 1/4" pieces
- 1/4 cup water
- 1 1/2 cups (280 gm) peaches, peeled & sliced
- 2 1/2 cups (350 gm) saskatoon berries
- 2 1/2 cups (350 gm) sour cherries, pitted Save any juice that comes from pitting for the sauce.
- 1 cup quick oats
- 1 cup brown sugar, packed
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 cup butter,
- 1/2 cup pecans, chopped
Ingredients
Shortbread Crust
Fruit Filling
Streusel Topping
Sauce
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- Line a 15 x 10 x 1-inch jelly-roll pan with parchment paper; set aside. In a large bowl, beat butter & sugar until light & fluffy, about 5 minutes. Add vanilla & lemon zest; beat another minute, or until blended. Add flour & salt, mix until fully incorporated, taking care not to over-mix the dough.
- Turn dough out onto paper-lined baking pan & evenly press into the bottom & about 1/2-inch up the sides of the pan. Place in refrigerator to chill for at least an hour or overnight.
- Preheat oven to 350 F. With a fork, prick crust all over & bake for 20 minutes until JUST PALE golden in color. Remove from oven & cool slightly on a wire rack.
- In a small saucepan, combine rhubarb with 1/4 cup water. Simmer 5-7 minutes ONLY until slightly softened. Strain rhubarb juice into a one-cup measure. Set aside. Place rhubarb in a dish until ready to assemble pie for baking.
- In a bowl, combine oats, brown sugar & flour. Add butter & mix until coarse crumbs form; stir in pecans.
- To reserved rhubarb juice in one-cup measure, add cherry juice & 3 Tbsp lemon juice. Add enough water to make one full cup. Return juice/water to small saucepan; add sugars & cornstarch. Cook until mixture boils & thickens.
- Place rhubarb, saskatoon berries, peaches & cherries in partially baked crust. Form each fruit in a diamond shape to give it a bit of pizzazz!
- Drizzle hot sauce evenly over entire slab pie. Sprinkle streusel topping over all & bake in a 350 F oven for 25 minutes. Remove from oven & allow to cool on a wire rack before serving.