Pumpkin Slab Pie
Slab pies are the secret to having pie for a crowd and this pumpkin one topped with a streusel made with Bakery on Main’s Sprouted Maple Quinoa granola shines as an after-school treat or dinner party dessert. The pumpkin filling is sweetened with maple syrup to highlight the granola’s flavors, but feel free to use honey or agave if you have that on hand.
Servings: 18 to 24
Prep Time: 30 minutes
Cook Time: 55 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
- Ingredients for the crust
- 3 cups (360 grams) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 16 tablespoons (220 grams) unsalted butter, cold, cut into ¼-inch cubes
- 1/2 cup to 2/3 cup ice water
- 2 teaspoons apple cider vinegar
Ingredients for the streusel topping
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 8 tablespoons (110 grams) unsalted butter, cold, cut into ¼-inch cubes
- 1 ¾ cups Bakery on Main Sprouted Maple Quinoa granola, lightly smashed to smaller pieces
Ingredients for the filling
- 6 large eggs
- 3/4 cup maple syrup
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 – 15 ounce cans pure pumpkin purée
- 1 cup heavy cream
- To make the crust: In a large mixing bowl whisk together the flour, sugar and salt until evenly combined. Add the cold butter cubes and quickly toss to coat in the flour. Cut the butter into the flour by flattening and rubbing it between your thumb and the tips of your first two fingers until all the butter is in small, cornflake-like pieces. Work as fast as you can, the colder the butter stays, the flakier your pie dough will be.
- Mix the apple cider vinegar into the ice water. Using your hand (or a fork) begin adding water, starting with about 2 tablespoons, into the dough by gently tossing and stirring the mixture, taking care not to knead or squeeze the dough too much. Continue adding water a tablespoon at a time until it barely comes together in a slightly shaggy mess. It’s ok if it still looks a bit dry.
- Transfer the dough to a clean work surface and flatten it down with the palm of your hand. Fold the dough in half over itself from top to bottom, then again from side to side, making four layers of dough. Flatten with your palm again and repeat the folding. The dough should just come together and still have small visible cracks. Shape the dough into a disk that is about 1” tall, wrap it in plastic wrap and place in the refrigerator for about 30 minutes to rest and allow the butter to firm up.
- To make the streusel: Stir together the brown sugar and flour in a large bowl to combine before adding the butter, using your fingers or a fork to blend the butter in until the mixture is crumbly. Stir in the granola crumbles. Squeeze the mixture into pieces- the goal is to have larger and smaller pieces along with the crumbs so there is texture on top. Place in the refrigerator to set.
- To put it all together: Preheat the oven to 350°F.
- Lightly dust your work surface with flour and gently roll your chilled dough into a 17 ½ inch by 11 ½ inch rectangle (the size of a half sheet tray), adding flour only as needed to keep the dough from sticking to the surface or rolling pin. Transfer to a rimmed half sheet tray and lightly press up the sides and into the edges of the pan. Place in the refrigerator or freezer while you make the filling.
- In a large mixing bowl whisk together the eggs, syrup, cornstarch, spices and salt until smooth. Whisk in the pumpkin followed by the cream.
- Pour the filling into the chilled crust, smooth the top and bake for 30 minutes or until the filling has just begun to set. Sprinkle the streusel over the top and bake for 20 to 25 more minutes, until golden brown and a toothpick inserted in the middle comes out clean.
- Cool to room temperature before refrigerating for 4 hours or overnight. Cut into squares and serve.