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Slab Pie Pate Brisee

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Recipe photo courtesy of VICTORIA PEARSON

Makes two batches for our Peach-Raspberry Slab Pie.

Source: Martha Stewart Living, June 2005
Yield

Ingredients

Directions

Cook's Notes

Dough can be frozen for up to 1 month.

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How would you rate this recipe?
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  • Happy baker
    7 JUL, 2012
    I use the pate brisee recipe in Martha's Baking Handbook, it calls for 3 3/4 cups of flour. Its enough dough for a 15x10 slab pie. I also like to add at least 1 tsp. of cinnamon to the pie filling.
    Reply
  • MaryFinkel
    26 JUN, 2008
    Hello! FYI: This is part of the Peach-Raspberry Slab Pie recipe so the baking directions are with that.
    Reply
  • cindee54
    23 JUN, 2008
    Please supply filling and baking instructions!
    Reply
  • Bellamia1122
    23 JUN, 2008
    There is no instruction on how long to bake the pie!
    Reply

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