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.
Martha Stewart Member
Rating: Unrated
06/26/2008
Hello! FYI: This is part of the Peach-Raspberry Slab Pie recipe so the baking directions are with that.
Martha Stewart Member
Rating: Unrated
06/23/2008
Please supply filling and baking instructions!
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Martha Stewart Member
Rating: Unrated
06/23/2008
There is no instruction on how long to bake the pie!