Gingerbread Slab Pie

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk, large

• Condiments

  • 1 tsp Lemon juice
  • 1/2 cup Molasses, unsulphured

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 2 tbsp Cornstarch
  • 4 3/16 cups Flour
  • 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 2 tbsp Mccormick gingerbread spice
  • 1 pinch Salt
  • 2 tsp Vanilla, pure
  • 4 tbsp Vegetable shortening, unflavored

• Dairy

  • 7 tbsp Butter, unsalted

Found on loveandoliveoil.com

Description

Ingredients

• 4 cups (17 ounces) all-purpose flour
• 2 tablespoons McCormick® Gingerbread Spice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 6 tablespoons unsalted butter, room temperature
• 4 tablespoons unflavored vegetable shortening, room temperature
• 3/4 cup packed brown sugar
• 1/2 cup unsulphured molasses
• 1 large egg
• 1 large egg yolk
• 1 teaspoon McCormick® Pure Vanilla Extract
• 24 ounces (6 cups) whole raspberries (you can use either fresh or frozen or a combination of both. Do not thaw if frozen.)
• 3 tablespoons all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• pinch salt
• 1 teaspoon lemon juice
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1 tablespoon unsalted butter, cut into bits

Directions

• In a bowl, whisk together flour, gingerbread spice, salt, and baking soda; set aside. In a large mixing bowl or the bowl of a stand mixer, beat butter and shortening together until smooth. Add sugar and beat 1 to 2 minutes or until fluffy. Beat in molasses. Scrape down the sides of the bowl, then add egg, egg yolk, and vanilla and mix until smooth. Add half of dry ingredients and mix on low speed until just incorporated, scraping down the sides of the bowl as needed. Add remaining dry ingredients in two additions until no streaks of flour remain. The dough should be thick and just slightly sticky. Gather dough into a ball and wrap tightly in plastic wrap; chill for at least 1 hour or overnight. Cut dough into quarters; wrap and place one quarter back in the fridge (you’ll use this for the lattice top of the pie). Roll remaining dough on a lightly floured surface into a rectangle approximately 12-by-18-inch in size and 3/8-inch thick (rectangle should be about 1 1/2″ larger than your quarter sheet pan on all sides.) Transfer to a quarter sheet pan. TIP: Roll out dough on a piece of waxed paper, which is 12-inches wide. Lightly flour the waxed paper when you start, but towards the end you want the dough to stick to the paper ever so slightly. Then you should be able to flip the entire piece over into the sheet pan (an extra set of hands might be helpful here) without it falling off or breaking. Peel back the waxed paper and ease the dough into the sheet pan. Don’t worry if it breaks, this dough is much more forgiving than traditional pie crust, just press it back together or patch it with a scrap of dough. Trim edges of dough to a 1/2-inch overhang. Tuck edges under, building up a thicker border (the thicker edge is needed so it doesn’t overcook in the oven). Dust bottom of crust with a light layer of flour, then sprinkle with 1 teaspoon of granulated sugar (this will help keep the crust from getting soggy as it bakes). Chill crust for at least 30 minutes or freeze for 15 until it is firm to the touch. Preheat oven to 350 degrees F; place a full sheet pan in the oven to preheat as well. To prepare filling, toss raspberries with flour. If using frozen raspberries, do not thaw them first. For fresh raspberries, toss them very gently to keep the berries mostly whole. Whisk sugar together with cornstarch and salt, then pour over berries and toss to coat. Sprinkle with lemon juice and vanilla and fold until evenly distributed. Pour berry mixture into chilled crust. Top with bits of butter, then return pie to fridge while you prepare the lattice. Roll out reserved quarter of dough into a 10-by-10-inch rectangle. Cut into 10 even strips. Remove pie from fridge, and then arrange strips on top of pie in a lattice formation. Trim excess, and press lightly to adhere edges. Place pie on hot sheet pan in oven and bake for 35 to 40 minutes or until filling is just starting to bubble and edges are beginning to darken. Remove from oven and let cool on a wire baking rack until completely cooled, about 1 hour. Cut into slices and serve at room temperature. Pie will keep, lightly covered at room temperature, for up to 2 days, however it is best enjoyed the same day it is made (the lattice pieces tend to get a bit soggy the longer they sit). If you plan to make this pie ahead of time, I recommend forgoing the lattice. Instead, use the excess dough to bake a few gingerbread cut-out cookies, and arrange those on top of the pie just before serving.