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A Giant, Party-Sized Pop-Tart That's Really Just a Pie

A Pop-Tart-inspired slab pie makes a whole lot of sense: A slab pie is a consummate version of a Pop-Tart, but sized for a giant, and Pop-Tarts, as we all know, are basically dessert anyway. Treat them as such!

Strawberry Pop-Tart Slab Pie
Strawberry Pop-Tart Slab Pie
by Joy Huang | The Cooking of Joy

And, as a great as you remember Pop-Tarts to be, the slab pie version has the potential to be even better.

This one, an ode to the Frosted Strawberry (the #1-ranked flavor in Extra Crispy’s bracket), is the brainchild of The Cooking of Joy—who was herself inspired by the S’mores Pop-Tart Slab Pie on the blog The Crepes of Wrath. It’s complete with a sugary-smooth icing and rainbow sprinkles, but where Pop-Tarts are disappointing (the scant filling, the cardboardy “crust”), this pie has a jammy center made from fresh strawberries that’s sandwiched between two buttery, flaky layers. (Does that make it more akin to a Toaster Strudel? You be the judge.)

Plus it’s more appropriate to serve a baking sheet of pie to a dessert-ready crowd than to toast twenty Pop-Tarts. Maybe more efficient, too.

My one remaining hope and dream: that we all band together and commit to making slab pies in all Pop-Tart flavors. First priority: Brown Sugar Cinnamon. While Thrillist named it the twenty-fifth best Pop-Tart flavor (out of only twenty-seven on the list!), I strongly disagree. But slab-pie-ify any Pop-Tart that you love (excluding the Crush Orange flavor, of course).

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Strawberry Pop-Tart Slab Pie

By Joy Huang | The Cooking of Joy

For the pie crust:

  • 2 1/2
    cups flour

  • 3
    tablespoons sugar

  • 1
    teaspoon kosher salt

  • 1
    cup cold unsalted butter, cubed

  • 1/4
    cup ice water, plus more as needed

For the filling and glaze:

  • 1
    pound fresh, good-quality strawberries

  • 1/2
    cup vanilla sugar or plain granulated sugar

  • 2
    tablespoons cornstarch

  • 1
    pinch kosher salt

  • Juice from 1/2 lemon

  • Cream or milk, for brushing the dough (optional)

  • 1
    cup confectioners’ sugar, plus more as needed

  • 1
    tablespoon milk, plus more as needed

  • 1/2
    teaspoon vanilla extract

  • Rainbow sprinkles!

View Full Recipe

This article originally ran in September 2016.

What’s your favorite Pop-Tart flavor, and how would this translate into a slab pie? Tell us in the comments below!

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