Cherry Slab Pie with Brown Butter Oat Streusel


 
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie

Hi hi! I am currently sitting in the middle of Toronto airport - my sister, Rich, and I are waiting for our connecting flight to Vancouver Island, where we will spend the next 10 days with family! I am so, so excited, and so ready for a wee break - it will also be peak fruit season, so I see a slab pie or two happening in the near future!

This Cherry Slab Pie with Brown Butter Oat Streusel is a little something that Jase and I whipped up a few weeks ago. Cherry pie is a fave of mine (I mean, I love all pie, but cherry is pretty high up there), and we amped it up a little by adding a brown butter oat streusel, which adds the most amazing crunch and texture to the edges, making it just a teeny bit more exciting than your average slab pie. I love slab pies for a whole lot of reasons - for starters they are amazing for feeding a crowd, but because they are a little shallower than your standard pie, you get the most amazing ratio of fruit filling to flaky pastry.

There’s not too many wee tips for this one - it’s a super simple pie, with the filling following the fruit, sugar, starch formula. When the fruit is good, you really don’t need much else. I can see this cherry pie happening at least a couple more times this stone fruit season!

A few wee tips:

  • For the pie dough, make the quantity listed twice (so make two batches of dough) rather than doing it all in one big batch. It makes it much easier to handle and greatly reduces the likelihood of over working the dough, which can give you a tough crust. You only need one quantity of water though, don’t double that.

  • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a rectangle. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

  • Cherry pie can be a little wet, so you want to leave this to set up completely before you cut into it - it’s hard to wait but it is worth it, I promise!

  • We added the streusel onto the pie after about 20 min in the oven to ensure that it didn’t brown too much before the pie did, which would have resulted in burnt streusel and pale pie dough.

  • You can also leave the streusel off if you would like, and just make the cherry slab pie.

 

 

Cherry Slab Pie with Brown Butter Oat Streusel

- Makes one 9” x 13” slab pie -

Pie Dough (see notes for instructions - make this twice to yield two larger crusts)
375g flour
2 tsp sugar
Pinch of Salt
225g cold unsalted butter, cubed
1 cup ice
240g cold water
60g Apple cider vinegar

Brown Butter Oat Streusel
225g butter
200g light brown sugar
3/4 tsp salt
1 tsp vanilla bean paste
200g flour
80g old fashioned oats

Cherrry Filling
1500g cherrries, pitted and halved
420g raw sugar
120g tapioca starch
1/2 tsp salt

Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado Sugar to finish (optional)

 

- PROCESS -

PIE DOUGH

Combine the ice, water, and cider vinegar in a bowl and stir lightly to combine. Place cups flour, salt, and sugar in a large bowl and stir lightly to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle and wrap tightly in plastic wrap. 

Repeat the process again. Place both rectangles of dough in the fridge to rest for at least two hours, or preferably overnight.

 

BROWN BUTTER OAT STREUSEL

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps.

ASSEMBLY

Have a quarter sheet pan (9" x 13" baking sheet) ready.

On a lightly floured surface, roll one of the rectangles of dough into a shape slightly larger than your sheet pan. You want it to be approximately 1/8 inch (3mm) in thickness. Line the pan, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Fold the overlapping edge under itself, pressing down with your fingers to seal. This creates a border which helps prevent the edges of the pie from shrinking. Place in the fridge while you prepare the filling and lattice. Wrap any offcuts of dough in plastic wrap and place in the fridge until needed.

Roll out the second piece of dough, and cut lattice strips - we did an angled lattice and a braided edge. Place cut out lattice pieces on a baking sheet lined with parchment paper and refrigerate until needed.

In a large bowl, combine the cherries, sugar, tapioca starch, and salt. Transfer to the pastry lined sheet pan. Top with lattice strips. Trim back any overhanging pastry, and either crimp the edge or add a braided border, fixing down with a little egg wash.

Transfer the pie to the fridge for at least 30 minutes.

While the pie is resting in the fridge,  preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. Brush the pie with eggwash and sprinkle generously with extra raw sugar. Place on the baking tray and bake for 20 minutes, or until the pastry has set and is beginning to go golden. Remove from the oven, and add the prepared streusel around the edge of the pie. Reduce the temperature 375˚f / 190˚c, return the pie to the oven, and bake until the pastry is deeply golden and the filling is bubbling, 45 to 50 minutes. 

Remove from the oven and allow to cool. Serve warm or at room temperature. 

Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie

Roasted Peach and Quark Ice Cream Pops with White Chocolate Dip and Brown Butter Streusel


 
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Happy nearly 4th of July! Summer is in full swing round here, which means that it’s super hot and sweaty, but it also means that it’s prime stone fruit season! Peaches have just started to pop up at the market, which I am super excited about, as they are one of my absolute faves. I love them fresh, but also can’t resist them tucked into a hand pie, thrown onto the grill and served with ice cream, or in this case, roasted up and added to a Quark ice cream pop!

If you haven’t heard of Quark before, now is the time to try it. I have had it in New Zealand before but hadn’t come across it here until recently, via Wunder Creamery! It is a cultured milk product similar in texture to greek yoghurt, but without as much tanginess. I love it - it is thick and smooth, and perfect for both sweet and savoury applications. I’ve got a couple of tubs stashed in my fridge leftover from this project and mixed some with some peanut butter the other day to make a wee dip. Baking wise it’s the dream ingredient - it has the thickness and richness of yoghurt but because it doesn’t have as much tang, it’s perfectly mild so super versatile. I’ve been using it in the place of yoghurt or sour cream in a few recipes and love how it performs! Wunder Creamery is based in upstate New York using grass-fed milk from family owned farms. As someone who grew up on the good stuff (if you’ve ever had any dairy products from New Zealand you will know what I mean), I was so excited to try this, and it most definitely passed the test!

It also worked so, so perfectly in this recipe as a base for these ice cream pops! I roasted up some peaches and pureed them, then stirred it through a quark based mixture before churning it in my ice cream machine and setting it in a pop mould. I kept the base simple - I added some heavy cream to help thin the mixture out and bump up the fat content a little to avoid ice, a tiny bit of sugar for sweetness, some vanilla bean, and some honey, which I found paired so well with the quark. Frozen Yoghurt / Quark based ice cream bases can potentially turn a little icy, so adding an invert sugar (either honey or corn syrup or golden syrup) helps to prevent the formation of the ice and keep the mixture nice and smooth.

The roasted peach pops were delicious plain, but I couldn’t help adding a little something to them, so I dipped them half way in a white chocolate dip, then loaded up the dipped half with a brown butter streusel. Streusel is one of my favourite things to add, and browning the butter and then also baking the streusel really helps to add another dimension of flavour, while also giving you a nice crunch on the outside of the pop. You definitely don’t have to add the chocolate dip and streusel if you don’t want to, but I highly recommend. I usually end up making a double batch of the streusel to add to other things!

A few wee tips:

  • You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.

  • If you wanted to make this just as a regular ice cream, you could layer the quark ice cream base and the streusel in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable quark ice cream.

  • These are the pop moulds that I use! They are silicone, and they release so, so nicely!

  • I roasted the peaches and made the streusel the same day as the ice cream base, then froze the pops overnight and assembled the next day.

 

 

Roasted Peach and Quark Pops with White Chocolate Dip and Brown Butter Streusel

- Makes about 12 pops -

Roasted Peaches
800g fresh, ripe peaches, pit removed and cut into eighths
100g raw sugar
1 tsp vanilla bean paste
pinch of salt

Quark Ice Cream
900g Wunder Creamery Quark
200g heavy cream
145g sugar
50g honey
1 tsp vanilla bean paste
pinch of salt
400g roasted peach puree

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

White Chocolate Dip
300g white chocolate, chopped
60g neutral oil such as grapeseed or sunflower

- PROCESS -

ROASTED PEACHES

Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, then blend on high speed using a blender or stick blender. Chill until ready to use.

QUARK ICE CREAM

Whisk together all of the ingredients except for the peach puree. Transfer to an airtight container and chill for 2-3 hours.

Whisk in 400g of the peach puree, and then churn according to the manufacturer’s instructions on your ice cream maker. Divide between the ice cream pop moulds. If there is extra ice cream left over, leave to set in a small container.

Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.


WHITE CHOCOLATE DIP

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.

ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the white chocolate dip. 

Place the streusel in a bowl, and place a piece of parchment paper down to catch excess streusel.

Working with one at a time, dip an ice cream pop into the jar of the white chocolate dip, so that half of it is dipped. Immediately remove the pop from the dip, allow a little excess to drip off, then sprinkle the chocolate dipped section liberally with the streusel. Place onto the sheet pan in the freezer.

Repeat with the remainder of the pops.

Store in an airtight container in the freezer until ready to serve.

Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Thank you so much to Wunder Creamery for sponsoring this post! All opinions are my own.