A sheet pie (or slab pie) is a shallow double-crust pie, usually with a fruit filling. We love them because they are easier to serve than regular pies—there’s no awkward shoveling out of the first piece and no fruit oozing out everywhere. Sheet pies are also prime for Freestylin’, using the buttery dough recipe from Jeni’s Splendid Ice Creams Desserts and mixing and matching fruit fillings and baking spices. Here are two versions we are into right now, to help you get ideas rolling.

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Asian Pear Blackberry

Make the dough (page 108) from Jeni’s Splendid Ice Creams Desserts. Follow the instructions for the fruit filling, using 3 pounds of Asian pears (sliced, peeled, and cored) and 1 pint of blackberries. Sub out cinnamon, cardamom, or nutmeg, for star anise.

Green Apple Cardamom

Make the dough (page 108) from Jeni’s Splendid Ice Creams Desserts. Follow the instructions for the fruit filling using green apples, and use cardamom in place of nutmeg or cinnamon.

What is Freestylin’?

We’re glad you asked. Jeni designed her second cookbook, Jeni’s Splendid Ice Cream Desserts, like a mixing and matching game. Her idea: Master one base recipe (like an empanada dough, pie crust, or macaroon cake), and then swap out ingredients or combine them with other recipes to create an entirely new dish that’s uniquely you. This is how Jeni cooks at home. It’s what she calls cooking between the pages, or Freestylin’. Our Freestylin’ blog series is where we share riffs on Jeni’s recipes for even more inspiration.