Celebrating “Pi” Day

There’s always a reason to celebrate with a sweet treat. And this one from partner and culinary director Chef Kevin Hermann is spring-on-a-slab, and sure to hit at every celebration! Celebrating Pi Day the entire month of March. Give this one a go and let us know how it goes.

Wild Berry “Slab” Pie
Serves: 6-8 Guests
Written by: Executive Chef Kevin Hermann

Ingredients:

Graham Crust:
1 ½ C graham cracker crumbs
⅓ C butter, melted
¼ C sugar

Filling:
2 Pints Blueberries, Fresh
2 Pints Blackberries, Fresh
2 Lbs. Strawberries, Fresh, Trimmed and cut into ¼’s 
1 C Cranberries, Fresh
1 ½ C Sugar
1 T Vanilla Extract
2ea Lemons Zested
¼ C Maple Syrup

Topping:
2 C Brown sugar
2 C All-purpose flour
½ C Butter, diced cold

Method:

1. Preheat oven to 350 degrees.
2. Mix the filling ingredients together in a medium mixing bowl and set aside until assembling.
3. Mix the ingredients for the graham crust in a mixing bowl. Should resemble wet sand.
4. Prepare a baking tray with pan spray or softened butter and dusted with AP flour.  Be sure to tap out any extra flour. 
5. Press the graham crust into the prepared sheet tray evenly.  Be sure to go all the way up to the top edge of the baking tray.
6. Refrigerate for 20 mins.
7. Remove from refrigerator and add the filling to the graham crust.  Press lightly to ensure mixture is in an even layer.
8. Combine ingredients for the topping.  Using two hands, rub the flour and sugar into the butter until the butter is incorporated and the mixture is a crumble texture.
9. Crumble the topping over the top of the fruit mixture.  This layer should be ½ thick over the entire top of the fruit.
10. Bake for 25-30 mins until golden brown on top
11. Remove and allow to cool to room temperature.  Cut and serve with fresh whipped cream or your favorite sauce.