Description
Remember those frosted toaster pastries we devoured as kids? This slab pie is their glow-up moment. We’re talking buttery homemade crust, a warm maple-bourbon center, and a sweet vanilla glaze with unapologetic sprinkles. It’s playful enough for brunch and elegant enough for dessert. Whether you’re channeling inner child vibes or impressing your foodie friends, this pie’s your golden ticket to grown-up indulgence.
Ingredients
Crust:
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2½ cups all-purpose flour
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1 tbsp sugar
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1 tsp salt
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1 cup cold unsalted butter, cubed
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6–8 tbsp ice water
Filling:
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¾ cup pure maple syrup
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¼ cup packed brown sugar
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1 tbsp bourbon (or cider + vanilla)
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2 tbsp cornstarch
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1 tsp vanilla extract
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Pinch of salt
Frosting:
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1 cup powdered sugar
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1–2 tbsp milk or cream
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½ tsp vanilla or maple extract
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Sprinkles for topping
Instructions
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Make crust: Mix flour, sugar, salt. Cut in cold butter till crumbly. Add ice water slowly until dough holds. Divide in 2, wrap, and chill 30 mins.
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Filling: Simmer maple, sugar, bourbon, cornstarch, vanilla & salt till thickened. Cool completely.
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Roll & assemble: Roll dough to 9×13”. Place on lined baking sheet. Spread filling, leaving 1” border. Top with second rolled crust. Seal edges and crimp with fork.
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Vent & bake: Cut slits on top. Bake at 375°F (190°C) for 30–35 mins until golden. Cool fully.
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Glaze: Mix powdered sugar, milk, extract. Spread over cooled pie. Add sprinkles. Let set 15 mins before slicing.
Notes
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Let filling cool or it’ll leak!
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Keep butter and water cold for max flake.
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Roll between parchment for easy cleanup.
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Glaze only when fully cooled for a clean finish.
- Prep Time: 30 mins
- Cook Time: 35 mins
Nutrition
- Calories: 350 cal Per Slice
- Sugar: 20g
- Fat: 18g
- Carbohydrates: 44g
- Protein: 3g