Page 385 - Pie Squared

LEFTOVER CRANBERRY SAUCE

SLAB PIE

WITH A SHORTBREAD CRUST

Serves 12 to 20

Every year, I go a little crazy making cranberry sauce at
Thanksgiving. It’s so pretty—a glorious ruby red—and tart and sweet
and seasonal and my enthusiasm leaves me with cranberry sauce
languishing in the refrigerator long after the last bite of turkey has

been consumed. Meet the pie that solves my problem. Based on
fregolotta, a classic Italian jam tart, this slab pie is quick to put
together, even if Thanksgiving cooking has been going on long
enough.

Make Ahead: Make the cranberry sauce up to 1 month ahead and
freeze.

SHORTBREAD CRUST

12 tablespoons (170 g) unsalted butter, at room temperature

⅔ cup (130 g) granulated sugar

2 egg yolks

¼ teaspoon almond extract
3 cups (360 g) all-purpose flour

½ teaspoon kosher salt

FILLING
1½ cups (440 g) cranberry sauce, preferably whole fruit (if you don’t have

leftovers, see recipe below)