Caramel Slab Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a convection setting for a crisper crust.

2. 2

   Make the pastry slab: In a large bowl, combine the flour, salt, and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs. Gradually add the cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

3. 3

   Roll out the pastry slab to a thickness of about 3 mm (1/8 inch). Place the slab into a 20 cm x 30 cm (8 in x 12 in) baking dish.

   Tip: Trim the edges to fit the dish, leaving a 2.5 cm (1 in) overhang.

4. 4

   Make the caramel filling: In a medium saucepan, combine the granulated sugar, brown sugar, and 100 ml (3.4 oz) of the heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

5. 5

   Remove the saucepan from the heat and slowly pour in the remaining 100 ml (3.4 oz) of heavy cream. The mixture will bubble and steam vigorously, so be careful not to splash any of the hot caramel.

   Tip: Add the eggs one at a time, stirring well after each addition.

6. 6

   Pour the caramel filling into the prepared pastry slab.

   Tip: Smooth the top with a spatula and sprinkle with sea salt and chopped nuts (if using).

7. 7

   Bake the pie for 35-40 minutes, or until the edges are golden brown and the center is set.

   Tip: Remove the pie from the oven and let it cool for 10 minutes before serving.

8. 8

   Serve the pie warm, topped with additional caramel sauce if desired.

   Tip: Let the pie cool to room temperature before refrigerating or freezing for later use.