Alessandro Giannatempo’s Dom Top Slab Pie

I’ve set you on a little adventure with this recipe. I don’t believe in substitutions—how sweet is the pleasure when you find exactly what you need? There is nothing sexier to me than intentionality. Asking you to source granadilla (not passion fruit), lard (not margarine), scotch bonnet (not habanero) sets you up for a delicious pursuit. The struggle is lustful, it’s part of the game. Put in the work, it’s so sexy. The pineapple—an ancient aphrodisiac, symbol of hospitality and seduction—teases until it’s cut by the fiery scotch bonnet, quickening the pulse. This savoury-leaning pie, with its tart stickiness and wisps of spice, does it for me. Let your intentions take you straight to horny town.

METHOD (serves 16)

Make the dough 4 hours in advance or overnight: Mix both flours, sugar, and salt, then rub in the lard. Grate frozen butter and mix in. Gradually add water and buttermilk, mixing with a fork until a shaggy dough forms. Roll into a rectangle, fold in thirds (letterfold), and repeat once. Divide in two, wrap in cling film, and chill. Make the filling the day of: Cook the pineapple with sugar, salt, citric acid, and lime leaves for about 40 minutes, reducing the liquid by ⅓ (Pineapple is 86% water! Crazy!). Drain, reserving the liquid (450–500ml), and bring to a boil with cornstarch to thicken. Stir the pineapple back in, then add the granadilla flesh and seeds. Chill in an airtight container. For the crème anglaise: In a saucepan, whisk milk, cream, salt, lime zest, and scotch bonnet over medium heat until barely steaming (blend for more heat or strain out the chilli bits). In a bowl, whisk egg yolks and sugar until pale. Add ⅔ of the hot milk mixture, return to the pan, and cook over medium-low until thickened (80°C). Remove the dough from the fridge and temper for 5 minutes. Sprinkle cornstarch on a half sheet pan. Roll one dough slightly larger than the pan. Line the pan with it and spread the chilled filling. Roll out the second dough, cut into strips, drape over the pie, and crimp the edges. Brush the pie with buttermilk and sprinkle with Demerara sugar. Preheat the oven to 200°C (180°C fan) with an empty tray in the middle rack. Carefully transfer the pie onto the preheated tray and bakefor 20 minutes. Reduce to 180°C (160°C fan) and bake for about 1.5 hours until deeply golden. Cool on a wire rack for at least 2 hours before serving with cold spicy crème anglaise.