Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
login
kitchen
Home kitchen plans

Fruit Slab Pie

  1. Home
  2. Recipes
  3. Fruit Slab Pie

Fruit Slab Pie

Cuisine:American

Course:Dessert

0s prep 40m cook 40m ready

12 servings Slab pies are ideal for potlucks, or if you simply prefer a higher crust to filling ratio. Any of the fruit fillings in this chapter can be used to make a slab pie. Please read About Crusts Baked with Fillings.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 6 cups berries, pitted and halved cherries, or sliced pitted peaches, plums, or apricots (2 lb or 910g)
  • 1 to 1 ¼ cups (200 to 250g) sugar, depending on sweetness of fruit
  • ⅓ cup tapioca starch (40g) or cornstarch (45g)
  • 2 tablespoons (30g) lemon juice
  • ¼ teaspoon salt
  • 1 large egg, beaten with 1 teaspoon water
  • Sugar or turbinado sugar

Let's Cook

  1. Step 1.

    Prepare: Double recipe All-Butter Pie or Pastry Dough

  2. Step 2.

    Divide the dough in half and shape each into a rectangular brick. Wrap each in plastic wrap and refrigerate 1 hour.

  3. Step 3.

    Toss together in a large bowl: 6 cups berries, pitted and halved cherries, or sliced pitted peaches, plums, or apricots (2 lb or 910g); 1 to 1 ¼ cups (200 to 250g) sugar, depending on sweetness of fruit; ⅓ cup tapioca starch (40g) or cornstarch (45g); 2 tablespoons (30g) lemon juice; ¼ teaspoon salt

  4. Step 4.

    Position a rack in the lower third of the oven. Preheat the oven to 400°F.

  5. Step 5.

    Roll out half the dough into a roughly 18 × 13-inch rectangle about ¼ inch thick. Transfer the dough to a jelly-roll pan (15 × 10 inches) and trim the edge so there is about a ¾-inch overhang. Pour the filling into the bottom crust. Roll out the remaining dough into a roughly 16 × 11-inch rectangle about ¼ inch thick. Place the dough over the filling and fold the overhanging edges back underneath themselves so a thick edge of dough rests on the rim of the pan. Crimp or flute the edge, and cut steam vents in the top crust. Brush with: 1 large egg, beaten with 1 teaspoon water

  6. Step 6.

    Sprinkle with: Sugar or turbinado sugar

  7. Step 7.

    Bake until golden brown and the filling is thick and bubbles up through the crust vents, 35 to 40 minutes. Let cool on a rack for 1 hour before slicing.

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.