This is the first slab pie I’ve ever made and I have to say, I am all for it.
The crust to filling ratio is perfect. For me, pie is all about the crust. It must be flakey, it must be buttery and it must be tender. With the surface area of a slab pie, you get more of it per slice.
They are easier to cut into. There’s less filling and crust to cut through on the edges.
It is very geometrically satisfying. Cute, square pieces of pie? What’s not to love?
No leakage. I’ve only made one but there was no leakage in sight for this one.
Ice cream stays more easily on top of each slice. Again, there’s more surface area for ice cream to melt onto for an even pie to ice cream ratio.
They cool faster. And no surprise… because of surface area.
I think it’s safe to say that my first slab pie of the summer was a huge success and that there will be more slab pies in the future. This shape of pie is something I had seen on Instagram a lot, and I’m happy to say that it lived up to its expectations. It’s always fun to try something different and I’m glad I deviated from my usual route to make this pie in slab form. I have a great love for mini things and a quarter sheet pan (9”x13”) was the perfect size for this. It’s not as mini as an eighth sheet pan but ever since getting myself a set of quarter sheet pans, they have become one of my most used kitchen tools. The volume of a quarter sheet pan is similar to that of a standard 9-inch pie pan so there really wasn’t any need to make any other adjustments from my standard pie making.
It was also nice to take the time to form the lattice crust. Completely unnecessary but I enjoy the work that goes into it. Although I momentarily blanked and forgot how to do a lattice crust, it eventually came back to me. Another completely unnecessary but nice detail was peeling and blanching the stone fruit. This is probably one of the most tedious kitchen tasks out there but I think it does make a difference for the filling. The lack of skin pulls everything together and homogenizes it in a way that keeping the fruit skin does not.
As usual, now I would like more pie and hope to make more slab pies in the future!
Apricot and Peach Slab Pie
Yields: One 9” x 13” x ¾” Pie
I prepped the crust the night before and the morning of I took both rounds out and individually laminated them. This helps with creating a dough that is easier to work with when trying to roll a circle into a rectangle and making an intricate lattice crust. To do this, roll out each round into an approximately 12-inch diameter shape. It doesn’t have to be perfect. Fold in thirds (like a letter) and fold in thirds again until you have a compact 4”x4” square. Wrap tightly again and chill for at least 30 minutes.
Putting a preheated sheet pan in the oven when you turn it on will help prevent a soggy bottom, achieve a golden brown bottom crust and catch any drippings.
1 pie crust recipe
4 cups mixed apricots and peaches, peeled, pitted and diced (directions on how to blanch stone fruit can be found here)
½ cup sugar
¼ teaspoon salt
1 teaspoon lemon zest
2 tablespoons cornstarch
½ tablespoon fresh lemon juice
¼ teaspoon nutmeg
Turbinado sugar (optional)
Prep crust according to above instructions. Roll out one crust half into a 12”x15” rectangle. Place in the quarter sheet pan and chill in the refrigerator until ready to use. Roll out the second crust into a 12”x15” rectangle. Using a ruler, cut strips of varying sizes. Smaller strips can be braided together if desired. Continue until all of the dough is cut up. Place strips on a sheet pan and chill in the refrigerator until ready to use.
For the filling, combine stone fruit, sugar, salt, lemon zest, cornstarch, lemon juice and nutmeg until thoroughly combined. Remove pie crust pan and baking sheet with lattice strips from the fridge. Pour filling into the pie pan. Smooth on top. For the lattice, place half of the prepared dough strips on top of the filling at a 45º angle leaving a gap to see the filling. Fold every other strip back, then place a dough strip in the center and perpendicular to the first set of strips. Unfold the strips you folded back over the center strip. Take the parallel strips that are underneath the center strip and fold every other one back over the center strip. Lay down another strip that is parallel to the center strip, leaving a gap to see the filling. Unfold the parallel strips over the second strip. Repeat until all of the dough strips have been used.
Trim off the excess lattice and fold the edges of the bottom crust up and over the lattice strips. Crimp the edges together. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes, before baking.
Preheat oven to 425ºF. Place a half sheet pan in the middle rack of an oven to preheat.
When ready to bake the pie, brush the top of the pie with egg wash and sprinkle with turbinado sugar.
Bake for 15 minutes and then drop oven temperature to 350ºF. Bake for another 30-35 minutes or until the pie is a deep golden brown and the juices are clear and bubbling. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Cool for at least 2 hours before serving.