Apricot and Peach Slab Pie

Apricot and Peach Slab Pie

This is the first slab pie I’ve ever made and I have to say, I am all for it.

Here’s why:

  • 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.

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Apricot and Lime Galette

Apricot and Lime Galette

This is one of those recipes that took a while to develop but with some patience and some advice, I was able to get it to just the place I wanted it to be. 

On my summer journey to make every possible type of pie/cobbler/crumble type thing, I just had to throw a galette in there. I thought galettes were supposed to be easier than pies but I think I made it harder on myself. This first started with the idea of mini galettes as it had been a while since I'd made anything mini. I wanted to bring individual ones to work but also wanted to try a different shape other than the usual circle. I've been inspired by puff pastry lately so the idea of doing something with fruit on top of a square piece of pastry was in my head. However, galette dough is trickier to work with in smaller sizes and after many renditions of many rectangular galettes, I concluded that perhaps doing mini galettes was a bit ambitious. With a deep sigh, I went back to square one (literally). 

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