Summer Slab Pie with Fail Proof Pie Crust
There is something about summer days with the fruit trees and bushes loaded with fruit, that the Slab Pie just calls to us. We fill them with fresh picked berries and plums or we pull fruit from the freezer to mix up the filling. One of the reasons I love this pie is that it’s meant to be rustic, you can make it as big or little as you like and in any shape. Rustic Pies are the best because they don’t have to fit any mold. you can shape it as you go. Plus with our Fail Proof Pie Crust you’ll have the best time making pies of all shapes and sizes.
This recipe is actually from our Cookbook, Dinner Changes Everything. It’s the dessert paired with the Fall Dinner Menu …. mainly because that is when our orchard trees are the heaviest with plums, pears and apples. So we stretch the long summer days of slab pies into the fall and feast on them with Butternut Squash, Beets, Roasts and more.
Plus our Fail Proof Pie Dough recipe is also in our Red Tin Treats ECookBook, along with how we make our Caramel Apple Galette’s (aka Hand Pies!) There is oh so much goodness to enjoy together. But now, let’s dive into all things Summer Slab Pie!
Here’s the link to all of my favorite Essential Baking Tools like the Food Processor and Pastry Brush!
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Summer Slab Pie
DOUGH :
3 cups Flour
1 Tablespoon granulated Sugar
1 teaspoon Salt
3/4 cup cold Butter, cut in pieces
6 Tablespoons Shortening
1/2 cup cold Water
FILLING
5-6 cups of diced fruit (any mix of berries, plums, peaches, apples or pears!)
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
Glaze :
1 cup powdered sugar
2 tablespoons half & half or cream
INSTRUCTIONS FOR DOUGH :
Place the flour, salt, and sugar in the bowl of a food processor, process for a few seconds to combine. Add the butter and shortening and pulse until the mixture looks coarse and chunky, about 10 seconds. With the machine running, add the ice water in a slow steady stream. Stop the machine as soon as the dough begins to hold together. (If you do not have a food processor, you can make this by hand.)
Turn the dough out onto a lightly floured work surface, divide into two pieces with one slightly larger than the other. Place each half on plastic wrap, flatten into a rough rectangle, and completely cover with the plastic wrap. Refrigerate while you prepare the filling.
INSTRUCTIONS FOR FILLING :
Prep your fruit - Pit and dice the plums, pears, peaches or apples and cut into 1/4 inch cubes. In a large bowl, toss fruit with the sugar, cornstarch, and salt. Set aside.
INSTRUCTIONS FOR FROSTING :
In a small bowl, mix together the powdered sugar and milk. The consistency should be thin and easy to drizzle. Set aside until the pie has completely cooled.
Preheat the oven to 375°. Lightly flour the counter and roll out the bigger half of the dough into an approximate 17 x 12-inch rectangle. Transfer to a 15 x 10-inch rimmed baking sheet. Pour the filling onto the dough and gently spread out into a single layer. Roll out the remaining dough and drape over the filling. Cut off the excess dough around the edges. Pinch the bottom and top layers together to seal and create a crimped edge. Using a fork, prick the top crust all over. Bake for 40 minutes or until the crust is golden. Let cool. Once completely cooled, drizzle with the frosting. Let the frosting set up before slicing to serve.
Ways you can PREP THE DAY BEFORE for easy hosting! This is actually one of the parts of our cookbook that I love so much. With each recipe we break down the ways you can prep ahead of time to make the day you’re hosting so much more fun.
This does best when baked the day of but you can prep the individual components the day before.
• Make the dough, cover in plastic wrap, and refrigerate.
• Prepare the filling, cover, and refrigerate.
• Prepare the frosting, cover, and set aside. You may need to thin it a bit with milk before drizzling.
