Ingredients:
Crust:
4 cup flour
2 tsp. salt
1 Tbsp. sugar
1 1/2 cups unsalted butter, room temperature
1 to 1 1/2 cups cold water
Preheat oven to 350'F.
Mix together the flour and salt. Using a pastry blender or fork, blend in the butter into the flour mixture until the pieces are the pea sized. Add 1 cup ice water and mix until combined enough to hold together when squeezed. Do not over mix or it will get tough.
Divide dough in half. Roll one piece into a 18 -x- 13 – inch piece. Fit into a 15 x 10 – inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling the filling.
Fruit Filling: (Your choice)
2-1/2 pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2-1/4 pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces (about 8 cups) (Great with any of these fruit or apple filling, below)
1-1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sugar
In a large bowl, combine the fruit, granulated sugar, cornstarch, and salt. Stir to combine. Spread mixture over chilled pie shell.
Apple Filling: (alternate)
6 cups apples, peeled and sliced
1/3 cup flour
1 cup sugar
1/2 tsp. nutmeg
1-2 tsp. cinnamon (to your taste)
In a large bowl, mix apple slices, flour, sugar, nutmeg and cinnamon together. Spread over chilled crust.
Spread mixture over chilled crust and set aside.
On a lightly floured surface, roll out remaining piece of dough to a 16x11" rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Make slits in the top to let steam escape.
Bake at 350'F. until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes.
Icing:
1 cup confectioners' sugar
2 Tbsp. milk or light cream, approximately
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (for the Apple Slab Pie)
Mix confectioners' sugar and milk/light cream with vanilla to make thin icing. Drizzle evenly over warm slab pie.
Serve warm with vanilla ice cream...and enjoy!
Be Encouraged!
For the entire law is fulfilled in keeping this one command: "Love your neighbor as yourself." -Galatians 5:14
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| Peach Slab Pie |
One of the best things about a recipe like this, is that it can be made with your favorite berry or stone-in fruit; although the favored ones are sour cherries, blueberries and peaches. I included a recipe for using apples, too, and I plan on trying them all. You can also use your favorite canned fruit filling, but I really like using fresh fruit best.
If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using.
This type of pie is perfect for large gatherings, as it serves 15! I like it best the first day, warm from the oven (preferably with a big scoop of ice cream), but it will keep for a few days. Cover loosely with plastic wrap or waxed paper.
Ingredients:
Crust:
4 cup flour
2 tsp. salt
1 Tbsp. sugar
1 1/2 cups unsalted butter, room temperature
1 to 1 1/2 cups cold water
Preheat oven to 350'F.
Mix together the flour and salt. Using a pastry blender or fork, blend in the butter into the flour mixture until the pieces are the pea sized. Add 1 cup ice water and mix until combined enough to hold together when squeezed. Do not over mix or it will get tough.
Divide dough in half. Roll one piece into a 18 -x- 13 – inch piece. Fit into a 15 x 10 – inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling the filling.
Fruit Filling: (Your choice)
 |
| Blueberry Slab Pie |
2-1/2 pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2-1/4 pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces (about 8 cups) (Great with any of these fruit or apple filling, below)
1-1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sugar
In a large bowl, combine the fruit, granulated sugar, cornstarch, and salt. Stir to combine. Spread mixture over chilled pie shell.
 |
| Apple Slab Pie |
6 cups apples, peeled and sliced
1/3 cup flour
1 cup sugar
1/2 tsp. nutmeg
1-2 tsp. cinnamon (to your taste)
In a large bowl, mix apple slices, flour, sugar, nutmeg and cinnamon together. Spread over chilled crust.
Spread mixture over chilled crust and set aside.
On a lightly floured surface, roll out remaining piece of dough to a 16x11" rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Make slits in the top to let steam escape.
Bake at 350'F. until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes.
Icing:
1 cup confectioners' sugar
2 Tbsp. milk or light cream, approximately
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (for the Apple Slab Pie)
Mix confectioners' sugar and milk/light cream with vanilla to make thin icing. Drizzle evenly over warm slab pie.
Serve warm with vanilla ice cream...and enjoy!
Be Encouraged!
For the entire law is fulfilled in keeping this one command: "Love your neighbor as yourself." -Galatians 5:14
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