"Juicy apricots and peaches fill this lattice-topped slab pie. Perfect with a scoop of vanilla ice cream."
Peach and Apricot Slab Pie
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Serves or Makes: One 9” x 13” x ¾” Pie
Recipe Card
ingredients
- 3 cups flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup butter, chilled
- 1 1/2 teaspoons apple cider vinegar
- 8 tablespoons iced water
- 4 cups apricots, as well as mixed peaches peeled pitted and diced
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon nutmeg
- Egg wash
- Turbinado sugar
Method
Step 1
Combine flour, salt, and sugar in a large bowl. Cut butter into cubes and place in a medium bowl with the shortening. Place the dry ingredients and the butter/shortening in the freezer for 30 minutes or the fridge for 1 hour. In the meantime, tear two pieces of plastic wrap and set aside. Remove both bowls from the freezer. Add the butter to the flour and blend together with a pastry blender or food processor until the butter/shortening is approximately pea-sized.
Step 2
Assemble ice water and set aside. Pour apple cider vinegar in the flour/butter/shortening and stir to combine. Continue to add the iced water one tablespoon at a time until the flour is moistened and the dough comes together. To test if it has come together, take a small handful and squeeze it together in the palm of your hand. If it holds it's shape, it's ready to be wrapped. If it falls apart, it needs more water. Form half the dough in a disk and place on a piece of plastic wrap. Repeat with the other half. Wrap both tightly. Chill in the fridge for an hour, overnight or in the freezer for several months.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.