Slab Pie is a great way to create pie for a large gathering or in a different form. Baked in a rectangle baking dish the pie slices are deep and rectangular in a more relaxed form. The flavors in this mixed stone fruit pie are fantastic. It tastes like the best of summer. Any combination of stone fruits may be used.
5cupsAll Purpose Flour (regular or gluten-free measure for measure flour blend)
5sticksUnsalted Butter, coldcut into ½ inch pieces
8-12 tablespoonsIce Water
Ingredients for the filling:
5 ½poundsmixed stone fruit: peaches, nectarines, apricots, plums, cherries; pitted, sliced into ½ inch slices (no peeling required)
½cupLight Brown Sugar
Zest of 2 Lemons
Zest of 1 Lime
½teaspoonNutmeg, freshly ground if possible
Ingredients for top crust wash:
1tablespoonHeavy Whipping Cream
1Egg, room temperature and lightly beaten
Medium size Star Cookie Cutter
Optional: Coarse Grain Sanding Sugar
Instructions for making the bottom crust
In the bowl of a food processor, combine 2 ½ cups flour and ½ teaspoon salt; pulse to blend. Add 2 ½ sticks butter (pieces) and process until the mixture forms a pebble-like texture.
While the food processor is running, add the ice water 1 tablespoon at a time allowing the dough to become smooth (note: 4 tablespoons was perfect for my crust).
Remove the crust from the food processor and form a ball. Pat the ball down to make a disk, cover with plastic wrap and place in the refrigerator until fully chilled (2-3 hours; can be left overnight).
REPEAT steps above for a second crust.
When the crust is fully chilled, remove onefrom the refrigerator and roll out to a 11” x 15” rectangle. Note: if the dough is too firm to roll, allow to sit at room temperature for 5-10 minutes until it can be rolled. Lightly dust the rolling pin with flour is the dough sticks. Transfer the dough to the 9” x 13” pan, pressing the dough evenly over the bottom and up the sides of the pan. Place back in the refrigerator while making the pie filling.
Instructions for the filling:
Place the stone fruits in a large mixing bowl. Sprinkle the lemon juice over the fruit. In a smaller mixing bowl mix together the tapioca, sugars, lemon zest and nutmeg. Sprinkle the mixture over the fruit and mix well to fully coat all the fruit. Allow to sit at room temperature for 20 minutes.
Instructions for making the top crust stars:
Preheat the oven to 425 degrees.
Combine the heavy cream and lightly beaten egg; whisk together. Set aside at room temperature.
After the filling has been sitting for 20 minutes, remove the baking pan with bottom crust from the refrigerator. Spoon the filling and any juices into the crust.
Take the second crust out of the refrigerator and roll it out on waxed paper or a rolling cloth to be ¼ inch thick. Using a medium star cookie cutter cut out stars and place them on top of the fruit in the pan. Continue until the dough has been used up, overlapping the starts on one another. Tip: if the dough becomes too warm during the rolling, gently fold it over inside the waxed paper or rolling cloth and place in the freezer for 5 minutes until is stiffens up again.
Lightly brush the stars with the cream/egg mixture. Sprinkle with coarse grain sanding sugar (optional).
Place on a baking sheet and bake in the oven (middle rack) for 20 minutes and lower the heat to 375 degrees. Continue to bake for an additional 50 minute until the top crust is golden brown and the filling is bubbly. Note: if the top crust begins to darken more than a golden color, place a sheet of foil lightly over the top to protect it.
Remove and place on a cooling rack to fully cool before serving. Note: the integrity of gluten-free baked goods is always best when allowed to fully cool.
Adapted from the New York Times.NOTE: These ingredients will be DOUBLED to make two separate crust recipes. Total ingredient measurements for the 2 crusts combined are shown.