Peach Apricot Slab Pie
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5.0
6 reviews
Excellent
Peach Apricot Slab Pie
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This big Peach and Apricot SLAB pie will feed a crowd, using fresh apricots and the most abundant, flakiest crust everrr. The best part? You douse your whole slice in a healthy splash of cold cream!
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Ingredients
For the filling:
- 7 cups ripe apricots peeled and sliced*
- 1 & 1/2 cups sugar
- 1/4 cup flour
- 1 tablespoon sugar
- 1 tablespoon flour
- dash cinnamon
- dash nutmeg
- 1/4 cup salted butter cut into chunks (1/2 stick)
For the crust:
- 3 cups flour spooned and leveled
- 1 & 1/2 teaspoons salt
- 1/2 cup cold salted butter cut into chunks (1 stick)
- 1/2 cup butter-flavored Crisco + 1 tablespoon
- 1/2 cup ice cold water
- 1 tablespoon milk
- 1-2 tablespoons coarse sugar
- heavy cream for serving
Instructions
- Peel the fruit. If it is not quite ripe and you are having trouble, blanch it: bring a pot of water to a rolling boil, add the apricots and/or peaches (make sure they are submerged), and boil for 30 seconds to 1 minute. Immediately remove to a bowl of cold water, and then peel after they have cooled a minute. The skins should slide right off.
- Slice the fruit and add to a medium bowl.
- Add 1 and 1/2 to 2 cups sugar. The original recipe says 1 and 1/2 cups, but when I made it, half of my apricots were pretty under ripe, so I upped the sugar to 2 cups. The next time I used 1 and 3/4 cup, because some were unripe but not as many. If your apricots are very ripe and ready to eat, then use 1 and 1/2 cups sugar.
- Add 1/4 cup flour and stir all the fruit together.
- Preheat your oven to 375 degrees F.
- Measure out 1/2 cup of cold water (for the crust) and stick it in the freezer.
- In a large bowl, combine the flour and salt.
- Use a pastry cutter to cut in the stick of butter and the Crisco. You want pea-size pieces of butter.
- Add half of the water from the freezer. Use a wooden spoon or your hands to moisten the dough. Add the rest of the water and use your hands (dust them in flour first) to knead the dough just a few times to make it come together in a ball. Don't knead more than necessary.
- Dust a work surface with plenty of flour. (I love to use my pastry cloth for rolling out any kind of dough.)
- Divide the dough in half. Use a rolling pin to roll out half of the dough into a large rectangle, about 13 inches by 17 inches (or enough to cover the bottom and go up the sides of a 9x13 inch dish.) Use the rolling pin to transfer the dough to the dish. (see photos)
- Sprinkle the bottom of the crust with 1 tablespoon flour and 1 tablespoon sugar.
- Add the fruit filling to the crust.
- Sprinkle with cinnamon and nutmeg.
- Sprinkle 1/4 cup of butter over the top of the filling,
- Roll out the other half of the dough. You can either do a simple rectangle (about 9x13 inches) or you could divide the remaining dough in half and roll each into a rectangle for a lattice crust. Use a pizza cutter to slice the dough into strips (Half into long strips, half into short strips), then place the strips over the filling, interlocking them, hopefully better than I did. (Lattice newbie here.)
- Fold the bottom crust that went up the sides of the dish over the top crust on the edges, and gently press to seal with your fingers.
- If you don't do a lattice, be sure to use a fork or knife to poke holes in the top for venting.
- Use a pastry brush to coat the top of the crust with milk.
- Sprinkle the crust with sugar.
- Bake at 375 for about 45-50 minutes, until nice and golden brown on top.
- Let stand for at least 20 minutes before serving.
- Serve in a bowl with a generous amount of cream. Don't be stingy!
Notes
- *You can use all apricots, or part apricot/part peach. I used about 14 medium-ish apricots and 3 large peaches for my second batch.
Nutrition Information
Show Details
Serving
1g
Calories
621kcal
(31%)
Carbohydrates
85g
(28%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
2g
Cholesterol
43mg
(14%)
Potassium
371mg
(11%)
Fiber
4g
(16%)
Sugar
47g
(94%)
Vitamin A
2822IU
(56%)
Vitamin C
12mg
(13%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 621kcal | 31% |
| Carbohydrates | 85g | 28% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 43mg | 14% |
| Potassium | 371mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 47g | 94% |
| Vitamin A | 2822IU | 56% |
| Vitamin C | 12mg | 13% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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