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5.0 from 6 votes

Peach Apricot Slab Pie

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!

Prep Time
35 mins
Cook Time
35 mins
Standing Time
20 mins
Total Time
1 hr 40 mins
Servings: 9
Calories: 621 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Slice the fruit and add to a medium bowl.
  3. 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.
  4. Add 1/4 cup flour and stir all the fruit together.
  5. Preheat your oven to 375 degrees F.
  6. Measure out 1/2 cup of cold water (for the crust) and stick it in the freezer.
  7. In a large bowl, combine the flour and salt.
  8. Use a pastry cutter to cut in the stick of butter and the Crisco. You want pea-size pieces of butter.
  9. 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.
  10. Dust a work surface with plenty of flour. (I love to use my pastry cloth for rolling out any kind of dough.)
  11. 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)
  12. Sprinkle the bottom of the crust with 1 tablespoon flour and 1 tablespoon sugar.
  13. Add the fruit filling to the crust.
  14. Sprinkle with cinnamon and nutmeg.
  15. Sprinkle 1/4 cup of butter over the top of the filling,
  16. 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.)
  17. 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.
  18. If you don't do a lattice, be sure to use a fork or knife to poke holes in the top for venting.
  19. Use a pastry brush to coat the top of the crust with milk.
  20. Sprinkle the crust with sugar.
  21. Bake at 375 for about 45-50 minutes, until nice and golden brown on top.
  22. Let stand for at least 20 minutes before serving.
  23. 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

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

% 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.