In the 15 years that we’ve been publishing THE NIBBLE, slab pies have been under the radar. They didn’t even make it into the different types of pies collection in the early editions of our Pie Glossary.
Slab pies have been getting a bit of play lately, but when did they originate? We found a recipe in our Mom’s recipe box that dated back to the 1950s. Surely, they’re older than that. But try as we might, we could find no history of slab pie online. If you have a reference, please let us know.
WHAT IS A SLAB PIE?
A slab pie is a shallow pie that’s baked in a jelly roll pan or a rimmed baking sheet. It has a much higher crust-to-filling ratio than a standard pie, so it’s definitely for the crust-loving crowd (or the hand pie-loving crowd).
But there’s another reason to make a slab pie: It stretches pricey ingredients like fresh fruit and feeds quite a few more people than a standard 9-inch pie: almost as much as two pies.
Nor do you need to roll out two set of crusts for two pies. Just roll out one crust and make a streusel top if you don’t want to roll out a top crust—although two crusts enable people to eat their slices like a hand pie. Of course, you can plate it like a conventional slice of pie and top it with ice cream or whipped cream.
You can use any filling in a slab pie; but anticipating the holidays, we have two cranberry recipes below (plus links to other recipes).
RECIPE: CANDY APPLE SLAB PIE
In this recipe from McCormick, prep time is 25 minutes, cook time is 40 minutes. The recipe is faster to make using purchased crusts. To make crusts from scratch, see the recipes below.
Ingredients For 16 Servings
2 packages (14.1 ounces each) refrigerated pie crusts
(4 crusts), divided
2 cups sugar
1/4 cup cornstarch
1 tablespoon ground cinnamon
8 peeled, thinly sliced Fuji apples (subtitute McIntosh or any sweet red apple with a bit of acidity)
50 drops red food color