Since the old-fashioned slab pie started trending a few years back, almost every fruit pie we’ve made has been a slab pie. Why? They’re sooooo easy!
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.
When we want a lot of fruit, we make a cobbler or crisp (the difference).
MORE SLAB PIE BONUSES
Since less filling is needed, a slab pie stretches pricey fresh fruit.
It feeds quite a few more people than a standard 9-inch pie: almost as much as two pies, in fact.
Only 1 crust is needed. Although some people make a lattice or two-crust slab—which affords picking up the square and eating it like a slab pie—we roll out just one crust and make a streusel.
It’s easy to cut and serve.
It gladly accepts all the standard pie garnishes: caramel sauce, chocolate shavings, crème anglaise/custard sauce, ice cream, whipped cream, a wedge of sharp cheddar, etc.
READY, SET, BAKE!
You can use any fruit filling in a slab pie with this slab pie recipe template. Head for the summer fruits:
Berries: single-berry or mixed berry. Here’s a recipe for a raspberry slab pie; just add your berry mix of choice.
Stone fruits (cherry, nectarine, peach, pear, etc.).
Black mission and other figs are also in season, and delicious in a pie topped with vanilla ice cream. Might we suggest a tablespoon of orange liqueur (e.g. Grand Marnier) in the filling?
You’ve got the weekend ahead of you: Pick your slab pie.
 Take a tip from Pamela’s Products: Make a super-easy slab pie and unleash your inner artist with cookie cutters and a sharp paring knife.
 The typical slab pie has a plain or lattice top crust (photo courtesy Taste Of Home).