A slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. It feeds more revelers than a standard 9-inch pie will, with less mess and fuss.
- Slab Pie:
- All purpose flour, for dusting
- Pate Brisee (recipe below)
- 6 cups fresh sour cherries, stemmed and pitted; or 6 cups fresh mixed berries; or 7 medium peaches, cut into 1/2-inch pieces (about 8 cups)
- 1 1/4 cup granulated sugar
- 1/4 cup cornstarch
- Juice of 1/2 a lemon (about 1 tablespoon)
- 1/4 teaspoon salt
- 1/4 cup sanding sugar (or granulated sugar)
- Slab Pie Pate Brisee:
- 5 cups all purpose flour
- 1 tablespoon coarse salt
- 2 teaspoons sugar
- 1 pound (4 sticks) cold unsalted butter, cut into small cubes
- 12 to 16 tablespoons ice water
Adapted from food52.com
Slab Pie Pate Brisee:
Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
Turn dough out in two portions onto two pieces of plastic wrap, with one slightly larger than the other (this will be your bottom crust). Flatten dough, and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
Heat oven to 375 degrees F. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out larger piece of dough to an 18-by-13-inch rectangle, trimming excess dough. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface of pie with cream (thinned with a little water if necessary), and sprinkle with sanding sugar.
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.