A slab pie is a shallow pie baked in a rimmed baking sheet instead of a pie pan.
A slab pie is to regular pie what a Sicilian-style pizza is to regular pizza.
A slab pie looks like a giant Pop-Tart.
Five other reasons to love slab pie:
1. Slab pies are easy and versatile.
Double-crust apple pie. Lattice-topped cherry pie. Mixed-berry crumble pie. Lemony blueberry pie. Almost any fruit pie recipe will work in this format. Just double your favorite easy pie recipe and bake it in a baking sheet instead of a pie pan. Follow the instructions in our Blueberry Peach Slab Pie recipe to ensure a properly cooked bottom crust.
2. More crust > less crust.
Lots of surface area means lots of flaky, buttery crust to enjoy.
3. Slab pies can feed the whole block.
Keep the pie in the baking sheet, let it cool, wrap it in foil and go!
4. Slicing and serving is a snap.
Cut your pie into as many pieces as you like (we think 16 or 20 works well). Use a regular spatula to dish out slices. The slab pie needs no fancy pie server.
5. Leftovers freeze beautifully.
Bake your pie and let it cool completely. Cut it into squares, wrap in plastic wrap then foil, and freeze. When you're ready to serve, thaw at room temperature and reheat at 350°F for 20 to 25 minutes.
Convinced? Of course you are. Your first of many slab pie starts with this recipe.
