This blackberry and dried apricot slab pie from expert baker Samantha Seneviratne travels well and feeds a crowd, making it picnic-perfect. The filling features tart and juicy blackberries, as well as dried apricots rendered soft and chewy by rehydrating in wine. (Using dried helps control excess juiciness, preventing the crust from becoming soggy.)
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What you’ll need
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Food Processor
$63 At Amazon
Medium Saucepan
$50 $39 At Amazon
French Rolling Pin
$21 At Amazon
Pastry Brush
$6 At Amazon
Wire Rack
$23 At BA Market
Rimmed Baking Sheet
$32 At Amazon
Recipe information
Yield
12 - 16 Servings
Ingredients
Dough
2½
3
1
1
slab pie
2
½
½
½
½
3
2
1
Glaze (optional)
4
¼
1
2–3
Preparation
Dough
Step 1
Pulse flour, granulated sugar, and salt in a food processor. Add butter and pulse until mixture is the texture of coarse meal with some larger pea-size pieces. Drizzle in 6 Tbsp. ice water and pulse until dough is evenly moistened. It should hold together when squeezed but not be too wet. Add up to 2 Tbsp. more water if needed. Divide dough in half. Form each into a rectangle and wrap tightly in parchment paper or plastic. Chill at least 1 hour.
Do ahead: Dough can be made 2 days ahead. Keep chilled.
slab pie
Step 2
Combine apricots, granulated sugar, wine, salt, and ½ cup water in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, then reduce heat to medium-low and cook, stirring often, until apricots are plump and sticky and sauce is thick, about 10 minutes. Remove pan from heat and stir in blackberries. Chill filling until cool, 45–50 minutes.
Step 3
Preheat oven to 400°. Roll out 1 piece of dough on a lightly floured sheet of parchment to a 12x10" rectangle. Using parchment, transfer to a rimmed baking sheet. Top dough with filling, spreading out in an even layer and leaving a 1" border all the way around the edges. Dot butter evenly over filling. Roll out remaining piece of dough to a 12x10" rectangle. Brush egg on exposed dough around filling, then lay remaining rectangle of dough over. Seal dough by pressing edges together with a fork. Trim ⅛"–¼" off each side with a paring knife. Cut four 3" slits in top of dough. Cover pie and freeze 15 minutes.
Step 4
Uncover pie and brush top with egg. Bake until deep golden brown and crisp, about 40 minutes. Transfer baking sheet to a wire rack and let pie cool before slicing and serving.
Glaze (optional)
Step 5
While the pie is cooling, whisk cream cheese, brown sugar, butter, and salt in a small bowl until smooth. Whisking constantly, add milk a little at time until glaze is thick but still easy to drizzle. Drizzle over pie while still warm.
How would you rate Blackberry and Dried Apricot Slab Pie?
Leave a Review
Reviews (27)
Back to TopCan you substitute the wine for anything.
Anonymous
4/15/2022
Who decided to add a vanilla bean to the fruit mixture. The vanilla completely overpowered the fruit. As a consequence the flavor was off putting and a waist of both my time and the fruit!!!
John Guthrie
San Carlos CA
10/12/2021
I make slab pies all the time and have been making them for years, you can use any combination of fruit you like. Some great ones to try: apples and berries, stone fruit and berries, sour cherry. To ensure correct sweetness, taste your fruit and then add sugar according to taste, always add fresh butter dotted over your fruit, and to ensure no soggy bottoms, add a little flour or cornstarch to your fruit - more if it's really wet after sitting for 10-15 minutes, less if not too wet after it sits. You can add all kinds of fun spices to your fruit too, I like cardamom with stone fruit, cinnamon and lime zest with sour cherries, cinnamon and ginger with apples. Experiment and have fun, your guests and family will be grateful you made them a pie!
Bianca 4S
Oakland, CA
8/8/2021
The recipe worked beautifully, but I didn't love the dried apricots. They tasted great when the pie was fresh out of the oven, but the next day got very chewy and overly sweet. I'm going to try to make this with different fruit.
Rachel
FL
8/4/2021
Yes, you can use other fruit. We used half the apricots, and blueberries and raspberries fresh off the stem. We hated the giant pop-tart idea, and used a big tart pan instead of a rectangle. Result: a giant circular pop-tart. But very good eating!
Anonymous
Milwaukee, but cooking today in Vermont.
7/29/2021
Can other fresh or frozen fruit be used to make this?
Mel
Albany,OR
7/26/2021
Just wondering: Next time, couldn't I divide the dough, roll out the pieces to the same dimensions, and cut into sections that could lie atop each other and make little sealed pies? ( I sometimes "cook" with a ruler so my pieces would be "pairs.")
Anonymous
Charlotte, NC USA
7/26/2021