Apricot Cherry Slab Pie

Apricot Cherry slab pie is a portable dessert, with a buttery, flaky crust and fruity filling which reminds me of a a giant pop-tart. It’s perfect picnic food. It’s also a great dessert for a crowd since it makes 24 generous portions.

But count on everyone having at least 2 pieces! While this variation uses apricots and cherries, you can use a variety of fruit fillings from apples or peaches to mixed berries.

For this slab pie recipe I’ve used canned apricots and cherries which means you can make it year round if fruit is out of season. (Originally published on July 15th, 2015)

Ingredients for slab pie crust

• all-purpose flour
• kosher or sea salt
• cold unsalted butter
• egg yolk
• milk

Fruit filling

• sugar
• cornstarch
• canned apricot halves
• canned pitted tart red cherries

For the glaze

A hint of almond in the glaze is the perfect compliment to both the cherries and apricots.

• confectioners sugar
• teaspoon almond extract
• teaspoon vanilla extract
• milk

How to make slab pie

If you don’t want to make the pie dough from scratch, you can use your favorite store-bought pie crust. This pie dough can be made a day in advance  and wrapped well in plastic wrap and refrigerated until ready to use.

Pastry

• Preheat oven to 375 degrees F. 
• In a large bowl mix flour and salt. Using a pastry blender, cut the butter cubes into the flour mixture until it resembles coarse crumbs. A food processor can be used as well, using quick pulses. 
• In a liquid measuring cup, lightly beat egg yolk. Add enough milk to egg yolk to make 3/4 cup total liquid. Mix well.

• Stir egg yolk mixture into flour and mix well. Form dough into a ball and divide dough, set aside 1/3 for the top pie crust.

• Prepare a 15 x 10″ Rimmed Baking Sheet or jelly roll pan with parchment paper.
• On a lightly floured work surface, roll 2/3 of the dough into an 18″ x 12″ rectangle. 

• Carefully roll dough around a rolling pin to transfer it to baking sheet. The edges will hang over the pan. Trim with a paring knife if necessary. 

Pie filling

• Drain cherries and cut into halves. Drain the apricot halves and cut into quarters. 

• In a large mixing bowl, combine cornstarch and sugar. Add fruit and mix until sugar and cornstarch are dissolved.
• Roll remaining 1/3 dough into a 16″ x 11″ rectangle. 
• Spread the filling over the pie crust and top with pie dough.

• Bring top crust over bottom crust and seal edges with the tines of a fork.
• Prick top of pie crust over with fork.

Almond glaze

• Mix powdered sugar, vanilla and almond extract in a bowl. 
• Add just enough milk to powdered sugar until drizzle consistency. 
• Cut into 24 2″ x 3″ Serve room temperature or warm on its own or with a scoop of Vanilla Ice Cream.

Variations 

 This recipe uses a nearly 5 pounds of fruit before draining. So make sure that the amounts are similar in weight. Mix and match fruit!

• Substitute canned blueberries and raspberries for the apricots for a mixed berry slab pie. 
• Substitute canned peaches for the apricots. 
• Use apple pie filling for an apple slab pie. Add dried cranberries for an autumn twist.

Love fruit pies?

Fresh Blueberry Cream Cheese Pie

Apricot Tart

Apple Tarts

Crustless Cranberry Pie

Pear Tart

French Apple Tart

​Fresh Strawberry Pie

Fresh Fruit Tart

Apricot-Cherry Slab Pie

Cynthia

The most time consuming part of this recipe is the pastry. If you want make it even easier, use refrigerated pie dough. (2 packages, or four crusts, cut to fit) Recipe from Better Homes and Gardens.

5 from 20 votes

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Calories 188 kcal

Ingredients

  

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Pastry

• 3 1/4 cups all-purpose flour 15 ounces
• 1 tsp. salt
• 1 cup shortening
• 1 egg yolk
• Milk

Filling

• 1/2 cup sugar 3.4 ounces
• 3 Tbsp. cornstarch
• 3 15 oz canned apricot halves drained and cut into quarters
• 2 16 oz cans pitted tart red cherries drained and sliced in half

Almond Glaze

• 1 1/4 cups powdered sugar sifted
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon vanilla and enough milk (5-6 teaspoons) to make it drizzly

Instructions

 

Pastry

• Preheat oven to 375 degree F. Line a 15" x 10" sheet pan or jelly roll pan with parchment paper.
• In a large mixing bowl stir together the flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
• Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk mixture to make 3/4 cup total liquid, mix well. Stir egg yolk mixture into flour mixture, mix well. set aside 1/3 of the dough.
• Form into a ball. Set aside 1/3 of the dough for the top of the crust.
• On a lightly floured surface, roll remaining 2/3 of the dough into an 18×12 inch rectangle. To transfer pastry, carefully wrap it around the rolling pin and then unroll into a 15x10x1 inch baking pan (pastry will hang over edges of pan).

Apricot Cherry Filling

• Drain cans of fruit. Cut cherries in half, cut apricots in quarters
• In a large bowl combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the prepared crust.
• Roll the remaining dough into a 16 x 11 inch rectangle; place over fruit. Bring bottom pastry up and over top pastry. Seal edges with the tines of a fork. Prick top pastry over entire surface with the tines of the fork.
• Bake about 45 to 50 minutes or until golden brown. Cool in pan on a wire rack. Drizzle with glaze. Makes about 24 2×3 inch bars.

Vanilla Glaze

• In a small bowl combine powdered sugar, almond and vanilla extracts and enough milk to make a drizzly glaze.

Nutrition

Serving: 1pieceCalories: 188kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 8mgSodium: 81mgPotassium: 20mgFiber: 0.5gSugar: 10gVitamin A: 11IUVitamin C: 0.04mgCalcium: 4mgIron: 1mg

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