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57 Comments
Judi N.
July 2, 2017
I've made slab pies for years. They're great for using up any remnants of fruit I've frozen over the year. I thaw it and reserve the juice that drains off. THEN I either add it to the pitcher of iced tea I make up every summer morning or I simmer it with a little bit of sugar and cornstarch. That gets spooned over the ice cream I put on top of my pie! No waste aaaannnnddd YUM!
Dubravka M.
July 2, 2017
I come from Croatia. We have always made slab-pies! I think that slab pies are the standard in Europe. You definitely get more fruit and lest crust. We also make "slab" cheese-cake, not with cream cheese, but farmers-(yogurt)cheese, or ricotta.
Cassie
July 2, 2017
There actually is a difference - the butter is more thoroughly incorporated in the pate brisee. The crumb is finer and the crust stronger - less flaky.
LakeladyP
July 2, 2017
It always amazes me that pastry recipes always say "shape dough into a disk shape, wrap and chill". If you are going to make a rectangular or square shape pastry, why not shape it into THAT shape, wrap and chill? Now, your rectangle has a decent start without rounded corners. Seems so simple, but you will not find it in a recipe.
Hedy
July 2, 2017
Been doing slab pies for years but I have to admit I do like the way the pastry is put on with the bottom crust over the rim....will do that next.
Peggasus
June 28, 2017
My mother was making this back in the '50s, mostly with apples or cherries, and we just called them 'apple slices.' And hand pies? Just called turnovers of whatever fruit.
Winifred R.
July 2, 2017
Got to agree. This whole "Martha Stewart might have invented this" after a number of us have let Food 52 know that we've seen this long before Martha put anything out grates on my hide. And I see the next person's saying so, too!
The L.
June 24, 2017
It amuses me to see that "Martha might have invented this," since she's basically never invented anything.
It amuses me more because I am eating the last of a "slab pie" I made last Saturday night even as I type this. I realized that the pie I was making needed a deep dish, so since I didn't have one, I just grabbed my 9X13 pan and patted the dough into that--it's an oil based dough that can be handled more roughly. Plunked in my pie filling, made a lattice for the top. I will probably never do a round pie again!
It amuses me more because I am eating the last of a "slab pie" I made last Saturday night even as I type this. I realized that the pie I was making needed a deep dish, so since I didn't have one, I just grabbed my 9X13 pan and patted the dough into that--it's an oil based dough that can be handled more roughly. Plunked in my pie filling, made a lattice for the top. I will probably never do a round pie again!
janeb
May 23, 2014
I was all set to make the rhubarb apple hand pies for a Memorial Day party but saw this (yum). Do you think I can use the filling from the hand pie recipe here or is it too chunky? Or maybe I could mix the rhubarb with some berries? Really want to use the rhubarb.
Jennifer B.
September 2, 2013
This has become my new favourite way to make pie! So easy to make and even easier to serve and eat The pastry is so easy to roll and work with. I am a convert. My only suggestion would be to increase the amount of fruit called for--I find it a bit sparce and not as much fruit as I like in my pies, maybe 7-8 cups of fruit instead. Makes a great summer breakfast at the cottage, pie and coffee by the lake!
Jeanne A.
July 9, 2013
I've been using my grandfather's slab pie for decades. He was a baker in Chicago in the '30s, '40s give or take a decade or two. Always topped with a vanilla glaze. My take on Grandpa Schulz's recipe. http://www.heartbreakrecoverykitchen.com/2010/03/15/favorite-peach-cherry-slab-pie/
SpaCook
July 9, 2013
Not generally a pie eater (or really a baker, either, when it comes down to it)--too soupy and hard to eat. Looked like this addressed my hang ups, so I gave it a go on the 4th and we loved it. Super tasty, quick to assemble, and easy to slice and eat. Satisfied the "traditional" pie lovers in the crowd, to boot! Love that Martha has two "genius" recipes, by the way!
Waverly
July 1, 2013
Genius, indeed! Thank you, Martha. I am already a huge fan of the bar cookie, the sheet cake, and the crisp. Slab pie is on my radar now. Thank you!
LisaD
July 1, 2013
I'd love to do a savory version of this, for instance mushrooms w/goat cheese.
OliveW
August 15, 2013
I make a goat cheese and leek galette by Haystack Mountain Goat Cheese. I bet it could be tweaked for an amazing savory version.
Helen S.
July 3, 2017
Double the recipe and crust for either the Goat Cheese and Pesto Tart (http://pastrieslikeapro.com/2014/07/goat-cheese-pesto-tart-2/#.WVo3vmVh2Rs) or the French Onion Tart (http://pastrieslikeapro.com/2013/07/french-onion-tart/#.WVo3_GVh2Rs) for two delicious savory tarts that can be turned into savory slab tarts. At the bakery we used half sheet pans, but jelly roll would also work.
Texas S.
June 30, 2013
My husband loves apple pie, and particularly loves pie better than cake for his fall birthday. This recipe reminds me of the deep-dish apple pies I used to make in a large ceramic baker for extended family birthday dinner when everyone lived at home. I lIned the baker with pie dough, made a double or triple streusel recipe to top the apples which were seasoned with a touch of lemon juice, a little cinnamon and fresh-grated nutmeg, plus some sugar. Streusel also had cinnamon and nutmeg mixed in, plus grated lemon rind. I could serve a crowd without fussing with a bunch of pies; I'm not a very good dough-handler, welcomed the simplicity.
brhun
June 30, 2013
I'm in my sixties and grandma made slab pies. When you have 51 grandchildren there's no way the standard round pie will suffice.
Martha, you are like Chris Columbus! If he discovered America, who were those people that greeted him?
Martha, you are like Chris Columbus! If he discovered America, who were those people that greeted him?
Catie B.
June 30, 2013
LOL!!Love your comment Brhun, I have recipes I have made for decades also and then heard MS invented it. But marketing does that.
I have a farm wive's cookbook with recipes dating back to the early 1900's and they had slab pies in there too. I haven't made one in a while, but this is making me think of getting into the kitchen Berries are coming in...!
I have a farm wive's cookbook with recipes dating back to the early 1900's and they had slab pies in there too. I haven't made one in a while, but this is making me think of getting into the kitchen Berries are coming in...!
mrcooks
June 30, 2013
My friend's mother made pies like this forty year ago....I have never tried it ...but I think I will...maybe for the Fourth!
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