Fruit filled slab pies make a perfect dessert for a back yard barbecue or other informal affair. They serve a crowd of people, and can be eaten out of hand if desired. They also can take advantage of seasonal fresh fruit. I've combined raspberries, apricots, and plums for this one. You can also replace the plums with more apricots or vice versa. If you use only apricots you may need to decrease the sugar to about ½ cup. If you use plums you will likely need to increase the sugar to ¾ to 1 cup.
I like the filling to be on the tart side with the sweet glaze as a nice contrast. If you don't want to glaze it you may want to make the filling a bit sweeter, or sprinkle the crust with turbinado or sanding sugar after brushing with the half-and-half. —hardlikearmour