This tasty plum slab pie recipe is made in a large rectangular pan for a rustic look with plenty of filling. Perfect for serving a crowd.
I really liked the idea of the "slab pies" I've been noticing online. The concept of pie, where the ratio of crust to filling is a little more equal, sounded like a fabulous idea.
So I tried making a spiced plum pie in a large sheet pan to take to a party, and though I'm not sure if it was more of a tart than a pie, the result was delicious.
I've given you my version of Pate Brisee below as part of the recipe for the crust, but you can use any pie crust you want, even store-bought. Also in this recipe, I used cherry preserves, but you can use any flavor that you like.
Spiced Plum Slab Pie
Plums are especially good in the late summer, but it seems like they are available in the grocery store practically year round. Of course, you could try it with other fruit.
I really like the rustic look of this slab pie. Beautiful dark red and purple hues of the plums all shiny with glaze and a tasty flaky crust.
The best part is the number of servings you get when making a pie in a sheet pan.
Also, your guests can feel good about having a little slice, and possibly adding a scoop of ice cream, because a slice of this pie is not nearly as much as a typical round pie.
However, it's tastes just as sweet.
P.S. If you enjoy a rustic dessert you may also like this Cranberry Pear Galette or my mom's famous Dutch Apple Pie. You can find both and many more on my Recipes Page.
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Plum Slab Pie
This tasty plum slab pie recipe is made in a large rectangular pan for a rustic look with plenty of filling. Perfect for serving a crowd.
Ingredients
Filling
- 8-10 ripe plums, sliced
- 2 tablespoons sugar
- 1/2 cup cherry preserves
Cinnamon Sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons sugar
Crust
- 2 1/2 cups flour
- 2 sticks butter, cold and cut up into small pieces
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup ice water
Instructions
- To make the crust start with combining the flour, salt, and sugar in a food processor
- Add butter and pulse just enough to incorporate. About 10 pulses.
- Slowly add water while processing just enough until the dough comes together.
- Take out the dough and split in two.
- Flatten and wrap each piece in plastic and place in refrigerator for 1 hour.
- Combine sliced plums and 1/2 of the cinnamon sugar in a bowl. Cover and let rest while the dough sets.
- Roll out dough, (both pieces) and place in a jelly roll pan.
- Poke the dough a few times with a fork.
- Spread cherry preserves all over the dough.
- Arrange plums
- Sprinkle with remaining cinnamon sugar
- Brush a little melted butter on the edges of the crust
- Bake at 375 degrees for 50 minutes to an hour.
- Remove from the oven and let cool. Serve as is or with a little vanilla ice cream on the side.
Notes
This crust part of the recipe is enough for 2 regular pie crusts. I use both for this large sheet pan.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 107mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Andrea
How large is the pan you use?
Patti Estep
Andrea, the one I used is a large jelly roll pan and measures about 15 in by 10 inches.
Maryann
The dough is divided in two before refrigeration. When rolled out is only half of it used or is it all used in one pan?
thanks,
Patti Estep
Maryann, you'll need to use both pieces of dough. I just find it easier to roll out that way because it is such a large pan. You really don't need to split it into two pieces. Sorry if that would confusing and thanks for letting me know. I'll edit the post to explain.