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. In fact, you could probably get away with jelly.
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 fruits such as peaches or blueberries.
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 tastes just as sweet.
- 8-10 ripe plums, sliced
- 2 tablespoons sugar
- 1/2 cup cherry preserves
- 1/2 teaspoon ground cinnamon
- 4 tablespoons sugar
- 2 1/2 cups all purpose flour
- 2 sticks butter, cold and cut up into small cubes
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup ice water
- 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 it in two.
- Flatten and wrap each piece in plastic wrap and place in refrigerator to chill for 1 hour.
- Combine sliced plums and 1/2 of the cinnamon sugar in a large bowl. Stir well and cover and let rest while the dough sets.
- Roll out dough on a floured surface, (both pieces) and place in a 15 by 10 inch jelly roll pan.
- Poke the bottom crust a few times with a fork.
- Spread cherry preserve mixture 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 or whipped cream on the side.
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: 1
Amount 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.