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.
- 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 flour
- 2 sticks butter, cold and cut up into small pieces
- 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 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.
This crust part of the recipe is enough for 2 regular pie crusts. I use both for this large sheet pan.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 159 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 2g Cholesterol 20mg Sodium 107mg Carbohydrates 21g Net Carbohydrates 0g Fiber 1g Sugar 9g Sugar Alcohols 0g Protein 2g