I discovered slab pie last summer, when I bought a piece from Johnson’s Orchard. Oh holy crap, people. That is just the best pie in the whole world. I even made a peach one myself, but sadly it wasn’t as good as theirs.
Slab pie has some benefits to traditional pie: You make it in a 13x9 inch pan, so it’s bigger than traditional pie. So that means it is less work for more pie, a definite bonus if you have a crowd to feed this year. But, like traditional pie, you can make any flavor you want and use a variety of crusts, from lattice to traditional full crusts or even a crumb topping.
This recipe for cherry and apple slab pie comes from the Sunday paper. It was offered in the coupon savings booklet. You can also head over to the website for more ideas and to enter a contest to win $2,500. Pretty cool.
This recipe calls for one can each cherry and apple pie filling, and you sort of half-and-half it. I think it would be pretty good mixed together. But you could use any flavor of canned pie filling you want, or, of course, make your own favorite from-scratch pie filling (and crust recipe, for that matter).
Cherry-Apple Slab Pie
1 box refrigerated pie crusts
1 13x9-inch baking pan
1 can (21 ounces) Cherry Pie Filling
1 can (21 ounces) Apple Pie Filling
1/3 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter OR margarine, chilled
1 tablespoon butter OR margarine, melted
2 tablespoons brown sugar
1/4 cup light or dark corn syrup
Heat oven to 375 degrees.
Stack pie crusts on top of each other and roll into a 16x12-inch rectangle. Fit crust into 13x9-inch baking pan.
Pour 1 can of pie filling on half the crust. Repeat with second can on remaining half. Spread fillings to completely cover crust. Set Aside.
For crumb topping: mix sugar and flour in a small bowl, cut in butter with a fork or pastry blender until mixture resembles coarse meal. Sprinkle evenly over pie.
Bake for 45 to 55 minutes until crumb topping is lightly browned. Remove from oven and place on wire rack.
Blend together brown sugar, corn syrup and melted butter and drizzle over hot pie. Cool before serving.
Serve by cutting pie in half lengthwise. Make 4 equal crosswise cuts to create 8 rectangles. Slice each rectangle diagonally. Serve with ice cream, if desired.
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