We don't discriminate when it comes to pie. But when it comes to feeding a crowd with ease, our go-to is the slab pie. Agatha Kulaga and Erin Patinkin, the owners of Brooklyn's Ovenly bakery, wholeheartedly agree. "These versatile and easy-to-make shallow pies are made in a large rimmed baking sheet, and can serve up to 18 guests with ease."
Not convinced to switch from a pie pan to a baking sheet? Let us persuade you.
No dough experience required. Slab pies are supposed to look more rustic than regular pies--that's part of their charm. So no need for baking beginners to bother with crimped edges or fancy decorations. Plus, making one requires little to no dough experience—they're more rustic than regular pies, and therefore more visually forgiving. (We’re talking to you, dough phobes.)
Can't find your pie pan? No problem! Slab pies work best if you use an 18"x13" rimmed baking sheet (also known as a "half sheet pan").
You can use your favorite pie filling. "Slab pies tend to work best with sturdier fruit-based fillings like peaches, blueberries or apples," say Kulaga and Patinkin. That's because slab pies can’t be parbaked, custards or creamy fillings are tough.) Decide what fruits and spices you would like to showcase. We always go for combinations that balance sweet, tart, and spice. Our favorite Thanksgiving flavors are apple-cranberry cinnamon, and pear-dried sour cherry-cardamom. Just double the filling in a typical pie recipe.
It feeds a crowd. You'll make about 18 people happy if you make a slab pie--compared to just 8 for a typical pie.
They're easy to transport. Since they're baked in a baking sheet, they're convenient to carry if you’re the one tasked with bringing dessert.
Here's how to shape a slab pie:
Double a traditional double-crust dough recipe to make enough for a top and bottom crust. Once the dough is prepared, cut it into two parts, one slightly larger than the other. Shape each part into a 6"x4" rectangle. Refrigerate for at least 30 minutes and up to 24 hours. Let the larger piece of dough warm up just enough to roll it out, about 10 minutes.
Then roll to about 2 inches larger than a 13"x18" rimmed baking sheet on all sides. Transfer the larger piece to your baking sheet and press it into the corners of the pan, letting the excess hang over the edges of the rim. Chill until ready to bake. Roll out the smaller piece of dough and lay it atop the filling.
Fold over the overhang from the large piece of dough. Brush the exposed parts lightly with a mixture of one egg yolk and one tablespoon water. Sprinkle with coarse sugar and poke a few holes in the top of the dough. For the flakiest crust and a pie that keeps its shape, freeze for 30 minutes before baking.
Ready for more info? Check out this slab pie recipe and swap in a double-batch of your favorite fall pie topping.
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