by Patti Estep 4 Comments
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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.
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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.
More Homemade Pie Recipes
- Dutch Apple Pie
- Fresh Peach Pie Crumble
- Chocolate Pecan Pie
- Wild Black Raspberry Ice Cream Pie
- Raspberry Heart Hand Pies
Plum Slab Pie
This tasty plum slab pie recipe is made in a large rectangle pan for a rustic look with plenty of filling. Perfect for serving a crowd.
4.75 from 4 votes
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Prep Time 1 hour hr 30 minutes mins
Cook Time 50 minutes mins
Additional Time 10 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Recipes
Cuisine Dessert
Servings 24
Calories 159 kcal
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
Pie Dough
- 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
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 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.
Notes
This crust part of the recipe is enough for 2 regular pie crusts. I use both for this large sheet pan.
Nutrition
Serving: 1gCalories: 159kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 107mgFiber: 1gSugar: 9g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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About Patti Estep
Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.
Reader Interactions
Comments
Andrea
How large is the pan you use?
Reply
Patti Estep
Andrea, the one I used is a largejelly roll pan and measures about 15 in by 10 inches.
Reply
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,
Reply
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.
Reply
