The 9×9 slab pie is a simple yet satisfying dessert that fits perfectly into a square baking pan, making it ideal for sharing. Its compact size and easy cutting make it a great choice for potlucks, family dinners, or casual gatherings. This recipe balances a flaky crust with a luscious filling, delivering classic pie flavors without the fuss of a traditional round pie.
Ingredients
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
- 3 cups fresh or frozen fruit (apple, cherry, blueberry, or mixed berries)
- 3/4 cup granulated sugar (adjust based on fruit sweetness)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional, for berry or mixed fruit pies)
- 1/2 teaspoon ground cinnamon (optional, great with apple or pear fillings)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling on top)
Instructions
- Prepare the crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add ice water: Sprinkle 3 tablespoons of ice water over the flour mixture. Gently mix with a fork or your hands until the dough starts to come together. Add the extra tablespoon of water if it feels too dry. Avoid overworking the dough.
- Chill the dough: Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter firm up and prevents shrinking during baking.
- Prepare the filling: In a medium bowl, combine the fruit, sugar, cornstarch, lemon juice, vanilla extract (if using), and cinnamon. Stir gently to combine. Let the mixture sit while you roll out the crust.
- Roll out the dough: Lightly flour a clean surface and roll the chilled dough into a roughly 10×10-inch square, about 1/8-inch thick. Carefully transfer the dough to a greased or parchment-lined 9×9-inch square baking pan, pressing it gently into the corners.
- Add the filling: Pour the fruit filling evenly over the crust. Spread it out gently with a spatula to ensure even coverage.
- Optional topping: You can leave the pie open-faced or create a lattice or crumb topping if desired. For a simple crumb topping, mix 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter (cubed), and 1/2 teaspoon cinnamon until crumbly, then sprinkle over the filling.
- Apply egg wash: Brush the edges of the crust with the beaten egg and, if using a lattice or crumb topping, brush those as well. Sprinkle coarse sugar on top for extra crunch and shine.
- Bake: Preheat the oven to 375°F (190°C). Bake the slab pie on the middle rack for 40-45 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil halfway through baking.
- Cool and serve: Remove the pie from the oven and let it cool on a wire rack for at least 1 hour to allow the filling to set. Cut into squares and serve warm or at room temperature.
Tips
- Substitutions: Use gluten-free flour blends in equal amounts for a gluten-free crust. Coconut oil can replace butter but expect a slightly different texture and flavor.
- Fruit choices: Fresh fruit works best, but frozen fruit is fine—just thaw and drain excess liquid before mixing to avoid a soggy crust.
- Prevent soggy crust: Blind bake the crust for 8 minutes at 375°F before adding filling if you want extra crispness, especially with juicy fruits.
- Storage: Cover leftover pie tightly with plastic wrap or foil and refrigerate. Consume within 3-4 days for best quality.
Serving Suggestions
This slab pie is delicious served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy touch, drizzle with caramel or honey. It also pairs well with a hot cup of tea or coffee, making it perfect for afternoon snacks or dessert after dinner.
Variations
You can customize the slab pie by changing the filling to suit your taste or the season. Try a pumpkin or sweet potato filling for a fall-inspired twist, or use lemon curd and fresh blueberries for a bright, summery version. Adding chopped nuts, such as pecans or walnuts, to the crumb topping adds texture and flavor. For a savory take, omit the sugar and fill with vegetables and cheese for a quiche-style slab pie.
Storage and Reheating
Store any leftover slab pie in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 3-4 days. To freeze, wrap the pie tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm individual slices in a microwave for 20-30 seconds or in a preheated 350°F (175°C) oven for about 10-15 minutes until heated through and the crust is crisp again. Avoid overheating to prevent drying out the filling.
Frequently Asked Questions
Can I use store-bought pie crust for this recipe?
Yes, store-bought pie crust can be a convenient shortcut. Use one sheet rolled to fit the 9×9 pan and proceed with the filling as directed. Keep in mind that homemade crusts usually yield flakier results.
How do I prevent the crust edges from burning?
Pie crust edges tend to brown faster than the center. To avoid burning, cover the edges with a foil strip or a pie crust shield after the first 20 minutes of baking.
What if my fruit filling is too runny?
If your fruit releases a lot of juice, increase the cornstarch or add an extra tablespoon to help thicken the filling. Also, draining thawed frozen fruit helps reduce excess liquid.
Can I make this slab pie ahead of time?
Absolutely. You can assemble the pie and refrigerate it, covered, for up to 24 hours before baking. This can help develop flavors and make your baking day easier. Just keep it chilled and bake as directed.
Is it necessary to use cornstarch in the filling?
Cornstarch acts as a thickening agent to prevent the filling from being too watery. You can substitute with tapioca starch or flour, but cornstarch is preferred for its neutral taste and clear thickening.
How do I achieve a flaky crust?
Keep your butter cold and handle the dough as little as possible to prevent gluten development. Chilling the dough before rolling and baking also helps maintain flakiness.
Can I make this pie vegan?
Yes, substitute the butter with a solid vegetable shortening or vegan butter. Replace the egg wash with a plant-based milk or a mixture of maple syrup and water for browning.
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