Imagine a dessert that captures the essence of summer in every single bite - a golden, flaky crust bursting with sweet-tart apricots and juicy cherries that will transport you to a sun-drenched orchard. This Apricot Cherry Slab Pie isn't just a dessert; it's a culinary masterpiece that promises to become the star of your next gathering, turning ordinary moments into extraordinary memories with its irresistible combination of fresh fruits and buttery pastry.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, chilled
- 1/4 cup ice water
- 2 cups fresh apricots, pitted and sliced
- 2 cups fresh cherries, pitted
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the pie crust by combining flour and salt in a large mixing bowl. Cut the chilled butter into small cubes and work into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Divide the dough into two portions, one slightly larger than the other. Shape each into a flat rectangle, wrap in plastic wrap, and refrigerate for 1 hour to allow the gluten to relax.
- Preheat the oven to 375°F (190°C). Prepare a large baking sheet by lining it with parchment paper.
- In a separate bowl, combine sliced apricots and cherries. Mix in sugar, cornstarch, and vanilla extract, gently tossing to coat the fruit evenly.
- Roll out the larger piece of dough on a floured surface into a rectangle approximately 15x10 inches. Carefully transfer the dough to the prepared baking sheet.
- Spread the fruit mixture evenly over the dough, leaving a 1-inch border around the edges.
- Roll out the second piece of dough and cut into strips for a lattice top, or simply cover the entire pie, cutting a few vents for steam to escape.
- Crimp the edges of the pie to seal, then brush the top with beaten egg for a golden, glossy finish.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the fruit filling is bubbling.
- Remove from the oven and let cool on the baking sheet for at least 30 minutes before slicing. This allows the filling to set and makes cutting easier.
- Slice into 12 equal portions and serve warm or at room temperature. Optional: dust with powdered sugar or serve with vanilla ice cream.
Tips
- Keep your butter ice-cold when making the crust - this is the secret to achieving that perfectly flaky, tender texture.
- Don't overwork the dough; mix just until it comes together to prevent a tough crust.
- Use fresh, ripe fruits for the most vibrant flavor and best results.
- Let the pie cool for at least 30 minutes before slicing to allow the filling to set properly.
- For an extra touch of elegance, consider serving with a scoop of vanilla ice cream or a light dusting of powdered sugar.
- If your fruits are particularly juicy, you might want to add an extra tablespoon of cornstarch to prevent a runny filling.
- A silicone pastry brush works best for applying the egg wash, ensuring an even, golden finish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
